• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.211-216
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• 2001

성인 남녀의 분변과 시판 요구르트로부터 분리한 10주의 균주들을 밤용액에 접종 발효하고 산생성과 생균수 면에서 각각 우수한 Lactobacilus sp. PAP1 과 MGG2를 분리하였다. 발효액의 저장 중 균수는 발효액의 산도에 의존하였고 산도를 낮추었을 때 생균수는 증가하였다. 이들을 혼합 배양하였을 때 발효제품의 산도와 생균수는 각각의 단독배양액에 비하여 더 컸으며 3주간 저장후 생균수도 100배 이상 컸다. 밤 용액의 발효에서 이들을 상업용 수입 종균제품과 비교하였을 때 24시간 배양엣 생균수가 더 많았다.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.144-147
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• 2006

This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH $4.04{\sim}4.19$, titratable acidity $1.25{\sim}1.42%,\;and\;1.2{\sim}7.8{\times}10^9\;cfu/mL$ of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.

• Microbiology and Biotechnology Letters
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• v.20 no.6
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• pp.687-692
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• 1992

A simple method to determine viable cell numbers of each species in mixed culture was developed. The oxygen uptake rate (OUR) equals to the product of the specific OUR and the size of the microbial population. In a mixed culture, the OUR is a result of the respiration activities of each sub-population. The OUR was determined from the slope of the linear relationship between time and the decrease of dissolved oxygen concentration when aeration was stopped. The specific OUR was calculated from the slope of the viable cell number versus OUR curve. These values for C. lusitaniae at 20 and $30^{\circ}C$ were $1.36{\times}10^{-9}$ and $3.90{\times}10^{-9}$ and those for P tannoPhilus at 20 and $30^{\circ}C$ were $0.59{\times}10^{-9}$ and $1.86{\times}10^{-9}$ [(%/s)/(cells/ml)J. respectively. Using these values, viable cell numbers were calculated after the OURs of mixed culture at two temperatures were measured. A good agreement between the viable cell numbers determined by this method and by plate count was obtained.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.203-207
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• 2015

The majority of food drying processes are based on the use of thermal energy. However, such methods may deteriorate the quality of the final product. Freeze-drying is one of the most useful processes for drying thermosensitive substances. Food that contains beneficial bacteria, for example, is susceptible to heat treatment, but during freeze-drying beneficial bacteria are preserved in these food items. The primary goals of this study were to develop yogurt snacks and to compare the viability of lactic acid bacteria (LAB) in yogurt snacks under different freeze-drying temperatures. In addition, the survival of LAB during storage was investigated. Survival of LAB in freeze-dried yogurt snacks gradually decreased over 16 weeks of storage. LAB had a residual viability of 25.5% after 16 weeks of storage at room temperature. LAB survived better in freeze-dried plain yogurt snacks than in freeze-dried strawberry yogurt snacks during storage. Freeze-dried yogurt snacks contained 11.9% fat, 57.1% carbohydrate, and 18.7% protein. In conclusion, the viability of LAB in freeze-dried yogurt snacks depends on the temperature during freeze-drying: the higher the freeze-drying temperature, the lower the viability of LAB in yogurt snacks. The viability of LAB in yogurt snacks was also dependent on the moisture content and nutritional value.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.60-63
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• 1992

Individual starter culture were inoculated into liquid medium and incubated at $40^{\circ}C$ for 16 hours. Whole cell were obtained and evaluated for ${\beta}-galactosidase$ activity using orthonitrophenyl-${\beta}-D-galactopyranoside$ (ONPG) as substrate. S. thermophilus had more ${\beta}-galactosidase$ activity than other Lactobacilli did. To study the effect of storage temprature on enzyme activity of yoghurt, some samples of cultured yoghurt were stored under refrigeration $(4^{\circ}C)$, and the others under room temperature $(23^{\circ}C)$. At $4^{\circ}C$, yoghurt had ${\beta}-galactosidase$ activity and many viable bacteria in 1 month. After 20 days, yoghurt had maximum ${\beta}-galactosidase$ activity. At $23^{\circ}C$, yoghurt had ${\beta}-galactosidase$ activity by 5 days. As this experiment shown ${\beta}-galactosidase$ activity was ascribed to viable bacteria, especially S. thermophillus. Commercial yoghurt had lower ${\beta}-galactosidase$ activity. There were considerable variations with regard to the lactose hydrolyzing capabilities of commercial yoghurt samples.

• KOREAN POULTRY JOURNAL
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• v.46 no.7
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• pp.108-111
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• 2014

수많은 시간동안 농가 만족과 고품질 제품 생산이라는 두 마리 토끼를 잡기 위해 끊임없는 연구와 실험을 거듭해온 팜텍. 끝없는 연구와 실험은 현재까지도 지속적으로 이루어지고 있으며, 양계 농가의 생산성 향상과 소득증대에 일조하기 위해 생균과 효소를 이용한 제품 생산에 박차를 가하고 있다. 생균은 효소와 떼려야 뗄 수 없는 관계인데, 쉽게 설명해서 생균이 가축의 장 내 기능을 활성화시키는 존재라면 효소는 생균이 더 열심히 일을 할 수 있도록 에너지를 전달해주는 역할을 한다. 이번호에는 일령 단계별 맞춤 사료첨가제로 농가 수익에 도움을 주는 팜텍(대표 강석상)을 소개코자 한다.

• Feed Journal
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• v.2 no.6
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• pp.72-75
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• 2004

최근 친환경축산물생산운동이 거세지면서 사료내 생균제사용이 급격히 증가, 제조업체 수가 ''01년 대비 ''03년 현재 80%가 증가하는 등 생균제 산업의 발전이 두드러지고 있다. 이와관련, 생균제의 안전성확보 및 품질관리에 대한 중요성이 그 어느때보다도 강조되어 생산자와 소비자의 선택이 중요한 요소가 되고 있다. 따라서, 본지 편집부에서는 생균제의 품질관리 기준 및 현황을 정리하여 수록하였다.

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.87-95
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• 2008

Probiotics are live organisms that when administered in adequate amounts confer a health benefit on hosts. The administration of direct-fed microbials (DFM) such as lactobacilli and bacillus, may be a more direct approach to beneficially alter gastrointestinal microflora than altering dietary ingredients or supplementing with growth-promoting levels of antibiotics. It is apparent that microbes have an important influence on immune development and resistance to infection; that microbes are not static colonizers of our bodies, but are dynamic, symbiotic coresidents. And it can improve the surrounding environments; decrease the malodor caused by degrade the excrement. Recently, new paradigm such as environment protection and safe food have been settled. In domestic farm house, there is a great demand for probiotics as a substitute of antibiotics for the improvement of environmental quality and the production of a competitive goods. Probiotics circulated in a country have three categories: an animal medicine permitted by national veterinary research quarantine service (NVRQS), a support feed registered in city or country house, and not-registered goods. However, lots of unqualified goods were produced and circulated. And thus, it is in urgent need of evaluating the present situation and effect of probiotics. This study was conducted to evaluate the system of a probiotics as a livestock-environment improving agents for the alternation of antibiotics and quality control of it.

• Feed Journal
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• v.2 no.6
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• pp.65-71
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• 2004

Probiotics란 그리스어로 "for life"를 의미하며, 우리말로는 "생균제"에 해당하는 단어라고 할 수 있다. 생균제라는 용어(Lilley와 Stiiwell, 1965)는 다른 생물의 성장을 억제하는 미생물이라 하여 정확히 항생제의 반대되는 개념으로 사용된 이후, 1989년 Fuller는 probiotics란 장내 미생물 균형을 개선함으로써 숙주동물을 위해 이롭게 작용하는 살아있는(viable) 미생물 사료 첨가제라 하여 살아있음의 의미를 강조하였다. (중략)

• Korean Journal of Soil Science and Fertilizer
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• v.38 no.5
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• pp.287-293
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• 2005

In this work, to develop soil inoculant which maintains stable viable cells and normalized quality, studies on micro-encapsulation with bacteria and yeast cells were performed by investigating materials and methods for micro-encapsulation as well as variation and stability of encapsulated cells. Preparation of capsule was conducted by application of extrusion system using micro-nozzle and peristaltic pump. K-carragenan and Na-alginate were selected as best carrier for gelation among K-carageenan, Na-alginate, locust bean gum, cellulose acetate phthalate (CAP), chitosan and gelatin tested. Comparing the gels prepared with Bacillus sp. KSIA-9 and carriers of 1.5% concentration, although viable cell of K-carragenan and Na-alginate was six times higher than those of other, Na-alginate was finally selected as carrier for gelation because it is seven times cheaper than K-carragenan. The gel of 1.5% Na-alginate was also observed to have the best morphology with circular hardness polymatrix and highest viable cell. When investigating the stability of encapsulated cells and the stabilizer effect, free cells were almost dead within 30 or 40 days whereas encapsulated cells decreased in 10% after 30 days and 15-30% even after 120 days. As stabilizer for maintaining viable cell, both 1% starch and zeolite appeared to possess the level of 70-80% cell for bacteria and yeast until after 120 days.