• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1057-1063
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• 2006

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.660-664
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• 2011

We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at $30^{\circ}C$ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.

• Korean Journal of Microbiology
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• v.45 no.4
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• pp.339-345
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• 2009

Two lactic acid bacteria (LAB) with high ornithine-producing capacity were isolated from kimchi. Examination of the biochemical features using an API kit indicated that the strains belonged to the members of Weissella genus. They were gram positive, short rod-type bacteria, and able to grow anaerobically with $CO_2$ production. The isolates grew well on MRS broth at $25\sim37^{\circ}C$ and pH of 6.0~7.0. The optimum temperature and pH for growth are $30^{\circ}C$ and pH 6.5. The isolates fermented arabinose, ribose, xylose, glucose but not cellobiose, galactose, raffinose, or trehalsoe. The 16S rDNA sequences of isolates showed 99.6% and 99.7% homology with the Weissella koreensis S5623 16S rDNA (access no. AY035891). They were accordingly identified and named as Weissella koreensis OK1-4 and Weissella koreensis OK1-6, and could produce ornithine from MRS broth supplemented with 1% of arginine at a productivity of 27.01 and 31.41 mg/L/h, respectively. This is the first report on the production of ornithine by the genus Weissella isolated from kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.328-333
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• 2014

Folate is a water-soluble vitamin B that is required for the synthesis of amino acids and nucleic acids. It plays an important role in cell division and cell growth in several living organisms. The purpose of this study was to screen strong folate-synthesizing bacteria and to optimize their culture conditions for folate production. Folate production was quantified by microbiological assays by using folate-dependent strain Lactobacillus rhamnosus KCTC 3237. Folate derivatives were identified by LC-MS/MS. Of the 65 strains of bifidobacteria and lactobacilli tested, L. plantarum Fol 708 demonstrated the greatest ability to produce folate. Its optimal pH for folate production was 5.5 in a pH-controlled, lab-scale fermenter. Coculturing L. plantarum Fol 708 with L. brevis GABA 100 in a milk medium enhanced the level of folate produced in comparison to culturing L. plantarum Fol 708 alone.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.325-333
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• 2005

This experiment was carried out to investigate the effect of green tea powder on the growth and acid production of lactic culture in reconstituted skim milk. The supplementation level of green tea powder to reconstituted skim milk was $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%\;and\;2.5\%$. Reconstituted skim milk containing green tea powder was fermented by single or mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. Supplementation of green tea powder did not significantly stimulate growth and acid production of Streptococcus thermophilus and Lactobacillus casei. But the growth and acid production of Lactobacillus acidophilus were slightly enhanced by the addition of green tea powder. When green tea powder was added to reconstituted skim milk at the level of $0.5\%\;or\;1.0\%$, all mixed cultures oi lactic acid bacteria showed high number of viable cell count and the acid production than 3 kinds of single cultures. Therefore, it was suggested to manufacture the yoghurt with the addition of $0.5\~1.0\%$ green tea powder and the inoculation of mixed cultures of lactic acid bacteria for on the stimulation of growth of the lactic culture.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.49-56
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• 2010

Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.768-774
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• 2021

Habanero red pepper (HRP)-fermented liquid with Acetobacter pasteurianus SRCM101474 was prepared, the quality characteristics measured and bioactivity analysis were measured. As the fermentation period increased, the number of viable cells increased, pH decreased, and acidity increased. After fermentation, the organic acid content of HRP was confirmed to be acetic acid with the highest content of 33413.54 ppm. Analysis of capsaicin and dihydrocapsaicin showed that the increase was significantly raised as acetic acid fermentation progressed. The total phenol and flavonoid contents as well as the antioxidant activity increased as the fermentation period passed. In addition, α-glucosidase inhibitory and pancreatic lipase inhibitory activities were significantly increased after fermentation. It was confirmed that it can be used as a functional material by measuring the physiological activities of antioxidant, anti-obesity, and anti-diabetes through fermentation, and the possibility of development as a spicy material and application product using it as capsaicin increases after fermentation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.3
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• pp.165-170
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• 2019

The purpose of this study was to analyze the effectiveness of different storage periods of lactic acid bacteria (LAB)-fermented low moisture fresh rice straw silage. The low moisture fresh rice straw sample was inculcated with LAB and stored for different storage periods such as 45, 90, and 365 days, respectively. The low moisture fresh rice straw (LMFRS) silage inoculated with LAB exhibited reduction in pH throughout the fermentation as compared with the control (P<0.05). The lactic acid content was increased at the late fermentation period (90 and 365 days, respectively) in LAB inoculated LMFRS silage as compared with the control (P<0.05). In contrast, the acetic acid and butyric acid concentrations were slightly reduced in the LAB inoculated LMFRS silage sample at 90 and 365 days fermentation, respectively. Meanwhile, the non-inoculated LMFRS silage showed higher amounts of acetic acid and butyric acid at an extended fermentation with low bacterial population as compared with the LAB inoculated LMFRS silage. However, lactic acid concentration was slightly high in the non-inoculated LMFRS silage at early 45 days fermentation. Additionally, the nutrient profile such as crude protein (CP), acid detergent fibre (ADF), neutral detergent fibre (NDF), and total digestibility nutrients (TDN) were not significantly different in control and LAB inculcated samples during all fermentation. Though, the microbial population was greater in the LAB inoculated LMFRS silage as compared with the control. However, the massive population was noted in the LAB inoculated LMFRS silage during all fermentation. It indicates that the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by organic acids production. Overall results suggest that the LAB inoculums are the effective strain that could be a suitable for LMFRS silage fermentation at prolonged days.

• Journal of Life Science
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• v.33 no.3
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• pp.260-267
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• 2023

Helicobacter pylori infects the mucosa, induces chronic inflammation and ulcers, and is known as a biological carcinogen. Antibiotics are used as therapeutic agents for H. pylori, but there are problems such as resistance. Thus, research is being conducted on the use of lactic acid bacteria (LAB) as an alternative therapeutic agent. There have been many studies on LAB related to kimchi. However, studies related to Gajami Sikhae, a traditional fermented seafood in Korea, are insufficient. In this study, we investigated the inhibitory effect of LAB isolated from Gajami Sikhae on H. pylori and its use as a probiotic. Forty species of LAB isolated from Gajami Sikhae were identified as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides, and Weisella paramesenteroides, and 10 strains of 40 species were selected through liquid inhibition assay of H. pylori. The selected LAB supernatant at 1%, 5%, and 10% had a growth inhibitory effect on H. pylori 52, 51, e-53, and 309. The adjusted pH of 7.0 was used for the LAB culture supernatant, in reference to a study that the growth of H. pylori is affected by acid. All 10 strains of LAB at 5% and 10% concentration suppressed the growth of H. pylori 52, and 7 strains of LAB at 10% concentration suppressed the growth of H. pylori e-53. LAB also had the effect of suppressing the activity of urease. Finally, LAB isolated from Gajami Sikhae is expected to be useful for eradicating and preventing H. pylori.