• 한국미생물·생명공학회지
• /
• 제30권2호
• /
• pp.129-134
• /
• 2002

토종닭 소장으로부터 가축 소화기 병원성 유해세균의 분리를 위하여 무작위 선별법과 중층-도말법을 사용하여 총130주의 유산균을 1차 분리하였다. 1차 분리한 130주를 paper disc법을 사용하여 최종적으로 살모넬라 균, 포도상구균, 대장균에 대하여 저해능이 우수한 7주를 분리하였다. 분리 균주의 동정을 위하여 1차로 API CHL kit를 사용하였고, 동정의 정확성을 높이기 위하여 2차로 16S rRNA sequencing 방법을 사용하였다. 그 결과 BD14 균주는 Pediococcus pentosaceus로 동정되었으며 나머지 6주는 Lactobacillus sp.로 동정되어 모두 안전성 있는 유산균임을 확인하였다. 여러 병원균에 가장 항균력이 큰 유산균은 L. pentosus K34이었으며, 이 유산균은 염산과 담즙산에 대한 내성에서도 가장 우수한 균주로 나타났다. 10종의 항생제에 대한 감수성을 조사한 결과 ciprofloxacin에 대하여 모든 균주가 내성을 보였고, BL 균주를 제외하고 모든 균주가 colistin, streptomycin에 대하여 내성을 보였다. 또한 BD14, BD16, K34 균주가 gentamicin에 대한 내성을 보였다.

• 한국식품영양학회지
• /
• 제34권6호
• /
• pp.604-611
• /
• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
• /
• pp.324-328
• /
• 2005

Lactic acid bacteria are dominant microflora in fermented kimchi. In this study, lactic acid bacteria were isolated from 5 kinds of fermented kimchi and determined their physiologic property. Total 64 of LAB were isolated from kimch samples. In this study, 8 strains of them were selected by pH and bile salt tolerance test. HFI 58, HFI 40, and Yeulmu E strain had significant cholesterol lowering effect in vitro test. These were made of special feed of chicken by WooJin B&G. A Diet was tested for 5 weeks. The feed of special material supplement HFI58 groups had significant lower cholesterol concentration in egg yolk.

• 한국축산식품학회지
• /
• 제28권1호
• /
• pp.82-90
• /
• 2008

Kefir 분말제품으로부터 점질물 생성에 관여하는 유산균을 분리 동정하였으며, 분리균의 배양 특성을 조사하였다. 국산 산양유 kefir제품으로부터 순수 분리된 우수한 점질 생성특성을 갖는 2개 균주를 형태 및 생리학적 특성과 16S rDNA염기서열을 기초로 분석한 결과, 각 균주는 99% 이상의 상동성으로 Str. salivarius subsp. thermophilus(LFG-1)과 Lc. lactis subsp. lactis(LFG-2)로 동정되었다. Str. salivarius subsp. thermophilus LFG-1의 최적 생장온도는 $40-45^{\circ}C$, 최적온도에서 대수기의 세대시간은 40.6분이었고, $37^{\circ}C$에서 배양 24시간 후 최종 pH는 4.30으로, 상업균주인 Str. thermophilus Body-1의 pH 4.55보다 다소 낮은 경향을 나타내었다. Str. salivarius subsp. thermophilus LFG-1의 단백질 응고력은 상업균주와 같이 높은 응고력을 보였으나, Lc. lactis subsp. lactis(LFG-2)는 낮은 응고력을 보였다. 모든 균주들은 0.3% bile extract 첨가조건에서 22-29%의 내담즙성을 나타내었고, pH 3.0 이하에서는 대부분 사멸하는 약한 내산성을 보였으나 pH 4.5에서는 생장이 양호하여 요구르트와 같은 발효유 제품용 스타터로서 사용 가능성을 보였다.

• 대한의생명과학회지
• /
• 제8권2호
• /
• pp.95-99
• /
• 2002

Endocrine disruptors are chemicals which can be found in our normal daily life. They can be easily ingested through plastic food containers, pesticides, etc. They include DDT, bisphenol A, benzophenone and phenylphenol, etc. Endocrine disruptor can be very harmful and toxic because it disrupts the normal function of the endogenous endocrine system. It has been reported that endocrine disruptor can cause the fatal strike in reproductive system central nervous system and the other part of the body. We have examined if the growth of lactic acid bacteria could be resistant to the endocrine disruptor. We have used Lactobacillus delbruekii as an experimental strain and benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. Although Lactobacillus delbruekii showed the higher resistance to benzophenone than phenylphenol it was still resistant to both benzophenone and phenylphenol. Because the experimental concentrations of benzophenone and phenylphenol were so high to compare with the actual concentration we meet in daily life, Lactobacillus delbruekii was considered to be sufficient to survive in the environmental concentration of these endocrine disruptors. This study should contribute to the development of fermented beverage with beneficial effect by lactic acid bacteria.

• 한국식품조리과학회지
• /
• 제23권1호통권97호
• /
• pp.78-82
• /
• 2007

Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to $1^{\circ}C$ for 24 hours as a cold shock treatment. after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528, a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.

• 한국환경과학회지
• /
• 제25권6호
• /
• pp.789-798
• /
• 2016

Lactic acid bacteria (LAB) are industrially important microorganisms for probiotics. The recent widespread application of LAB for preparation of functional food is attributable to the accumulating scientific evidence showing their beneficial effects on human health. In this study, we isolated and characterized plant-derived LAB that show angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities. The selected strain K2 was isolated from Kimchi, and identified as Lactobacillus plantarum by 16S rRNA gene analysis. The strain grew under static and shaking culture systems. They were also able to grow in different culture conditions like $25^{\circ}C{\sim}37^{\circ}C$ temperature, 4~10 pH range and ~6% NaCl concentration. L. plantarum K2 was highly resistant to acid stress; survival rate of the strain at pH 2.5 and 3 were 80% and 91.6%, respectively. The strain K2 also showed high bile resistance to 0.3% bile bovine and 0.3% bile extract with more than 74% of survival rate. The cell grown on MRS agar plate containing bile extract formed opaque precipitate zones around the colonies, indicating they have bile salt hydrolase activity. The strain showed an inhibitory activity against pathogenic bacteria such as Escherichia coli, Staphylococcus aureus and Listeria monocytogenes; antibacterial activity was probably due to the lactic acid. The K2 strain showed relatively higher autoaggregation values, antihypertensive and antioxidant activities. These results suggest that L. plantarum K2 could be not only applied as a pharmabiotic for human health but also is also starter culture applicable to fermentative products.

• 한국식품과학회지
• /
• 제49권4호
• /
• pp.377-382
• /
• 2017

본 연구에서는 한국 전통식품인 김치에서 분리된 LAB를 이용하여 콜레스테롤 감소능을 가지고 있는 LAB를 분리하고 그 특성을 규명하였다. 23 종의 분리 LAB 중에서 L. plantarum FMB 31 균주가 99.4%의 높은 콜레스테롤 감소 활성을 나타내었고, 프로바이오틱스로서 활용하기 위한 중요한 특성인 내담즙성, 내산성 그리고 내염성 등이 대조구로 사용된 L. rhamnosus KCTC 5033 균주보다 우수하거나 동등하였다. 또한 L. plantarum FMB 31 균주는 인체 안전성과 관련된 용혈독성 및 생체아민 생성능 실험에서도 안전성에 문제가 없는 것으로 분석되었다. 향후, 이 분리균은 콜레스테롤 저하 기능을 가지는 다양한 건강 기능 식품 개발에 이용될 수 있을 것으로 기대된다.

• 한국미생물·생명공학회지
• /
• 제44권1호
• /
• pp.68-73
• /
• 2016

본 연구에서는 전국 가정집에서 제조한 김치로부터 분리한 유산균들 중에서 protease 활성 및 CPP 생산 능력이 가장 높은 균주인 strain 0301을 동정하였고 해당 균주의 특성과 CPP 생산 최적 조건을 조사하였다. 0301은 $0.6-0.8{\mu}m$ 크기의 gram 양성 구균이며, 16s rDNA 염기서열 분석 결과 Enterococcus faecalis MG-379로 동정 명명하였다. E. faecalis MG-379 균주를 2% fructose를 첨가하고 pH 6.0인 배지에서 37oC에서 36시간 배양하였을 때 CPP 생산 능력이 최대였으며, ICP를 이용하여 측정한 결과 2227.5 mg/kg으로, 비교 균주인 Enterococcus faecalis KCCM 40450에 비해 약 2배 가량 높은 CPP 생산 능력을 갖는 것으로 나타내었다.

• Food Science and Biotechnology
• /
• 제16권6호
• /
• pp.994-998
• /
• 2007

Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.