• 한국식생활문화학회지
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• 제28권4호
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• pp.401-408
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• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.

• 동의생리병리학회지
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• 제29권3호
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• pp.267-272
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• 2015

The purpose of this study was to examine the antiobesity effects of lactic acid bacteria-fermented Dioscoreae Rhizoma powder (LDR) in Sprague-Dawley rats with high-fat diet (HFD)-induced obesity. Rats were divided into 5 groups: normal diet group, control (high fat diet-vehicle) group, 0.4 g/kg LDR (high fat diet + 0.4 g/kg lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group, 1 g/kg LDR (high fat diet + lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group, 2.5g/kg LDR (high fat diet + lactic acid bacteria-fermented Dioscoreae Rhizoma powder) group. Our results indicate that LDR administration has effects on decreasing of body weight, fat weight, blood parameters and adipocyte size in the obesity animals. In addition, verified that fat degeneration and ballooning degeneration were alleviated in the experimental group fed on a high fat diet combined with LDR groups. These results indicate that lactic acid bacteria-fermented Dioscoreae Rhizoma powder may reduce elevating body weight and lipid accumulation in rat fed a high fat diet, suggesting its usefulness as a functional food for reducing body fat and obesity.

• 한국식품영양학회지
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• 제30권3호
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• pp.395-404
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• 2017

Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers about Bifidobacerium and Lactobacillus, which are two of the most known of the LAB. Bifidobacerium alleviates diarrhea from various causes by improving intestinal microflora, and it has been reported that it reduces Helicobacter pylori bacteria known as the cause of gastric ulcer and stomach cancer. Bifidobacerium has also reported to be effective on immunization and allergy, reduce blood cholesterol, cancer, lactose intolerance. Lactobacillus alleviates diarrhea but has not fully demonstrated its effectiveness relative to other health issues. Several lactic acid bacteria and yeast are expected to act as probiotics, so, in the future, more research on the health benefits of lactic acid bacteria is needed.

• 한국식품영양과학회지
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• 제39권12호
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• pp.1854-1859
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• 2010

전통 재래식 메주 3종을 수집하여 호기성 생균수, 유산균수, 효모 및 곰팡이의 수를 측정한 결과 각각 $10^7\sim10^8$ CFU/ g, $10^6\sim10^8$ CFU/g, $10^7\sim10^8$ CFU/g의 분포를 나타내었고, 일반적으로 메주의 발효에 가장 크게 관여하고 있는 효모 및 곰팡이이 외에도 유산균 역시 메주의 발효에 깊이 관여하고 있는 주요 균주인 것으로 나타났다. 재래식 메주로부터 몇 종의 유산균을 분리한 후, 3종의 우수균주를 선별하여 동정을 실시한 결과, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactococcus lactis로 밝혀졌으며, 이들을 각각 Lm-SMm, Lp-SMm, Ll-GAm로 명명하였다. 3종 유산균의 효소 활성을 측정한 결과, 모두 protease, lipase, $\alpha$-amylase 활성을 나타내었고 특히 Ll-GAm이 상대적으로 높은 효소 활성을 나타내었다. DPPH를 이용하여 항산화 효과를 측정한 결과, Lm-SMm, Lp-SMm, Ll-GAm은 각각 45%, 48%, 60%의 free radical 소거 효과를 나타내었고, MTT assay를 이용하여 HT-29 인체 결장암 세포 성장억제 효과를 측정한 결과 각각 45%, 67%, 70%의 성장억제 효과를 나타내었다. 따라서 전통메주로부터 분리한 우수한 유산균은 장류제조 산업에 있어서 적용성이 있을 것으로 생각되어지며, 메주 제조에 있어서 스타터로 사용되었을 때 장류제품의 품질을 향상시킬 수 있을 것으로 기대된다.

• 농업과학연구
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• 제11권1호
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• pp.45-52
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• 1984

Changes of chemical componts and populations of total bacteria and lactic acid bacteria were examined during a month-long storage of sweet potatoes crushed and sealed up with polyethylene film at $7-8^{\circ}C$. 1. Changes of starch, total protein, volatile acid and ammonia-nitrogen contents were li 2. In a three days, pH down and increase of non-volatile acid content were notable, populations of total bacteria and lactic acid bacteria were maximum. 3. Vitamic C and soluble sugar contents tended to be reduced during the storage and the leftover were 75-85% and 41-45% respectively. 4. ${\beta}$-Amylase activity decreased gradually and vanished 15-30days. 5. Variations of chemical compontents of the samples inoculated lactic acid bacteria were larger than non- treated to some extent. 6. As above results, mainly homo lactic acid fermentation was done in this storage condition.

• 융합정보논문지
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• 제11권6호
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• pp.198-205
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• 2021

본 배경 : 질염은 항생제를 복용하는 방식으로 치료를 하고 있으며, 이러한 항생제의 지속적인 치료는 내성을 유발할 수 있다. 연구 방법 : Lactic acid bacteria 2종에 에센셜 오일을 이용한 항균 활성을 보고자 한다. SE(Grapefruit Seed Extract), eucalyptus, tea tree, clove bud oil, cinnamon oil, lemongrass oil, thyme oil, ginger oil을 일정 비율로 넣어 배양 후, 병원성 미생물- E. coli, C. albicans와 Lactic acid bacteria은 균주에 맞는 배지를 사용하여 균 수를 측정하였다. 결과 : Essential oil 7종과 GSE가 병원성 미생물에 억제 효과가 있으며, 병원성균(E. coli, C. albicans)에 대한 Grapefruit seed extract(GSE)의 억제농도를 확인하였다, 병원성균은 억제하고 Lactic acid bacteria는 억제하지 않는 배합비도 확인하였다(GSE 농도가 200ppm에서 Eucalyptus globulus(EG) oil 50㎕와 Melaleuca alternifolia oil(Tea tree oil, TTO) 50㎕(pH 5.0, 5.5, 6.0)). 결론 : 본 실험에서 Essential oil은 다양한 항균 활성 가지고 있어 항생제 대안으로도 생각할 수 있으며, 장기 항생제 치료환자에 대한 보조 항균제로서도 유용할 것으로 생각된다.

• 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.

• Applied Biological Chemistry
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• 제49권2호
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• pp.97-102
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• 2006

빵의 노화와 풍미 향상을 목적으로 빵 제조시 첨가하기 위하여 제조한 유산균, 효모, seed mash을 첨가하여 배양한 발효액종(flour ferment)의 특성을 조사한 결과는 다음과 같다. Seed mash를 첨가하지 않은 발효액종은 배양 6시간 경과시 pH와 TTA가 각각 5.6 및 2.5이었으며, seed mash 5%와 각기 다른 유산균을 첨가한 발효액종은 pH가 4.63-4.69와 TTA가 9.0-9.9이었다. 4시간 발효시킨 발효액종에 함유된 유기산은 대조구의 경우 프로피온산이 0.09mg/g, 젖산과 초산이 각각 0.06 및 0.04 mg/g 검출되었으며, seed mash와 효모만을 발효시킨 발효액종에서는 프로피온산이 0.21 mg/g, 젖산과 초산이 각각 0.16, 0.06 mg/g, seed mash와 유산균, 효모를 혼합 배양한 발효액종에서는 젖산이 0.23-0.27 mg/g으로 가장 높았으며, 프로피온산이 0.21 mg/g, 초산이 0.06-0.08 mg/g 검출되었다. 발효액종의 향기성분은 seed mash, 효모, 유산균을 혼합 배양한 발효액종에서 ethyl caprylate, ethyl caproate, ethyl acetate, ethyl caprate, phenylethyl acetate등의 에스테르 화합물이 대조구에서 보다 많이 검출되었다.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.167-173
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• 2015

동결건조보호제(glucose, maltose, lactose 및 sucrose)를 첨가한 캡슐형 분말김치를 -20, 0, 4 및 $25^{\circ}C$에서 4개월간 저장하면서 생균(젖산균)수를 측정한 결과, $-20^{\circ}C$에서 저장한 캡슐형 분말김치에서 4개월 후에도 젖산균이 7 log CFU/g 이상 유지되었으며, 동결 건조 보호제로 glucose를 첨가한 캡슐형 분말 김치의 젖산균은 대조군 보다 약 3 log CFU/g 이상 더 높았다. 4 및 $0^{\circ}C$에 저장된 캡슐형 분말 김치에서도 저장 4개월째의 젖산균수는 7~8 log CFU/g으로 유지되는 것을 확인하였다. $25^{\circ}C$에 저장된 캡슐형 분말 김치에서는 저장 10주까지는 4~5 log CFU/g으로 젖산균수가 유지되었으나, 저장 4개월 후 젖산균이 확인되지 않았다. 분말김치 내의 생균수를 7~8 log CFU/g로 4개월 이상 유지하기 위해서는 동결건조보호제(maltose 또는 glucose) 첨가 처리와 더불어 냉장 및 냉동 보관이 필수적임을 확인하였다.

• 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.