• Journal of Life Science
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• v.14 no.3
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• pp.514-520
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• 2004

The antioxidative effects of fermented milk, mushroom extract and fermented milk containing its extract (Lentinus edodes, Ganoderna lucidum, and Pleurotus ostreatus) on the lipid peroxidation in the tissues of female Sprague-Dawley rats and on the DPPH ($\alpha,\alpha$' -diphenyl-$\beta$-picrylhydrazyl) radical donating ability were studied. The total concentrations of polyphenolic compound in Lentinus edodes, Ganoderma lucidum and Pleurotus ostreatus were 0.34, 0.20 and 0.34%, respectively. The DPPH donating abilities of mushroom extract, fermented milk, fermented milk containing its extract and BHT (butylated hydorxytoluene) as standard were 33.9, 34.9, 51.9 and 95.6%, respectively. Experimental diet groups were divided into five groups: the normal diet (ND), the cholesterol diet (CD), and cholesterol + fermented milk diet (CDFM), cholesterol + mushroom extract diet (CDME) and cholesterol + fermented milk containing mushroom extract diet (CDFMME). The concentrations of lipid peroxide in liver and its microsome were significantly lower in both CDFM and CDFMME groups than in the other groups. The kidney concentration of lipid peroxide was significantly higher in the CD group than in the ND group, but this rise were significantly decreased in the CDFM and CDFMME groups. Meanwhile, the concentrations of heart and spleen and their fractions were not significantly different among dietary groups. This study was suggested that the fermented milk diet containing mushroom extract effectively reduced the lipid peroxidation in liver and kidney of cholesterol-fed female rats.

• The Microorganisms and Industry
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• v.17 no.3
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• pp.41-53
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• 1991

우리나라에 유산균식품이 본격적으로 산업화되기 시작한것은 1971년부터이다. 물론 김치도 훌륭한 유산균식품이지만 이것은 전통적으로 가정에서 직접 담궈 먹었기 때문에 별도로 생각할 수 있다. 최근에 와서는 김치도 공업화의 추세에 있으므로 앞으로 starter의 개발과 제조공정에 대한 연구가 본격적으로 추진될 것으로 기대된다. 따라서 현재로서는 유산균식품이라하면 유산균 발효유 혹은 유산균 음료, 그리고 치즈, 발효버터 등을 가리킨다. 우리나라에서 년간 생산 판매되고 있는 이러한 유산균식품의 판매액은 1조원을 훨신 초과하고 있다. 여기에 사용되고 있는 유산균의 종류는 제조회사에 따라서 다르며, 제품의 특성에 따라서 다른 종균을 사용하고 있다. 우선, 여기서는 유산균의 개념정의, 그리고 각 균종의 분류특성 등을 중심으로 하여 정리해 본다.

• 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.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.10a
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• pp.246.3-247
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• 1979

우유를 원료로하여 만든 치-즈나 발효유에는 Streptococcus나 Lactobacillus와 같은 유산균이 주로 사용되는데 이러한 제품에 발효가 많이 존재한다는 것이 보고되어 있으나, 그 존재의의에 대해서는 아직 불명한 점이 많다. 따라서 본 실험에서는 발효유에 존재하는 효모의 역활을 검토하기 위하여, 발효유제품의 starter로 사용되는 Lactobacillus와 효모 Saccharomyces fragillis 그리고 Deba-ryomyces hansenii 사이에 어떠한 상호작용이 있는지 를 알아보았다. 본 실험에 사용한 유산균수는 L.casei와 L. bulgaricus를 시판발효유제품에서 분리하였고 효모균수는 당학과 보존중인 D. hansenii, S. fragilis를 사용하였다. 유산균과 효모에 대한 단독배양과 혼합배양을 실시하고, 온도와 배양기간중에 나타나는 생균수와 산도변화를 관찰하였다. 유산균의 생균수 측정에는 B.C.P agar, 효모는 Y.M agar를 사용하였다. 산도는 일반분석법에 준하여 실시하였다.

• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.583-591
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• 2022

The purpose of this study was to determine the incidence of dental erosion according to the type of lactic acid bacteria fermented oil and to identify a method for preventing dental erosion. For the lactic acid bacteria fermented milk, liquid fermented milk, condense-stirred type fermented milk, and condense-drink type fermented milk were used, and bovine tooth specimens used in the experiment were used. As a method to prevent dental erosion, the method of adding calcium to the lactic acid bacteria fermented milk, the method of applying high and low concentrations of fluoride to the teeth before exposure to the lactic acid bacteria fermented milk, and the method of applying these two methods together were measured to measure the preventive effect of dental erosion. As a result of immersing the specimen in the experimental beverage, the surface hardness of liquid fermented milk decreased the most. When comparing the difference in surface hardness before and after prophylaxis care, the Ca 2% group and the NaF 0.05%+Ca 0.5% group showed no significant difference from the negative control group, confirming that it is an effective method for preventing dental erosion. However, considering the change in taste and the stability of ingredients, a method of adding calcium at a low concentration rather than adding a high concentration of calcium is proposed. Therefore, it is recommended to use low-concentration calcium and low-concentration fluoride together to recognize the possibility of dental erosion when ingesting lactic acid bacteria and to prevent dental erosion caused by it.

• Bulletin of Food Technology
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• v.7 no.2
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• pp.13-15
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• 1994

유산균은 발효유, 치즈, 발효 sausage 및 채소의 생산에 널리 이용되고 있다. 과거 15~6년간 이들 유산균에 대한 경제적 중요성은 매우 증가하였으며 이에 따라 유산균의 유전학과 plasmidbiology를 이해함으로써 이들 균에 대한 분자 생물학적 육종에 대한 많은 연구가 진행되어 왔다. 유산균에서 잘 기능을 하는 cloning vector들이 많이 개발되었으며 transduction, conjugation, transformation, electroporation 등의 외부 유전자를 전달하는 방법으로 보다 개발된 유산균이 육종되어 왔다. 이 총설은 산업적으로 유용가치가 높은 유산균의 육종에 관한 최신동향 및 앞으로의 전망 등에 관하여 논의하고자 한다.

• Korean Journal of Microbiology
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• v.35 no.1
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• pp.94-97
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• 1999

Evaluation of capsulated yogurt for bowels was carried out. To the twenty volunteers who has selfconsciousness of constipation, thc two bottles of capsulated yogurt were applied daily for two weeks. By the results, totally 90% of volunteers replied that their constipation was loosing during the application and 95% after the 2 weeks of stopping the application.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.57-69
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• 1996

This study was desiged to carry out an observation study on the cognitive level of health benefitis of fermented milk and subsequntly, on prevention of gastrointestinal diseases for the consumers in Korea. Data used in this study were collected from two different source ; 1) 987 university students living in Seoul, were selected randomly and interviwed induvidual from May 25 to September 30 1994, to investigate the awareness status as a consomer of fermented milk, and 2) health benefits of fermented milk with respect to prevention gastric intestinal diseases such as typhoid fever, paratyphoid fever and bacillary dysentery in Korea with the raw data from the Yearbook of Health and Social Statistics by Ministry of Health and Social Affairs (1976${\sim}$1995) and Ministry of Agriculture, Forestry & Fisheries (1976${\sim}$1995), Republic of Korea. The results of this study were as follows : The effects of femented milk on health appeared to be attributed to taking care of an environment of the gastrointestinal tract regarding diarrhea, constipation and digestion, with showing 75.1% of male and 71.1% of female of university students in Seoul answered positively, The correlation coefficients of statistics between amounts of consumption per capita of fermented milk and incidence rates of gastrointestinal diseases during the period from 1975 to 1994 in the whole country was r = -0.308 (p<0.05). those of Seoul a major comsuming area of fermented milk in the country and Kangwon province, a minor consuming area were r = -0.704 (p<0.01) and r = +0.262 (n.s.), respectively. In conclusion, the results obtained in this study suggest that fermented milk exert its effect on gastrointestinal tract. Furthermore, the results warrant a futher study in the field of preventive medicine and health science with respect to efficacy of fermented milk consumption.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.3
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• pp.358-366
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• 2009

Lactic acid bacteria worked positively on gastrointestinal tract and oral environment. So I selected commercial five fermented milks and milk, and then I evaluated their effect of growth inhibition and biofilm formation of cariogenic bacteria, Streptococcus mutans. And also calculated the acidity, buffering capacity, concentration of Ca and P ion and pH change of those drinks. After adding S. mutans to fermented milks viable cell count of S. mutans in milk was not statistically different but those in all fermented milks were decreased as concentration of fermented milk increased. When I measured the amount of formed biofilm in 10% fermented milks and milk with S. mutans and compared with those without S. mutans, the amount was decreased in Active GG and Bulgaris while being increased in Tootee, Ace and milk(P<0.05). The fermented milk with the lowest pH value was E5(3.48${\pm}$0.01), and the highest was Bulgaris(4.19${\pm}$0.02). pH change of the fermented milks and milk with S. mutans was measured. The highest acid producing fermented milk was Bulgaris, and followed by Active GG, Ace, Tootee, E5, Milk. These results indicated that fermented milks had caries activity due to the value of initial acidity and acid producing capacity. But, concentrated fermented milks had the inhibitory effect against S. mutans, and also had high volume of Ca and P ion that protected teeth. So I suggest that they have positive effect on teeth.

• 우유
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• v.4 no.2 s.13 summer
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• pp.22-26
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• 1983