• 한국식품위생안전성학회지
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• 제7권2호
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• pp.123-135
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• 1992

This study was performed to investigate the term effect of fermented milk in drink on rats fed by cholesterol diet. 150 to 5-week-old male rates of Sprague-Dawley strain weer divided into six groups according to diet and content of fermented milk in drink. The first group served as normal control group fed by synthetic pellets of standard diet. The second , cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500000IU/100g of vitamin D2. The other four groups. fermented milk groups, FM-25,FM-50 , FM 75 and FM-100 were treated with the cholesterol and vitamin D2 diet and supplied with 25%, 50%, 75%, 100% of fermented milk in drink , respectively. The animals were sacrificed for analysis in 3, 6, 9 and 12 months. Weight gain, diet intake , and drink consumption were significantly different among groups. Fermented milk reduced serum cholesterol to a significant effect (p<0.05) and significantly increased the ratio of high density lipprotein cholesterol to total cholesterol(p<0.05). Serum triglycerides were reduced to a smaller and less significant effect in fermented milk group. The aorta and liver of fermented milk showed slighter medial calcification and necrosis and milder fat degeneration than did the cholesterol control group. Supplementation of fermented milk may have a helpful effect on hypercholesteremia and atherosclerosis.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Microbiology and Biotechnology
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• 제34권6호
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• pp.1299-1306
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• 2024

Antibiotics are used to control infectious diseases. However, adverse effects of antibiotics, such as devastation of the gut microbiota and enhancement of the inflammatory response, have been reported. Health benefits of fermented milk are established and can be enhanced by the addition of probiotic strains. In this study, we evaluated effects of fermented milk containing Lacticaseibacillus rhamnosus (L. rhamnosus) SNUG50430 in a mouse model with antibiotic treatment. Fermented milk containing 2 × 10⁵ colony-forming units of L. rhamnosus SNUG50430 was administered to six week-old female BALB/c mice for 1 week. Interleukin (IL)-10 levels in colon samples were significantly increased (P < 0.05) compared to water-treated mice, whereas interferon-gamma (IFN-γ) and tumor necrosis factor alpha (TNF-α) were decreased, of mice treated with fermented milk containing L. rhamnosus SNUG50430-antibiotics-treated (FM+LR+Abx-treated) mice. Phylum Firmicutes composition in the gut was restored and the relative abundances of several bacteria, including the genera Coprococcus and Lactobacillus, were increased in FM+LR+Abx-treated mice compared to PBS+Abx-treated mice. Interestingly, abundances of genus Coprococcus and Lactobacillus were positively correlated with IL-5 and IL-10 levels (P < 0.05) in colon samples and negative correlated with IFN-γ and TNF-α levels in serum samples (P < 0.001). Acetate and butyrate were increased in mice with fermented milk and fecal microbiota of FM+LR+Abx-treated mice were highly enriched with butyrate metabolism pathway compared to water-treated mice (P < 0.05). Thus, fermented milk containing L. rhamnosus SNUG50430 was shown to ameliorate adverse health effects caused by antibiotics through modulating immune responses and the gut microbiota.

• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.903-911
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• 2020

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.97-118
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• 1996

All over the world there is an increasing consumer awareness of the potential influence of various foodstuffs on our health. Today dairy products are expected to be more just food. They have to taste well, appeal and give pleasure, provide of well-being, provide specific health benefits and prevent disease. This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the new health promoting products which are now available. Meanwhile during the last decade a new generation of fermented milk products containing selected intestinal bacteria has been introduced to the markets. These are discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response and also describes some fermented milk products available, selection criteria for commercial starter cultures.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.57-69
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• 1996

저자(著者)는 우리나라 국민(國民)들의 유산균 발효유(乳酸菌 醱酵乳)에 관한 보건학적 인식도(保健學的 認識度)를 파악(把握)하고, 유산균 발효유의 음용이 소화기질환으로 장티프스, 파라티프스 및 세균성이질 등의 예방에 미친 효과를 추구를 시도(試圖)하여, 우선 서울시내(市內) 거주(居住) 남녀청년(男女靑年) 987명(名)을 대상(對象)으로 심리측정통계법(心理測定統計法)에 의(依)한 설문지(設問紙)(question-narie)를 작성(作成) 무작위추출법(無作爲抽出法)에 따라 개별면접(個別面接)(face to face interview)에 의(依)하여 실시(實施)하고, 한편으로는 1975년도(年度)부터 1994년도(年度)에 이르는 20년간(年間)에 걸쳐서 국내(國內)에서 발생(發生)되고 있는 제1종(第1種) 법정(法定) 전염병중 소화기계 전염병(傳染病中 消化器系 傳染病)으로서 장티프스, 파라티프스 그리고 세균성이질(細菌性痢疾) 등의 발생율(發生率)과 국내(國內)에서 생산(生産)되는 유산균 발효유(乳酸菌 醱酵乳)의 생산소비량(生産消費量)과의 상관성(相關性)을 파악(把握)하여 식이개선(食餌改善)에 의(依)한 이들 급성소화기질환(急性消化器疾患)의 발생(發生)에 대한 예방효과(豫防效果)의 가능성(可能性)을 고찰(考察)한 바 이제까지 잘 알려지지 않은 결과(結果)를 얻어 그 성적(成績)를 다음과 같이 적요(摘要)한다. 유산균 발효유(乳酸菌 醱酵乳)의 건강보건효과(健康保健效果)에 대한 인식(認識)은 남녀(男女) 공(共)히 소화기관(消化器官)의 보건효과(保健效果)로서, ‘정장효과(整腸效果), 소화증진(消化增進) 그리고 변비예방효과(便秘豫防效果)’가 있는 것으로 인지(認知)하고 있어 이 부분(部分)의 설문항목(設問項目) 3가지의 합(合)이 각 각(各 各) 75.1%와 71.1%로 높은 반응(反應)을 보였으며, 항암효과(抗癌效果)와 미용효과(美容效果)에 대한 인식도(認識度)는 남성(男性)에 비(比)하여 여성측(女性側)의 응답(應答)이 유의(有意)하게 높았다(p<0.05), 1975년도(年度)부터 1994년도(年度)까지 사이에 우리나라에서 생산(生産)된 유산균발효유(乳酸菌醱酵乳)의 년도별(年度別) 소비량(消費量)이 증가(增加)함에 따라 동일기간내(同一期間內) 발생(發生)된 소화기전염병(消化器傳染病) (장(腸)티프스, 파라티프스 및 세균성이질(細菌性痢疾))의 년도별(年度別) 발생율간(發生率間)에는 통계학적(統計學的)으로 매우 유의(有意)한 상관관계(相關關係)가 성립(成立)되고 있었으며, 이를 기초로 서울시민(市民)과 강원도민간(江原道民間)에 이들 소화기전염병(消化器傳染病)의 발생율(發生率)을 상호비교(相互比較)한 바 유산균 발효유(乳酸菌 醱酵乳)의 소비량(消費量)이 많은 서울에서는 유산균(乳酸菌) 소비량(消費量)이 증가함에 따라 소화기질병(消化器疾病)의 발생율(發生率)이 감퇴(減退)되고 있음을 관찰(觀察)할 수 있었는 바, 이것은 유산균 발효유(乳酸菌 醱酵乳)의 음용효과(飮用效果)인 정장(整腸)과 면역증진효과(免疫增進效果)에 따라 소화기질환(消化器疾患)의 예방(豫防)이 가능했던 것으로 확인된다. 그리고 유산균 발효유(乳酸菌 醱酵乳)의 소비량(消費量)과 소화기질병(消化器疾病)의 발생율간(發生率間)에는 r = -0.704 (p<0.01) 과 같은 매우 유의(有意)한 상관계수(相關係數)가 성립(成立)되고 있었다.

• 한국축산식품학회지
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• 제40권4호
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• 한국축산식품학회지
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• 제40권2호
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• pp.155-171
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• 2020

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

• 한국미생물·생명공학회지
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• 제51권1호
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• pp.10-17
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• 2023

Dairy products are extensively used as carriers of probiotic strains that have potential health benefits. Assessment of the viability of probiotic strains during manufacturing is important to ensure that products meet recommended levels. Hence, the method for accurately quantifying lactic acid bacteria (LAB) in probiotic or dairy products is required. The present study aims to examine the performance of de-Man Rogosa Sharpe (MRS), plate count agar with bromocresol purple (PCA with BCP), and glucose blood liver (BL) agars recommended in the Korea Food Code guidelines for counting LAB. Analysis of the performance of culture media containing 19 lactic acid bacterial species commonly encountered in probiotic and dairy products showed no statistically significant difference between 18 reference strains and three culture media (p > 0.01). Furthermore, the suitability of three culture media was verified for the quantitative assessment of LAB in 25 probiotic and dairy products. The number of LAB in three culture media was determined to be more than 10⁷ colony-forming unit (CFU)/ml for fermented milk products and 10⁸ CFU/ml for condensed fermented milk and probiotic products, indicating that they all satisfied the Korea Food Code guidelines. Moreover, there was no statistically significant difference in the amount of LAB counted in all three culture media, suggesting that they can be used to isolate or enumerate LAB in commercial products. Finally, three culture media will be useful for isolating and enumerating LAB from fermented foods as well as gut microflora.