• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.72-72
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• 2003

효모와 젖산균에 의해 발효된 소위 sourdough빵은 천연의 고유 향미와 그리고 건강식품이라는 인식과 더불어 계속 소비가 증가되고 있는데, 이것은 젖산균에 의해 생성된 젖산과 아세트산에 의해 약간의 신맛과 독특한 풍미가 제공되고 저장성이 향상되기 때문이다. 이에 본 연구에서는 냉동 빵의 품질 향상을 목적으로 sourdough의 냉동반죽 특성을 조사하였다. soudough용 wheat brew 제조에는 L.plantarum과 Lbrevis혼합균주(0.1%)의 발효상태가 양호하였으며 wheat brew를 첨가한 경우 farinouam 특성중 반죽의 stability가 감소되어 반죽의 발효시간이 단축된 short time법을 반죽제법에 적용하였다. (중략)

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.531.2-531
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• 1986

대두유중에서 L, acidophilus와 K. fragilis를 단독발효시키는 것 보다 혼합배양 함으로써 젖산의 생성이 촉진되었는데 균간의 어떠한 상호작용에 의하여 산의 생산이 증가되었는가를 연구하였다. 대두유와 Soywhey를 사용하였을 때의 젖산 생성속도는 L. acidophilus 단독보다는 K. fragilis 와 혼합배양하는 것이 빨랐다. 이들 균을 단독 또는 혼합배양하여 경시적으로 발효 대두유중의 당 성분을 HPLC로 분석하였다. 그 결과 L. acidophilus가 발효하기 어려운 sucrosed raffinose, stachyose를 K. fragilis가 생산하는 효소에 의하여 젖산균이 발효할 수 있는 glucose, fructose로 분해되기 때문에 혼합배양 함으로써 젖산 발효가 촉진된다는 것을 알았다.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.644-648
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• 1994

Lactic acid bacteria(LAB) and its metabolites were tested for their inhibitory effect on the growth of Staphylococcus aureus in vitro. When S. aureus and LAB were incubated simultaneously in MRS broth, the growth of S. aureus began to be suppressed after 12 hour of incubation, completely inactivated within 24 hour of incubation by L. lactis and 48 hour by L. casei, L. acidophilus, and Sc. thermophilus. The pH values of media incubated by S. aureus and LAB were about 4.5 at 12 hour of incubation and 3.5 at 48 hour. The metabolites of the four LAB all exerted antibacterial activity on the growth of S. aureus in TS broth, but is got lost the antibacterial activity by heating ($100^{\circ}C,\;20\;min$). On treating metabolites with catalase, only L. lactis were lost its antibacterial activity. Organic acids (acetate, lactate) showed more active inhibition than inorganic acid (HCl) at pH 3.5, 4.5 but there is no significant differance at pH 5.5, 6.5.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.326-329
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• 2004

본 연구에서는 김치로부터 분리한 L. brevis, L. curvatus, L. plantarum, L. sake가 발효소시지 환경에 잘 적응하는지 그리고 어떠한 발효 대사 특성을 가지는지에 대해 조사하였다. 조사한 젖산균들 중에서 L. plantarum은 가장 좋은 성장도와 함께 좋은 pH 저하 능력을 보여주었을 뿐 아니라 homo-fermentative 특성을 보여주어 starter culture로 사용될 가능성을 보여 주었다. 또한 L. plantarum은 첨가된 nitrate나 nitrite를 분해하는 능력까지 보여 조사한 젖산균들 중에서 starter culture로서 가장 적절할 것으로 여겨지나, 이들도 첨가된 nitrate나 nitrite에 의해 그 성장도가 저해되는 현상을 볼 수 있었다.

• Journal of Aquaculture
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• v.15 no.4
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• pp.261-266
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• 2002

The effluent sediment from the land-based seawater fish farms of Jeju consists of proteins, fats, ash and moisture. An evaluation of the effluent sediment as substrate for growth of phototrophic or lactic acid bacteria revealed that the sediment supported the growth of phototrophic bacteria but could support lactic acid bacteria only on supplementation with sugar. The possibility of using phototrophic bacteria for recycling the land-based seawater fish farm effluent is shown.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.754-760
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• 1996

Selective media for isolation and enumeration of lactic acid bacteria from kimchi were compared using 36 strains of lactic acid bacteria from kimchi and dairy products. Among the selective media, KF Streptococcus agar showed the best result for the selection of Enterococcus group and Pediococus group, and M-17 agar with pH indicator for Lactococcus group, the m-LBS agar for Lactobacillus group, and PES-3 agar for Leuconostoc group.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.70-76
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• 2002

This study was examined in the chemical and sensory characteristics of Korean Turnip Dongchimi when innoculated with Leuconostoc citreum IH22 and Korean turnip Dongchimi. Both of Dongchimi were at room temperature for first day and at 4$\^{C}$ from 2nd to 28th day. The pH was somewhat lower in Korean tulip Dongchimi innoculated with Lecconostoc citreum IH22 than non-treated Dongchimi. As fermentation proceeded titratable acidity of both Korean turnip Dongchimi significantly increased but Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 was not changed from 21 th day to B8th day. The patterns of microfloral changes of both Dongchimi were similar during fermentation and the changes were increased in the number from the beginning, but they were rapidly decreased after the optimum ripening period. The hardness and fractureability of non-treated Dongchimi decreased rapidly after 14day of fermentation followed by a little increased until 28th day also Korean tulip Dongchimi innoculated with Leuconostoc citreum IH22 decreased gradually as the fermentation progressed. The evaluation of sensory qua] its of both of Dongchimi showed that the sour taste and fresh taste were similar but carbonated flavor and overall acceptability were higher than those of Korean turnip innoculated with Leuconostoc citreum IH22.

• Food Science and Preservation
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• v.10 no.1
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• pp.89-93
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• 2003

To develope natural food preservatives, ethanol and water extracts were prepared from the Lentinus edodes and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and / or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast Especially, minimum inhibitory concentration(MIC) for Escherichia coli were as low as 0.5 mg/mL. Antimicrobial activity of the ethanol extract was stable by the heating at 121$^{\circ}C$ for 15 min and not affected by pH. The ethanol extract of Lentinus edodes exhibiting high antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.161-167
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• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.23-28
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• 2016

The present study was carried out to explore the potential effects of novel lactic acid bacteria Pediococcus penticeous KCC-23 (KCC-23) and Lactobacillus plantarum KCC-24 (KCC-24) on rye haylage fermentation at National Institute of Animal Science, Cheonan province in Korea. The experiment contains three different groups such as control without lactic acid bacteria, rye haylage with KCC-23 and rye haylage KCC-24. After experimental periods, the content of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF), the activity of total digestible nutrient (TDN) and In-vitro digestibility (IVD) was similar in control and LAB treated haylage (p<0.05). The pH was reduced in KCC-23 and KCC-24 treated rye haylage as compared to control (p<0.05). The lactic acid concentration in haylages was increased by L. plantarum KCC-23, and KCC-24 supplement. Whereas, the less amount of acetic acid and butyric acid was noted in KCC-23 and KCC-24 treated haylage as compared with control (p<0.05). The KCC-23 and KCC-24 were dominantly grown in experimental haylage as compared with control. It indicates, the addition of KCC-23, and KCC-24 enhances fermentation quality of haylages as compared control. The present study suggests that KCC-23 and KCC-24 are potent strains that were improving the fermentation process in rye haylage