• 한국초지조사료학회지
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• 제32권4호
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

• Journal of Animal Science and Technology
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• 제62권1호
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• pp.84-93
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• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• Journal of Ginseng Research
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• 제39권2호
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• pp.178-182
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• 2015

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

• 한국식품과학회지
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• 제29권6호
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• pp.1208-1212
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• 1997

수분활성을 조절한 오징어육으로 제조한 저염 오징어젓갈의 우점 미생물을 분리 동정하고 숙성중 변화를 조사하였다. 우점미생물은 젖산균으로 Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp., Streptococcus sp.,로 동정되었으며 총균수의 80%를 차지하였다. 숙성중 Leuconostoc, Streptococcus, Pediococcus는 초기에 급격히 증가하였다가 숙성적기 이후에 급속히 감소하였으며 Lactobacillus는 숙성적기 이후에 급격히 증가하였다. 한편, yeast는 숙성중기 이후에 검출되었으며 숙성말기에 급격히 증가하여 주로 부패에 관여하는 것으로 사료되었다.

• 한국축산식품학회지
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• 제41권2호
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• pp.300-311
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• 2021

The objective of the present study was to evaluate the cholesterol-assimilation ability of lactic acid bacteria (LAB), which were isolated from kimchi, a Korean traditional fermented cabbage. The isolated strain, using modified MRS medium, showed 30.5% cholesterol assimilation activity and was named Pediococcus acidilactici LRCC5307. Types and concentrations of bile were investigated for their effects on increasing the cholesterol assimilation ability of the LRCC5307 strain, a 74.5% decrease in cholesterol was observed when 0.2% bile salts were added. In addition, the manufacture of low-cholesterol butter using LRCC5307 was examined. After fermentation, LRCC5307 with butter showed 8.74 Log CFU/g viable cells, pH 5.43, and a 11% decrease in cholesterol. These results suggest that LRCC5307 could help in the production of healthier butter by decreasing cholesterol and including living LAB.

• 한국축산식품학회지
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• 제43권1호
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• pp.101-112
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• 2023

This study aimed to assess whether genomic DNA (gDNA) extracted from Pediococcus acidilactici inhibits Porphyromonas gingivalis lipopolysaccharide (LPS)-induced inflammatory responses in RAW 264.7 cells. Pretreatment with gDNA of P. acidilactici K10 or P. acidilactici HW01 for 15 h effectively inhibited P. gingivalis LPS-induced mRNA expression of interleukin (IL)-1β, IL-6, and monocyte chemoattractant protein (MCP)-1. Although both gDNAs did not dose-dependently inhibit P. gingivalis LPS-induced mRNA expression of IL-6 and MCP-1, they inhibited IL-1β mRNA expression in a dose-dependent manner. Moreover, pretreatment with both gDNAs inhibited the secretion of IL-1β, IL-6, and MCP-1. When RAW 264.7 cells were stimulated with P. gingivalis LPS alone, the phosphorylation of mitogen-activated protein kinases (MAPKs) was increased. However, the phosphorylation of MAPKs was reduced in the presence of gDNAs. Furthermore, both gDNAs restored IκBα degradation induced by P. gingivalis LPS, indicating that both gDNAs suppressed the activation of nuclear factor-κB (NF-κB). In summary, P. acidilactici gDNA could inhibit P. gingivalis LPS-induced inflammatory responses through the suppression of MAPKs and NF-κB, suggesting that P. acidilactici gDNA could be effective in preventing periodontitis.

• Journal of Microbiology and Biotechnology
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• 제34권3호
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• pp.689-699
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• 2024

Colitis is a major gastrointestinal disease that threatens human health. In this study, a synbiotic composed of inulin and Pediococcus acidilactici (P. acidilactici) was investigated for its ability to alleviate dextran sulfate sodium (DSS)-induced colitis. The results revealed that the synbiotic, composed of inulin and P. acidilactici, attenuated the body weight loss and disease activity index (DAI) score in mice with DSS-mediated colitis. Determination of biochemical indicators found that the synbiotic increased anti-oxidation and alleviated inflammation in mice. Additionally, histopathological examination revealed that colonic goblet cell loss and severe mucosal damage in the model group were significantly reversed by the combination of inulin and P. acidilactici. Moreover, synbiotic treatment significantly reduced the levels of IL-1β, TNF-α, and IL-6 in the serum of mice. Thus, a synbiotic composed of inulin and P. acidilactici has preventive and therapeutic effects on DSS-induced colitis in mice.

• 미생물학회지
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• 제47권3호
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• pp.231-240
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• 2011

숙성된 갓김치에서 분리된 유산균을 pH 2.5에서 2시간 반응시킨 후 0.3% oxgall 존재 하에서 3시간 배양시킨 결과 MLK11, MLK22, MLK27, MLK41 및 MLK67 균주들은 $10^5$ CFU/ml 이상의 균수를 유지하여 높은 저항성을 보인 반면, MLK53 균주는 대부분의 균수가 사멸되어 매우 민감한 것으로 나타났다. 담즙산에 대한 내성이 강한 균주들 대부분은 복합 담즙산의 탈포합능이 있었으며, MLK22와 MLK67 균주는 sodium glycocholate로부터 3.5 mM 이상의 cholic acid을 유리시켜 가장 높은 탈포합능을 보인 반면, MLK13과 MLK41은 각각 1.35와 1.16 mM 정도 낮은 양의 cholic acid를 유리시켰다. 특히, MLK22와 MLK67의 탈포합능은 sodium taurocholate 혹은 포합담즙산 혼합물 보다는 sodium glycoholate 존재 하에서 더 높게 나타났다. 게다가 sodium glycocholate와 sodium taurocholate으로부터 MLK22와 MLK67이 생산하는 bile salt hydrolase (BSH)의 활성은 정지기 초기에 최대를 이르렀고 MLK67 보다는 MLK22의 BSH 활성이 다소 높았다. 한편, 실험 균주들의 콜레스테롤 제거능은 5.22-39.16 ${\mu}g$/ml로 균주별 유의적인 차이가 있었으며(p<0.05), 그 중에서 MLK67 균주는 0.3% oxgall, cholic acid 및 taurocholic acid로부터 가장 높은 콜레스테롤 동화능을 나타내었다. 따라서 실험 균주 중 높은 내산성과 내담즙성을 가지며, 담즙산 탈포합능 및 콜레스테롤 동화능이 유의하게 높은 MLK67 균주는 probiotic 균주로서의 가능성이 있는 것으로 간주되어 이를 생화학적 특성과 당분해능 및 염기서열 분석에 의해 동정한 결과 Pediococcus pentosaceus MLK67로 확인되었다.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1709-1714
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• 2004

숙성온도 조건(5$^{\circ}C$, 2$0^{\circ}C$ 및 변온조건)을 달리한 명태식해에서 숙성에 지배적으로 관여하는 미생물상의 변화 및 효소학적 특성을 구명하였다. 2$0^{\circ}C$조건의 숙성초기에는 단백질분해균이나 Lactobacillus속 및 Pediococcus속이 총균수의 대부분을 차지하였으며, 숙성 10일 이후에는 단백질분해 3, Leuconostoc속, Streptococcus속 및 Pediococcus속의 감소가 총균수의 감소에 기여하였고 숙성 10일 이후의 총균수는 Lactobacillus속, Pediococcus속 및 효모가 대부분이었다. 변온조건의 경우 숙성 10일 이후에도 총균수가 일정수준을 유지하였는데, 이는 Lactobacillus속, Pediococcus속 및 Streptococcus속이 변온 이후에도 균수가 일정하게 유지되었기 때문이다. 따라서 2$0^{\circ}C$와 변온에서 숙성 10일 이후의 균증식 양상은2$0^{\circ}C$의 경우효모의 증식이 우세한 반면에, 변온에서는 Streptococcus속의 증식이 우세하였다. 반면 5$^{\circ}C$의 경우 Lactobacillus속이 숙성초기에 대부분을 차지하였고 특히 Leuconostoc속이 다른 조건의 비해 오래 지속되었다. 산성단백질분해효소 및 지방분해효소 활성은 온도에 민감하여 2$0^{\circ}C$일 때가 5$^{\circ}C$보다 활성이 높은 반면 중성 단백질분해효소와 지방분해효소는 온도에 따른 활성의 차이가 나타나지 않았다. 그리고 변온조건에서는 단백질분해효소의 경우 실활 되었고, 지방분해효소는 온도변화에 적응력이 존재하여 활성 이 유지되었다.

• 미생물학회지
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• 제41권2호
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• pp.152-156
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• 2005

신생아의 분변에서 분리한 Pediococcus acidilacti GMB7330은 내산성(pH 2-3) 및 내담즙성$(1.0\%)$을 가지며 Helicobacter pylori에 대해 항균 활성을 나타내었다. P. acidilactici GMB7330의 H. pylori에 대한 저해 특성을 H. Pylori의 균수와 urease 활성 변화, 그리고 전자현미경을 이용한 세포구조 파괴를 관찰하므로써 조사하였다. P. acidilactici GMB 7330의 배양여액(pH 4.5)은 배양 24시간만에 H. pylori의 중식을 약 4 log 감소시켰다. 이때 P. acidilactici GMB7330의 배양여액의 pH를 중성으로 조절하였을 경우에는 pH 4.5의 경우보다 항균력이 다소 감소하기는 하였으나 완전히 소실되지는 않았다. 뿐만 아니라, P. acidilactici GMB7330과 유사한 농도의 젖산을 생성하는 유산균주 Lactobacillus sp. GM7311의 경우 H. pylori에 대해서 항균력을 나타내지 않는 것으로 미루어 P. acidilactici GMB7330의 항균 활성에는 배양 중 생성된 젖산 이외의 물질이 관여하는 것으로 관찰되었다. 또한 P. acidilactici GMB7330은 pH값에 관계없이 H. pylori의 urease 활성을 $50\%$이상 감소시켰으며, P. acidilactici GMB7330의 배양여액을 처리한 H. pylori 균주는 세포벽 구조의 파괴로 인한 세포 내부물질의 유출이 관찰되었다.