• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.3-13
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• 1970

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2000.04a
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• pp.33-35
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• 2000

• Bulletin of Food Technology
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• v.24 no.4
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• pp.544-555
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• 2011

• Journal of Ginseng Research
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• v.20 no.3
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• pp.299-306
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• 1996

This study was undertaken to examine the effects of fresh ginseng on the physicochemical and microbiological changes in dongchimi juice fermented under various conditions. The pH was somewhat lower in dongchimi juice added with 2.0% and 4.0% of fresh ginseng than that without ginseng, whereas the titratable acidity was higher in dongchimi juice with 2.0% and 4.0% of ginseng addition than the control. The addition of fresh ginseng to dongchimi preparation increased the numbers of total viable bacteria, lactic acid bacteria including Leuconostac mesenterotdes in dongchimi juice during fermentation. The changes in the counts of lactic acid bacteria were similar to those of total viable cells throughout the experiment except the initial stage of fermentation. However, the number of Leucosfastoc mesenternidgs decreased after the palatable stage. Key words : Panax ginseng C.A. Meyer, dongchlmi juice, pH, titratable acidity, microbiological changes.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1123-1132
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• 2015

Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the natural population of LAB in whole-crop wheat (WCW) and examined the quality of whole-crop wheat silage (WCWS) with and without LAB inoculants. Two Lactobacillus plantarum subsp. plantarum strains, Zhengzhou University 1 (ZZU 1) selected from corn and forage and grass 1 (FG 1) from a commercial inoculant, were used as additives. The silages inoculated with LAB strains (ZZU 1 and FG 1) were better preserved than the control, with lower pH values (3.5 and 3.6, respectively) (p<0.05) and higher contents of lactic acid (37.5 and 34.0 g/kg of fresh matter (FM), respectively) (p<0.05) than the control. Sixty LAB strains were isolated from fresh material and WCWS without any LAB inoculation. These LAB strains were divided into the following four genera and six species based on their phenotypic, biochemical and phylogenetic characteristics: Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, Lactococcus lactis subsp. lactis, Lactobacillus buchneri, and Lactobacillus plantarum subsp. plantarum. However, the prevalent LAB, which was predominantly heterofermentative (66.7%), consisted of Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, and Lactobacillus buchneri. This study revealed that most of isolated LAB strains from control WCWS were heterofermentative and could not grow well at low pH condition; the selective inoculants of Lactobacillus strains, especially ZZU 1, could improve WCWS quality significantly.

• Microbiology and Biotechnology Letters
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• v.31 no.2
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• pp.191-196
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• 2003

This study was carried out to investigate the isolation, identification, and antibacterial activity of lactic acid bacteria related to kimchi fermentation. Diluted kimchi soup was plated on the MRS agar media with CaCO$_3$ and incubated at $25^{\circ}C$ for 2 days. A total of 27 strains of lactic acid bacteria from various indigenous, spontaneously fermented vegetables (kimchi) were isolated. Combined methods of Bergey's manual of systematic bacteriology, BPB media analysis and 16S rDNA sequence analysis were applied for identification, however, their results did not coincide in several cases. Isolated lactic acid bacteria could be classified by the 16S rDNA sequence analysis as Leuconostoc mesenteriodes, Leu. carnosum, Lactobacillus curvatus, Lac. pentosus, Weisselia kimchi, W. cibaria, and Pediococcus pentosaceus. Leu. carnosum has not been reported in kimchi lactic acid bacteria. In addition, antibacterial activities of the isolates were tested with Bacillus subtilis, Escherichia coli, Salmonella enteritidis, S. paratyphica, S. typhi, Staphylococcus aureus, Shigella boydii, and S. sonnei. Some of isolates showed significant antibacterial activities to those pathogens.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.387-389
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• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1872-1877
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• 2013

Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.189-195
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• 1999

Isoflavones of soy milk were mainly present as sugar conjugates such as genistin and daidzin which a glucosyl residue was attached to their aglycones, genistein and daidzein through ${\beta}-glycosidic$ bond, respectively. When soy milk containing sucrose as a sugar source was fermented with lactic acid bacteria, small amount of lactic acid $(0.16{\sim}0.29%)$ was produced but isoflavone conjugates were fully hydrolyzed. Supplementation of glucose or lactose was required for normal lactic acid production and affected the hydrolysis of isoflavone conjugates in some lactic acid bacteria. In the case of Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, glycosidic bond of isoflavone was fully hydrolyzed regardless of glucose supplementation. But only $25{\sim}40%$ of daidzin and $65{\sim}80%$ of genistin was hydrolyzed when glucose was added into soy milk in the other lactic acid bacteria, Lactobacillus bulgaricus KCTC 3188, Lactobacillus casei KCTC 3109, Lactobacillus delbrueckii subsp lactis KCTC 1058, Lactobacillus lactis KCTC 2181. The hydrolyzing enzyme, ${\beta}-glucosidase$ produced by lactic acid bacteria except Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047 could be considered as inducible in the fermentation of soy milk and its production was decreased when glucose was added.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1583-1588
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• 2022

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 ㎍/ml concentration. In addition, hydrogen peroxide (H₂O₂) decreased Caco-2 viability, but the LAB strains protected the cells against H₂O₂-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H₂O₂. The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H₂O₂ by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains.