• Toxicological Research
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• v.29 no.2
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• pp.99-106
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• 2013

Clostridium difficile infection (CDI) has become a significant threat to public health. Although broad-spectrum antibiotic therapy is the primary treatment option for CDI, its use has evident limitations. Probiotics have been proved to be effective in the treatment of CDI and are a promising therapeutic option for CDI. In this study, 4 strains of lactic acid bacteria (LAB), namely, Lactobacillus rhamnosus (LR5), Lactococcuslactis (SL3), Bifidobacterium breve (BR3), and Bifidobacterium lactis (BL3) were evaluated for their anti-C. difficile activity. Co-culture incubation of C. difficile ($10^6$ and $10^{10}$ CFU/ml) with each strain of LAB indicated that SL3 possessed the highest antimicrobial activity over a 24-hr period. The cell-free supernatants of the 4 LAB strains exhibited $MIC_{50}$ values between 0.424 mg/ml (SL3) and 1.318 (BR3) mg/ml. These results may provide a basis for alternative therapies for the treatment of C. difficile-associated gut disorders.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.419-424
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• 2000

To develop a functional Kimchi utilizing onion, 5 different Kimchi with onion used as a major ingredient were formulated. The changes in pH. titratable acidity, reducing sugar. total bacterial count, and the number of lactic acid bacteria in the process of fermentation were studied A. onion Kimchi Control. B : onion Kimchi added with oyster, C : onion Kimchi added with salted shrimp, D : onion Kimchi added with oyster, cucumber, and a bit of radish, E : onion Kimchi added with salted shrimp, cucumber, and a bit of radish. pH of onion Kimchi decreased during storage, but titratable acidity increased. The pH values of onion Kimchi were not significantly different among groups, the changes in pH during fermentation were the lowest in A, and changes in B and D were lower than those of C and E. Salt concentration tended to decrease during the fermentation process, and the changes in salt concentration were lower in D and E than in B and C. Reducing sugar content maximized at 4 days of fermentation and decreased after 12 days. The number of lactic acid bacteria increased during first 4 days of fermentation and decreased after 12 days. Total lactic acid bacterial count were the most lowest in A.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.9
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• pp.1248-1254
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• 2012

The effect of silage additives on ensiling characteristics and nutritive value of Napier grass (Pennisetum purpureum) silages was studied. Napier grass silages were made with no additive, fermented juice of epiphytic lactic acid bacteria (FJLB), molasses or cassava meal. The ensiling characteristics were determined by ensiling Napier grass silages in airtight plastic pouches for 2, 4, 7, 14, 21 and 45 d. The effect of Napier grass silages treated with these additives on voluntary feed intake, digestibility, rumen fermentation and microbial rumen fermentation was determined in 4 fistulated cows using $4{\times}4$ Latin square design. The pH value of the treated silages rapidly decreased, and reached to the lowest value within 7 d of the start of fermentation, as compared to the control. Lactic acid content of silages treated with FJLB was stable at 14 d of fermentation and constant until 45 d of ensiling. At 45 d of ensiling, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of silage treated with cassava meal were significantly lower (p<0.05) than the others. In the feeding trial, the intake of silage increased (p<0.05) in the cow fed with the treated silage. Among the treatments, dry matter intake was the lowest in the silage treated with cassava meal. The organic matter, crude protein and NDF digestibility of the silage treated with molasses was higher than the silage without additive and the silage treated with FJLB. The rumen parameters: ruminal pH, ammonia-nitrogen ($NH_3$-N), volatile fatty acid (VFA), blood urea nitrogen (BUN) and bacterial populations were not significantly different among the treatments. In conclusion, these studies confirmed that the applying of molasses improved fermentative quality, feed intake and digestibility of Napier grass.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.292-297
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• 2015

The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.

• Mass Spectrometry Letters
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• v.3 no.3
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• pp.74-77
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• 2012

Organic acid (OA) profiling analysis was performed in culture media from Lactobacillus pentosus K34 (L. pentosus K34) and Pediococcus lolli PL24 (P. lolli PL24) by gas chromatography-mass spectrometry (GC-MS) following methoxime/tert-butyldimethylsilyl derivatives. 12 OAs were positively identified in culture media. Most of OA levels from L. pentosus K34 of hetero lactic fermentation were found to be higher when compared with those from P. lolli PL24 of homo lactic fermentation, which may explain different OA metabolism in each strain. In addition, the distorted dodecagonal star patterns were readily distinguishable, and the characteristics of each strain were well represented. The present study demonstrates that the OA metabolic profiling method by GC-MS combined with star pattern recognition is useful for the monitoring study of characteristic OA metabolism in various microorganisms.

• Proceedings of the Microbiological Society of Korea Conference
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• 2003.05a
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• pp.42-45
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• 2003

• Polymer(Korea)
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• v.26 no.3
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• pp.300-306
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• 2002

To study the effect of polymer compositions on the cell adhesion, copolymers of 3-(S)-[(dodecyloxycarbonyl) methyl]-1,4-dioxane-2,5-dione (DMD) and L-lactide were made, where DMD was synthesized form L-malic acid (L-MA) and glycolic acid. Furthermore, the copolymerization of DMD and L-lactide was performed using tin(II) octanoate as a catalyst. As a result of fixing RGD on the copolymer films, the cell adhesive peptide was fixable on the surface of the film. It was found out that the amount of fixation of RGD also increases by the increase in the amount of MA unit introduction. Since it is gradually decomposed over a long period and neither remains nor accumulation occurs, glycolic acid-$\beta$-dodecylmalate -lactic acid (D-PGML) is greatly expected as a potential biomaterial with improved slow degradability.

• Biomedical Science Letters
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• v.8 no.2
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• pp.95-99
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• 2002

Endocrine disruptors are chemicals which can be found in our normal daily life. They can be easily ingested through plastic food containers, pesticides, etc. They include DDT, bisphenol A, benzophenone and phenylphenol, etc. Endocrine disruptor can be very harmful and toxic because it disrupts the normal function of the endogenous endocrine system. It has been reported that endocrine disruptor can cause the fatal strike in reproductive system central nervous system and the other part of the body. We have examined if the growth of lactic acid bacteria could be resistant to the endocrine disruptor. We have used Lactobacillus delbruekii as an experimental strain and benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. Although Lactobacillus delbruekii showed the higher resistance to benzophenone than phenylphenol it was still resistant to both benzophenone and phenylphenol. Because the experimental concentrations of benzophenone and phenylphenol were so high to compare with the actual concentration we meet in daily life, Lactobacillus delbruekii was considered to be sufficient to survive in the environmental concentration of these endocrine disruptors. This study should contribute to the development of fermented beverage with beneficial effect by lactic acid bacteria.

• The Korean Journal of Mycology
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• v.29 no.2
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• pp.79-85
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• 2001

A strain of Dictyophora echinovolvata ASI 32002 showing good fruiting body formation was selected. Analyses of chemical and nutritional components as well as antimicrobial activity of different parts of the mushroom such as mycelium, egg, and fruiting body were carried out. There were differences in the chemical compositions and the quantities depending on developmental stages of veiled lady mushroom, D. echinovolvata ASI 32002. Nitrogen, phosphate, magnesium, and calcium in inorganic chemicals were abundant in mycelium, and potassium and mineral elements were abundant in the egg and fruiting body. Mannitol and trehalose were abundant in free sugar contents. Glutamic acid and arginine in mycelium and aspartic acid and glutamic acid in egg and fruiting body were abundant in free amino acid contents. Linoleic acid, an polyunsaturated fatty acid, was abundant in all parts of the Dictyophora species, but compositions and quantities of other fatty acids varied depending on the different parts of the mushroom. It was detected that malic acid, lactic acid and acetic acid in mycelium, formic acid, acetic acid and fumaric acid in egg, and malic acid, citric acid, lactic acid, fumaric acid in fruiting body were abundant. The methanol extracts of D. echinovolvata ASI 32002 mycelium showed antifungal activity with minimal inhibition concentration (MIC) of $62{\sim}125\;{\mu}g/ml$ that was similar levels of cyclohexamide against Aspergillus awamori, Hypocrea nigricance and Trichoderma virens. The MIC of extracts from mycelium and fruiting body against Candida albicans was $250\;{\mu}g/ml$, similar to that of tetracycline. In addition to the above results, further as food additives and ingredient of cosmetics.

• Journal of Microbiology
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• v.34 no.3
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• pp.225-228
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• 1996

The cellular fatty acid methyl esters (FAMEs) analysis data obtained for clusters defined at a Euclidian distance of 17.5, in the classification of lactic acid bacteria isolated from kimchi, described by Lee et al. (4), was used for the identification of 79 Leuconostoc isolates. The test strains were isolated using a selective isolation medium specific for the genus Leuconostoc. These strains were then characterized according to their fatty acid profiles. The results show that all seventy nine test strains were identified to the known Leuconostoc clusters B, C, and D. Cluster B had the highest relative amount of the saturated fatty acid 16 : 0. The saturated fatty acid 16 : 0 and summed feature 9 were found as a major components in cluster C, which had a higher level of summed feature 9 than cluster B. Cluster D is characterized by the highest relative amount of the unsaturated fatty acid 18 : 1 w9c. It is suggested that FAMEs analysis can be successfully applied in the identification of lactic acid bacteria isolated from kimchi.