• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Korean Journal of Veterinary Research
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• v.56 no.2
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• pp.75-84
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• 2016

Probiotics that are able to provide beneficial effects on animal health have become important ingredients of dog foods. This study was conducted to characterize the probiotic potentials of two strains, Lactobacillus reuteri BCLR-42 and Lactobacillus plantarum BCLP-51, that were derived from feces of healthy dogs and evaluated based on tolerance to low pH and bile acid, antimicrobial activities, enzyme profiles, sensitivity to antibiotics, and innate immune enhancing potentials. Both strains showed survival of more than 90% at pH 3 and 0.2% bile acid and exhibited broad antimicrobial activities against indicator bacteria. Moreover, both strains showed high sensitivity to antibiotics, except vancomycin, metronidazole, and gentamicin. The alkaline phosphatase was negligible (score 0), whereas they showed strong beta galactosidase activity (score range 5 or 3, respectively). The phagocytosis and oxidative burst activities of canine granulocytes were significantly enhanced in response to both strains. These results show that both strains have the capability to act as probiotics and the potential for application as ingredients in dog foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.830-836
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• 1999

we have screened the microorganisms from piglet intestines for the development of probiotics which have acid and bile tolerance and the growth inhibition of pathogenic E. coli and Salmonella. Among them, a strain which was identified as Lactobacillus salivarius was selected. It had around 50% of survival after 2h incubation in the artificial gastric juice and 76% of survival after 24h incubation in the presence of 0.3% bile salts, and also showed complete inhibition against both pathogenic E. coli and Salmonella after 24h coincubation. Also, its storage stability after lyophilization was improved by adding polyvinylpyrrolidone.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.334-344
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• 2014

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).

• Journal of Dairy Science and Biotechnology
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• v.34 no.3
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• pp.145-155
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• 2016

Cow's milk and dairy products are elements of the human diet that could play an important role in improving human health. The macronutrients and micronutrients found in milk could supply the nutrients required to maintain human health. Among them, milk-derived bioactive peptides have been identified as potential ingredients found in health promoting functional foods. These bioactive peptides target diet-related chronic diseases, particularly non-communicable ones such as cardiovascular disease, diabetes and obesity. Additionally probiotics such as lactic acid bacteria (LAB) are can be considered live microorganisms that confer health benefits for the host-, when administered in adequate amounts. Further, the calcium, vitamin D, and protein content of milk and dairy products could play a role in proving bone health. The effect of milk and calcium on bone mineral density could prevent against fracture, osteoporosis and rickets. Furthermore, milk and dairy products also contain which factors that, which protect against dental caries (anti-cariogenic properties). This paper reviews the various nutritional functions of milk and dairy products in improving human health.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.377-382
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• 2017

The objective of this study was to isolate and characterize lactic acid bacteria (LAB) exhibiting cholesterol-lowering activity from the Korean traditional fermented food, kimchi. The previously isolated LAB strains were assessed for cholesterol-lowering efficacy in the presence of 0.1% cholesterol. All LAB strains tested in this study were able to assimilate cholesterol at varying levels, ranging from 35.0 to 99.4%. Among them, the Lactobacillus plantarum FMB 31 strain exhibited the highest cholesterol-lowering effect with 99.4% cholesterol removal efficiency. The strain was stable in the presence of acid, bile, and salt stress, and showed high adherence on HT-29 cells, a human colon line. In addition, the LAB strain showed no pathogenic properties such as the production of hemolysin and biogenic amines. Thus, this study suggests that the L. plantarum FMB 31 strain isolated from kimchi can be a potential source of probiotic products with strong cholesterol-lowering effect.

• Journal of Ginseng Research
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• v.43 no.1
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• pp.20-26
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• 2019

Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods: Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides $Rb_2$ and $Rb_3$ to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of ${\beta}$-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion: This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.

• Journal of Microbiology and Biotechnology
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• v.31 no.8
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• pp.1144-1153
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• 2021

A released exopolysaccharide (rEPS)-producing strain (LM187) with good acid resistance, bile salt resistance, and cholesterol-lowering properties was isolated from Sichuan paocai and identified as Leuconostoc mesenteroides subsp. mesenteroides. The purified rEPS, designated as rEPS414, had a uniform molecular weight of 7.757 × 10⁵ Da. Analysis of the monosaccharide composition revealed that the molecule was mainly composed of glucose. The Fourier transform-infrared spectrum showed that rEPS414 contained both α-type and β-type glycosidic bonds. ¹H and ¹³C nuclear magnetic resonance spectra analysis showed that the purified rEPS contained arabinose, galactose, and rhamnose, but less uronic acid. Scanning electron microscopy demonstrated that the exopolysaccharide displayed a large number of scattered, fluffy, porous cellular network flake structures. In addition, rEPS414 exhibited strong in vitro antioxidant activity. These results showed that strain LM187 and its rEPS are promising probiotics with broad prospects in industry.

• Journal of Life Science
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• v.26 no.4
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• pp.496-502
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• 2016

This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.307-314
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• 2006

To search direct fed microbials, we isolated a Candida sp. from kefir grain. The isolated Candida sp. strain showed 99.8% of identity to the species of Candida kefyr by API 20C kit. Enzyme activity of Candida kefyr was higher in amylase (0.33±1.12μmol/min/mg) than that in phytase (0.052±0.98μmol/ min/mg) cellulase(0.051±μmol/min/mg) and xylanase (0.011±0.98mol/min/mg). The maximum numbers of Candida kefyr in growth curve were reached at 30 h fermentation. Candida kefyr showed high resistances to acidic environment, which was not perfectly extincted even at pH 2.0. And it showed high tolerance to bile salt which had almost 97.2% of survival in the presence of 1.0% bile salt.Especially, Candida kefyr showed high heat stability which remained 10% of initial microorganisms at 60℃. Candida kefyr was not generally inhibited by most of 11 antibiotic agent which contained tetracycline groups. These results suggest that the isolated Candida kefyr has a useful properties as probiotics.