• Journal of Applied Biological Chemistry
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• v.64 no.1
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• pp.97-102
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• 2021

In this study, enzymes were screened for hydrolysis of defatted perilla seed residue (DPSR) and optimal conditions for enzymatic treatment were determined to produce the hydrolysate of DPSR. Also its antioxidant activity and utilization as a culture medium were examined. The combined treatment of Alcalase and Ceremix is most effective for solubilization of protein and carbohydrate in DPSR. The optimal dosage, pH, and reaction time for enzymatic treatment were found to be 2.0% (w/w), 7.0, and 2 h, respectively. Treatment with optimal conditions of enzymes dramatically increased reducing sugar, soluble protein, and total phenolic content. The hydrolysate of DPSR possessed better scavenging activity against cation and free radicals than enzyme-untreated extract. When Leuconostoc mesenteroides 310-12 was cultured in the hydrolysate of DPSR, cell population rapidly increased compared to enzyme-untreated extract, and titratable acidity increased in proportion to the bacterial growth. In conclusion, these results imply that the hydrolysate of DPSR could be utilized as a bacteria culture medium as well as a physiologically active material with antioxidant activity.

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.21-25
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• 2011

A lactic acid bacterial strain showing high acid production in saccharified-rice suspension was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc mesenteroides 310-12. Saccharified-rice suspension was fermented using L. mesenteroides 310-12 strain at $30^{\circ}C$ for 15 h. The changes of pH, titratable acidity and viable cell number during fermentation were determined. The pH and titratable acidity were reached to pH 3.57 and 0.40% after 15 h fermentation, respectively. The viable cell population of L. mesenteroides 310-12 was rapidly increased to $8.9{\times}10^8$ CFU/g during the 15 h of cultivation. The contents of lactic acid and acetic acid were determined to be 0.077% and 0.065% after 15 h fermentation, respectively. The rice-based fermented beverage was manufactured by blending L. mesenteroides 310-12 fermented broth and some food additives. When this beverage was stored at $4^{\circ}C$, the viable cells population was decreased to $1.0{\times}10^7$ CFU/g and pH was nearly maintained for 25 days.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.661-665
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• 2002

In order to develop ginseng tea powder with spore forming lactic acid bacteria Lactobacillus sporogenes was used. In the jar fermentor experiment under optimal culture conditions, the number of spore of L. sporogenes reached about $20{\times}10^8\;CFU/mL$ and sporulation rate was 97%. Granulated ginseng tea was made from glucose 7 kg, lactose 2 kg, ginseng extract 1 kg and spores 5 g $(5200{\times}10^8\;CFU/g)$. In the treatment of artificial gastric juice (pH 3.0) for 4 h and artificial bile for 8 h, the survival rate of spores in the granulated ginseng tea was 55.4% and 90.0% respectively. The spores survived 77.6% after incubation for 20 min in boiled water. Its storage stability was about 75% for 12 months at room temperature.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.801-805
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• 2005

Practical use of wheat flour ferment with L. acidophilus during noodlemanufacturing was investigated. Water absorption decreased and overall mechanical tolerance index increased with ferment addition up to 20%. Amylograph of flour with ferment showed initial gelatinization temperatures of control, and 5% ferment-and ferment-added groups were equal. Maximum viscosity decreased by ferment addition. L, b and a values of dough increased proportionally with added ferment. Color of doughs with ferment was generally ligher. Total color difference of doughs added with ferment was higher than that of control group.

• Journal of Life Science
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• v.28 no.8
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• pp.938-944
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• 2018

This study evaluated tyrosinase, elastase inhibitory, and antioxidant activities of fermented Rhododendron micranthum Turcz. extract using a lactic acid bacterium, Lactobacillus rhamnosus. The optimum conditions for fermentation of R. micranthum Turcz. extract were $37^{\circ}C$ and 3% R. micranthum Turcz. extract for 3 days based on the bacterial cell number, total phenolic compounds, DPPH radical scavenging activity, and tyrosinase and elastase inhibitory activity. After culture for 3 days using 3% R. micranthum Turcz. extract, the cell mass of L. rhamnosus reached $5.7{\times}10^9CFU/ml$. The results indicated that R. micranthum Turcz. extract can be used for industrial lactic acid bacteria culture. After fermentation under optimum conditions, the total content of phenolic compounds of the fermented R. micranthum Turcz. extract was 157 GAE mg/ml, and the $IC_{50s}$ of DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects were 78.8, 79.8, 329.1, and $449.5{\mu}g/ml$, respectively. The fermented R. micranthum Turcz. extract exhibited 1.2-, 1.3-, 1.5-, 2.4-, and 5.6-fold higher total content of phenolic compounds, DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects than the nonfermented R. micranthum Turcz. extract. These results indicated that fermented R. micranthum Turcz. extract using L. rhamnosus can be used for developing new natural functional ingredients for the health food or cosmetic industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.979-985
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• 2017

This study was carried out to investigate the production of ${\gamma}$-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of $2,002.93{\mu}g/mL$ when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was $585.80{\mu}g/mL$ in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached $228.10{\mu}g/g$ while untreated rice reached $32.23{\mu}g/g$. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.

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

• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.785-791
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• 2021

Many lactic acid bacteria (LAB) have probiotic properties that exert various health benefits. In this study, the reduction potential of nitrogen oxide compounds and ferric ions by six LAB, including Lactobacillus kimchicus, L. lactis, L. casei, L. plantarum, L. rhamnosus GG, and Leuconostoc mesenteroides were evaluated. The L. kimchicus strain produced a substantial amount of nitrite reduced from nitrate added to the media, whereas the other five LAB strains did not. L. kimchicus also showed the most potent reducing activity of ferric to ferrous ions. However, the reduction potential of the autoclaved L. kimchicus was little pronounced. The scavenging activities of viable LAB or their cell lysates against different radicals were not consistent with the potency of the LAB's reducing ability. The present results indicate that L. kimchicus has a strong reduction potential for nitrogen oxides in viable status, and that this ability can be used as a probiotic property for various health benefits.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.1
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• pp.23-29
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• 2020

The skin is colonized by a large number of microorganisms with a stable composition of species. However, disease states of skin such as acne vulgaris, psoriasis, and atopic dermatitis have specific microbiome compositions that are different from those of healthy skin. The target modulation of the skin microbiome can be a potential treatment for these skin diseases. Quorum sensing (QS), a bacterial cell-cell communication system, can control the survival of bacteria and increase cell density. Also, QS affects the pathogenicity of bacteria such as biofilm formation and protease production. In this study, we confirmed anti-QS activity of Amorepacific patented ingredients, which are Lactobacillus ferment lysate (using Lactobacillus plantarum APsulloc 331261, KCCM 11179P) through bio-reporter bacterial strain Chromobacterium violaceum. The purple pigment production of C. violaceum controlled by QS was reduced 27.3% by adding 10 ㎍/mL of Lactobacillus ferment lysate (freeze dried). In addition, the Lactobacillus ferment lysate increased growth of Staphylococcus epidermidis 12% and decreased growth of Pseudomonas aeruginosa 38.5% and its biofilm formation 17.7% at a concentration of 10 ㎍/mL compared to the untreated control group. Moreover, S. epidermidis was co-cultured with the representative dermatological bacterium Staphylococcus aureus in the same genus, the growth of S. epidermidis was increased 134 % and the growth of S. aureus was decreased 13%. These results suggest that fermented lysate using Lactobacillus plantarum APsulloc 331261 may be useful as a cosmetic ingredient that can control the balance of skin microbiome.

• Microbiology and Biotechnology Letters
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• v.13 no.3
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• pp.191-198
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• 1985

Seven different strains of lactic bacteria and 13 combinations of these microorganisms were tested for their acid forming capacity on a vegetable milk made from lupinseed protein concentrate(LPC). L acidophilus, L casei, S. lactis, L. mesenteroides, mixed culture of L. acidophilus and S. thermophilus, and mixed culture of S. lactis and L. mesenteroides were selected and further tested for their growth pattern and acid forming property on lupinseed milk both untreated and partly hydrolized one with carbohydrate decomposing enzymes. The enzyme hydrolized lupinseed milk had 1.5 folds of total free sugar, 8.2 folds of fructose, 3 folds glucose, 2.3 folds maltose, compared to the untreated lupinseed milk. For the untreated lupinseed milk, L. mesenteroides was appeared to be most suitable microorganism having the maximum cell concentration of 1.0 $\times$ 10$^{9}$ $m\ell$ and the final pH 4.40 with the acidity 0.46％. For the enzyme treated lupinseed milk, mixed culture of L. acidophilus and S. thermophilus showed the best performance having 1.9$\times$10$^{9}$ $m\ell$ maximum cell number and the final pH and acidity were 3.69 and 1.13％, respectively. Lactic acid fermentation altered the physical property of lupinseed milk; by fermentation the viscosity generally increased with untreated lupinseed milk, but decreased with enzyme hydrolized one. The viscosity change and sedimentation rate of fermented milk varied with the type of lactic bacteria. The results of sensory evaluation indicated that S. lactis, L. casei, mixed culture of S. lactis and L. mesenteroides, and mixed culture of L. acidophilus and S. thermophilus, grown on enzyme hydrolized lupinseed milk, could produce acceptable lactic beverage.