• Journal of Nutrition and Health
• /
• 제51권1호
• /
• pp.1-13
• /
• 2018

Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

• 한국미생물·생명공학회지
• /
• 제51권4호
• /
• pp.403-415
• /
• 2023

This study aimed to isolate and identify L-(+)-lactic acid-producing bacteria from tree barks collected in Thailand and evaluate the potential strain as probiotics. Twelve strains were isolated and characterized phenotypically and genotypically. The strains exhibited a rod-shaped morphology, high-temperature tolerance, and the ability to ferment different sugars into lactic acid. Based on 16S rRNA gene analysis, all strains were identified as belonging to Weizmannia coagulans. Among the isolated strains, BKMTCR2-2 demonstrated exceptional lactic acid production, with 96.41% optical purity, 2.33 g/l of lactic acid production, 1.44 g/g of lactic acid yield (per gram of glucose consumption), and 0.0049 g/l/h of lactic acid productivity. This strain also displayed a wide range of pH tolerance, suggesting suitability for the human gastrointestinal tract and potential probiotic applications. The whole-genome sequence of BKMTCR2-2 was assembled using a hybridization approach that combined long and short reads. The genomic analysis confirmed its identification as W. coagulans and safety assessments revealed its non-pathogenic attribute compared to type strains and commercial probiotic strains. Furthermore, this strain exhibited resilience to acidic and bile conditions, along with the presence of potential probiotic-related genes and metabolic capabilities. These findings suggest that BKMTCR2-2 holds promise as a safe and effective probiotic strain with significant lactic acid production capabilities.

• 치위생과학회지
• /
• 제7권1호
• /
• pp.21-24
• /
• 2007

본 실험에서는 S. mutans KCTC 3065을 이용하여 lactic acid를 첨가하였을 때 일어나는 스트레스 반응을 살펴보고자 하였으며 다음과 같은 결론을 얻었다. 1. 배지에 lactic acid를 농도별로 첨가하여 농도에 따른 생육저해현상을 조사한 결과, 배 지에 첨가 된 lactic acid의 함량에 비례하여 S. mutans의 성장이 완만해지며, 지수증식기일 때 lactic acid를 첨가 하였을 경우 유도기일 때 lactic acid를 첨가한 경우보다 균의 성장이 활발한 것을 알 수 있었다. 2. 대수증식기의 균주를 취하여 0, 60, 70, 80 mM 농도의 lactic acid를 처리한 후 colony의 생성으로 균주의 생존유무를 관찰한 결과, 70 mM의 농도로 lactic acid를 처 리하고 90분후부터는 colony의 밀도가 급격히 낮아지며생존에 영향을 받는 것을 관찰할 수 있었으며, lactic acid의 농도가 80 mM이상 에서는 생존이 거의 불가능한 것으로 나타났다. 3. Acid stress 동안에 지방산 조성의 변화를 관찰한 결과, $C_{18:1}$은 30.92%에서 33.89%로 증가하였으며 $C_{14:0}$은 5.02%에서 2.62%로 $C_{16:0}$은 39.16%에서 33.69%로 감소하였다. 4. Acid stress 동안에 단백질 패턴의 변화를 관찰한 결과, 약 70 kDa, 60 kDa, 45 kDa, 40 kDa 그리고 23 kDa의 단 백질 발현이 증가되는 것을 볼 수 있었다.

• 한국미생물·생명공학회지
• /
• 제27권3호
• /
• pp.246-251
• /
• 1999

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

• Journal of Dairy Science and Biotechnology
• /
• 제27권1호
• /
• pp.37-43
• /
• 2009

The mammalian immune system comprises a complex array of cells and molecules that interact to provide protection from pathogenic microorganisms. The beneficial role played by lactic acid bacteria and milk-derived peptides in humans, including their effect on the immune system, has been extensively reported. Lactic acid bacteria and milk-derived peptides, which are present in dairy products, are frequently used as nutraceuticals to improve some biological functions in the host. Activation of the systemic and secretory immune response by lactic acid bacteria and milk-derived peptides requires many complex interactions among the various constituents of the intestinal ecosystem. Thus, the aim of this review was to examine in detail the immunological potential of lactic acid bacteria and milk-derived peptides.

• 한국미생물·생명공학회지
• /
• 제23권3호
• /
• pp.352-358
• /
• 1995

In this study, authors investigated the cadmium tolerance, the accumulation of cadmium, and the cellular distribution of accumlated cadmium in lactic acid bacteria under the anaerobic condition. Lactic acid bacteria grew fairly well in modified EG medium containing 10 ppm of cadmium but could hardly grow at 50 ppm of cadmium. Tolerance to cadmium of genus Lactobacillus was greater than that of genus Streptococcus, and Lactobacillus acidophilus showed the higest cadmium tolerance amomg the bacteria tested. The capacity of cadmium accumlation (9.304-12.428 mg/g wet cell) of lactic acid bacteria was higher than that (6.775 mg/g wet cell) of Escherichia coli. Lactobacillus casei of them took up the largest amount of cadmium. The cadmium elimination amount (28.46-29.25%) of lactic acid bacteria from modified EG medium containing cadmium were also higher than that (14.43%) of Escherichia coli. Accumulated cadmium in Lactobacillus acidophilus was distributed by 42.41% at cell wall, 28.97% at cytoplasm, and 28.62% at plasma membrane, respectively.

• Journal of Biosystems Engineering
• /
• 제30권4호
• /
• pp.249-253
• /
• 2005

This study was carried out to develop enzyme biosensor for lactic acid bacteria. Lactic acids produced by lactic acid bacteria (LAB) was measured and good correlation $R^2=0.98$ between LAB count and lactic acids concentration was found. Hydrogen ion produced by L-lactate dehydrogenase (L-LDH) was measured by a potentiometer. Glutamic-pyruvic transminase (GPT) was used for eliminating inhibitor in the reaction. Polyacrylamide gel was used for immobilizing matrix of the sensor. The biosensor was tested and showed good feasibility with $R^2=0.99$ on validation.

• 한국식품영양학회지
• /
• 제14권2호
• /
• pp.126-131
• /
• 2001

Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.

• 한국식품영양학회지
• /
• 제1권2호
• /
• pp.95-101
• /
• 1988

In order to produce lactic acid and calcium lactate very useful for foods and medical supplies, lactic acid fermentation was studied by Lactobacillus sporogenes, a spore forming lactic acid bacterium. When this bacterium was cultured aerobically in the spore forming medium, the spore forming rate was 96.0% as total cell number 20$\times$108/ml, spore number 19.2$\times$108/ml. One minute agitating every 1 hour in the flask culture, or agitation of 100rpm in the fermenter was most efficient to continue to ferment at 45$^{\circ}C$ for 4days in the fermentation medium containing 10% glucose as carbohydrate and CaCO3 as a neutralizing agent. This homofermentative lactic acid bacterium showed fermentation yield of 99.3% and more than 98.2% of the yield was L(+)-lactic acid.

• Journal of Microbiology and Biotechnology
• /
• 제15권1호
• /
• pp.40-47
• /
• 2005

Modeling and simulation for simultaneous saccharification and fermentation (SSF) process in bioconversion of paper mill sludge to lactic acid was carried out. The SSF process combined the enzymatic hydrolysis of paper mill sludge into glucose and the fermentation of glucose into lactic acid in one reactor. A mathematical modeling for cellulose hydrolysis was developed, based on the proposed mechanism of cellulase adsorption deactivation. Another model for simple lactic acid fermentation was also made. A whole mathematical model for SSF was developed by combining the above two models for cellulose hydrolysis and lactic acid fermentation. The characteristics of the SSF process were investigated using the mathematical model.