• Journal of Naturopathy
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• v.7 no.2
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• pp.27-38
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• 2018

Purpose: The purpose of this study was to investigate whether intestinal proliferation is promoted in beneficial intestinal bacteria or decreased in harmful bacteria before and after ingesting Bacillus fermentation broth (ENM) for 8 weeks in the 16 subjects. Method: Intestinal bacteria were identified by PCR amplification using specific 16S rRNA primers. Results: The Bifidobacterium gene index(%)(gi%) increased to 58.92% in the control group and 69.53% in the test group after the ingestion of ENM, but there was no significant difference. Lactobacillus gi% increased significantly (49.37% in the control and 66.43% in the test) (p<.029). Clostridium gi% was significantly decreased after treatment (83.16% in the control and 67.76% in the test) (p<.077). Bacteroides gi% increased significantly (12.58% in the control and 20.87% in the test) after ingesting (p<.095). Prevotella gi% increased significantly (7.55% in the control and 17.28% in the test) after ingesting (p<.005). After ingesting, the median bacteria increased significantly in the control (20.06%) and the test (35.88%) (p<.001). Conclusions: After ingestion of the ENM, the number of beneficial bacteria increased and the number of harmful bacteria Clostridium tended to decrease. This suggests that ingestion of the Bacillus fermented beverage ENM has an effect on the proliferation of intestinal bacteria.

• Applied Biological Chemistry
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• v.14 no.2
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• pp.137-148
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• 1971

Studies were carried out to investigate the main fermentation microorganisms and their flora changes during Korean native soy-sauce fermentation. Korean native Maeju loaves collected from 5 Do's were separated into surface and inner parts. Four different soy-sauces-the surface part Maeju fermented soy-sauce, the inner part, the surface and inner part combined Maeju fermented soy-sauce, and the semi-Japanese type soy-sauce were fermented and the changes of fermentation microorganism flora and the various chemical components during the period of their fermentations were studied. Besides, 14 home-made soy-sauces collected from 14 different places all over Korea were examined in comparison with the laboratory soy-sauces and to determine the characteristics of Korean native soy-sauce. The results were as follows: 1. The main microorganisms in Korean native soy-sauce fermentation were determined as; Aerobic bacteria: Bacillus subtilis, Bacillus pumilus Lactic acid bacteria: Pediococcus halophilus, Leuconostoc mesenteroides Yeasts: Torulopsis datila, Saccharomyces rouxii 2. Microflora changes during Korean native soy-sauce fermentation were as follows; Aerobic bacteria increased until the 2nd week of fermentation and then gradually decreased. The lactic acid bacteria increased until the 3rd week, after which decreased. When the lactic acid fermentation lowered the pH value to below the 5.4, yeasts were able to grow and participate the fermentation. As the production of organic acids amounted, to a certain height, the growth of all microorganisms lead to the period of decline or death at about the 2nd month of fermentation. After boiling of soy-sauce most microorganisms except a few of Bacillus sp. disappeared. Occosionally yeasts and lactic acid bacteria survived depending upon the composition of soy-sauce. 3. Changes of general chemical components influencing the microflora were investigated for the period of Korean native soy-sauce fermentation. Tetal acidity, salt concentration and total nitrogen were increasing steadily over the entire period of fermentation. pH values were dropping to a certain degree of about 4.5. Salt concentration and pH value seemed to be the important factors influencing the microflora. 4. The microflora were influenced by chemical components of soy-sauce. Aerobic bacteria were able to survive in all soy-sauce as they made spores. Growth of lactic acid bacteria was inhited at 23-26% of salt concentration and pH 4.8. Soy-sauce yeasts started to grow only at pH below 5.4 and seemed to be inhibited at around 26% of salt concentration under pH 4.5-4.7. 5. The open kettle boiling of soy-sauce, the characteristic process of Korean native soy-sauce manufacturing, was effective to sterilize microorganisms, increase the salt concentration, and coagulate proteins. 6. The average viable cell counts of microorganism found in collected samples of home-made Korean native soy-sauces were; Aerobic bacteria: $53{\times}10^2\;cell/ml$ Lactic acid bacteria: 34 cell/ml Yeasts: 14 cell/ml The average values of chemical compositions of samples of home-made Korean native soy-sauce were; Salt concentration: 28.9% pH value: 4.79 Total acidity(lactic acid): 0.91g/100ml Total nitrogen: 1.09g/100ml

• Journal of Life Science
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• v.22 no.6
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• pp.799-806
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• 2012

Approximately 80 species of bacteria were isolated from the fermented mushroom first and the HJ-57 antibacterial micro-organism was selected to the final isolation bacteria. It has a high degree of CMCase, amylase, and protease activity as well as high antibacterial activity against mushroom pathogenic bacteria without affecting the growth and development of Flammulina velutipes and Lentinus edodes mushrooms. The finally selected HJ-57 antibacterial micro-organism was identified as Bacillus sp. HJ-57. The initial pH for culture was pH7 and its optimum culture temperature was $35^{\circ}C$. The antibacterial material produced by Bacillus sp. HJ-57 showed a little antibacterial activity even in the 12 hr of culture, but showed the highest antibacterial activity in the 36~48 hr of culture. The HJ-57 antibacterial micro-organism also showed a high antibacterial activity against mushroom pathogenic bacteria and molds in the corn cob contained culture medium is used in Flammulina velutipes cultivators.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.68-73
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• 2016

Lactic acid bacteria showing both protease activity and the capacity to produce casein phosphopeptide (CPP) were isolated from Korean kimchi, a traditional food made from fermented vegetables. Among the 450 strains of isolated lactic acid bacteria, the strain MG-379 showed high protease activity and the highest ability to produce CPP. Characterization results showed that MG-379 was gram-positive and measured $0.6-0.8{\mu}m$ in diameter. DNA sequencing of MG-379 and comparison with other sequences using BLAST revealed a 100% identity with the sequence of Enterococcus faecalis. However, MG-379 showed a higher CPP-producing ability than E. faecalis KCCM 40450. Accordingly, MG-379 was newly named as E. faecalis MG-379. Amount of free calcium liberated by CPPs was 2227.5 and 1151.6 mg/kg for E. faecalis MG-379 and E. faecalis KCCM (control), respectively.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.747-752
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.91-109
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• 2005

The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at $10^{\circ}C$ for 46 days. The changes of pH on Dongchimi used different kinds of water decreased in all samples during fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi used Cho Jung Carbonated Natural water arrived slowly at best tasting condition(0.3~0.4 point) compared with other conditions. The changes of salt content were ranked high one by one , Cho Jung Carbonated Natural water>purified water>distilled water during fermentation period. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test conditions for 12 days of fermentation. Vitamin C content was measured high in Dongchimi used Cho Jung Carbonated Natural water during the fermentation period. Because calcium content was high in carbonated natural water, carbonated natural water had the highest calcium content during the fermentation period. The changes of lactic acid bacteria count showed the highest price at all experimental groups in 15 days of fermentation, but those of Dongchimi used Cho Jung Carbonated Natural water showed the highest price in 19 days of fermentation.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.60-65
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• 2004

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.

• Korean Journal of Medicinal Crop Science
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• v.18 no.6
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• pp.429-438
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• 2010

The use of cellulolytic lactic acid bacteria in new method to prepare high nutrition complementary foods was investigated. For the screening of cellulolytic lactic acid bacteria, more than 1,150 bacterial colony were isolated from diluted infant feces samples. A typical strain which appeared the most excellent cellulolytic activities was identified novel acidophilic Enterococcus sp. TO-94 through the results of morphological, biochemical and chemotaxonomic characteristics and 16S rDNA sequencing. The optimal lactic acid fermentation conditions of Omija(Schizandra chinensis Baillon) by Enterococcus sp. TO-94 were as follows: pH and temperature were 3.0 and $37^{\circ}C$, respectively, and fermentation time was 20hrs. The fructose and glucose were major free sugar and the contents were 5.83 and 4.30 mg/g after fermentation, respectively. The contents of lactic acid and acetic acid were 9.84 mg/g and 2.08 mg/g after fermentation, respectively. The vitamin $B_1$, $B_2$, niacin, folic acid and C were major vitamin in the fermented broth, the contents were 1.5~3 times higher than those of initial fermentation time. Also, the contents of polyphenol and anthocyanine were 3.8 and 1.2 times higher than those of initial fermentation time.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.458-463
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.

• The Korean Journal of Mycology
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• v.37 no.2
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• pp.150-154
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• 2009

The diversity of microflora according to growth stage of Pleurotus ostreatus and the correlation between microbe and medium fermentation were investigated. In farmhouse I, the aerobic bacteria and fungi as longer of growing period were increased. And, thermophilic bacteria and fluorescent Pseudomonas sp. showed high density at the early stage of spawn inoculation. The thermophilic actinomycetes were distributed evenly during all the growing period, but mesophilic actinomycetes were not observed. In farmhouse II, thermophilic actinomycetes were not observed in fermented medium and density of fungi were suddenly increased at 60 days after spawn inoculation. And also, mushrooms can hardly be harvested due to Penicillium spp. After medium fermentation, density of aerobic bacteria, thermophilic bacteria, and fluorescent Pseudomonas sp. was higher at farmhouse I than those of farmhouse II. In farmhouse I, Bacillus sp. and Pseudomonas sp. dominated at early stage of mushroom growth but as time goes by, density of Bacillus sp. was higher than the others. And also, the kind of microbe showed a few at early stage of mushroom growth but increased as time goes by. In farmhouse II, Bacillus sp. was dominated at early stage of mushroom growth. And the growth of Bacillus sp. and Pseudomonas sp. showed intersect aspect each other in the farmhouse I but Bacillus sp. dominated during all growth periods in the farmhouse II.