• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.55-61
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• 2007

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 and the production of propionic and acetic acids in 5% and 10% whey broth by mixed culture of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Exponential phase of L. acidophilus KCCM 32820 was in the range of $6\sim12$ hrs and P. freudenreichii KCCM 31227 was in the range of $36\sim108$ hrs. In the mixed culture, production of propionic acid was shown to be greater value in the 10% whey broth than in the 5% whey broth and to be greater value in the low temperature for a long time than in sterilization by autoclave. Maximum production of propionic acid was 8.88 mg/mL in the 10% whey broth fermented at 120hrs. Production of acetic acid was revealed to be greater value in the 10% whey broth than in the 5% whey broth. The production quantity ratio of propionic acid to acetic acid was shown between $2:1\sim3:1$ during the fermentation process.

• Parasites, Hosts and Diseases
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• v.49 no.3
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• pp.295-298
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• 2011

Lactobacillus species in the female genital tract are thought to act as a barrier to infection. Several studies have demonstrated that lactobacilli can adhere to vaginal epithelial cells. However, little is known about how the adherence of lactobacilli to vaginal epithelial cells affects the acidity, cell viability, or proliferation of the lactobacilli themselves or those of vaginal epithelial cells. Lactobacillus acidophilus was co-cultured with immortalized human vaginal epithelial cells (MS74 cell line), and the growth of L. acidophilus and the acidity of the culture medium were measured. MS74 cell density and viability were also assessed by counting cell numbers and observing the cell attachment state. L. acidophilus showed exponential growth for the first 6 hr until 9 hr, and the pH was maintained close to 4.0-5.0 at 24 hr after culture, consistent with previous studies. The growth curve of L. acidophilus or the pH values were relatively unaffected by co-culture with MS74 cells, confirming that L. acidophilus maintains a low pH in the presence of MS74 cells. This co-culture model could therefore potentially be used to mimic vaginal conditions for future in vitro studies. On the other hand, MS74 cells co-cultured with L. acidophilus more firmly attached to the culture plate, and a higher number of cells were present compared to cells cultured in the absence of L. acidophilus. These results indicate that L. acidophilus increases MS74 cell proliferation and viability, suggesting that lactobacilli may contribute to the healthy environment for vaginal epithelial cells.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.586-591
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• 1992

The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.872-877
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• 1997

Soybean curd whey(SCW) containing plenty of nutrients is the discarded by-product in soybean curd processing. To test the potential utilization of SCW as a medium for the cultivation of Lactobacilus acidophilus, the chemical composition of SCW, as well as the growth, acid production, acid-tolerance, and bile-tolerance of L. acidophilus in SCW-based media were investigated. Sucrose and stachyose, the main free sugars of SCW, were 0.42% and 0.41%, respectively. SCW contained 36.1mg/L of total free amino acids. L. acidophilus KFRI 150 showed lower cell growth and acid production in SCW than those in MRS broth. In optimized SCW-based medium supplemented with 1.0% glucose, 0.5% yeast extract, and 0.2% $K_{2}HPO_{4}$, the growth and acid production of L. acidophilus KFRI 150 increased by twice against those in SCW. In optimized SCW-based medium, the viable counts of four L. acidophilus strains were mostly at the level of $10^{9}$/ml, which is similar to those in MRS broth. Each acid-tolerance and biletolerance of four L. acidophilus strains cultured in optimized SCW-based medium and MRS broth showed no dist-inguishable difference.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.350-356
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• 2005

We examined the enhancement of thermotolerance for storage conferred on Lactobacillus acidophilus 30SC by adaptation to different stresses. The viable cells of Lactobacillus acidophilus 30SC were compared with their viability prior to heating at $45,\;55^{\circ}C\;and\;60^{\circ}C$. Heat-adapted ($45^{\circ}C$ for 15 min) L. acidophilus 30SC in MRS broth exhibited higher survivability at lethal temperature of $55^{\circ}C$ than control. Cellular protein profiles of L. acidophilus 30SC during heat adaptation were examined with SDS-PAGE, and scanning electron microscopy. When L. acidophilus 30SC was heat-adapted at $55^{\circ}C$ for 15min, 5 new protein spots of ca $8\~45\;kDa$ size were observed on 2D SDS-PAGE. It was presumed that new proteins of L. acidophilus 30SC were produced to adapt to the environment of higher growth temperature.

• Korean Journal of Veterinary Service
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• v.34 no.3
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• pp.235-243
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• 2011

Probiotics have many effects such as antihypertensive, prevention of cancer, antioxidation, reduction of dermatitis symptoms, improvement of mineral absorption, reduction of allergic symptoms, and decrease of cholesterol, However, the main role of probiotics is that they balance intestinal microbials proportion. L. acidophilus is one of probiotics and microflora in intestine. It has an acidification activity, aroma production, texture formation and probiotics properties. We studied on the roles of L. acidophilus in mice. In this study, body weights of mice were decreased when administration of L. acidophilus ($1{\times}10^{10}$ CFU) and swimming ability has been raised than a normal group after feeding on L. acidophilus ($1{\times}10^{10}$ CFU). After taking L. acidophilus ($1{\times}10^{10}$ CFU), total white cells were increased than a normal group; hemoglobin and thrombocytes were increased. The level of cholesterol and triglyceride were decreased in blood analysis. We knew L. acidophilus is related to innate immune system. We found out the secretion of cationic peptide was increased in the Lysoplate assays as a result of L. acidophilus ($1{\times}10^{10}$ CFU) administration. Appearance rate of lysozyme was also increased than the normal group on an immunohistochemistry stain. We confirmed L. acidophilus contributes to host health through innate immune system stimulation. L. acidophilus more than $1{\times}10^{10}$ CFU are thought to be beneficial for the host health and prevention of intestinal diseases in field condition.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.123-127
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. The optimum fermentation temperature of Lactobacillus acidophilus (KCTC 2182) and changes in growth and acid production by 1. acidophilus in milk added with cereal at 2%(W/V) level were investigated. The optimum fermentation temperature of 1. acidophilus (KCTC 2182) was 39~$41^{\circ}C$. The acidify significantly increased during fermentation by L. acidophilus for 30 hours while pH significantly decreased during fermentation. The number of viable cells markedly increased until the first 18 or 24 hours of fermentation by L. acidophilus.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.409-413
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• 2012

This study aimed to compare the probiotic characteristics of twelve strains of Lactobacillus acidophilus including cholesterol assimilation and conjugated linoleic acid (CLA) production. Cholesterol assimilation exhibited some variation among L. acidophilus strains, which could be classified into three groups based on their assimilation levels (p<0.05). The high cholesterol assimilation group exhibited a significantly higher tolerance to 0.3 and 0.5% bile acid than the low cholesterol assimilation group (p<0.05). Cholesterol assimilation showed positive correlation with 0.5% bile tolerance, and a negative correlation with acid tolerance (p<0.01). Glycocholate deconjugation activity showed no relationship with cholesterol assimilation, whereas taurocholate deconjugation activity was shown to have negative correlation with cholesterol assimilation (p<0.05). CLA production by L. acidophilus strains exhibited a wide variation, ranging from 2.69 to 5.04 mg/g fat. CLA production of L. acidophilus GP1B was the highest among the tested strains, but there was no evidence for differences in CLA production in strain specificity. Based on these results, the cholesterol assimilation of L. acidophilus strains may not be related to deconjugation activity, but may in-fact be attributed to their bile-tolerance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1237-1245
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• 1997

Interspecific fusants were made from the cells of two strains of Lactobacillus genus, a streptomycin resistant Lactobacillus sp. JC-7 and a kanamycin resistant L. acidophilus 88. The morphological and physiological properties of the fusants were examined by determining bacteriocin productivity, acid-producing activity, ability of carbohydrates utilization and three important enzyme activities. The fusants produced a bacteriocin against indicator strains and fusant No. 1, 4 exhibited a larger inhibition zone compared to that of L. acidophilus 88. $\beta$-Galactosidase, phospho-$\beta$-galactosidase, lipase activities and resistance to NaCl of Lactobacillus sp. JC-7 were better than those of L. acidophilus 88. Fusant No. 3 and 7 exhibited excellent lipase activities. Protease activity and acid productivity of L. acidophilus 88 were better than those of Lactobacillus sp. JC-7. Proteasse activities of all fusants were higher than those of parental strains, and expecially fusant No. 5 and 7 exhibited excellent proteolysis ability.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.96.4-96
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• 1978

발효유 제조에 있어 skim milk 대체원료로 soy-milk 및 defatted soymilk를 사용하여 명종유산균 (S. thermphilus, L. acidophilus, L. bulgaricus, S. thermophilus＋L. acidophilus, S. thermophilus＋L. bulgaricus, L. acidophilus＋L. bulgaricus) 의 증식 조건을 조사한 결과 soymilk의 균수는 skim milk와 defatted soy milk에 비하여 별 차이가 없었으나 적정산도는 현저히 낮았다. 또한, soymilk 및 defatted soy milk에 2％ lactose 첨가시 유산균 증식이 양호하였다.