• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.385-390
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• 1999

To investigate bile salt hydrolase activities of the bacterial strains isolated from fermented milk products, 21 strains of Lactobacillus were tested for their abilities to produced cholic acid from taurocholic and glycocholic acids. The production of cholic acid was measured by HPLC analysis during the growth in broth media for 24hrs. All strains of Lactobacillus acidophilus and L. plantarum deconjugated both taurocholate and glycocholate, whereas none strains of L. delbrueckii subsp. bulgaricus, L. casei subsp. casei, L. casei subsp. rhamnosus, L, reuteri did. L. acidophilus stains isolated from yogurts had the higher decojugation activities on glycocholate than taurocholate, however, L. acidophilus 1009 isolated from the human intestine showed the similar deconjugation activities on both taurocholate and glycocholate.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.7 no.1
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• pp.24-30
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• 2004

Purpose: Acute diarrhea in young children is a major problem in pediatric hospitals worldwide. We evaluated the clinical efficacy of orally administered Lactobacillus acidophilus in the treatment of acute diarrhea in children. Methods: From September 2002 to July 2003 at National Police Hospital 41 children aged 3 months to 5 years with acute diarrhea were enrolled in this study. The patients were randomized to one of two groups to receive either $0.5{\times}10^8$ colony forming unit (CFU) of L. acidophilus or matching placebo on admission and every 8 hours during hospitalization. Results: The mean duration of diarrhea in all 41 children was decreased (p=0.001) in the L. acidophilus (40.5 hours) group compared to the placebo (56.6 hours) group. Stool frequency was also reduced (p=0.01) on the 3rd day in the L. acidophilus group. Rotavirus was identified in 58% of the patients. The decrease of duration of diarrhea was more significant in rotavirus-negative patients (p=0.002) compared to the rotavirus-positive patients (p=0.027). Conclusion: L. acidophilus shows to be an effective therapeutic agent in acute diarrhea in children. Further studies are needed to confirm the present findings.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1686-1689
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• 2003

The ability of ten probiotic bacteria to bind a common food carcinogen aflatoxin $G_1$,$G_2$ and $B_2$ was assessed. The strains were incubated in vitro with aflatoxins and the toxin residues in the supernatant were measured using high performance liquid chromatography. The aflatoxin $G_1$ binding capacity of the strains was found to strain dependent, most efficient binding of AF$G_1$ was observed by L. acidophilus CU028 and L. brevis CU06 which bound approximately 50%. L. acidophilus CU028 was capable of bind approximately 67% of AF$G_2$, difference in their binding ability showed statistical significance (p>0.05). L. acidophilus CU028 and L. helveticus CU 631 were the best binders and the strains were observed to possess variable AF$B_2$-binding ability in the range was from 38.0% to 55.9%. Lactobacillus acidophilus CU028 was the best common binders of the three types of food carcinogen aflatoxins. The application of binding phenomenon in the removal of mycotoxins from contaminated feeds is urgently needed to improve the safety of feeds.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.359-364
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• 2010

Lactobacillus acidophilus A12 was isolated from chicken feces for use as an immunostimulating livestock probiotic. The purpose of this study was to optimize the production of L. acidophilus A12 using response surface methodology (RSM). Initially, the influence of growth medium was studied in terms of carbon sources (glucose, fructose, lactose, glycerol, sucrose, ethanol, and mannitol), nitrogen sources (beef extract, yeast extract, malt extract, and tryptone), and inorganic salts ($CaCl_2$, $MgSO_4$, $KH_2PO_4$, $(NH_4)_2SO_4$, $FeSO_4$, and NaCl). Through one factor-at-a time experiment, lactose, yeast extract, and $CaCl_2$ were determined to be the best sources of carbon, nitrogen, and inorganic salt, respectively. The optimum composition was found to be 17.7 g/L lactose, 18.6 g/L yeast extract, and 0.9 g/L $CaCl_2$. Under these conditions, a maximum cell density of 9.33 Log CFU/mL was produced, similar to the predicted value.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.131-135
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• 1988

Lactobacillus acidophilus KFCC12731 and Saccharomyces cerevisiae KFCC32017 were incubated together in soymilk and the conditions for acid production were investigated. The acid production of Lactobacillus acidophilus was much higher when this organism was incubated with Saccharomyces cerevisiae in soymilk than when it was incubated alone. Optimum acid production by the mixed cultures of Lactobacillus acidophilus and Saccharomyces cerevisiae was achieved with the following conditions; a temperature of 34$^{\circ}C$, a 3:7-8:2 (OD 660) ratio of Lactobacillus acidophilus to Saccharomyces cerevisiae at inoculum, a 1.5% level of sucrose fortification or a 2.0-3.0 % level of skim milk powder fortification and a culture time of 12 hours or more.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.677-686
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• 2004

The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.168-174
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• 1998

The amount of D(-)-lactic acid in fermented dairy products is very important because the rate of metabolism of D(-)-lactic acid is lower than that of L(+)-lactic acid. The purpose of this study was to investigate the optimum condition during fermentation and storage of yogurt for the formation of isomers of lactic acid by Lactobacillus acidophilus NCFM. The production of acid was excellent at $37^{\circ}C$ of fermentation and the ratio of D(-)-lactic acid was also lower than that of other conditions such as $35^{\circ}C{\;}and{\;}40^{\circ}C$. Among shaking and non-shaking treatment under aerobic condition and anaerobic condition, non-shaking treatment under aerobic condition was the best condition at the production of acid and L(+)-lactic acid during fermentation. During storage at low temperature, a larger amount of L(+)-lactic acid was produced than at higer storage temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.165-174
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• 1993

This work was conducted to study the use of L. acidophilus, which exists in humun intestine for the fermentation of Chinese cabbage kimchi. The changes in vitamins, the number of microflora and sensory quality were observed during fermentation after the microflora which was not related to kimchi fermentation was eliminated by treatment with ozone water or ozone gas. The growth rate of L. acidophilus in the cabbage juice was higher than that in MRS broth. The growth of L. acidophilus was slightly promoted by adding 1~2% hot pepper powder while that was inhibited by ginger and garlic. Therefore, it was shown that the regulation of fermentation was possible by addition of spices. The result of treating spice with ozone gas and ozone water 6mg/L/sec for 1 hour was that the survival ratio of total microflora was 6~20%. When L. acidophilus was added to materials after ozone treatment, the fermentation rate was improved and the polysaccharides in the cell wall were used when the usable free sugar was all consumed. The contents of vitamin B$_1$ and C in the ozone treated kimchi was higher than in the control.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.12
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• pp.1816-1821
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• 2003

Reliable PCR based identification of lactobacilli has been described utilizing the sequence of 16S-23S rRNA intergenic spacer region. Those sequence comparisons showed a high degree of difference in homology among the strains of L. rhamnosus, L. casei, L. acidophilus and L. helveticus whose 16S-23S rRNA intergenic small SR's sizes were 222 bp, 222 bp, 206 bp and 216 bp respectively. The sequence of 16S-23S rRNA intergenic spacer region of L. rhamnosus ATCC 53103 revealed the close relatedness to those of L. casei strains by the homology ranges from 95.4% to 97.2%. 16S-23S rRNA intergenic spacer region nucleotide sequence of L. acidophilus showed some distant relatedness with L. rhamnosus ATCC 53103 with the homology ranges from 40.3% to 41.8% and that with L. helveticus was shown to be 30% of homology, which exists at the most distant phylogenetic relatedness. The identification of species and strain of lactobacilli was possible on the basis of these results. The common sequences among the 17 strains were CTAAGGAA located in the initiating position of the DNA and some discrepancies were found between the same strains based on these results.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.551-556
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• 2015

The aim of this study was to evaluate the functional properties of lactic acid bacteria from various sources and to identify strains for use as probiotics. Ten Lactobacillus strains were selected and their properties such as bile tolerance, acid resistance, cholesterol assimilation activity, and adherence to HT-29 cells were assessed to determine their potential as probiotics. Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, L. sakei CH8, and L. acidophilus M23 were found to show full tolerance to the 0.3% bile acid. All strains without L. acidophilus M23 were the most acid-tolerant strains. After incubating the strains at pH 2.5 for 2 h, their viability decreased by 3 Log cells. Some strains survived at pH 2.5 in the presence of pepsin and 0.3% bile acid. Lactobacillus sp. JNU 8829, L. acidophilus KU41, L. acidophilus M23, L. fermentum NS2, L. plantarum M13, and L. plantarum NS3 were found to reduce cholesterol levels by ＞50% in vitro. In the adhesion assay, Lactobacillus sp. JNU 8829, L. casei MB3, L. sakei MA9, and L. sakei CH8 showed higher adhesion activities after 2 h of co-incubation with the intestinal cells. The results of this comprehensive analysis shows that this new probiotic strain named, Lactobacillus sp. JNU 8829 could be a promising candidate for dairy products.