• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.207-215
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• 2010

The purpose of this research is to draw the bacterial community difference between Korean and Chinese kimchi for future use in the confirmation of kimchi origin. Initial fermentation stage kimchi samples (above pH 5) were used for the analysis of bacterial diversity. From 26 Korean kimchi samples, 1,017 strains in the 45 genera and from 22 Chinese kimchi samples, 842 strains in the 54 genera were isolated with use of marine medium, nutrient medium, succinate minimal medium (SMM), leuconostocs selective medium (LUSM) agars. In the order of isolated numbers, Bacillus, Weissella, Leuconostoc, Pseudomonas, and Lactobacillus genera and Bacillus, Weissella, Lactobacillus, Pseudomonas, Serratia, and Enterobacter genera were predominated in Korean and Chines kimchi, respectively. Among the isolated lactic acid bacteria, Weissella spp. were isolated most dominantly owing to the biased growth of Weissella spp. on LUSM agar. Species in the genera Leuconostoc and Lactobacillus were the next frequently isolated LAB from Korean and Chinese kimchi, respectively. Weissella confusa was isolated only from Korean kimchi and W. soli and Serratia proteamculans were isolated only from Chinese kimchi. They have a possibility to be used as target bacteria to differentiate Korean kimchi from Chinese kimchi.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1324-1329
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• 2008

This study was conducted to evaluate the potential of the transformed Lactobacillus reuteri Pg4 (T-Pg4) harboring the ${\beta}$-glucanase gene as a poultry probiotic. The probiotic properties of the T-Pg4 strain were evaluated in vitro by their adherence capability and acid and bile salt tolerance, and were evaluated in vivo by their survival and adhesion in the gastrointestinal tract (GIT) of specific-pathogen-free (SPF) chickens. The results showed that the T-Pg4 strain exhibited resistance to acidic conditions and contact with bile salt, and adhered efficiently to the crop and intestinal epithelial cells of chickens in vitro. The T-Pg4 strain also could survive and colonize the gastrointestinal epithelium of the experimental SPF chickens in vivo. In addition, radial enzyme diffusion was used to demonstrate that the Lactobacillus spp. randomly isolated from the GIT of the SPF chickens fed T-Pg4 possessed ${\beta}$-glucanase secretion capability. These findings have demonstrated that the transformed L. reuteri Pg4 survives transit through the stomach and intestine, and may secrete ${\beta}$-glucanase in the chicken GIT. Therefore, it is suggested that this organism could be used as a multifunctional poultry probiotic.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.725-741
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• 2019

In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOS-enriched skim milk (GSM) and then evaluated its prebiotic potential by inoculating five strains of Bifidobacterium spp. In addition, fermented GSM (FGSM) was prepared using a potentially probiotic Lactobacillus strain and its fermentation characteristics and antioxidant capacities were determined. We found that GOS in GSM were metabolized by all five Bifidobacterium strains after incubation and promoted their growth. The levels of antioxidant activities including radical scavenging activities and 3-hydroxy-3-methylglutaryl-CoA reductase inhibition rate in GSM were significantly increased by fermentation with the probiotic Lactobacillus strain. Moreover, thirty-nine featured peptides in FGSM was detected. In particular, six peptides derived from ${\beta}$-casein, two peptides originated from ${\alpha}s_1$-casein and ${\kappa}$-casein were newly identified, respectively. Our findings indicate that GSM can potentially be used as a prebiotic substrate and FGSM can potentially prevent oxidative stress during the production of synbiotic fermented milk in the food industry.

• Environmental Analysis Health and Toxicology
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• v.22 no.1 s.56
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• pp.65-71
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• 2007

유산균(Lactic acid bacteria)은 Escherichia coli와 Salmonella typhimurium과 같은 병원균에 대한 항균활성을 나타낼 뿐만 아니라 면역 증강효과를 나타내는 등 인체내에서 건강에 이로운 다양한 역할을 수행하는 것으로 알려졌다. 특히, Pediococcus pentosaseus와 몇몇 Lactobacillus 종으로부터 분리한 항균활성을 나타내는 peptide들인 safelac과 lactopad는 몇몇 암세포주의 성장을 억제하는 것으로 나타났다. 이에, 본 연구에서는 HT-29, SW 480 및 Caco-2와 같은 3종류의 인간의 결장암 세포주에 safelac과 lactopad를 투여하여 이들이 항암효과를 나타낼 수 있는 지를 분석하고자 하였다. XTT assay는 safelaf과 lactopad가 HT-29, SW 480 및 Caco-2의 성장을 억제하는 것으로 나타났으며, 특히, 이들 peptide들을 72시간동안 처리했을 때 나타나는 항암효과는 $3.1{\sim}100mg/mL$의 농도범위에서 유의한 결과를 나타내었으며, 분석한 농도 범위에서 용량 의존적인 방식으로 더 강한 효과를 나타내었다. RAW 264.7 세포주는 cytokine인 tumor-necrosis factor(TNF-${\alpha}$)의 생성에 미치는 이들 peptide들의 효과를 조사하기 위한 대식세포의 모델로써 이용되었다. RAW 264.7 세포주에서 TNF-${\alpha}$의 생성은 이들 peptide들에 의해 48시간 배양시 용량에 의존적인 방식으로 영향을 받는 것으로 나타났다. 따라서, 이러한 발견은 safelac과 lactopad와 같은 유산균으로부터 분리한 항균 peptide들이 결장암 세포에 대한 화학적 예방제로서의 잠재성을 갖고 있음을 시사하는 결과로서 주목된다.

• Journal of Veterinary Clinics
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• v.25 no.2
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• pp.67-72
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• 2008

The aim of this study was to investigate the efficacy of Lactobacillus spp. W44 and J124 strain isolated from Kimchi on the growth rate, average daily gain (ADG), feed conversion and change of intestine microflora in the weaning piglets. In the experiment 1, growth rate was significantly increased to $28.5\;{\pm}\;4.3\;kg$ and $27.6\;{\pm}\;3.3\;kg$ after oral administration of W44 and J124 strain as feed additives, respectively (p<0.05). ADG and feed conversion were also significantly improved after administration during 44 experiment days (p<0.05). In the analysis of intestinal microflora, the number of Lactobacillus spp. in the experiment groups was significantly increased 100 to 1,000 times compared to those of control group. In the experiment 2, the efficacy of W44 and J124 strains on the growth rate, ADG, feed conversion and change of intestine microflora were reconfirmed significantly (p<0.05). However, there were no significant differences on feed conversion in the W44 bead and J124 bead groups. In summary, our results suggest that W-44 and J-124 stains from Kimchi have a significant effect on the weight gain and feed conversion, and it may be useful probiotic strains for the weaning piglets as feed additives.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1790-1797
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• 2002

Lactic acid bacteria were isolated from piglets and chicken and characterized. Lactic acid bacteria showing resistance to low pH and bile, adhesion to intestinal epithelium cells, and the inhibition of Escherichia coli and Salmonella spp. were identified as Lactobacillus acidophilus. L. acidophilus PF01 survived for 2 h in MRS broth adjusted to pH 2. L. acidophilus CF07 was less resistant than L. acidophilus PF01 to pH 2, but survived at pH 2.5 for 2 h. Both of isolates were able to grow in MRS broth containing 0.3% (w/v) bile, with L. acidophilus CF07 being more tolerant to bile than L. acidophilus PF01. L. acidophilus PF01 and CF07 adhered specifically to the duodenal and jejunal epithelium cells of piglet, and the cecal and duodenal epithelium cells of chicken, respectively. Both of isolates did not adhere to the epithelium cells of the various animal intestines from which they were isolated. When L. acidophilus was cultured with E. coli and Salmonella spp. in MRS broth, MRS broth containing 2% skim milk powder or modified tryptic soy broth at $37^{\circ}C$, L. acidophilus PF01 and CF07 inhibited the growths of E. coli K88 and K99, and S. enteritidis and S. typhimurium, respectively. Both of isolates were found to possess the essential characteristics of probiotic lactic acid bacteria for piglet and chicken.

• Toxicological Research
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• v.20 no.2
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• pp.173-177
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• 2004

This study was conducted to investigate the pathogenicity and acute single toxicity of Lactobacillus spp. PSC101 (PSC101) isolated from pigs and L. acidophilus (LA) at 2.5$\times$$10^9$CFU or 2.5$\times$$10^{12}$colony forming units (CFU) in mice for 14 days. After oral administration of the bacteria into mice, we could not find their any specific pathogenicity from the standpoints of clinical signs, and changes in body weight and body temperature, as compared with the control group during 14 days. We further investigated the toxicity of concentrated culture broth ($\times$10) after fermentation of them for safe industrial process. As the results, we could not find any clinical signs, changes in body weight and body temperature, as compared with the control group (MRS broth) for 14 days. The results obtained in this study suggest that the potentially probiotic, PSC101, is non-toxic in mice and is therefore likely to be safe for pig use.

• Journal of Microbiology and Biotechnology
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• v.12 no.2
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• pp.312-317
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• 2002

Indigenous lactobacilli were isolated from vaginas of Korean women for possible use in ecological treatment of bacterial vaginosis. Vaginal swab samples were obtained from a gynecological clinic and streaked on Rogosa SL agar plates to select the most predominant lactobacilli in each sample. The preliminary identification of the isolates as lactobacilli was based on microscopic observation of Gram-positive rod-shaped cell morphology. The initial characterization was performed on 108 isolates in terms of their cell surface hydrophobicity (CSH), antimicrobial activity, and hydrogen peroxide (H₂O₂) production capability, and 10 isolates were then selected for further molecular identification. For a rapid procedure to identify lactobacilli, polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) analyses of the l6S rRNA genes were applied. The 10 selected lactobacilli and 9 different reference strains of Lactobacillus spp. were characterized by PCR-RFLP where the amplified l6S rDNA was digested with 7 different restriction endonucleases prior to analysis. DNA sequencing of the 16S rRNA gene of one particular isolate, KLB 46, that had been identified as L. crispatus by the PCR-RFLP analysis, further confirmed its identity as L. crispatus.

• Journal of Life Science
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• v.26 no.4
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• pp.496-502
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• 2016

This review describes the diversity of Korean fermented foods and their significance as potential sources of probiotic bacteria. Fermented foods consumed in Korea are categorized according to their base material. Fermented foods such as kimchi, meju, doenjang, kangjang, jeotgal, and makgeolli are reported to have significant medicinal properties. These fermented products, which are consumed regularly by local people, are rich sources of beneficial microbes represented by several genera, including Weissella spp., Lactobacillus spp., Leuconostoc spp., Mucor, Penicillium, Scopulariopsis, Aspergillus, Rhodotorula, Candida, Saccharomyces, and Bacillus, as well as lactic acid bacteria. Fermented foods are now taken beyond the boundaries of their use as mere side dishes and are used significantly as a functional as well as medicinal foods. Fermented foods are a rich source of potential natural substances with antioxidant, anticancer, anticholesteric, antiobesitic, and antiaging properties, so that traditional fermented foods used as food supplements can impart health benefits. Publication of scientific studies on the dietary benefits of various fermented foods and growing consciousness about the potential health benefits of traditional fermented food are reflected in the scores of reports currently available in this field. Food microbiologists now have abundant opportunities to explore Korean traditional fermented foods for the isolation of new bacterial strains and to evaluate the potential applications of these strains through microbiological research.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.446-452
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• 2011

Total 480 lactic acid-producing bacteria were isolated from five kinds of kimchi, and their antibacterial activity was tested against Salmonella enterica serovar Typhimurium, Bacillus subtilis, and Pseudomonas aeruginosa using an agar diffusion assay. Among them, 340 isolates showed a halo on MRS agar against one or more indicator strains, which were identified using multiplex PCR, an API 50CHL kit, and a 16S rDNA sequence analysis. As a result, 169 Lactobacillus plantarum, 20 Lactobacillus fermentum, two Lactobacillus paracasei ssp. paracasei, two Lactobacillus sp., and 15 Pediococcus sp. were identified. This may be the first report on the isolation of antibacterial Lactobacillus fermentum from kimchi.