• Restorative Dentistry and Endodontics
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• 제49권1호
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• pp.4.1-4.9
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• 2024

Objectives: This study aims to correlate caries-causing microorganism load, lactic acid estimation, and blood groups to high caries risk in diabetic and non-diabetic individuals and low caries risk in healthy individuals. Materials and Methods: This study includes 30 participants divided into 3 groups: Group A, High-risk caries diabetic individuals; Group B, High-risk caries non-diabetic individuals; and Group C, Low-risk caries individuals. The medical condition, oral hygiene, and caries risk assessment (American Dental Association classification and International Caries Detection and Assessment System scoring) were documented. Each individual's 3 mL of saliva was analyzed for microbial load and lactic acid as follows: Part I: 2 mL for microbial quantity estimation using nutrient agar and blood agar medium, biochemical investigation, and carbohydrate fermentation tests; Part II: 0.5 mL for lactic acid estimation using spectrophotometric analysis. Among the selected individuals, blood group correlation was assessed. The χ² test, Kruskal-Wallis test, and post hoc analysis were done using Dunn's test (p < 0.05). Results: Group A had the highest microbial load and lactic acid concentration, followed by Groups B and C. The predominant bacteria were Lactobacilli (63.00 ± 15.49) and Streptococcus mutans (76.00 ± 13.90) in saliva. Blood Group B is prevalent in diabetic and non-diabetic high-risk caries patients but statistically insignificant. Conclusions: Diabetic individuals are more susceptible to dental caries due to high microbial loads and increased lactic acid production. These factors also lower the executing tendency of neutrophils, which accelerates microbial accumulation and increases the risk of caries in diabetic individuals.

• 한국축산식품학회지
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• 제34권2호
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• pp.221-229
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• 2014

Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at $4^{\circ}C$ under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.269-278
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• 2006

본 실험은 오리 가슴육의 저장성 향상에 대안을 마련하고자 차염소산나트륨 20, 50ppm, lactic acid와 acetic acid를 각각 1, 2%를 분무 살포한 후 진공포장지로 포장하여 4℃에서 7일간 저장을 하면서, 소독제 및 유기산 처리에 따른 오리육의 육색, 저장특성 및 미생물 증식에 대하여 조사하였다. 오리육의 차염소산나트륨 20～50ppm 및 유기산(lactic acid, acetic acid)을 1～2% 처리 후 1일이 경과했을 때 pH는 5.83～5.87로 처리 간에 큰 차이가 없었고, 저장기간에 따라서는 저장 3일까지 증가하는 경향을 나타내다 점차 감소하였다. 지방산패도(TBARS)는 저장기간이 경과함에 따라 차염소산나트륨 처리구보다 유기산 처리구(lactic acid와 acetic acid)에서 감소하는 경향이 크게 나타났으며, 특히 acetic acid 2% 처리구에서 감소율이 컸다. 비 단백질태 질소화합물(VBN)은 저장기간이 경과할수록 증가하였으나, 차염소산나트륨 및 유기산의 종류와 처리 수준에 따라서는 큰 차이를 나타내지 않았다. 육색 변화는 lactic acid 2% 처리 구에서 적색도(a*) 및 황색도(b*)가 약간씩 감소하는 경향을 나타내었다. 소독제 및 유기산 처리에 따른 총 미생물 수는 저장기간이 경과할수록 증가하는 경향을 나타냈으나, 유기산 처리구 중 acetic acid 처리구가 저장 기간 중 미생물 증가율이 가장 낮았으며, 특히 acetic acid 2% 처리 구에서 낮은 증가율을 나타내었다.

• 생약학회지
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• 제15권1호
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• pp.39-42
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• 1984

To examine stability and a separate quantitative method of a mixed preparation of lactic acid bacteria, a capsule containing Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus was suspended and diluted in sterile water. After the diluted suspension was spread on three media of tryptone glucose extract agar, MRS agar and MRS-sucrose agar, their colonies appeared and were counted. The viable counts exceeded the minimum number of the three bacteria and showed that the mixed preparation was stable at least for 18 months. The results also showed that a separate quantitation of viable cells of the each strain was feasible.

• Asian-Australasian Journal of Animal Sciences
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• 제2권3호
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• pp.398-399
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• 1989

• Biotechnology and Bioprocess Engineering:BBE
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• 제10권1호
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• pp.23-28
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• 2005

Lactic acid is a green chemical that can be used as a raw material for biodegradable polymer. To produce lactic acid through microbial fermentation, we previously screened a novel lactic acid bacterium. In this work, we optimized lactic acid fermentation using a newly isolated and homofermentative lactic acid bacterium. The optimum medium components were found to be glucose, yeast extract, $(NH_4)_{2}HPO_4,\;and\;MnSO_4$. The optimum pH and temperature for a batch culture of Lactobacillus sp. RKY2 was found to be 6.0 and $36^{\circ}C$, respectively. Under the optimized culture conditions, the maximum lactic acid concentration (153.9 g/L) was obtained from 200 g/L of glucose and 15 g/L of yeast extract, and maximum lactic acid productivity ($6.21\;gL^{-1}h^{-1}$) was obtained from 100 g/L of glucose and 20 g/L of yeast extract. In all cases, the lactic acid yields were found to be above 0.91 g/g. This article provides the optimized conditions for a batch culture of Lactobacillus sp. RKY2, which resulted in highest productivity of lactic acid.

• 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.

• Animal Bioscience
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• 제37권1호
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• pp.84-94
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• 2024

Objective: The objective of this study was to investigate how cellulase or/and lactic acid bacteria (LAB) affected the fermentation characteristic and microbial community in wet brewer's grains (WBG) and corn stover (CS) mixed silage. Methods: The WBG was mixed thoroughly with the CS at 7:3 (w/w). Four treatment groups were studied: i) CON, no additives; ii) CEL, added cellulase (120 U/g fresh matter [FM]), iii) LAB, added LAB (2×10⁶ cfu/g FM), and iv) CLA, added cellulase (120 U/g FM) and LAB (2×10⁶ cfu/g FM). Results: All additive-treated groups showed higher fermentation quality over the 30 d ensiling period. As these groups exhibited higher (p<0.05) LAB counts and lactic acid (LA) content, along with lower pH value and ammonia-nitrogen (NH₃-N) content than the control. Specifically, cellulase-treated groups (CEL and CLA) showed lower (p<0.05) neutral detergent fiber and acid detergent fiber contents than other groups. All additives increased the abundance of beneficial bacteria (Firmicutes, Lactiplantibacillus, and Limosilactobacillus) while they decreased abundance of Proteobacteria and microbial diversity as well. Conclusion: The combined application of cellulase and LAB could effectively improve the fermentation quality and microbial community of the WBG and CS mixed silage.

• Biotechnology and Bioprocess Engineering:BBE
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• 제9권1호
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• pp.52-58
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• 2004

An unstructured mathematical model for lactic acid fermentation was developed. This model was able to predict the inhibition effects of lactic acid and glucose and was con-firmed to be valid with various initial concentrations of lactic acid and glucose. Simulation of energy production was made using this mathematical model, and the relationship between the kinetics of energy metabolism and lactic acid production was also analyzed.

• 한국초지조사료학회지
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• 제34권3호
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• pp.169-173
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• 2014

The aim of present study was to improve the quality of silage using lactic acid bacteria (LAB) and chlorella as a supplement. Italian ryegrass (IRG) mediated silage was prepared with lactic acid bacteria (L. plantarum) and different concentration of chlorella. We analyzed the nutritional profiles such as crude protein (CP), acid detergent fiber (ADF) neutral detergent fiber (NDF), total digestible nutrient (TDN) and in-vitro dry matter digestibility (IVDMD), microbial counts and fermentative acids such as lactic acid, acetic acid and butyric acid in the control and experimental silage after three months. It shows increased crude protein content and also maintains the rest of nutritional values as compared with control silage. LAB inoculation with chlorella as supplementation slightly reduced the pH of the silage. In addition, it increased the fermentative acids production as compared with control silage and inhibits the undesired microbial growth especially fungi in the silage. Therefore, we suggest that LAB inoculation and chlorella supplementation to the IRG mediated silage could be improved the nutritional quality of the silage which is an intrinsic feature for the application in the preparation of animal feeds and functional foods.