• 한국식품영양과학회지
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• 제27권6호
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• Journal of Microbiology and Biotechnology
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• 제27권5호
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• pp.869-877
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• 2017

Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, ${\beta}$-glucosidase, and ${\beta}$-galactosidase, making them useful as fermentation starters. Existing functional substances have been assessed as fermentation substrates for better component bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenosides, ${\gamma}$-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of bioconversion using LAB and discuss future directions for this field.

• 한국축산시설환경학회지
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• 제7권2호
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• pp.137-140
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• 2001

The objective of this study was isolation of halotolerant lactic acid bacteria for fermentation of food wastes. 5 strains of lactic acid bacteria were isolated from fermented foods. Among isolated strains, the strain 5-2 was selected according to the growth characteristics in food wastes containing medium. The selected strain 5-2 was identified as Pediococcus acidilactici based on its biochemical characteristics.

• 한국식품과학회지
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• 제29권1호
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• pp.150-155
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• 1997

소다 크레커에서 분리된 미생물은 대부분 젖산균인 Lactobacillus의 속이므로 약 20종의 기존에 분리된 Lactobacillus속의 미생물들을 스폰지 발효에 사용하였고, 이중에서 발효후 이취가 없고 총적정산도가 높은 6종의 젖산균을 선별하였다. 선별된 젖산균은 소다 크레커의 스폰지발효에 관여하는 주요 젖산균으로 보고된 L. brevis, L. delbrueckii, L. fermentum, L. leichmanii와 L. plantarum 등 5종과 San Francisco sour bread의 주요 젖산균인 L. sanfrancisco이었다. 선별된 6종의 젖산균을 10%의 밀가루 용액에 접종하여 스폰지 발효 동안의 pH, 총적정산도 및 유기산(lactic acid와 acetic acid)의 변화를 측정한 결과 L. brevis, L. fermentum과 L. plantarum의 pH는 많이 저하하였고 총적정산도는 많이 증가하였으며 L. delbrueckii의 경우는 유기산이 빨리 생성되었고 주 유기산인 acetic acid를 비교적 많이 생성하여 혼합균주의 조합으로 사용하였다. 4가지 균주의 여러 가지 조합중 L. brevis, L. fermentum과 L. plantarum의 혼합젖산균을 사용한 결과 총적정산도의 상승과 pH의 저하와 acetic acid의 생성력이 가장 뛰어나 이 혼합젖산균을 최적 스폰지 발효를 위한 가장 좋은 혼합젖산균으로 선택하였다.

• KSBB Journal
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• 제30권4호
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• pp.161-165
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• 2015

Lactic acid and its derivatives are widely used in the food, pharmaceutical, and cosmetic industries. It is also a major raw material for the production of poly-lactic acid (PLA), a biodegradable and environmentally friendly polymer and a possible alternative to synthetic plastics derived from petroleum. For PLA production by new strains of lactic acid bacteria (LAB), we screened LAB isolates from shellfish. A total of 51 LAB were isolated from 7 types of shellfishes. Lactic acid production of individual isolates was examined using high-performance liquid chromatography using a Chiralpak MA column and an ultraviolet detector. Lactobacillus plantarum T-3 was selected as the most stress-resistant strain, with minimal inhibition concentrations of 1.2 M NaCl, 15% ethanol, and 0.0020% hydrogen peroxide. In a 1 L fermentation experiment, $\small{D}$-lactic acid production of 19.91 g/L fermentation broth was achieved after 9 h cultivation, whereas the maximum production of total lactic acid was 41.37 g/L at 24 h.

• 한국식품영양학회지
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• 제26권3호
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• pp.358-365
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• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• Journal of Animal Science and Technology
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• 제58권3호
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.284-284
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• 2017

The aim of the study is to investigate the effect of new lactic acid bacteria as an additive for improving the quality of the Miscanthus sinnensis silage fermentation. The percentage of crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) in lactic acid bacteria (LAB) inoculated silage showed similar to the control. The pH of Miscanthus sinnensis (MS) silage in the treatment of LAB inoculation significantly decreased as compared to control (p<0.05). The content of lactic acid in the treatment of LAB inoculation significantly increased (p<0.05) as compared to control, but, the content of acetic acid was reduced in the treatment of LAB inoculation. Also, numbers of the lactic acid bacteria population were higher in LAB-treated silage as compared to control (p<0.05). The present study suggested that an addition of lactic acid bacteria significantly improved the quality fermentation in Miscanthus sinnensis silage.

• 한국약용작물학회지
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• 제18권6호
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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.