• 한국식품영양학회지
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• 제14권2호
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• pp.126-131
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• 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
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• 제14권1호
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• pp.59-64
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• 2001

돼지고기 등심의 표면에 Lactococcus lactis subsp. Jactis ATCC l1454 유산균 배양액 3.96 log units의 처리구는 4$^{\circ}C$ 저장 1일 이후 대조구의 TBA가와 유의적 차이가 없었다 (P>0.05). 유산균 배양액 3.96 log units 처리구의 Hunter color L*과 b*가는 저장 동안 대조구와 유의적 차이가 없었다. 그러나 유산균 배양액 4.10과 4.23 log units 처리구의 Hunter a*가는 4$^{\circ}C$ 저장 1일과 6일 이후 대조구와 유의적 차이 (P<0.05)를 나타내었다. 유산균 배양액 4.10과 4.23 log units 처리구의 육즙유출율은 4$^{\circ}C$ 저장 4일 이후부터 처리구와 대조구 사이에 유의적 차이를 나타내었다.

• KSBB Journal
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• 제30권5호
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• pp.245-252
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• 2015

The aim of this study was to investigate the efficacy of enhanced physiological activities in cultures isolated from Korean fermented watery Kimchi, Dongchimi, of single lactic acid bacteria (LAB), and when these three are mixed LAB as probiotics. Using the BIOLOG system and 16S rRNA sequencing, the isolates were characterized, and identified and assigned to Leuconostoc mesenteroides DK-3, Leuconostoc dextranicum DK-6, and Lactobacillus curvatus DK-13, respectively. Growth rate and pH changes, production of organic acids as metabolites, and physiological activities of the single and mixed LAB cultures, were monitored and compared. In mixed LAB cultures after 72 h of incubation, the maximum concentrations of lactic acid and acetic acid were approximately 340.5 mM and 191.9 mM, respectively, and pH changed from 7.00 to 3.62. Mixed LAB cultures were able to eliminate 96.3% of nitrite. Activities of antioxidant and ${\beta}$-galactosidase were 60.3% and 16.8 units/mg, respectively. Significant antibacterial activity of the concentrated supernatants was demonstrated against several food-poisoning bacteria. Physiological activities obtained from the mixed LAB cultures have been shown to be considerably higher than those of single LAB cultures. In conclusion, these studies demonstrate that compared to the single cultures, all physiological activities in mixed LAB cultures are significantly enhanced.

• 한국미생물·생명공학회지
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• 제22권3호
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• pp.277-282
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• 1994

In batch cultures of Lactobacillus delbrueckii, cell growth and lactic acid production were affected by two main factors, inhibition by lactic acid and limitation by nutritional components. In order to increase th productivity significantly, a continuous stirred tank reactor with cell recycle was employed. A cell desnity of 145g dry weight/l and a volumetric productivity of 73 g/l$\cdot $h were obtained with an effluent concentration of 85 g/l lactic acid. The productivity achieved by this system was 23-fold higher than those obtained by the corresponding batch cultivations. Once the lactic acid concentration reached the steady steady state, lowering the yeast extract concentration caused the reduction of the lactic acid concentration without affection the biomass concentration. Finally, the formation of D-lactate was investgated. During the various cultures, a small amount of D-lactate always formed, even thought a majority of lactate was L-isomer, It was supposed that the relative amount of the D-lactate was affected by glucose limitation, and there seems to exist a certain relationship between the concentration of D-lactate and acetate.

• KSBB Journal
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• 제19권5호
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• pp.410-414
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• 2004

Fed-batch cultures of Enterococcus faecalis RKY1 were performed to maximize the L(+)-Iactic acid concentration in the bioreactor. The highest lactic acid concentration was obtained at around 225 g/L by intermittent feeding the concentrated glucose media containing 500 g/L of glucose and 15 g/L (or 75 g/L) of yeast extract. However, in all fed-batch cultures, volumetric productivities of lactic acid gradually decreased due to the inhibitory effect of lactic acid produced during the fermentation. The highest value of lactic acid concentration obtained in this work corresponded to around 1.5-fold increase compared with conventional batch fermentation.

• Journal of Microbiology and Biotechnology
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• 제25권5호
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• pp.559-568
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• 2015

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

• Journal of Microbiology
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• 제34권3호
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• pp.225-228
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• 1996

The cellular fatty acid methyl esters (FAMEs) analysis data obtained for clusters defined at a Euclidian distance of 17.5, in the classification of lactic acid bacteria isolated from kimchi, described by Lee et al. (4), was used for the identification of 79 Leuconostoc isolates. The test strains were isolated using a selective isolation medium specific for the genus Leuconostoc. These strains were then characterized according to their fatty acid profiles. The results show that all seventy nine test strains were identified to the known Leuconostoc clusters B, C, and D. Cluster B had the highest relative amount of the saturated fatty acid 16 : 0. The saturated fatty acid 16 : 0 and summed feature 9 were found as a major components in cluster C, which had a higher level of summed feature 9 than cluster B. Cluster D is characterized by the highest relative amount of the unsaturated fatty acid 18 : 1 w9c. It is suggested that FAMEs analysis can be successfully applied in the identification of lactic acid bacteria isolated from kimchi.

• 한국식품조리과학회지
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• 제23권6호
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• pp.968-976
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• 2007

This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

• 한국미생물·생명공학회지
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• 제24권2호
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• pp.234-241
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• 1996

Two hundreds and thirty lactic acid bacteria, mostly isolated from Kimchi, including type strains were used for analysis of cellular fatty acids. The 230 test strains were recoverd in 7 major and 1 single clusters defined at Euclidian distance of 17.5. These aggregate taxa were equivalent to the genus Leuconostoc (aggregate group A, B, C and D), the genus Lactobacillus (aggregate group F), the genera Lactobacillus and Pediococcus (aggregate group E) and the genera Leuconostoc and Lactobacillus (aggregate group G). It is concluded as evident that FAMEs (Fatty Acid Methyl Esters) profile of cell can be used as a criterion in classification of lactic acid bacteria from kimchi. Additional comparative taxonomic studies need to be carried out on well chosen representative strains to determine the most appropriate methods of value.

• Biotechnology and Bioprocess Engineering:BBE
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• 제10권6호
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• pp.522-527
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• 2005

Various processes which produce L-lactic acid using ammonia-tolerant mutant strain, Rhizopus sp. MK-96-1196, in a 3L airlift bioreactor were evaluated. When the fed-batch culture was carried out by keeping the glucose concentration at 30g/L, more than 140 g/L of L-lactic acid was produced with a product yield of 83%. In the case of the batch culture with 200g/L of initial glucose concentration, 121g/L of L-lactic acid was obtained but the low product yield based on the amount of glucose consumed. In the case of a continuous culture, 1.5g/L/h of the volumetric productivity with a product yield of 71% was achieved at dilution rate of $0.024\;h^{-1}$. Basis on these results three processes were evaluated by simple variable cost estimation including carbon source, steam, and waste treatment costs. The total variable costs of the fed-batch and continuous cultures were 88% and 140%, respectively, compared to that of batch culture. The fed-batch culture with high L-lactic acid concentration and high product yield decreased variable costs, and was the best-suited for the industrial production of L-lactic acid.