• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.888-893
• /
• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.283-283
• /
• 2017

The objective of the present study is to analyze the lactic acid bacteria (LAB) effects on rye silage fermentation at different stages. Different stages (Booting, Heading, Flowering, and Late flowering stage) of rye were collected from the National livestock farm, National Institute of Animal Science, South Korea. Rye sample was inculcated with lactic acid bacteria and incubated at the anaerobic condition for three months. The nutrient profile such as crude protein (CP), Acid detergent fibre, Neutral detergent fibre and total digestibility nutrients were increased in both control and LAB inculcated samples at all the stages of rye forage. The pH of rye silage was reduced at both stages by LAB inoculation as compared with control. The lactate content was increased in all stages of rye sample by LAB. The acetate concentration and butyrate was reduced in LAB inoculated rye sample. However, acetate concentration was slightly high in LAB inculcated rye at heading and late flowering stage. The LAB population was greater in LAB inoculated rye sample as compared with control sample. However, the massive population was noted in booting stage of rye than the other stages. It indicates the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by lactate production. Overall results suggest that the isolated lactic acid bacterium is the potent strain that could be suitable for rye forage fermentation at different stages.

• Journal of fish pathology
• /
• v.23 no.3
• /
• pp.343-355
• /
• 2010

This study was conducted to investigate the dietary effects of lactic acid bacteria (LAB) supplementation on growth, hematological and immune responses of grey mullet, Mugil cephalus. Three replicate groups of grey mullet (body length, $62.8{\pm}1.04\;mm$ ; body weight, $3.2{\pm}0.13\;mg$) were fed the experimental diets with 0 (control), 1, 2.5 and 5,0 % of LAB for 3 months. Total body length growth rate was increased in 2.5 % supplementation group compared to control (P<0.05). No differences were observed in hematological parameters (hematocrit, hemoglobin, RBCs) and serum chemistry (calcium, magnesium, total protein, glucose, GOT and GPT). The antioxidant activity of grey mullet fed the 5.0 % LAB diets was significantly higher than that of other groups (P<0.05). Both intracellular superoxide anion production and lysozyme activity of kidney were higher in the 2.5 % LAB diet than in the control (P<0.05).

• Korean Journal of Food Science and Technology
• /
• v.33 no.5
• /
• pp.545-550
• /
• 2001

Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at $200{\sim}600$ MPa for 5 min. There were no significant differences in color and hardness between control and pressurized Kimchi (p>0.05). Total aerobes and lactic acid bacteria were effectively inactivated by high hydrostatic pressure above 400 MPa. Changes in pH, titratable acidity, color, hardness and microbial counts for 4 weeks storage of Kimchi were investigated Kimchi was pressurized at 400 MPa for 5 min and stored at $4^{\circ}C$. The pH of control decreased to 3.94 but pressurized Kimchi maintained its initial pH value throughout the storage. The color of control showed significantly low values compared with pressureized Kimchi (p<0.05), but hardness was not significantly changed (p>0.05). Total aerobes and lactic acid bacteria in the control were reduced from the initial value of $10^8{\sim}10^9$ CFU/mL to $10^6$CFU/mL after 4 weeks storage. Whereas microbial counts in pressurized Kimchi was maintained about $10^3{\sim}10^4$ CFU/mL during storage.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.352-359
• /
• 2009

Lactic acid bacteria was isolated for the production of probiotic animal feed supplemented with garlic and its antimicrobial properties were investigated. A total of 112 strains of lactic acid bacteria which grew on the medium containing garlic extract were isolated from kimchi, jeotgal, and jangachi. Among them 14 strains were tested for acidand bile salt-resistance as well as antimicrobial activities against animal pathogenic bacteria such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Shigella flexneri. Of these strains, a strain P'GW50-2 from pickled scallion with most desirable properties was selected and identified as Lactobacillus plantarum TJ-LP-002. Antimicrobial activity of L. plantarum TJ-LP-002 showed relatively wide range of inhibition spectrum against Gram negative bacteria such as Aeromicrobium hydrophila, E. coli, Pseudomonas, Salmonella, Shigella, and some Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, and Propionibacterium.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2018.10a
• /
• pp.111-111
• /
• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.

• Culinary science and hospitality research
• /
• v.11 no.2
• /
• pp.91-109
• /
• 2005

The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at $10^{\circ}C$ for 46 days. The changes of pH on Dongchimi used different kinds of water decreased in all samples during fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi used Cho Jung Carbonated Natural water arrived slowly at best tasting condition(0.3~0.4 point) compared with other conditions. The changes of salt content were ranked high one by one , Cho Jung Carbonated Natural water>purified water>distilled water during fermentation period. At early stage of fermentation, the changes of turbidity of Dongchimi used Cho Jung Carbonated Natural water showed highly as compared with other test conditions for 12 days of fermentation. Vitamin C content was measured high in Dongchimi used Cho Jung Carbonated Natural water during the fermentation period. Because calcium content was high in carbonated natural water, carbonated natural water had the highest calcium content during the fermentation period. The changes of lactic acid bacteria count showed the highest price at all experimental groups in 15 days of fermentation, but those of Dongchimi used Cho Jung Carbonated Natural water showed the highest price in 19 days of fermentation.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.1
• /
• pp.100-110
• /
• 2020

Objective: The objective of this study was to isolate proteolytic microorganisms and evaluate their effects on proteolysis in total mixed ration (TMR) silages of soybean curd residue. Methods: TMRs were formulated with soybean curd residue, alfalfa or Leymus chinensis hay, corn meal, soybean meal, a vitamin-mineral supplement, and salt in a ratio of 25.0: 40.0:30.0:4.0:0.5:0.5, respectively, on a basis of dry matter. The microbial proteinases during ensiling were characterized, the dominate strains associated with proteolysis were identified, and their enzymatic characterization were evaluated in alfalfa (A-TMR) and Leymus chinensis (L-TMR) TMR silages containing soybean curd residue. Results: Both A-TMR and L-TMR silages were well preserved, with low pH and high lactic acid concentrations. The aerobic bacteria and yeast counts in both TMR silages decreased to about 10⁵ cfu/g fresh matter (FM) and below the detection limit, respectively. The lactic acid bacteria count increased to 10⁹ cfu/g FM. The total microbial proteinases activities reached their maximums during the early ensiling stage and then reduced in both TMR silages with fermentation prolonged. Metalloproteinase was the main proteinase when the total proteinases activities reached their maximums, and when ensiling terminated, metallo and serine proteinases played equally important parts in proteolysis in both TMR silages. Strains in the genera Curtobacterium and Paenibacillus were identified as the most dominant proteolytic bacteria in A-TMR and L-TMR, respectively, and both their proteinases were mainly with metalloproteinase characteristics. In the latter ensiling phase, Enterococcus faecium strains became the major sources of proteolytic enzymes in both TMR silages. Their proteinases were mainly of metallo and serine proteinases classes in this experiment. Conclusion: Proteolytic aerobic bacteria were substituted by proteolytic lactic acid bacteria during ensiling, and the microbial serine and metallo proteinases in these strains played leading roles in proteolysis in TMR silages.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.4
• /
• pp.502-510
• /
• 2015

The objective of this study was to assess the use of peach pomace in total mixed ration (TMR) silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB). The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM) basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

• Korean Journal of Microbiology
• /
• v.50 no.4
• /
• pp.334-344
• /
• 2014

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).