• Archives of Pharmacal Research
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• v.20 no.5
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• pp.443-447
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• 1997

As the growth factor of lactic acid bacteria, LD (trehalose) was isolated from Lentinus edode5 by using silica gel column chromatography. LD induced the growth of Bifidobacteria breve and Lactobacillus brevis, which were isolated from human feces. LD selectively induced the growth of lactic acid bacteria among total microflora. When total intestinal microflora were cultured in the medium containing LD, it stimulated the growth of lactic acid bacteria and inhibited harmful enzymes, ${\beta}$-glucosidase, ${\beta}$-glucuronidase, and tryptophanase, of intestinal bacteria. LM, which was a monosaccharide from L. edooles, induced the growth of lactic acid bacteria but it seems to be invaluable in vivo. LH isolated from L. edodes by Sephadex G-100 column chromatography was not effective for the growth of lactic acid bacteria.

• Journal of Environmental Science International
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• v.12 no.9
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• pp.935-941
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• 2003

To investigate the interaction of bacteria and Microcystis isolated from a hypertrophic reservoir(Seo-Nakdong River), the response of five bacteria in relation to the different treatment of Microcystis and microcystin production by addition of dominant bacteria Staphylococcus sciuri were examined. Five bacteria (S. sciuri, S. capitis, S. epidermis, Pseudomonas aeruginosa and Aeromonas aimonicida) were identified from the reservoir. In the experiment of bacterial response, two types of bacterial growth pattern were observed. All bacteria showed active growth in heated Microcystis-added media. Especially, three species of bacteria (S. sciuri, S. capitis and P. aeruginosa) among them showed active growth in live Microcystis-added media. In Microcystis response, increase of microcystin production showed when dominant bacteria, S. sciuri was added.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.838-843
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• 2005

When ingredients of Kimchi were mixed and stored in $18^{\circ}C$, lactic acid bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarum, were selectively grown up. Herefore, to understand why lactic acid bacteria were selectively cultured in Kimchi, antibacterial activities of Kimchi ingredients against some pathogens and Kinlchi lactic acid bacteria were investigated. Kimchi mixed with all ingredients significantly inhibited the growth of all tested pathogens: S. typhimurium, S. sonnei, and E. coli. Kimchi without green onion, garlic or ginger inhibited the growth of S. typhimurium, but did not E. coli and S. sonnei. However, Kimchi without red pepper powder did not inhibit the growth of all tested pathogens. All ingredients of Kimchi did not inhibit the growth of L. plantarum and L. mesenteroides. These results suggest that Kimchi ingredients can synergistically inhibit the growth of pathogens and Kimchi may be a selective medium for lactic acid bacteria.

• Journal of Food Hygiene and Safety
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• v.8 no.2
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• pp.91-95
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• 1993

The growth of Bifidobacterium and Lactobacillus isolated from human interstinal bacteria were induced by water extract and U-step extract of soybean and carrot and the pH of these bacteria-cultured media were decreased. The increasing growth rates of these bacteria are related to the decrease of the pH of these bacteria-cultured media. When human intestinal flora as starter were inoculated into the medium containing water extract of soybean and carrot. the growth of lactic bacteria were also induced and the pH of the media were decreased. By measuring the pH of the media which were inoculated and cultured intestinal bacteria as a starter, it is possible to determine whether the food are the growth factors of intestinal lactic acid bacteria or not. By this method, the food which decreased pH of the medium were soybean, turnip, carrot. leek, garic, dropwork, wonnwood and onion. 'These foods may induce lactic acid bacteria in human in1estlne.

• Biomedical Science Letters
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• v.25 no.4
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• pp.431-435
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• 2019

Chlorine dioxide is an effective chemical to inhibit the growth of bacteria and viruses or to disinfect infected areas. In this study, the effects of chlorine dioxide on several bacteria in hospitals were analyzed. Alloiococcus otitis, Kocuria rosea, Leuconostoc mesenteroides spp. and Staphylococcus lentus as gram-positive bacteria and Acinetobacter lwoffii, Aeromonas salmonicida, Brucella melitensis, Oligella ureolytica as gram-negative bacteria were done for the inhibitory analysis. The growth and morphology of the bacteria were analyzed by placing a plastic stick which was called "FarmeTok (medistick/Puristic)" provided by Purgofarm, co, Ltd. to release ClO₂ (13 ppmv/hr) next to the plate where the bacteria were incubated for 24 hours. Less than 10 bacterial colonies were evaluated as having 99% inhibitory effect. The initial bacterial culture concentration of 0.5 McFaland turbidity was good for analyzing the chlorine dioxide inhibitory effect. All bacteria could be easily counted post 24 hr co-incubation with ClO₂, but A. otitis and A. lwoffii without ClO₂ gas were not countable due to very dispersed colony types which were not affected for result analysis. As shown in this study, the FarmeTok plastic stick, which discharges chlorine dioxide at 13 ppmv / hour, was evaluated to be sufficient to suppress the above bacteria in the hospital. Bacteria existing in the clinic such as this hospital will be used as a data to inhibit the growth of bacteria by using ClO₂, and molecular biology analysis using the gene of bacteria will be possible in the future rather than inhibiting the growth of bacteria itself.

• Journal of Microbiology and Biotechnology
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• v.18 no.7
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• pp.1286-1289
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• 2008

The ability of Lactococcus strains to inhibit the growth of intestinal bacteria was examined. In in vitro cocultures, we observed that among eighteen Lactococcus strains tested, the ability to inhibit growth of Escherichia coli varied, with the L. lactis N7 showing the greatest growth inhibition. Strain N7 ($8.94\times10^{10}$ CFU/day for 7 days) was orally administered to mice, and the viable count of strain N7 in feces appeared at a level of $10^{4-5}$ CFU/g. After administration, the proportion of Bacteroidaceae to total intestinal bacteria decreased. Lactococci may act as probiotic bacteria by inhibiting the growth of harmful bacteria.

• Korean Journal of Organic Agriculture
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• v.5 no.2
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• pp.105-115
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• 1997

This experiment was conducted to clarify the plant growth promoting effect of compost supplemented with cultured solution of photosynthetic bacteria(Rhodopseudomonas capsulatus) before sowing on the early growth of plug seedling of tomato and to evaluate the optimum concentration of bacterialization. Bacterializing concentrations(v/w) to the compost were 2%, 3.3%, 10%, 20% and 50%, respectively. Plant growth in terms of plant height, stem diameter, leaf area, total fresh and dry weight were promoted by the bacterialization of photosynthetic bacteria. Especially, in the plots supplemented with 10 to 20% the early growth was promoted markedly over 2 times. Compositions of photosynthetic bacteria consisted of crude protein 60.7%, soluble carbohydrates 20.1%, crude fat 7.6%, crude fiber 3.2% and crude ash 4.8, respectively.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.683-688
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• 1998

This study was conducted to develop optimal composition of flour brew in order to economically utilize flour brew inoculated by lactic acid bacteria as a starter(mother sponge) in bread-making. Two flour brews were prepared ; one with flour and water, the other with flour, water and NaCl. Various nutrients were added to both flour brews and Lactobacilli deMan Rogosa and Sharpe (MRS) broth to investigate the effect of them on growth and activities of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture in flour brews to be tested with incubation at 37$^{\circ}C$. The growth of Streptococcus thermophilus, Lactobacillus brevis and their mixed culture was stimulated by addition of NaCl with 0.85% concentratin and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation and more by mixed culture than by single lactic acid bacteria, resulting in 3 hrs reduction in cultivation time. the addition of 3% glucose to flour brew with NaCl was observed to enhance acid productioni by mixed culture. Yeast extract greatly affected growth and activities of mixed culture of lactic acid bacteria in flour brew with NaCl and its optimum level of this additive in flour brew with NaCl was approximately 1.0%. The optimal composition of flour brew for mixed culture of lactic acid bacteria was suggested as follows; flour 100g, water 300g, NaCl 3.46g, glucose 12.48g, yeast extract 3.46g.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.473-477
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• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.369-375
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• 1991

A series of in vitro incubation studies with washed rumen bacteria were conducted to determine the influence of incubation time and concentrations of peptides, alanine, ammonia nitrogen and carbohydrate on the rate of peptide disappearance and on bacterial growth. Disappearance rate of tri-alanine (ala3) under various conditions was between 30.6 and $58.2mg\;hr^-$ per gram bacterial dry matter. Ala3 was removed from the incubation medium in an almost linear fashion as incubation time and ala3 concentration was increased. Washed rumen bacteria utilized ala3 faster than di-l-alanine (ala2) at all concentrations. Adding 9mM carbohydrate significantly increased ala3 disappearance, but level of ammonia nitrogen had no influence on ala3 disappearance. The presence of alanine in the medium significantly lowered ala3 utilization by rumen bacteria. Bacterial dry matter and nitrogen growth yield were not influenced by alanine and peptides when incubation medium already contained a sufficient level of ammonia nitrogen. Increased ammonia nitrogen in the presence of ala3 did not stimulate bacterial growth. Carbohydrate significantly increased bacterial dry matter and nitrogen growth as expected. Results indicate that the rate of peptide utilization by rumen bacteria may be altered by type and concentration of peptides, and energy supply, and this may be mediated through changes in numbers and type of bacteria.