• 동의생리병리학회지
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• 제35권6호
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• pp.228-234
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• 2021

Hwangryunhaedoktang is one of the prescriptions used in traditional medicine for skin diseases. In this study, Hwangryunhaedoktang-Gamibang (HG) was fermented with Lactiplantibacillus plantarum, a probiotic lactic acid bacterium, to evaluate its potential as a functional cosmetic composition. Strains with anti-inflammatory activity were selected by isolating lactic acid bacteria from kimchi, a traditional Korean fermented food. HG was inoculated with lactic acid bacteria and the viability was measured. The supernatant was obtained by centrifugation of fermented Hwangryunhaedoktang-Gamibang (HGF) and HG, and the filtered supernatant was freeze-dried and used in the experiment. By measuring DPPH and ABTS scavenging activity, it was confirmed that the antioxidant activity was increased. RAW264.7 cells were inoculated with HG and HGF to confirm anti-inflammatory activity through NO assay, and production levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) were measured through ELISA assay. It was confirmed that HGF had a greater decrease in production than HG. Through lactobacilli fermentation, the beneficial probiotic properties and antioxidant and pro-inflammatory activities of lactic acid bacteria suggest potential clinical or technical applications.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• 한국식품영양과학회지
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• 제28권4호
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• 한국식품저장유통학회지
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• 제21권6호
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• pp.903-907
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• 2014

식초 제조용 종초 선발을 위해 다양한 초산균을 분리한 후, 그들의 발효특성 분석하여 종초 가능성을 검토하였다. 수집된 식초 시료에서 분리된 균주의 16S rRNA 염기서열을 분석한 결과, A. pasteurianus, A. malorum, Ga. entanii, Ga. intermedius, Ga. xylinus로 동정되었다. 식초 제조용 초산균의 발효특성을 분석한 결과, 초산의 과산화능은 모든 시험 균주에서 음성으로 나타나 과산화를 보이지 않았으며, 초산 내성은 Gluconacetobacter 속 균주만 관찰되었다. pH 내성은A. malorum V5-7 균주가 가장 높았다. 식초 품질에 해로운 영향을 주는 섬유질상의 세포외 다당체인 콜로이드 생성 균주는 Ga. intermedius V11-5, Ga. xylinus V8-1 균주로 나타났다. 초산 생성능은 A. malorum V5-7, A. pasteurianus Gam2, Ga. intermedius V11-5에서 가장 높은 산 생성능을 나타내었다. 본 연구에서는 종초용 초산균의 발효 특성 연구를 통해 국내 발효 식초의 품질 향상을 기대한다.

• 한국식품영양과학회지
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• 제42권1호
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• pp.96-101
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• 2013

김치양념과 두부를 혼합한 유산발효기법을 이용한 발효두부의 항산화 활성 및 유리아미노산의 변화를 조사하였다. 유산균을 접종하지 않은 김치양념에 침지한 두부(control), 유산균을 접종(2%, v/v)한 김치양념에 침지한 두부(TL, tofu and kimchi ingredients with lactic acid bacteria)와 유산균를 접종하여 $37^{\circ}C$에서 24시간 발효시킨 김치양념에 침지한 두부(TPL, tofu in pre-fermented kimchi ingredients with lactic acid bacteria)의 발효기간 중 total polyphenol 함량은 모든 처리구에서 증가하였고, 그중 TPL구가 가장 높았다. DPPH radical 소거능은 TPL구가 발효 12주에 84.11%로 가장 높게 나타났으며, 아질산염 소거능, SOD 유사활성 역시 TPL구가 각각 57.40%, 26.05%로 가장 높은 활성을 나타내었다. 총 polyphenol 함량, 전자공여능, 아질산염소거능, SOD 유사활성이 가장 우수한 TPL구의 isoflavone과 유리아미노산의 함량을 측정한 결과 isoflavone은 발효 전에 비해 30% 증가하여 2.34 mg/g이었다. 유리아미노산 역시 발효 전 1.51 mg/g에서 발효 14주에 TPL구의 유리아미노산 함량은 20.81 mg/g으로 발효 전에 비해 92% 증가하였다. 필수아미노산의 함량은 5.55 mg/g이었으며, 전체 아미노산의 27% 수준이었다. 필수아미노산의 함량은 lysine (1.24 mg/g)> leucine(1.20 mg/g)> valine(0.92 mg/g)> phenylalanine(0.78 mg/g)> isoleucine(0.65 mg/g)> threonine(0.50 mg/g)> methionin(0.26 mg/g) 순으로 나타났다.

• 대한본초학회지
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• 제27권1호
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• pp.35-39
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• 2012

Objectives : The purpose of this study was to investigate the changes in the contents of constituents in Samultang and its fermentations with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei, L. acidophilus, L. casei, L. plantarum, L. amylophilus, L. curvatus, L. delbruekil subsp. lactis, L. casei, B. breve, and B. thermophilum, were used for the fermentation of Samultang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : A remarkably increased component was identified to be nodakenetin and a decreased component was determined to be nodakenin. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these two compounds in fermented Samultang were different. Samultang fermented by L. plantarum showed the most remarkable changes. Conclusion : Nodakenetin was identified as bioconversion component after fermentation and L. plantarum was discovered the best bacteria to increase the component.

• Journal of Microbiology and Biotechnology
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• 제12권4호
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• pp.635-642
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• 2002

To effectively investigate the identification and distribution of the lactic acid bacteria in Kimchi, polyphasic methods, including a PCR, SDS-PAGE of the whole-cell proteins, and 16S rRNA gene sequence analysis, were used. In various types of Kimchi fermented at 20$\^{C}$, the isolate KHU-31 was found to be the predominant lactic acid bacteria. This isolate was identified as Lactobacillus sake KHU-31, based on SDS-PAGE of the whole-cell proteins and a 165 rRNA gene sequence analysis, which provided accurate and specific results. Accordingly, the approach used in the current study demonstrated that Lactobacillus sake KHU-31, together with Leuconostoc mesenteroides, were the most predominant lactic acid bacteria in all types of Kimchi in the middle stage of fermentation at 20$\^{C}$.

• 한국축산식품학회지
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• 제43권1호
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• pp.1-9
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• 2023

The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms such as lactic acid bacteria, yeast, and fungi, which generate volatile compounds by the oxidation of fatty acids. In addition, protein decomposition and changes in pH occur during the fermentation period. It can positively change the texture of the fermented sausage. In this review, we discuss the requirements (improving food safety, the safety of starter culture, enzyme activity, and color) of microorganisms used in starter cultures and the generation of flavor compounds (heptanal, octanal, nonanal, hexanal, 2-pentylfuran, 1-penten-3-ol, and 2-pentanone) from lipids. Furthermore, quality improvement (hardness and chewiness) due to texture changes after starter culture application during the manufacturing process are discussed.

• 문화기술의 융합
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• 제8권6호
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• pp.943-951
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• 2022

본 연구에서는 사과, 배, 무 등 8종 과채류를 절단하고 열수추출물과 과채류 증숙열수추출물을 제조하고 실험기질로 사용하였다. 실험기질에 홍삼추출물 1%(W/V)와 유산균발효 추출물에 유산균 8종 혼합스타터를 첨가하여 발효한 결과, ginsenosides의 패턴과 함량은 과채류 추출물군과 증숙 처리군에서는 거의 변화가 없었다. 그러나 유산균 발효군에서는 발효과정과 처리에 따라 TLC 패턴이 변하여 Rg₃(S) 및 Rg₅으로 전환되는 진세노사이드 함량이 증가하였다. 4종의 과채류추출물 모두에서 유산균 수(cfu)의 변화는 관찰되지 않았다. 유산균 CFU의 수는 과채류 추출물의 4가지 발효군에서 약간 감소하였으나 유익균의 생장 억제 효과는 유의하게 나타나지 않았다. 3가지 유해균의 증식억제 효과는 4가지 과채추출물에서 대장균과 슈도모나스의 증식에 영향을 받지 않았다. 그러나 살모넬라균의 증식은 억제되었으며, 이는 과채류 증숙 열수추출물 및 홍삼추출물 첨가 여부에 관계없이 과채류 추출물의 생장억제효과로 확인되었다.

• 한국축산식품학회지
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• 제37권6호
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• pp.804-812
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• 2017

This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness ($L^*$) and increased the redness ($a^*$) and, yellowness ($b^*$) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics.