• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.227-233
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• 2000

Preset study was carried out to evaluate characteristics of lactic acid producing bacteria(LAB) in hen's cecum as probiotics value. Distribution of LAB in intestinal tracts was investigated using 5∼25 weeks - old hens. So, 12 strains to LAB with different morphology were isolated purely. Acid tolerance of LAB tested at pH 1, 2, 3, and 4, and bile resistant also tested at 0, 0.3% and 0.5% bile salt concentration. Growth pattern of LAB observed to 60h. All strains of cecal LAB couldn't survive at pH 1, and decreased linearly survival colony after incubation at pH 2 although some strains could survive for 2h. Most of LAB maintained constant number at pH 3 and 4. The bacterial action could increase linearly at 0% bile salt concentration in all of tested strains. However, only one strain could multiply at 0.3% bile salt, others were influenced by bile salt. That tendency was similar at 0.5% bile salt. Growth was peaked at 12 to 18 h after innoculation. After peak, the decreasing pattern of colony was different to strains which some strains decreased rapidly or maintained for long time. The LAB of hen's cecum was similar to intolerance acidity, but different to resistant to bile salt and growth pattern by strain. So, we choose three strains which have probiocs value, and identified as Lactobacillus amylovorus LLA7, Lactobacillus crispatus LLA9 and Lactobacillus vaginalis LLA11.

• Journal of environmental and Sanitary engineering
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• v.12 no.1
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• pp.85-95
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• 1997

Behavior of Listeria monocytogenes in Skim milk during fermentation by Lactobacillus bulgaricus YI-2 and Streptococcus lactis FYI-1 were determined. Autoclaved skim milk was inoculated with ca. 10$^{3}$ L. monocytogenes (Strain LM91-1 or LM 96-2) cells/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either L. bulgaricus TI-2 or S. lactis FYI-1. Skim milk containing ca. 10$^{3}$ L. monocytogenes was incubated at 37 or 42$\circ $C for 15 h with L. bulgaricus YI-2, and at 21 or 30$\circ $C for 15 h with S. lactis FYI-1. Cultured skim milks were stored at 4$\circ $C in the refrigerater. Samples were plated on Oxford Agar with oxford antimicrobic supplement to enumerate L. monocytogenes and on either modified MRS agar to enumerate lactic acid bacteria. L. monocytogenes survived the 15-h fermentation with S. lactis FYI-1 in all combinations of level of inoculum and temperature of incubation, but inhibition of growth ranged from 94 to 100%. When incubated with over the 1.0% of L. bulgaricus, L. monocytogenes inhibited or disappeared in fermented skim milk from 9 h after incubation. Especially, incubation at 42$\circ $C with 5.0% L. bulgaricus YI-2 as inoculum appeared to be the most effective inhibitory combination for strain LM 91-1, causing 100% inhibition in growth based on maximum papulation attained. In most instances of incubated with L. bulgaricus YI-2, growth of the pathogene appeared to be completely inhibited when the pH dropped below 4.38.

• Fisheries and Aquatic Sciences
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• v.6 no.1
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• pp.27-33
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• 2003

A lactic acid bacterium showing antimicrobial activity against fish pathogen was isolated from gastrointestinal tract of flounder for the purpose of use as an aquaculture probiotics. From the analysis of morphological and physiological characteristics, the isolated strain was named as Lactococcus sp. HM58. Antimicrobial substance (AMS) from Lactococcus sp. HM58 showed strong growth inhibitory activity against Streptococcus sp., which is a fish pathogenic bacterium. AMS was presumed a proteinaceous compound with stability in heat and wide pH range from 2 to 10. It was started to produce in exponential growth phase and was not produced any more in stationary phase. It showed comparatively broad antimicrobial spectrum against most of gram positive bacteria used for this study. About $84\%$ of Lactococcus sp. HM58 was able to survive in the artificial gastric juice though it was low to the extent in the artificial bile juice. In the sensitivity test for various antibiotics, this strain was highly sensitive for doxycycline, erythromycin, amoxicillin clavu1anic acid and ampicillin.

• Journal of Microbiology and Biotechnology
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• v.21 no.9
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• pp.968-971
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• 2011

Leuconostoc genus, which comprise heterofermentative lactic acid bacteria, reduces fructose to mannitol by recycling intracellular NADH. To evaluate the mannitol productivities of different Leuconostoc species, 5 stock cultures and 4 newly isolated strains were cultivated in MRS and simplified media containing glucose and fructose (1:2 ratio). Among them, L. citreum KACC 91348P, which was isolated from kimchi, showed superior result in cell growth rate, mannitol production rate, and yield in both media. The optimal condition for mannitol production of this strain was pH 6.5 and $30^{\circ}C$. When L. citreum KACC was cultured in simplified medium in a 2 l batch fermenter under optimal conditions, the maximum volumetric productivity was 14.83 $g{\cdot}l^{-1}h^{-1}$ and overall yield was 86.6%. This strain is a novel and efficient mannitol producer originated from foods to be used for fermentation of fructose-containing foods.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1731-1739
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• 2012

In this study, seven strains isolated from mustard leaf kimchi were screened for their tolerance to simulated gastric and bile juices, the adhesive properties to Caco-2 cells, and the inhibition ability of Salmonella Typhimurium ATCC 29631 adhesion. Lactobacillus acidophilus GK20, Lactobacillus paracasei GK74, and Lactobacillus plantarum GK81, which were resistant to bile as well as gastric juices, possessed high bile-salt hydrolase (BSH) activity towards both sodium glycocholate and sodium taurocholate. The strongest in vitro adherence of $53.96{\pm}4.49%$ was exhibited by L. plantarum GK81 followed by L. acidophilus GK20 with adhesion levels of $40.72{\pm}9.46%$. The adhesion of these strains was significantly (p < 0.05) reduced after exposure to pepsin and heating for 30 min at $80^{\circ}C$. Addition of $Ca^{2+}$ led to a significant (p < 0.05) increase of the adhesion of L. acidophilus GK20, but the adhesion ability of L. plantarum GK81 was not different from the control by the addition of calcium. In the competition and exclusion experiment, the adhesion inhibition of S. Typhimurium by L. plantarum GK81 strain was much higher than the other strains. Moreover, the exclusion inhibition of S. Typhimurium by L. acidophilus GK20 was considerably high, although the inhibition activity of this strain was lower than L. plantarum GK81.

• Korean Journal of Microbiology
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• v.53 no.2
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• pp.134-136
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• 2017

Lactobacillus salivarius KLW001, a species of lactic acid bacteria (LAB), was isolated from a weaning piglet in a swine farm, South Korea, to develop an antimicrobial probiotic strain for piglets. Herein, we report the draft genome sequence of the strain. The genome contains 2,326,706 bp with a G+C content of 33.0% in 166 contigs (${\geq}500bp$). From the genome, we found out 4 genes related to antibiotic resistance, 36 genes for phages, 3 genes for bile hydrolysis, and 27 CRISPR spacers.

• Journal of Microbiology and Biotechnology
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• v.29 no.11
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• pp.1729-1738
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• 2019

In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPC-SNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.

• Korean Journal of Microbiology
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• v.39 no.3
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• pp.192-196
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• 2003

To obtain large pools of lactic acid bacteria, a strain was isolated from Tongchimi. Through its sugar fermentation and analysis of 16S rRNA gene, it was identified to be Lactobacillus plantarum HB1. This strain is Gram-positive and catalase-negative. In the range of 1～88 bp in the HB1 16S rRNA gene, the HB1 strain was homologous with other L. plantarum strains by almost 100%, and in the range of the rest 32 bp, the HB1 strain showed considerable variation, compared to other strains. Nitrate which may exist in radish can be easily converted to nitrite. The nitrite interacts with amine, and becomes nitrosamine which may cause stomach cancer. The culture obtained by HB1 strain could eliminate 400 ${\mu}M$ nitrite within 1.5 hr. It is necessary to isolate specific components which are involved in nitrite elimination in the culture and to study on its mechanism.

• Journal of Applied Biological Chemistry
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• v.42 no.4
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• pp.202-204
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• 1999

Methanol extracts of leaves from 15 Pinus species belonging to the family Pinaceae were tested for their in vitro growth-inhibiting activities against 10 bacteria commonly found in the gastrointestinal tracts of human, using impregnated paper disk methods. The inhibitory activities varied with both bacterial strain and Pinus species used. At a concentration of 10 mg/disk, a clear growth inhibition was produced from the extracts of Pinus armandii, P. banksiana, P. bungeana, P. densiflora, P. rigida, and P. thunbergii against Clostridium perfringens, whereas all Pinus samples revealed weak or little growth-inhibiting activity against Escherichia coli, Bacteroides fragilis, and Staphylococcus aureus. At 5 mg/disk, the extracts of P. banksiana and P. thunbergii exhibited potent growth inhibition toward C. perfringens. All the extracts except the one from P. densiflora did not adversely affect growth of Bifidobacterium adolescentis, B. longum, B. bifidum, B. breve, B. animalis, and Lactobacillus casei. The growth-inhibiting activity was more pronounced in C. perfringens, as compared to the lactic acid-producing bacteria. These results may be an indication of at least one of the pharmacological activities of these Pinus species.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.595-602
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• 2013

As a major inhibitory neurotransmitter of the central nervous system in animals, ${\gamma}$-aminobutyric acid (GABA) has several physiological functions, such as anti-hypertensive, diuretic, tranquilizer and anti-stress effects in human. In order to determine strains with high GABA producing ability and glutamate decarboxylase (GAD) activity, 273 bacteria were isolated from various types of Kimchi. Strain K255 contained $386.37{\mu}g/mL$ of GABA in MRS broth containing 1% MSG, $600.63{\mu}g/mL$ of GABA in MRS broth containing 2% MSG and $821.24{\mu}g/mL$ of GABA in MRS broth containing 3% MSG. It showed that K255 had the highest GABA production ability compared to other commercial lactic acid bacteria. K255 was identified as Lactobacillus plantarum based on its API carbohydrate fermentation pattern and 16S rDNA sequence. K255 was investigated for its physiological characteristics. The optimum growth temperature of K255 was $37^{\circ}C$and cultures took 13 h to reach the pH 4.4. K255 showed more sensitive to bacitracin in a comparison of fifteen different antibiotics, and showed most resistance to kanamycin and vancomycin. Moreover, it was comparatively tolerant to bile juice and acid and displayed resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, with rates of 30.8%, 29.7%, and 23.4% respectively. These results demonstrate that K255 could be an excellent strain for the production of functional products.