• 한국생활과학회지
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• 제20권6호
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• pp.1213-1222
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• 2011

This research evaluated antibacterial and growth inhibition effects on three kinds of lactic acid bacteria and five kinds of food poisoning bacteria using Backryencho powder, hot water, 70% ethanol, and 95% ethanol extracts. Antibacterial activity was shown against Leu. mensenteroides for 8 and 10 mg/disc of the 95% ethanol extract solution and strong proliferation inhibition effects were displayed against B. subtilis, Stap. aureus, E. coli, and S. typhimurium. High antibacterial activity according to certain clear zone formations was shown especially for the 10 mg/disc. A 3% concentration of the 95% ethanol extract showed high growth inhibition effects against lactic acid bacteria, L. brevis, L. plantarum, and Leu. mesenteroids. The measurement of viable cell counts of S. aureus, E. coli, B. subtilis, and S. typhimurium indicated suppression effects by the 3% concentration of the 95% ethanol extract, at 49.60%, 41.54%, 35.95%, 28.82%, and 26.60% respectively. The antibacterial activities of the hot water, 70% ethanol, 95% ethanol extract of Backryencho against food poisoning bacteria and Kimchi fermentation lactic acid bacteria were confirmed through various methods of antibiotic measurement. Based on these results, Backryencho extract is considered a good source for a range of applications as a natural anti-bacterial agent for the storage ability of Kimchi and as a possible food preservative.

• 한국미생물·생명공학회지
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• 제43권3호
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• pp.291-295
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• 2015

베리 또는 과채류 주스에는 다양한 종류의 항산화물질들이 함유되어 있는 것으로 알려져 있다. Oxygen radical absorbance capacity 측정 결과 아사이베리, 아로니아, 산머루, 블랙베리, 크랜베리, 시금치 주스로부터 높은 항산화 활성을 확인할 수 있었다. 선별된 베리 또는 과채류 주스의 항산화 활성을 증가시키기 위해 젖산균을 이용한 발효를 수행하였다. 아사이베리, 블랙베리, 또는 시금치 주스의 경우 Lactobacillus plantarum를 이용한 발효 후에 항산화 활성이 각각 943.2 µmol TE/g에서 1239.2 µmol TE/g로 110.87 µmol TE/g에서 128.04 μmol TE/g로 77.92 µmol TE/g에서 107.20 µmol TE/g로 약 16−38% 향상되었다. 본 연구를 통해 아사이베리, 블랙베리, 또는 시금치 주스의 항산화 활성이 젖산균 발효를 통해 증가하는 것을 확인하였다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.111-111
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• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.

• 한국식품영양학회지
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• 제10권3호
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• pp.350-359
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• 1997

백김치를 담근 후 15$^{\circ}C$에서 60일간 밀폐상태로 발효시키면서 발효일수 경과에 따른 pH, 총산함량 및 미생물수의 변화를 조사하고, 주요 미생물군집을 분리.동정하였다. 담금 즉시의 김치는 pH 6.15, 총산 0.03%였고, Gram 음성 간균류가 치우점 미생물이었으며 이들의 주요 속 구성은 Pseudomonas 55%, Enterobacter 40%, Erwinia 5%였다. 젖산균은 발효 2일 이후부터 최우점 미생물이 되었으며, 발효 4일, 12일 및 50일에 젖산균의 1차, 2차 및 3차 정상기를 각각 나타내었다. 젖산균 2차 정상기의 김치는 pH 3.51, 총산 0.59%로 적숙상태에 해당되며, 이 때 주요 젖산균의 종 구성은 Lactobacillus bavaricus 55%, Leuconostoc mesenteroides subsp. mesenteroides 42.5%, Leuconostoc paramesenteroides 2.5%였다. 젖산균 3차 정상기의 김치는 pH 3.40, 총산 1.10%로 과숙상태에 해당되며, 이 때 주요 젖산균의 종 구성은 Lactobacillus plantarum 65%, Lactobacillus brevis 35%였다. 젖산균들을 동정할 때에 Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc paramesenteroides, Lactobacillus plantarum 및 Lactobacillus brevis로 동정된 균주들은 기존의 분류체제에 비교적 잘 일치하였으나, Lactobacillus bavaricus로 동정된 균주들은 일치하지 않는 점들을 많이 나타내었다. 젖산균의 수가 증가할 때에 효모의 수가 감소하였고, 젖산균의 수가 감소할 때에 효모의 수가 증가하였다. 효모의 정상기는 젖산균이 제2정상기와 제3정상기의 사이인 30일에 나타났으며, 이 때 주요 효모의 속은 모두 Saccharomyces였다.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.196-205
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• 2019

본 연구는 돼지감자 분말을 첨가한 발효유 제조의 이화학적 분석을 통해서 돼지감자를 식품소재로써 활용하고자 첨가량에 따른 발효 품질특성을 분석하였다. 돼지감자 분말 1%, 3%, 5% 첨가 발효유 중 5% 첨가구가 산 생성이 가장 우수하였고, 유산균 수도 가장 높게 생장하였다. 또한, 유산 생성이 활발하였고, 항산화 활성과 항균활성도 높았다. 점도는 5% 첨가구에서 가장 높았는데, 물성적인 측면에서 고려할 사항으로 사료된다. 돼지감자분말 첨가 발효유 생산이 유가공산업의 활성화에 기여하길 기대한다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권11호
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• pp.1568-1574
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• 2017

Objective: The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. Methods: Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain Lactobacillus casei (L. casei) TH 14 and Acremonium cellulase (AC) were used as additives in sorghum silage preparation. Results: Prior to ensiling Sorghum contained $10^4LAB$ and $10^6cfu/g$ fresh matter coliform bacteria. The chemical compositions of sorghum was 26.6% dry matter (DM), 5.2% crude protein (CP), and 69.7% DM for neutral detergent fiber. At 30 days of fermentation after ensiling, the LAB counts increased to a dominant population; the coliform bacteria and molds decreased to below detectable level. All sorghum silages were good quality with a low pH (<3.5) and high lactic acid content (>66.9 g/kg DM). When silage was inoculated with TH14, the pH value was significantly (p<0.05) lower and the CP content significantly (p<0.05) higher compared to control, CH and AC-treatments. The ratio of in vitro methane production to total gas production and DM in TH 14 and TH 14+AC treatments were significantly (p<0.05) reduced compared with other treatments while in vitro dry matter digestibility and gas production did not differ among treatments. Conclusion: The results confirmed that L. casei TH14 could improve sorghum silage fermentation, inhibit protein degradation and decrease methane production.

• KSBB Journal
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• 제31권1호
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• pp.85-89
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• 2016

Lactic acid fermentations were conducted using water hyacinth. It is known that the pretreatment and enzyme hydrolysis process optimize the potential of water hyacinth. Lactic acid produced by using lactic acid bacteria. All cells were grown at $37^{\circ}C$ and initial pH 5.5. Lactic acid production was measured by HPLC. All Lactobacillus strains could produce lactic acid from pretreated water hyacinth. The highest lactic acid was achieved when lactic acid fermentation was carried out by L. delbrueckii for D-form and L. helveticus for L-form lactic acid production. The lactic acid concentration was 10.70 g/L by L. delbrueckii and it converted glucose in the medium to lactic acid, almost perfectly. Lactic acid production became higher when fermentation was carried out at a controlled pH 5.5. Lactic acid yield and productivity were 0.52 g/g and 0.19 g/L/h for L. helveticus, while L. delbrueckii was 0.64 g/g and 0.27 g/L/h. This study showed that water hyacinth medium could be alternative medium which can replace the complex and expensive medium for growing Lactobacillus strains in production of lactic acid.

• 한국식품영양과학회지
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• 제30권3호
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• pp.439-443
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• 2001

The effect of fermentation of peanut milk with lactic acid bacteria on n-hexanal content was investigated. Changes in pH, titratable acidity and viable cell populations indicated that Streptococcus salivarius subsp. thermophilus was adapted better than Lactobacillus delbrueckii subsp. bulgaricus during fermentation. Analysis of headspace volatiles revealed that n-hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp,. bulgaricus in reducing the n-hexanal content. No significant difference was found in water sorption between fermented and unfermented peanut milk.

• 한국식품영양과학회지
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• 제23권1호
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• pp.73-77
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• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• Asian-Australasian Journal of Animal Sciences
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• 제33권2호
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• pp.245-253
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• 2020

Objective: To develop the fermentation quality and chemical composition of alfalfa (Medicago sativa Lam.) silage, plants were inoculated with different lactic acid bacteria (LAB) strains at field 24 hours before harvest. Methods: The treatment groups were as follow: silage without additive as a control and inoculated with each strains of Lactobacillus brevis (LS-55-2-2), Leuconostoc citerum (L. citerum; L-70-6-1), Lactobacillus bifermentans (L. bifermentans; LS-65-2-1), Lactobacillus plantarum (L. plantarum; LS-3-3) and L. plantarum (LS-72-2). All the silages were stored at 25℃. Parameters such as pH, microorganism and volatile fatty acid contents, crude protein, neutral detergent fiber, acid detergent fiber, net gas, metabolizable energy, organic matter digestibility, dry matter intake and relative feed value were measured to determine fermentation quality, chemical compositions and relative feed value of alfalfa silages. Results: Significant differences were found among the control and treated groups in terms of pH and microorganism contents at all opening times and crude protein, net gas, metabolizable energy and organic matter digestibility of final silage. The pH values ranged from 4.70 to 5.52 for all treatments and control silage had the highest value of overall treatments at T₇₅d silages. Volatile fatty acid of silages was not influenced significantly by inoculations. However, lactic acid content of L. bifermentans (LS-65-2-1) was higher than the other treatments. The highest metabolizable energy and organic matter digestibility were recorded from L. citerum (L-70-6-1) inoculation. In addition, no significant differences were found among treatments in terms of neutral detergent fiber, acid detergent fiber, dry matter intake and relative feed value. Conclusion: Among the treated LAB isolates, L. bifermentans came into prominence especially in terms of organic acid composition and quality characters of silages.