• the MEAT Journal
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• s.36 summer
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• pp.41-60
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• 2009

This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The Land W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USF/ASF A ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.

• Korean Journal of Poultry Science
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• v.37 no.1
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• pp.63-68
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• 2010

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on laying performance, egg quality and blood characteristics in laying hens. A total of two hundred 57-wk-old Hy-Line laying hens were divided into five groups with 4 replicates of 10 birds each; control, 0.1% probiotics, 1.0% fermented apple pomace 1.0%, 0.1% cinnamon and 1.0% fermented apple pomace with 1.0% cinnamon. Chickens fed the diets containing 1.0% of fermented apple pomace showed higher egg production than the chickens fed the other diets. No synergic effect on laying performance was found when fermented apple pomace and cinnamon were added to the diets in laying hens. There was no significant major differences in egg quality and serum blood biochemical profiles. These results suggest the possibility that fermentation of apple pomace could be used as the alternative of antibiotic growth promoters.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.83-106
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• 1998

This study was conducted to investigate the probiotics(acid and bile resistance, fermentation properties, viability, cholesterol assimilation, antimicrobial activity, antimutagenicity, and immunoactivation) of the strains of bifidobacteria isolated from healthy Koreans and to investigate the effects of oral administration of Bifidobacterium longum A-2 on the fecal microflora, ${\beta}-glucuronidase$ activity, pH values, Ammonia concentration. The experimental results are summarized as follows: The probiotics were tested for 23 strains including three commer챠al strains as controls. Compared to other strains, strains of A-2 and A-9 showed more acid resistance whereas A-2, A-5, A-13, A-14, A-18 and A-22 showed excellent bile resistances. The properties of bifidobacteria during fermentation were tested. Strains of A-1, A-2, A-3, A-4, A-6, and A-23 resulted in less than pH 4.5 and titratable acidity over 0.90 after 24 hr of fermentation. When the strains of A-2 was grown with glucose, maltose, and fructooligosaccharide, the acetic acid production were higher than with sorbitol and mannitol. The storage stability of the strains of A-2 and A-22 were tesed, indicating the strain A-2 was more stable over 10 days of storage at both $4^{\circ}C$ and $20^{\circ}C$ than A-22. The strains of A-8, A-10, A-11, A-12 and A-20 assimilated more than 30% of cholesterol included in the media. The strains of A-1 and A-2 showed antimicrobial activity against Sta. aureus. The antimutagenicity of the strains were also tested, showing that the mutation was suppressed more by three strains(A-2, A-12, and A-23). In addition, strain A-5 improved immunological activity(phagocytosis, $TNF-{\alpha}$, IL-6) more than other strains. In the effects of oral administration of Bif. longum A-2, the number of fecal bifidobacteria was siginificantly increased(p<0.01) and the level of fecal ${\beta}-glucuronidase$ also was siginificantly reduced(p<0.05). However there were no siginificant differences in the level of Lαctobacilli, Enterobacteriaceae, Clostridium perfringens, pH and ammonia by the administration. The results suggested that Bif. longum A-2 may be met the criteria for probiotics culture.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.640-646
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• 2009

Lactic acid bacteria (LAB) are typical probiotic microbes that are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of isoflavone biotransformation and antioxidative activity of 17 LAB. Six strains including the Lactobacillus species exhibited a 100% hydrolysis rate for daidzein during fermentation. The content of total genistein in soymilk fermented with these strains was $872-943\;{\mu}g/g$. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging ability of the LAB was widely variable and ranged from 23-78%. A selected strain was isolated from kimchi and the strain was identified as Lactobacillus plantarum ssp. through the API carbohydrate fermentation pattern and 16S rDNA profile. The strain exhibited excellent acid tolerance in an artificial gastric solution. L. plantarum YS712 showed high $\beta$-glucosidase activity in fermentation. The concentration of genistein and daidzein in soymilk fermented with L. plantarum YS712 increased from 3.64 to $917.3\;{\mu}g/g$ and from 58.18 to $1062.17\;{\mu}g/g$, respectively. These results demonstrate the potential of L. plantarum YS712 as a probiotic culture that can be utilized in the manufacturing of fermentation foods and dietary supplements.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.787-796
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• 2018

This study was conducted to investigate the effects of probiotic mixture on fecal ammonia, caecal microorganism, immune response, egg quality and production in layer under heat stress (HS).A total of four hundred 50 week olds Hy-Line Brown layers were randomly divided into four groups of 100 heads each: C (control, room temperature $25^{\circ}C$), HS (heat stress $33^{\circ}C$), PM (HS plus probiotic mixture 500, 750 mg/kg of diets). Egg production, egg quality, spleen weight, blood IgG and lymphocyte concentrations were increased in the PM group compared to the HS group, while mortality, the heterophil:lymphocyte (H:L) ratio, and corticosterone levelswere significantly decreased. Lactobacillus was increased in the PM group compared to the HS group, but E. coli, coliform bacteria and aerobic bacteria were significantly reduced. Fecal ammonia production was significantly increased in the HS group compared to the PM group. In conclusion, the results of this study that these mixed probiotics can reduce the heat damage of the summer laying hens and can be an effective nutritional strategy to reduce odor generation from feces, and to improve egg quality and laying production through immune response and caecal microbial balance.

• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.89-98
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• 2020

The purpose of this study was to investigate the probiotic properties of lactic acid bacteria (LAB) isolated from a Korean traditional food kimchi. Gram staining was performed by Macrogen (Macrogen, Inc.) for identification of the LAB. Five strains of LAB were identified, including DKGF9 (Lactobacillus plantarum), DKGF1 (L. paracasei ), DKGF8 (L. casei ), DK207 (L. casei ), and DK211 (L. casei ). The biological activities of the isolated strains were assessed. The results showed that heat resistance of the strains was similar to or higher than the commercial strain L. acidophilus LA-5. Indirect testing of the ability of the strains to attach to the mucin layer revealed that DKGF9, DKGF1, and DKGF8 have high binding affinities for the mucous layer. All strains showed antimicrobial activity similar to or higher than the commercial strain LA-5. In proteolysis experiments, the diameters of proteolysis zones of the five strains increased in the period of 24-72 h, with DKGF1 exhibiting the largest zone diameter. Three strains were selected based on their antioxidant activities. Among the five isolated strains, L. paracasei DKGF1 showed potential probiotic activity, and thus, it may be useful for the development of health-promoting products.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1798-1807
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• 2002

This study was conducted to investigate lactobacillus salivarius subsp. salivarius having probiotic properties to be used as the health adjuncts with fermented milk products. Acid- and bile-tolerant lactobacillus salivarius subsp. salivarius was isolated with lactobacilli MRS broth from faeces of 80 healthy persons (infants, children and adults). It was used as a probiotic strain in fermented milk products. The pH of fermented milk decreased from pH 6.7 to 5.0 and titratable acidity increased from 0.3% to 1.0% by L. salivarius subsp. salivarius (isolation strain 20, 35, and 37), when incubated for 36 h at 37$^{\circ}C$. The number of viable cell counts of fermented milk was maximized at this incubation condition. The SDS-PAGE evidenced no significant change of casein but distinct changes of whey protein were observed by isolated L. salivarius subsp. salivarius for titratable acidity being incubated by 0.9-1.0% at 37$^{\circ}C$. All of the strains produced 83.43 to 131.96 mM of lactic acid and 5.39 to 26.85 mM of isobutyric acid in fermented products. The in vitro culture experiment was performed to evaluate ability to reduce cholesterol levels and antimicrobial activity in the growth medium. The selected L. salivarius subsp. salivarius reduced 23-38% of cholesterol content in lactobacilli MRS broth during bacterial growth for 24 h at 37$^{\circ}C$. All of the isolated L. salivarius subsp. salivarius had an excellent antibacterial activity with 15-25 mm of inhibition zone to E. coli KCTC1039, S. enteritidis KCCM3313, S. typhimurium M-15, and S. typhimurium KCCM40253 when its pH had not been adjusted. Also, all of the isolated L. salivarius subsp. salivarius had partial inhibition zone to E. coli KCTC1039, E. coli KCTC0115 and S. enteritidis KCCM3313 when it had been adjusted to pH 5.7. The selected strains were determined to have resistances of twelve antibiotic. Strains 27 and 35 among the L. salivarius subsp. salivarius showed the highest resistance to the antibiotics. These results indicated that some of the L. salivarius subsp. salivarius (strain 27 and 35) are considered as effective probiotic strains with a potential for industrial applications, but the further study is needed to establish their use as probiotics in vivo.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.45-53
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• 2012

Lactobacillus acidophilus isolated from the feces of a 7-day-old breast-fed infant was characterized to examine the scope of its commercial use. Forty-three Lactobacillus strains, which could grow at pH 5.5, were isolated. From these Lactobacillus isolates, 14 Lactobacillus strains were selected, which demonstrated more than 80% viability and homofermentative lactic fermentation. Finally, 9 L. acidophilus strains (NB 201~NB 209) were identified as candidate strains based upon biochemical properties, carbohydrate utilization, and cellular fatty acid composition. L. acidophilus isolates demonstrated a survival rate of more than 80% when exposed to pH 2.5 for 2 h. In particular, L. acidophilus NB 204 showed a strong acid tolerance, with a 71% survival rate even at pH 2.0. L. acidophilus isolates also manifested high bile acid tolerance; more than 87% of the cells survived on agar containing 1% bile extract, except for L. acidophilus NB 206, which showed a 73% survival rate. All L. acidophilus isolates were confirmed to have proteolytic activity; L. acidophilus NB 204 and NB 209 yielded higher levels of TCA-soluble peptides and free amino acids. The ${\beta}$-galactosidase activity of the L. acidophilus isolates was in the range of 1.97~2.45 units/mL.

• Journal of Life Science
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• v.22 no.5
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• pp.575-581
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• 2012

This study was conducted to develop an economical optimum medium composition for the mass production of $Lactobacillus$ $plantarum$ and $Lactobacillus$ $reuteri$, livestock probiotics. Medium ingredient factors were selected on the basis of MRS broth composition, and the 15 ingredient variables were as follows: sucrose, glucose, molasses, yeast extract, corn steep liquor, soy peptone, dipotassium phosphate, manganese chloride, magnesium chloride, tween 80, sodium chloride, sodium acetate, ammonium citrate, sodium sulphate, and ferrous sulphate. The Plackett Burman design, consisting of 20 runs, was employed for the analysis of ingredient effects on cell growth of $L.$ $plantarum$ and $L.$ $reuteri$. As a result, sucrose, glucose, molasses, yeast extract, corn steep liquor, soy peptone, sodium acetate, and ammonium citrate positively influenced the growth of $L.$ $plantarum$. Additionally, yeast extract, soy peptone, $K_2PHO_4$, and tween 80 positively influenced the growth of $L.$ $reuteri$. Positive effects were found from sucrose, yeast extract, and soy peptone in the integrated analysis of the effects of both $L.$ $plantarum$ and $L.$ $reuteri$. Finally, effective medium components for both strains were found as follows: sucrose (20.0 g/l), glucose (5.0 g/l), soy peptone (11.0 g/l), yeast extract (5.0 g/l), $K_2PHO_4$ (0.2 g/l), $CH_3COONa$ (2 g/l), and $MgCl_2$ (0.02 g/l).

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.4
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• pp.321-326
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• 2015

This study was performed to analyze the resident microbial flora and the effects of probiotic inoculation on the fermentation characteristics of whole grain naked barley (Hordeum Vulgare L.) with the goal of evaluating the possibility of utilization as fermented feedstuff. Naked barley grains were harvested 35 days after heading, and the microbial flora was analyzed using MALDI-TOF mass spectrometer. After inoculation of commercial microbes to the naked barley grain (BT), the pH and number of bacteria, such as aerobic bacteria, lactic acid bacteria, yeast and E. coli, were measured and compared with the non-inoculated control (BC). A total of 122 colonies was isolated from the naked barley grain and the most popular bacteria species was Staphylococcus xylosus (n = 30, 24.59%). The pH value decreased more rapidly in BT than in BC, and was significantly lower after 7 days of fermentation at $4.33{\pm}0.02$ and $4.83{\pm}0.01$, respectively. The number of aerobic bacteria, lactic acid bacteria and yeast showed an increasing trend within the first 7 days of fermentation, however, their numbers decreased at 28 and 42 days of fermentation. The population of lactic acid bacteria in BT was higher than in BC, but there was no significant different at 7 days of fermentation, with respective levels of $9.24{\pm}0.20$ and $9.01{\pm}0.10logCFU/g$ (p>0.05). The initial number of E. coli was very high in the naked barley grain but subsequently decreased significantly. After 7 days of fermentation, E. coli was not detected in either BT or BC samples. From these results, it appears that the fermentation of naked barley grain proceeded adequately after 7 days, and that fermentation contributes to the safety of naked barley grain during storage.