• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.266-269
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• 1993

The production of free non-volatile and volatile organic acids in Kimchi during fermentations at 30, 20 and $5^{\circ}C$, were determined by gas chromatography. The order in the amount of non-volatile organic acid, soon after preparation, was malic, citric, tartaric, pyroglutamic, oxalic, lactic, succinic and ${\alpha}-ketoglutaric$ acids. The major non-volatile acids at the optimum ripening time were malic, tartaric, citric and lactic acids, and as the temperature was lowered, the amount of lactic, succinic, oxalic, pyroglutamic and fumaric acids increased, while that of malic and tartaric acids decreased. The order in the amount of volatile acids at the beginning was acetic, butyric, propionic and formic acids. Among these acids, acetic acid was significantly increased in its amount during fermentation and the Kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature.

• 한국식품과학회지
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• 제23권4호
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• pp.520-522
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• 1991

시판되고 있는 액상 요구르트 100 ml 중 D(-)-락트산 함량은 $6.1{\sim}535.8mg$, L(+)-락트산 함량은 $70.0{\sim}664.6mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $0.2{\sim}109.0$이었다. 호상 요구르트 100g 중의 D(-)-락트산 함량은 $10.1{\sim}418.3mg$, L(+)-락트산 함량은$515.8{\sim}792.1mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $1.2{\sim}78.4$였다.

• 한국식품영양학회지
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• 제3권2호
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• pp.141-148
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• 1990

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

• Journal of Animal Science and Technology
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• 제51권1호
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• pp.15-24
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• 2009

본 연구는 다양한 유기산제들의 급여가 이유자돈의 성장과 영양소 소화율에 미치는 영향을 비교하기 위하여 2번의 사양실험을 수행하였다. 실험 1과 실험 2에서는 각각 이유자돈 180두 (4처리, 3반복, 15두/반복)를 공시하였다. 실험 1은 기초사료에 formic acid, ammonium-formate, lactic acid 그리고 acid mixture를 각각 0.5%씩 첨가하여 총 5주간 사양실험을 실시하였으며, 실험 2는 formic acid, ammonium-formate, lactic acid 그리고 acid mixture를 각각 0.3%씩 첨가하여 총 6주간 사양실험을 실시하였다. Acid mixture는 formic acid와 lactic acid가 50:50의 비율로 혼합된 제제를 사용하였다. 외관상 회장아미노산 소화율을 측정하기 위하여 각 처리별 3두, 총 12두를 공시하여 T-cannula를 회장 말단부에 부착시킨 후 적응기간을 거쳐 회장내용물을 채취하였다. 사양성적은 유기산 종류에 따른 개선 효과는 없는 것으로 나타났으나 (실험 1), acid mixture 급여구에서 증체량이 lactic acid 급여구보다 높은 것으로 나타났다 (실험 2). 외관상 회장 아미노산 소화율은 lactic acid 급여구보다 acid mixture 급여구에서 개선되는 것으로 나타났다 (실험 1과 2). 실험 1과 2의 결과를 종합하였을 때 acid mixture (formic acid + lactic acid) 급여는 이유자돈의 사양성적과 외관상 회장 아미노산 소화율을 개선시키는 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권12호
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• pp.1741-1745
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• 2004

Administration of milk and fermented milks produced from indigenous dadih lactic acid bacteria on serum lipids and bile acids, fecal bile acids and microflora was estimated in hypercholesterolemic rats. Anaerobic lactic acid bacteria decreased and coliforms increased in the feces of the control group; however, the number of fecal lactic acid bacteria remained unchanged when rats were administered milk and fermented milks. Only fermented milk made from Lc. lactis subsp. lactis IS-10285 significantly reduced serum total cholesterol, LDL cholesterol and total bile acids. Milk and fermented milks did not influence the HDL cholesterol. Triglyceride and phospholipid levels were significantly lower in the rats fed fermented milk of Lc. lactis subsp. lactis IS-10285 than rats fed milk and fermented milk of Lc. lactis subsp. lactis IS-29862, but not significantly different from the control group. Hypocholesterolemic effect of Lc. lactis subsp. lactis IS-10285 was attributed to its ability to suppress the reabsorption of bile acids into the enterohepatic circulation and to enhance the excretion of bile acids in feces of hypercholesterolemic rats.

• 한국식품과학회지
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• 제31권6호
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• pp.1440-1446
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• 1999

국내외에서 구입한 42개의 식초 시료에 대해 비휘발성 유기산, 당, 아미노산, 휘발성 성분들을 종합적으로 분석하여 화학 성분에 의한 양조, 사과, 현미식초의 차별화 가능성을 검토하였다. 비휘발성 유기산으로는 malic, succinic 및 lactic acid, 당 성분으로는 fructose와 glucose, 아미노산으로는 lysine, serine, leucine, valine 및 alanine, 휘발성 성분으로는 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate 및 ethanol이 식초의 종류별 차별화에 유용한 성분으로 밝혀졌다. 이러한 열 여섯 종의 성분들 중에서도 malic acid, lysine, succinic acid, glucose, lactic acid 및 1-hexanol을 식초의 차별화에 가장 크게 기여하는 화학 성분으로 정의할 수 있었다. 양조식초는 특징적인 성분이 없었으며, 사과식초는 malic acid와 1-hexanol이, 현미식초는 lysine과 lactic acid의 함량이 다른 종류의 식초에 비해 많은 것이 특징이었다.

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.246-251
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• 1999

To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions of Kimchi brining and effects of the fermentation starter, halophilic Lactobacillus HL-48 were investigated. Optimum brining condition for Kimchi was accomplished in 15% NaCl and at pH2.5-3.0 adjusted by lactic acid. Starter-treated Kimchi showed pH 4.2 after 18hr fermentation, while the pH of starter-untreated Kimchi resulted in 3.3. After 36hr fermentation, the number of E. coli in starter-treated Kimchi was found clearly to decrease and not detected macroscopically, but contamination of E. coli (5.3$\times$103CFU/ml) was observed in starter-untreated sample. Organic acids in Kimchi contained organic acids such as oxalic acid, citric acid, malic acid and lactic acid. among ther, lactic acid content was remarkably high in the early fermentation stages. However, from 24hr fermentation, lactic acid content of starter-untreated Kimchi was higher than that of starter-treated Kimchi.

• Journal of Biosystems Engineering
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• 제30권4호
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• pp.249-253
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• 2005

This study was carried out to develop enzyme biosensor for lactic acid bacteria. Lactic acids produced by lactic acid bacteria (LAB) was measured and good correlation $R^2=0.98$ between LAB count and lactic acids concentration was found. Hydrogen ion produced by L-lactate dehydrogenase (L-LDH) was measured by a potentiometer. Glutamic-pyruvic transminase (GPT) was used for eliminating inhibitor in the reaction. Polyacrylamide gel was used for immobilizing matrix of the sensor. The biosensor was tested and showed good feasibility with $R^2=0.99$ on validation.

• 한국식품과학회지
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• 제7권2호
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• pp.74-81
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• 1975

생(生)배추, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치를 ion-exchange chromatography로 총유기산(總有機酸)을 분리(分離)하고, silicic acid partition column chromatography로 각유기산(各有機酸)으로 분리(分離), 정량(定量)한 후(後) paper chromatography로 정성확인(定性確認)하였다. 생(生)배추, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치에는 maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric acid 의 유기산(有機酸)과 $H_2SO_4$, $H_3PO_4$ 의 무기산(無機酸)이 들어 있다. 생(生)배추에는 유기산(有機酸)이 염(鹽)의 형태(形態)로 많이 들어 있으며, malic acid가 가장 많고, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치에는 lactic acid+succinic acid 가 가장 많다. $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치에는 $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치보다 lactic acid와 succinic acid의 생성량(生成量)이 많으며, citric acid의 생성량(生成量)은 비슷하고, oxalic, malic, tartaric, fumaric, malonic, maleic, glycolic acid 의 생성량(生成量)은 적다. $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치가 $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치보다 더 상큼한 산미(酸味)가 많고 맛이 좋으며 이는 많이 생성(生成)된 lactic acid와 succinic acid 가 관련(關聯)이 되는 것 같다.

• 한국수소및신에너지학회논문집
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• 제13권4호
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• pp.321-329
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• 2002

Clostridium butyricum, Lactobacillus amylophillus, Lactobacillus amylovorus, Lactobacillus acidophillus, AI-9 produced hydrogen and /or organic acids using glucose, lactose and starch at the anaerobic culture conditions. Cl. butyricum NCIB 9576 evolved 1,700 ml H2/L-culture broth and accumulated butyric acid, acetic acid, propionic acid and ethanol in its culture broth when lactose was used as a carbon source during 24 hrs of fermentation. L. amylovorus ATCC 33620 accumulated lactic and acetic acids and some reducing sugars when starch was used as a carbon source without hydrogen production. Instead of starch as a carbon source, L. amylovorus ATCC 33620 produced lactic acid from algal biomass during fermentation and the acid-heat or freeze-thaw pretreatment of algal biomass accelerate the lactic acid fermentation.