• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1151-1157
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• 2017

This study examined the immune response of Philippines eel (Anguilla bicolor) to the oral administration of fermented Sparassis crispa stipe extract for 6 weeks. The S. crispa extract fermented with Lactobacillus plantarum showed a higher total phenol content (301.68 ppm) and DPPH radical scavenging activity (63.9%) than those fermented with other strains. Therefore, L. plantarum was selected as a suitable starter culture for the fermentation of S. crispa stipe. The eels were fed a commercial diet supplemented with 1% of fermented S. crispa stipe extract for 6 weeks. The mortality rate of the eels fed the supplemented diet was significantly lower than those of the control after 6 weeks. The lysozyme activity of the serum was increased significantly (12.33 ${\rightarrow}$ 54.66 units) after 6 weeks in the eel fed supplemented diets of fermented S. crispa stipe. The serum of the eel fed the supplemented diet of the S. crispa stipe extract showed higher bactericidal activity. These results suggest that both the S. crispa stipe extract and fermented S. crispa stipe have strong potential to activate the innate immune response of the Philippines eel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1915-1923
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• 2013

The aim of this study is carried out to evaluate the fermentation characteristics and increased functionality when doenjang was prepared with bamboo salts. Grain type mejus were fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis, and Lactococcus lactis. These mejus were mixed with different kinds of salts-purified salt (PD), sea salt (SD), one-time baked bamboo salt ($1{\times}BD$), three-time baked bamboo salt ($3{\times}BD$), and nine-time baked bamboo salt ($9{\times}BD$)- when doenjangs were prepared. For doenjang fermentation period of 8 weeks at $37^{\circ}C$, the fermentation characteristics of all the groups were compared. The amino type nitrogen content and enzyme activities (protease and ${\alpha}$-amylase) in the samples were significantly increased. In DPPH radical scavenging activities and hydroxyl radical scavenging activities, $9{\times}BD$ (47% and 69%) showed the highest scavenging activities compared to PD (40% and 49%), SD (42% and 57%), $1{\times}BD$ (42% and 64%) and $3{\times}BD$ (45% and 65%) (P<0.05). The anticancer effects of doenjang in HT-29 cancer cells indicated all the groups, especially doenjang prepared with bamboo salts were higher than the others (P<0.05). Apoptosis related genes of Bax and Bcl-2, as well as inflammation related genes of iNOS and COX-2 were regulated by the treatment of doenjangs in HT-29 cancer cells. SD, $1{\times}BD$, $3{\times}BD$, and $9{\times}BD$ increased the expression level of Bax and decreased the expression level of Bcl-2, iNOS, and COX-2. These results suggest that sea salt and bamboo salt especially bamboo salt could improve fermentation characteristics and functionality of doenjang and play an important role in regulating apoptosis and inflammation related genes in cancer cells.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.54-59
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• 1996

Three strains of inhibitory lactic acid bacteria (No. 49, No. 61, No. 75) against Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, Escheirchia coli(ATCC33694) and Bacillus subtilis(ATCC6633) were isolated from kimchi, and then, identified to be Lactobacillus plantarum after examinations of their biological and physiological characteristics. To investigate a possible application of these three lactobacilli in milk fermentation industry, we made yogurts and then evaluated their ${\beta}-galactosidase$ activities at various; incubation time(from 24 hrs to 72 hrs). The result of experiment was that ${\beta}-galactosidase$ activities were reached maximum at 48 hrs and that reduced gradually with the lapse of time. And the ${\beta}-galactosidase$ activity of lactobacilli, and their viable cell counts at $37^{\circ}C$ for 2 hrs under various pH conditions were investigated. ${\beta}-galactosidase$ activities of 3 strains were reduced 50% at pH 3.5, but there were no remaining activities at pH 2.5, and pH 1.5, respectively. The frequency of the survival cell of lactobacilli in yogurt were $0.12{\sim}0.75%$ at pH 2.5, $$6.3{\times}10^{-5}{\sim}2.7{\times}10^{-3}% at pH 1.5, respectively, but there was no significant difference at pH 3.5. The values of original pH, titratable acidity as lactic acid, viscosity, and viable cells of yogurts were $4.08{\sim}4.30,\;1.05{\sim}1.25%,\;1,818{\sim}2,124\;cps\;and\;7.3{\times}10^8{\sim}3.0{\times}10^9\;cfu/m{\ell}$, respectively. To estimate buffer capacity of yogurt, the volume of 1.0 N HCl to 2 unit below original pH of yogurt($100\;m{\ell}$) was $11.98{\sim}13.02\;m{\ell}$ and the volume of 1.0N NaOH to 4 unit above original pH of yogurt($100\;m{\ell}$) was $10.82{\sim}12.86\;m{\ell}.

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.