• Korean Journal of Microbiology
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• v.45 no.1
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• pp.26-31
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• 2009

This study was aimed at the analysis of prokaryote communities in Korean traditional fermented food, jeotgal, and isolation of a novel strain from jeotgal by using culture-dependent and molecular biological approaches. Seventeen kinds of jeotgal were selected on the basis of its origins and sources. The samples were inoculated on 12 kinds of media. 308 isolates were selected randomly by morphological features, and its 16S rRNA gene sequences was amplified by PCR technique with bacteria and archaea specific primers (8F, 21F, and 1492R). The 16S rRNA gene sequences were compared with those in EzTaxon and GenBank databases. DNA-DNA hybridization was performed to identify a novel strain. As a result, the majority of the isolates were lactic acid bacteria (Leuconostoc, Weisella, Lactococcus, Lactobacillus, Carnobacterium, Marinilactibacillus), Bacillus, Pseudomonas, Micrococcus, Brevibacterium, Microbacterium and Kocuria in 17 kinds of jeotgal. The strains belonging to Salinicoccus, Halomonas, Cobetia, Lentibacillus, Paracoccus, and Psychrobacter were isolated as minor ones. Fourteen novel species were identified based on phylogenetic analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1450-1457
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• 2015

The anti-inflammatory effect of ethanol extracts from Hizikia fusiformis fermented with and without lactic acid bacteria was compared in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was done using Weissella sp. SH-1 and Lactobacillus casei in a mixture of glucose and lactate source at $30^{\circ}C$ for 30 days. As a result, we confirmed that the fermentation of H. fusiformis with lactic acid bacteria inhibited LPS-stimulated nitric oxide (NO) production and the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, interleukin (IL)-6, tumor necrosis factor ${\alpha}$, and IL-$1{\beta}$ as important inflammatory factors. During a comparison analysis, we found that L. casei fermented groups significantly suppressed NO production by regulating iNOS and COX-2 expression. Also, the effective suppression of pro-inflammatory cytokine and LPS-induced activation of mitogen- activated protein kinase indicated that the fermentation using Weissella sp. SH-1 and L. casei may provide an increment towards the extraction of active components, which are effective anti-inflammatory agents.

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.105-109
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• 2007

This study monitored and compared the contamination levels of total aerobic bacteria, coliform groups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3 department stores (DS) and 3 super markets (SM) located on seoul, Korea. Moreover this study was carried out to survey the concentrations of NaCl and heavy metal (lead; Pb) of the Shrimp Jeotgal. The contamination levels of total aerobic bacteria in the Shrimp Jeotgai were $3.35log_{10}CFU/g$ as a mean and $3.71log_{10}CFU/g$ for TM, $3.16log_{10}CFU/g\;for\;DS,\;2.84log_{10}CFU/g$ for SM. The coliform groups were contaminated in 50% of Shrimp Jeotgal and it means that the hygienic control is needed urgently. S. aureus were not detected in every sample. The levels of NaCl were between 17.9 and 28.5%. Heavy metal (lead; Pb) was detected in only 1 product at the level of 0.02 ppm out of 16 products. Although microbiological contamination levels of Shrimp Jeotgal were not much high, hygienic management like HACCP is thought to be needed for the production of Shrimp Jeotgal in traditional market.

• Journal of Life Science
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• v.24 no.6
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• pp.677-685
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• 2014

The purpose of this study was to identify the effect on plasma levels of lipid and lipid peroxidation by administration of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) fermented Orostachys malacophyllus (FOM) in alcohol fed rats. Male Sprague-dawley rats were randomly divided into seven groups: normal diet group (N), alcohol treated group (C), 2.5% (w/w) or 5% (w/w) OM treated group (2.5OM, 5OM), 2.5% (w/w) or 5% (w/w) fermented OM treated group (2.5FOM, 5FOM) and silymarin treated group (SM) as a positive control. As a result of measuring serum total lipid, C group were increased total lipid, free fatty acid content and were decreased HDL-cholesterol content, but 5FOM group were significantly decreased lipid content and were increased HDL-cholesterol content and accordingly reduced the incidence of atherosclerosis. Serum total protein content was similarly measured in all groups and serum albumin content was decreased in alcohol feeding groups compared to the N group. The 5FOM group had significantly decreased liver and serum triglycerides compared to the C group. The TBARS content in the liver, serum, testis, kidney, spleen, and heart were slightly decreased in the 5FOM group compared to the C group and the 5FOM group had an increased glutathione concentration. The 5FOM treatment was showed analogous results to those of the SM treatment, suggesting that FOM is can improve the lipid profiles of alcohol-fed rats.

• Food Science and Preservation
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• v.6 no.4
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• pp.448-455
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• 1999

The starters, 0.3% of Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus fermentum, were added in radish juice to process the radish juice by single and mixed cultures. The radish Juice was fermented for 7 days at 25$^{\circ}C$, 20 days at 15$^{\circ}C$, and 36 days at 5$^{\circ}C$. When fermented at 25$^{\circ}C$, the number of lactic acid bacteria in the juice made with mixed culture was higher than that of the single culture. But, juice fermented at low temperatures (15∼5$^{\circ}C$), the addition of starters was not effective, although there were some differences by inoculation strains. Although there was a little differences by inoculation strains, the content of nonvolatile organic acid and L-ascorbic acid were found more in the juice inoculated with lactic acid bacteria than the juice not inoculated. When the single and mixed cultures at the optimal maturity were tested, the significant difference was found at 5% level except the yeasty and moldy smell and the unripe taste. According to the preference test, the mixed-cultured radish juice incubated at 25$^{\circ}C$with Lactobacillus brevis and Leuconostoc mesenteroides were evaluated superior to commercial Dongchimi. As a result, taste and quality of radish juice was improved by addition of starters.

• Journal of Life Science
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• v.31 no.1
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• pp.73-82
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• 2021

Throughout history, barley was the typical crop of the soils of Jeju Island due to its topographical features. People in Jeju eat Shindari or Dansul. Shindari or Dansul is a fermented drink of Jeju, made from the leftovers of cooked barely and nuruk of short fermentation periods. Although Makgeolli and Shindari share a similar fermentation period and materials, research on Shindari or Dansul is still in its early stages. In this study, we examined major bacterial species of Shindari or Dansul. In addition, we confirmed the antibacterial activities of an isolated strain against fish and human-harmful bacteria. Among the isolates, Firmicutes consisted of 73% and the Proteobacteria of 27%, indicating that the Firmicutes phylum was the dominant one. In addition, the Pediococcus genus and the Bacillus genus were the most prevalent consisting of 25%, followed by the Cronobacter genus (25%), the Enterococcus genus (16%), the Aneurinibacillus genus (5%), the Klebsiella genus (4%), and the Paenibacillus genus (2%). We conclude that the Lactobacillus genus predominated in Makgeolli, but the Pediococcus genus predominated in Shindari. In a study of the antibacterial activity, growth inhibition was observed for all bacteria, except for the fish disease bacterium Photobacterium damselae subsp. piscicida and the human-harmful bacterium Streptococcus mutans.

• Journal of Life Science
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• v.18 no.10
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• pp.1426-1434
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• 2008

This study was conducted to investigate the effects of supplementation of synbiotics manufactured with anaerobic bacteria, yeast and mold on preservation of total mixed ration (TMR) by exposing days. Eight treatments were composed of untreated synbiotics(US), bacterial synbiotics (BS), yeasty synbiotics (YS), moldy synbiotics (MS), bacterial and mouldy synbiotics (BMS), yeasty and moldy synbiotics (YMS), bacterial and yeasty synbiotics (BYS), and bacterial, yeasty and moldy synbiotics (BYMS). After 7 days of anaerobic fermentation, fermented-TMRs were exposed to the air during 1, 3, 5, 7, 14 and 21 days. One hundred forty four (8 treatments${\times}$6 days${\times}$3 replications) fermented-TMRs were manufactured by vinyl bag ($43\;cm{\times}58\;cm$). Although no significant differences in the activities of carboxymethylcellulase, xylanase and amylase were observed among treatments, theirs acivities were seemed to increase by treatment of BYS or YMS containing yeast. Total bacterial and mold counts also decreased in the treatments containing yeast. Potential pathogenic bacteria were less detected in BYS and BMYS for E. coli, BMYS and YS for Salmonella, and BMS and BMYS for Shigella than those of the other treatments, MS was, however, contaminated easier than US by pathogenic bacteria. From above results, synbiotics containing facultative anaerobic yeast have effects for preservation of TMR fermented anaerobically. Particularly, BMYS treatment having good results in nutrient contents, dry matter loss and pathogenic bacteria amounts was a resonable synbiotics for preservation of the fermented-TMR.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Journal of Life Science
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• v.14 no.5
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.57-62
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• 1982

The possibility of developing new kinds of lactic acid beverage from a malt syrup was studied. The optimum sugar concentration of malt syrup for the cultivation of lactic acid bacteria was $10^{\circ}Bx$. The acidity of the fermented malt syrup was improved by the supplement of yeast extract(0.5%) or sodium citrate(0.08%). Though the activity of Lactobacillus lactis in malt syrup was superior to other strains, sensory test indicated that the mixed culture of Lactobacillus lactis and Streptococcus diacetilactis was better because of masking malt flavour. The changes in acidity and viable cells of malt syrup during the lactic fermentation were not so good as skim milk medium, but malt syrup medium containing milk(50 : 50) was nearly similar to skim milk medium. In the sensory scores among samples, no significant differences(P<0.05) were noted between fermented milk and fermented malt syrup containing milk, but fermented malt syrup showed a poor quality. However fermented malt syrup was not inferior to marketing lactic fermented fruit juices with regards to the lactic acid fermented beverage type.