References
- Ahn, Y. J. and Choi, H. S. 2014. Potential probiotic properties of exopolysaccharide producing lactic acid bacteria isolated from fermented soybean product. J. Kor. Soc. Food Sci. Nutr. 43, 749-755. https://doi.org/10.3746/jkfn.2014.43.5.749
- Ann, E. Y., Kim, Y., Oh, S., Im, J. Y., Park, D. J., Han, K. S. and Kim, S. H. 2007. Microencapsulation of Lactobacillus acidophilus ATCC 43121 with prebiotic substrates using a hybridization system. Int. J. Food Sci. Technol. 42, 411-419. https://doi.org/10.1111/j.1365-2621.2007.01236.x
- Choi, H. J., Lim, B. R., Kim, D. W., Kwon, G. S. and Joo, W. H. 2014. Probiotic properties of Lactobacillus strains isolated from Kimchi. J. Life Sci. 24, 1231-1237. https://doi.org/10.5352/JLS.2014.24.11.1231
- Choi, J. Y., Hong, S. W. and Chung, K. S. 2012. Selection of biogenic amine-reducing microorganisms from a traditional Korean-style fermented food, Cheonggukjang. Kor. J. Food Sci. Technol. 44, 196-201. https://doi.org/10.9721/KJFST.2012.44.2.196
- Cho, M. K., Kim, K., Kim, C. H., Lee, T. K. and Kim, K, Y. 2000. Isolation and characterization of Lactobacillus fermentum YL-3 as a poultry probiotic. Kor. J. Appl. Microbiol. Biotechnol. 28, 279-284.
- Cho, T. Y., Han, G. H., Bahn, K. N., Son, Y. W., Jang, M. R., Lee, C. H., Kim, S. H., Kim, D. B. and Kim, S. B. 2006. Evaluation of biogenic amines in Korean commercial fermented foods. Kor. J. Food Sci. Technol. 38, 730-737.
-
Cole, C. B., Fuller, R. and Carter, S. M. 1989. Effect of probiotic supplements of Lactobacillus acidophilus and Bifidobacterium adolescentis 2204 on
${\beta}$ -glucosidase and${\beta}$ -glucuronidase activity in the lower gut of rats associated with a human faecal flora. Microb. Ecol. Health Dis. 2, 223-225. https://doi.org/10.3109/08910608909140223 - Eun, C. S., Han, D. S., Lee, S. H., Jeon, Y. C., Sohn, J. H., Kim, Y. S. and Lee, J. 2007. Probiotics may reduce inflammation by enhancing peroxisome proliferator activated receptor gamma activation in HT-29 cells. Kor. J. Gastroenterol. 49, 139-146.
- Esaki, H., Watanabe, R., Hishikawa, N., Osawa, T. and Kawakishi, S. 2004. Utility of isoflavone preparation from soy sauce cake as antioxidant materials. J. Jpn. Soc. Food Sci. Technol. 51, 47-53. https://doi.org/10.3136/nskkk.51.47
- Gilliland, S. E. and Speck, M. L. 1977. Deconjugation of bile acids by intestinal Lactobacilli. Appl. Environ. Microbiol. 33, 15-18.
- Gueimonde, M. and Salminen, S. 2006. New methods for selecting and evaluating probiotics. Dig. Liver Dis. 38, 242-247. https://doi.org/10.1016/S1590-8658(07)60003-6
- Jang, J. K. and Han, J. Y. 2002. The antioxidant ability of grape seed extracts. Korean J. Food Sci. Technol. 34, 524-528.
- Jeong, S. J., Shin, M. J., Jeong, S. Y., Yang, H. J. and Jeong, D. Y. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J. Kor. Soc. Food Sci. Nutr. 43, 550-556. https://doi.org/10.3746/jkfn.2014.43.4.550
- Kim, S. E. 2009. Identification of lactic acid bacteria (LAB) from Mukeunji, a long-term ripened Kimchi and analysis of availability of LAB as probiotics. M.S. dissertation, Kyunghee University, Seoul, Korea.
- Kim, Y. S., Cho, S. H., Jeong, D. Y. and Uhm, T. B. 2012. Isolation of biogenic amines-degrading strains of Bacillus subtilis and Bacillus amyloliquefaciens from traditionally fermented soybean products. Kor. J. Microbiol. 48, 220-224. https://doi.org/10.7845/kjm.2012.042
- Kim, Y. S., Jeong, J. H., Cho, S. H., Jeong, D. Y. and Uhm, T. B. 2012. Antimicrobial and biogenic amine-degrading activity of Bacillus licheniformins SCK B11 isolated from traditionally fermented red pepper paste. Kor. J. Microbiol. 48, 163-170. https://doi.org/10.7845/kjm.2012.48.2.163
- Kleesen, B., Hartmann, L. and Blaut, M. 2001. Oligofructose and long-chain inulin: influence on the gut microbial ecology of rats associated with a human faecal flora. Br. J. Nutr. 86, 291-300. https://doi.org/10.1079/BJN2001403
- Koppe, L., Mafra, D. and Fouque, D. 2015. Probiotics and chronic kidney disease. Kidney Int. 88, 958-966. https://doi.org/10.1038/ki.2015.255
- Kumar, S., Tamura, K. and Nei, M. 2004. MEGA3 : Intergrated software for molecular evolutionary genetics analysis and sequence alignment. Briefings Bioinf. 5, 150-163. https://doi.org/10.1093/bib/5.2.150
- Law, J. and Haandrikman, A. 1997. Proteolytic enzymes of lactic acid bacteria. Int. Dairy J. 7, 1-11. https://doi.org/10.1016/0958-6946(95)00073-9
- Lee, J. H., Chae, M. S., Choi, G. H., Lee, N. K. and Paik, H. D. 2009. Optimization of medium composition for production of the antioxidant substances by Bacillus polyfermenticus SCD using response surface methodology. Food Sci. Biotechnol. 18, 959-964.
- Lee, J. J., Son, H. Y., Choi, Y. M. J., Cho, H., Min, J. K. and Oh, H. K. 2016. Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria. Kor. J. Food Preserv. 23, 361-368. https://doi.org/10.11002/kjfp.2016.23.3.361
- Lim, S. M. 2012. Synbiotic potential of yoghurt manufactured with probiotic lactic acid bacteria isolated from mustard leaf Kimchi and prebiotic fructooligosaccharid. Kor. J. Microbiol. Biotechnol. 40, 226-236. https://doi.org/10.4014/kjmb.1204.04002
- Lim, S. M., Kim, D. S. and Ahn, D. H. 2014. Anti-Helicobacter pylori activity of yogurt fermented with lactic acid bacteria from Baikkimchi. Kor. J. Microbiol. 50, 334-344. https://doi.org/10.7845/kjm.2014.4058
- Oh, H., Ryu, M., Heo, J., Jeon, S., Kim, Y. S., Jeong, D. and Uhm, T. B. 2014. Characterization of biogenic amine-reducing Pediococcus pentosaceus isolated from traditionally fermented soybean products. Kor. J. Microbiol. 50, 319-326. https://doi.org/10.7845/kjm.2014.4056
- Park, C. K., Cha, J. Y., Jeon, B. S., Kim, N. M. and Shim, K. H. 2000. Effects of chicory root water extracts on serum triglyceride and microsomal triglyceride transfer protein (MTP) activity in rats. J. Kor. Soc. Food Sci. Nutr. 29, 518-524.
- Park, J. M., Lee, H. M., Eom, H. J., Kim, S. H., Song, I. G. and Yoon, H. S. 2013. Quality characteristics of sourdough bread with lactic acid bacteria in the antibacterial activity. Kor. J. Food Nutr. 26, 199-207. https://doi.org/10.9799/ksfan.2013.26.2.199
- Park, K. Y. 1995. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J. Kor. Soc. Food Nutr. 24, 169-182.
- Roberfroid, M. 2007. Prebiotics: The concept revisited. J. Nutr. 137, 830S-837S. https://doi.org/10.1093/jn/137.3.830S
- Saitou, N. and Nei, M. 1987. The neighbor-joining method: A new method for reconstructing phylogenetic trees. Mol. Biol. Evol. 4, 406-425.
- Shin, M. S., Kim, H. M., Kim, G. T., Huh, C. S., Bae, H. S. and Baek, Y. J. 1999. Selection and characteristics of Lactobacillus acidophilus isolated from Korean faces. Kor. J. Food Sci. Technol. 31, 495-501.
- Steed, H., Macfarlane, G. T. and Macfarlane, S. 2008. Prebiotics, synbiotics and inflammatory bowel disease. Mol. Nutr. Food Res. 52, 898-905. https://doi.org/10.1002/mnfr.200700139
- Weston, S., Halbert, A., Richmond, P. and Prescott, S. L. 2005. Effects of probiotics on atopic dermatitis: a randomized controlled trial. Arch. Dis. Child. 90, 892-897. https://doi.org/10.1136/adc.2004.060673
- Yang, H. J., Jeong, S. J., Jeong, S. Y., Heo, J. H., Choi, N. S. and Jeong, D. Y. 2016. Screening of Non-biogenic-amineproducing Bacillus subtilis and medium optimization for improving biomass by the response surface methodology. J. Life Sci. 26, 571-583. https://doi.org/10.5352/JLS.2016.26.5.571
- Yang, S. C., Chen, J. Y., Shang, H. F., Cheng, T. Y., Tsou, S. C. and Chen, J. R. 2005. Effect of synbiotics on intestinal microflora and digestive enzyme activities in rats. World J. Gastroenterol. 11, 7413-7417. https://doi.org/10.3748/wjg.v11.i47.7413