• Proceedings of the Korea Contents Association Conference
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• 2015.05a
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• pp.171-172
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• 2015

질염 환자의 질분비물 도말에서 광학현미경상에서 고배율로 관찰한 결과 정상 상피세포에서는 질내 정상 pH를 유지하기 위해 무수한 젖산균의 존재를 확인할수 있었다. 그러나 저배율, 고배율의 광학현미경상에서 진균에 감염된 세포 주변에서 젖산균(lactobacilli)은 관찰되지 않았다. 주사전자 현미경 상에서 Candida albicans는 기능을 탈락한 상피세포의 세포질에 기생하며, biofilm의 성장환경을 만들며, budding을 통해 2차 딸세포를 형성하며, 성장과 증식을 끊임없이 반복함을 확인하였다. 성장과 재생이 주기적으로 일어나지 않은 면역력이 약화된 임산부나, 호르몬의 부족으로 인한 위축성 질염 환자는 상피세포층이 떨어지면서 나오는 글리코겐을 이용해 질내에 존재하는 lactobacilli균이 젖산을 풍부하게 만들 수 없으므로 감염증 발생이 더 높아진 것으로 사료된다.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.165-172
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• 2014

Mixed fermentation of cow milk was performed by sequential co-cultures with Bacillus subtilis and Lactococcus lactis. After a first fermentation step with B. subtilis for 6 h, the number of viable cells increased to $2.5{\times}10^8$ CFU/mL. The second fermentation step with L. lactis resulted in increased viable cells $1.09{\times}10^{10}$ CFU/mL for 3 days and increased acidity. However, the number of viable B. subtilis cells was decreased greatly to $5{\times}10^1$ CFU/mL following fermentation with L. lactis. Milk proteins were markedly hydrolyzed by the first fermentation after 2 h, and the second fermentation induced curd formation in milk. However, after 4 h, the first fermentation resulted in higher whey separation and 80 mg% tyrosine content. Gamma-aminobutyric acid (GABA) production was dependent upon the degree of protein hydrolysis by first fermentation. Second fermentation resulted in 0.14% GABA. The milk fermented by B. subtilis indicated the rough surface of yogurt depended upon the degree of protein hydrolysis. In conclusion, set-type yogurt was efficiently produced by co-culturing of milk, and fortifying with peptides, GABA, and probiotics.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.528-534
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• 1992

Growth stimulatory material for lactic acid bacteria was extracted from radish and radish green juice and its growth stimulatory effect was tested. Dried methanol-precipitated growth stimulatory material was lightly grayish white powder, Its ash content is 44% and approximately 50% of the ash is sulfur. It has reddish brown color upon solubilization in water. The material had unchanged stimulatory effect when it was treated with proteinase or pectinase, or ashed. The growth stimulatory activity was dialyzable. The material was able to counteract the growth inhibitory effect of EDTA. When selected lactic acid bacteria were grown at $30^{\circ}C$ for 24 hours in peptone(0.5%)-yeast extract(0.5%)-glucose(2%) broth with and without 0.5% growth stimulatory material, the material stimulated the growth of Lactobacillus plantarum, L. fermentum, L. leichmanii, L. sake, L. brevis, L. acidophilus, L. casei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Streptococcus faecalis, S. lactis, S. cremoris and S. thermophilus by 19, 1833, 133, 444, 840, 32, 14, 18, 6, 17, 4, 5 and 4 times, respectively.

• 한국유가공학회:학술대회논문집
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• 1997.05a
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• pp.41-61
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• 1997

젖산균의 유전자 연구를 촉진하기 위해 간단하고 신속한 plasmid DNA의 분리방법과 electro-poration을 이용하여 vector plasmid의 간단하고 신속한 전이방법을 얻기 위해 젖산균의 형질전환에 영향하는 요인에 대하여 연구하였으며 연구결과는 다음과 같다. 1. O'Sullivan과 Klaenhammer의 방법을 개선하여 젖산균 plasmid DNA의 분리에 좋은 결과를 얻을 수 있는 신속하고 쉬운 방법을 고안하였으며, genomic DNA 분리에 이용되는 guanidium thio-cyanate 처리방법을 plasmid의 분리에 적용할 수 있었다. 2. L. casei, L. acidophilus. L. delbruekii var. bulgaricus. L. brevis와 L. plantarum 균주에서 plasmid를 확인하였으며, 돼지 분에서 분리된 L. lactis ssp. lactis. L. fermentum과 L. plantarum에서도 plasmid를 분리 확인하였다. 3. Lactococci의 plasmid분리는 lactobacilli와는 달리 mutanolysin의 처리없이도 잘 되었으며, L. lactis ssp. lactis와 Ent. faecalis에서 plasmid를 확인하였다. 4. E. coli plasimd 분리에 이용되는 MPS membrane filter 방법으로 젖산균 plasmid pLZ12의 분리가 가능하였으나, 세포파편이 filter를 막아 사용에 어려움이 있는 것으로 확인되었다. 5. Plasmid 분리없이 electroporation을 이용한 세포 대 세포 전이법으로 간편하고 빠르게 E. coli DH5${\alpha}$에 E. coli Jm109의 plasmid pBX19, pBR322를 전이시켰다. 6. L. lactis ssp. lactis 균주에 lysozyme 처리시 30${\sim}$80%의 생존율을 보였으며, 대부분의 L. acidophilus 균주의 경우 약 70%의 생존율을 보였다. L. casei 102S의 경우는 45분간 처리 시에도 100%의 생존율을 보였다. 8. L. lactis ssp. lactis 균주에 pLZ12를 6.0kV에서 전이시킨 결과 12.5kV에서보다 형질전환 효율이 훨씬 높았으며 lysozyme 처리에 의해 형질전환 효율이 증가되었다. 9. L. acidophilus 균주에 pLZ12를 전이시 6.0kV에서는 전이가 모두 이루어졌으나, 12.5kV에서는 L. acidophilus WIESBY와 NCFM에서 전이가 이루어지지 않았으며, lysozyme 처리 후 pLZ12를 전이시켰을 때 12kV보다 6.0kV에서 형질전환 효율이 증가되었다. 10. Gene Pulser와 Progenitor II를 사용하여 pLZ12를 L. lactis ssp. lactis 균주에 전이하였을 때 Gene Pulser에 비해 Progenitor II의 형질전환 효율이 현저히 떨어졌다. L. acidophilus HY7008과 HY7001은 두 기기 모두 형질전환이 이루어졌으나, L. acidophilus WEISBY와 NCFM은 Progeni-tor II에서 전이가 일어나지 않았으며, Gene Pulser에서 전이균주를 얻어 두 electroporator간에 형질전환 효율의 차이를 보였다. 11. L. casei 102S에 pLZ12를 electroporation시 낮은 전압에서 형질전환 효율이 비교적 좋았으며, 배양 시기를 달리하여 전이시켰을 때 대수생장 말기의 세포가 형질전환 효율이 좋았다. 12. L. casei 102S세포를 각각 10% glycerol, EB, 2차 증류수 등에 녹여 electroporation을 실시하였을 때 각각 $3.8{\times}10^3$, $5.0{\times}10^2$,1.5${\times}10^2$cfu의 형질전환 효율을 보였으며, 1.0mM HEPES, TE buffer를 사용하였을 때에는 전이가 이루어지지 않았다. 13. Plasmid pLZ12의 농도를 달리하여 electroporation을 하였을 때 형질전환 효율이 농도에 비례하여 증가하였다. 14. L. casei 102S에 대수생장 말기의 세포를 채취하여 10% glycerol, 200 Ohms, 25 ${\mu}$FD, 10kV/cm로 plasmid pLZ12를 electroporation할 때 최대 형질전환 효율인 3.8${\times}$10$^{3}$cfu를 얻었으며, lysozyme 처리가 다른 젖산균과는 달리 형질전환 효율을 증가시키지 못하였다. 15. L. casei 102S 세포를 10% glycerol과 EB에 녹여 -20$^{\circ}C$에서 냉동시킨 다음 1일과 7일 후의 세포를 electroporation한 결과 냉동시 세포에 손상을 주는 것으로 인식되었다.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1337-1344
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• 1999

Lactic acid bacteria fermented foods were prepared from egg white powder, casein and growth stimulating agent. pH change and growth of Lactbacillus acidophilus(KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation. hardness and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented samples. Number of viable cells in original fermented samples was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented sampler was considered at 100%. survival ratio of viable cells after freezing was $72.0{\sim}82.4%$ and that after freeze dying $10.0{\sim}20.4%$. When sensory properties of original fermented samples were compared with those of freeze dried/reconstituted samples, sensory properties of original samples were generally better than those of freeze dried/reconstitute samples. However, the reconstitution property and the acceptability of freeze dried samples were good. Volatile aroma compounds in original fermented samples were reduced during freeze drying. The reduction degree of volatile aroma compounds varied with sample.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.15-25
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus brevis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and $7^{\circ}C$. Sample I (original kimchi homogenate), Sample III (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at $14^{\circ}C$. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample III was more higher content than other samples at $14^{\circ}C$. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample III at $21^{\circ}C$and $14^{\circ}C$, succinic acid in sample I at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and sample V at $30^{\circ}C$ were detected by GC.

• Microbiology and Biotechnology Letters
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• v.20 no.2
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• pp.219-224
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• 1992

The changes of yeast population were investigated in Mul-kimchi containing 3% salt, fermented at $15^{\circ}C$. The total viable count increased to the maximum at the optimum ripening period and then decreased rapidly. Among twenty-nine strains isolated at the optimum ripening period, the yeasts of genus Saccharomyces were predominant. The growth of five strains, Saccharomyces saitoanus Y17, Saccharomyces capensis Y29, Saccharomyces chevalieri Y13, Kluyveromyces fragilis Y2, Torulopsis candida Y9, was measured in mixed culture with each selected lactic strains, hctobaczllus plantarum Lp2, Pedzococcus pentosaceus PI, Leuconostoc mesenteroides Lu5. The results indicated that all the yeasts tested were inhibited significantly by lactic strains, however the sensitivity of yeast strains varied greatly.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.531.1-531
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• 1986

L. acidophilus를 대두유에 젖산발효 시킬 때 단독배양과 효모인 K. fragilis와의 혼합배양에 대하여 검토하였다. 젖산의 생성량은 젖산균 단독배양보다는 효모와 혼합배양 하는 것이 2.6배나 많았으며 L. acidophilus를 단독배양 하였을 경우 균의 생육속도와 PH 강하속도는 K. fragilis를 단독배양한 것에 비교하여 늦었다. 그러나 혼합배양 함으로써 생육속도와 PH 강하속도는 K, fragilis를 단독배양한 것보다 빨랐다. 단독 또는 혼합젖산발효에 미치는 온도의 영향을 조사한 결과는 L. acidophilus.는 37$^{\circ}C$, K. frahilis는 3$0^{\circ}C$, 두 균의 혼합배양시는 35-37$^{\circ}C$ 범위에서 산생성이 가장 좋았다. 혼합배양 시 검토한 젖산발효 최적조건은 L. acidophilus와 K. fragilis의 접종비율이 1:5, sucrose 0.5-1.0% SKIMMILK 1.5%를 각각 첨 가한 것이 좋았다.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.150-155
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• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.