• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.206-212
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• 2004

Prickly pear extract (PPE) was fermented by Lactobacillus rhamnosus LS at 3$0^{\circ}C$ for 2 days. To improve the physicochemical properties of fermented PPE, it was fortified with food polysaccharides (0.2 %) or seaweed calcium before lactic acid fermentation. The viable cell counts, flow behavior, titratable acidity and color stability of fermented PPE were evaluated during 4 weeks of cold storage. Addition of xanthan gum or glucomannan increased the apparent viscosity and acid production, viable cell counts and red color of PPE were also well maintained during the cold storage. However, fermenting PPE with gellan gum resulted in a decrease in relative absorbance, indicating lower color stability. In particular, PPE fortified with carrageenan or alginic acid showed reduced acid production and lower viable cell counts. Addition of seaweed calcium at a 0.1 % level had positive effects on color stability, and helped maintain viable cell counts of 4.1 ${\times}$ 10$^{9}$ CFU/mL. This study demonstrated that xanthan gum could be used as a good thickening agent and stabilizer for retaining viable cell counts and red color during the cold storage in PPE fermented by lactic acid bacteria.

• 한국축산식품학회지
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• 제35권1호
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• pp.143-148
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• 2015

Yogurt powder is fermented milk processed in the form of dry yogurt, and has advantages such as stability, storability, convenience, and portability. China and Vietnam are important export target countries because of the increased demand for dairy products. Therefore, we surveyed dairy product standardization in order to establish an export strategy. Lactic acid bacteria counts are unregulated in Korea and Vietnam. In China, lactic acid bacteria counts are regulated at $1{\times}10^6$ colonyforming units (CFU)/mL and detected at $6.24{\pm}0.33\;Log\;CFU/mL$. All three countries have regulated standards for total bacterial counts. In China, total bacterial counts of milk powder are regulated to n=5, c=2, m=50,000, M=200,000 and detected at $6.02{\pm}0.12\;Log\;CFU/mL$, exceeding the acceptable level. Lactic acid bacterial counts appeared to exceed total bacterial counts. Coliform group counts, Staphylococcus aureus, Listeria monocytogenes, and Salmonella species were not detected. Acidity is not regulated in Korea and Vietnam. In China, acidity was regulated to over $70^{\circ}T$ and detected $352.38{\pm}10.24^{\circ}T$. pH is unregulated in all three countries. pH was compared to that of general fermented milk, which is 4.2, and that of the sample was $4.28{\pm}0.01$. Aflatoxin levels are not regulated in Korea and China. In Vietnam, aflatoxin level is regulated at 0.05 ppb. Therefore, all ingredients of the yogurt powder met the safety standards. This data obtained in this study can be used as the basic data in assessing the export quality of yogurt powder.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2003년도 추계학술대회 및 사단법인 창립총회
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• pp.74-74
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• 2003

We investigated the microbial populations and viable cell counts of Codonopsis lanceolata from uncultivated and cultivated soil in the suing. The microbial populations and viable cell counts from both types of soils were also investigated simultaneously. It had existed 10 more kinds of microorganisms in uncultivated than those in cultivated. The total viable cell counts of C. laneolata from uncultivated soil, especially in the upper zone, were 9.7$\times$10$^{6}$ CFU/g. However, the C. lanceolata from cultivated soil was 4.2$\times$10$^{6}$ CFU/g. (omitted)

• Journal of Dairy Science and Biotechnology
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• 제37권1호
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• pp.57-68
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• 2019

The effects of yogurt supplementation with enzyme-bioconverted ginseng (EBG), ascorbic acid, and yeast extract on the bacterial counts of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12 were investigated to develop healthy yogurts with high probiotic counts during storage. In addition, the colors and viscosities of the yogurts were determined. EBG, ascorbic acid, and yeast extract did not affect S. thermophilus counts. EBG and ascorbic acid enhanced the viabilities of L. acidophilus LA-5 and Bifidobacterium BB-12 during storage. Yeast extract improved growth of L. acidophilus LA-5 and Bifidobacterium BB-12 during fermentation. EBG turned the yogurt into brown color. We conclude that supplementation of yogurt with EBG, ascorbic acid, and yeast extract may enhance its health-promoting functions by increasing the viability of probiotics, which can thus promote consumption of the yogurt.

• 한국식품영양과학회지
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• 제39권12호
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• pp.1854-1859
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• 2010

전통 재래식 메주 3종을 수집하여 호기성 생균수, 유산균수, 효모 및 곰팡이의 수를 측정한 결과 각각 $10^7\sim10^8$ CFU/ g, $10^6\sim10^8$ CFU/g, $10^7\sim10^8$ CFU/g의 분포를 나타내었고, 일반적으로 메주의 발효에 가장 크게 관여하고 있는 효모 및 곰팡이이 외에도 유산균 역시 메주의 발효에 깊이 관여하고 있는 주요 균주인 것으로 나타났다. 재래식 메주로부터 몇 종의 유산균을 분리한 후, 3종의 우수균주를 선별하여 동정을 실시한 결과, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactococcus lactis로 밝혀졌으며, 이들을 각각 Lm-SMm, Lp-SMm, Ll-GAm로 명명하였다. 3종 유산균의 효소 활성을 측정한 결과, 모두 protease, lipase, $\alpha$-amylase 활성을 나타내었고 특히 Ll-GAm이 상대적으로 높은 효소 활성을 나타내었다. DPPH를 이용하여 항산화 효과를 측정한 결과, Lm-SMm, Lp-SMm, Ll-GAm은 각각 45%, 48%, 60%의 free radical 소거 효과를 나타내었고, MTT assay를 이용하여 HT-29 인체 결장암 세포 성장억제 효과를 측정한 결과 각각 45%, 67%, 70%의 성장억제 효과를 나타내었다. 따라서 전통메주로부터 분리한 우수한 유산균은 장류제조 산업에 있어서 적용성이 있을 것으로 생각되어지며, 메주 제조에 있어서 스타터로 사용되었을 때 장류제품의 품질을 향상시킬 수 있을 것으로 기대된다.

• 한국식품영양학회지
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• 제15권1호
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• pp.42-50
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• 2002

Skim milk에 매실 착즙액을 수준별로 첨가하고 4종(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei)의 젖산균을 단독균주 또는 혼합균주로 접종하여 매실 착즙액의 첨가가 젖산균의 산생성 및 생육에 미치는 영향과 저장성을 조사하였고, 매실 착즙액으로 사용한 매실의 일반 성분을 분석하였다. 매실의 일반 성분은 조회분 0.4%, 식이섬유 4.1%, 구연산 4.66%, 총당 0.264%, vitamin C 405.34mg%이었고, 매실 착즙액의 첨가는 젖산균의 증식을 촉진시켰으며 산생성도 증가하였다. 실험구 중 Str. thermophilus, Lac. acidophilus와 Lac. casei의 혼합균주에 3% 매실 착즙액을 첨가한 실험구가 가장 많은 양의 젖산(1023%)을 생성하였고, 가장 높은 생성균수(3.6$\times$$10^{11}$ cfu/mL)를 나타내었다. 매실 착즙액 3% 첨가 호상 요구르트를 대조구와 함께 4$^{\circ}C$와 2$0^{\circ}C$에서 30일 동안 저장한 결과, 세 개의 혼합균주(Str. thermophilus, Lac. acidophilus)를 사용한 호상 요구르트가 4$^{\circ}C$에서 pH는 4.25, 생균수는 4.1$\times$$10^{9}$ cfu/mL 이었고, 2$0^{\circ}C$에서 pH는 3.76, 생균수는 8.7$\times$$10^{8}$ cfu/mL으로 대조구인 매실 무첨가 호상 요구르트에 비하여 높은 저장성을 나타내었다. 이상의 결과로 보아 매실 착즙액을 첨가한 호상 요구르트의 제조가 가능할 것으로 사료된다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.319-323
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• 2005

Lactic acid bacteria are dominant microflora in many kinds of fermented foods. In this study, dominant microflora, especially lactic acid bacteria were isolated from salted sea food, and we determined physiological characteristics, and assayed specific property such as bacteriocin activity. The population of lactic acid bacteria as well as aerobic mesophilic counts was at the level of $10^7$ cfu /g. Total 17 strains of LAB were isolated from salted sea food sample. The phenotypic characteristics of these strains were determined followed by Bergey's Manual. And genotypic and bacteriocin activity were tested by Schillinger and $L{\ddot{u}}cke^{(7)}$.

• 환경영향평가
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• 제12권1호
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• pp.35-44
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• 2003

Bacterial activities of dam reservoir sediments were assessed using the methods of viable counts, ATP contents, dehydrogenase activity, and oxygen consumption. Viable heterotrophs in collected sediments were observed in the range of $10^6{\sim}10^{10}$ CFU/g dry wt. sediment. All assessed methods showed high activities in sediment samples collected from near dam site. In addition, bacteria increase in sediments amended with cellulose, starch, lipid, and protein compounds. Various ranges of antibiotics and heavy metals resistance bacteria were also detected, especially, 10~100 times less numbers of Cd resistance bacteria were observed compared with those of Pb and Cr. In general, antibiotics resistance groups were in the range of $10^{-1}{\sim}10^{-6}$ times of control.

• 생약학회지
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• 제15권1호
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• pp.39-42
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• 1984

To examine stability and a separate quantitative method of a mixed preparation of lactic acid bacteria, a capsule containing Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus was suspended and diluted in sterile water. After the diluted suspension was spread on three media of tryptone glucose extract agar, MRS agar and MRS-sucrose agar, their colonies appeared and were counted. The viable counts exceeded the minimum number of the three bacteria and showed that the mixed preparation was stable at least for 18 months. The results also showed that a separate quantitation of viable cells of the each strain was feasible.

• 한국식품영양학회지
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• 제12권2호
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• pp.124-132
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• 1999

Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2$0^{\circ}C$ and 1$0^{\circ}C$. In Naengmyon-broth of 100% Dongchimi-juice stored at 2$0^{\circ}C$ the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2$0^{\circ}C$ that at 1$0^{\circ}C$ and was more active against Salmonella typhimurium than against Staphylococcus aureus.