• Microbiology and Biotechnology Letters
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• v.23 no.2
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• pp.214-219
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• 1995

In fermentation of dairy products, bifidobacteria is used in conjunction with other lactic acid bacteria, such as L. acidophilus, L. bulgaricus and S. thermophilus, rendering the enumeration of bifidobacteria difficult. In order to develop optimum conditions for selective enumeration of bifidobacteria, we examined MIC of several antibiotics against various bifidobacteria and other lactic acid bacteria. The growth of L. acidophilus, L. bulgaricus and S. thermophilus were inhibited by lithium chloride at the concentration of less than 4 mg/ml, whereas growth inhibition of bifidobacteria occurred at concentrations over 6-10 mg/ml. Tetracycline and chloramphenicol were also found to selectively inhibit growth of other lactic acid bacteria at the concentration of 1-3 $\mu$g/ml. Addition of 6 mg/ml lithium chloride, 1 $\mu$g/ml, tetracycline or 3 $\mu$g/ml chloramphenicol to medium was found to be optimal for selective enumeration of bifidobacteria. By using these three inhibitory chemicals in the TPY medium, higher number of bifidobacteria were selectively isolated than with NPNL agar and LP agar.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.541-550
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• 2015

The purpose of this study was to investigate the effect of lactic acid bacteria (LAB) cell wall extract on the proliferation and cytokine production of immune cells to select suitable probiotics for space food. Ten strains of LAB (Lactobacillus bulgaricus, L. paracasei, L. casei, L. acidophilus, L. plantarum, L. delbruekii, Lactococcus lactis, Streptococcus thermophilus, Bifidobacterium breve, and Pedicoccus pentosaceus) were sub-cultured and further cultured for 3 d to reach 7-10 Log colony-forming units (CFU)/mL prior to cell wall extractions. All LAB cell wall extracts failed to inhibit the proliferation of BALB/c mouse splenocytes or mesenteric lymphocytes. Most LAB cell wall extracts except those of L. plantarum and L. delbrueckii induced the proliferation of both immune cells at tested concentrations. In addition, the production of T_H1 cytokine (IFN-γ) rather than that of T_H2 cytokine (IL-4) was enhanced by LAB cell wall extracts. Of ten LAB extracts, four (from L. acidophilus, L. bulgaricus, L. casei, and S. thermophiles) promoted both cell proliferating and T_H1 cytokine production. These results suggested that these LAB could be used as probiotics to maintain immunity and homeostasis for astronauts in extreme space environment and for general people in normal life.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.104-108
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• 2006

Water extracts of Jehotang were evaluated for their growth-promoting effects on Bifidobacterium longum, Lactobacillus sp., L. acidophilus, and Clostridium perfringens. Addition of Jehotang water extract to modified EG media at 0.1 mg/mL increased growths of B. longum, Lactobacillus sp., and L. acidophilus, with 1.8-fold increase in growth of L. acidophilus compared to that of control. Studies on these strains by agar diffusion method showed Lactobacillus sp. and L. acidophilus were activated by addition of Jehotang extract at 10 mg/disc. Proliferation responses of mice splenocytes and Peyer's patch cells to ConA by LPS-stimulation at 500 mg/kg B.W./day Jehotang extract were investigated in vitro. Upon treatment of 1 mg/mL Jehotang water extract to mice, proliferations of splenocytes and Peyer's patch cells increased 1.4- and 1.6-fold compared to control, respectively. In mice administered Jehotang extract, production of intestinal secretory IgA (sIgA) increased 2.4-fold compared to control. These results indicate water extract of Jehotang stimulated intestinal immune system of mice. In mice treated with Jehotang extract, production of lymphocytes was 4% lower, whereas those of granulocytes and platelets were 4% and slightly higher than control, respectively.

• Journal of Microbiology and Biotechnology
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• v.6 no.2
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• pp.128-131
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• 1996

Lactobacillus acidophilus KFRI 233 (of human origin) exhibited a high tolerance to bile. The maximum cell yield was 6.6${\time}10^9 CFU$ per gram of whey in a 5.0% whey medium. Cell growth was improved with the addition of 0.5% thiotone and 0.25% calcium carbonate. Cell growth reached a maximum level of 5.4${\times}10^8$ CFU/ml at 20 h. Eighty-nine percent of the viable cells in the centrifuged concentrate survived freezing at $-70^{\circ}C$ and this frozen concentrate showed no reduction in the viable cell count after 30 days at $-70^{\circ}C$. Eight percent of the viable cells survived freeze-drying after the addition of 1 g/l sodium carbonate before harvesting by centrifuging and this freeze-dried concentrate showed only a slight reduction in the viable cell count after 30 days at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.164-168
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• 2007

The principal objective of this study was to determine the effects of wheat flour ferment cultured with Lactobacillus acidophilus, specifically with regard to the preservation of noodles. The results showed that the addition of ferment to wheat flour during noodle preparation reduced the pH of the noodles, and no significant difference was observed in the L and ${\Delta}E$ values of the noodles adding 5% ferment. Total bacterial levels were decreased in the wet noodles to which more than 10% ferment was added, by a factor of log $10^3$ as compared to the levels seen in the control during storage. Deterioration became apparent at 4 days of storage in regular wet noodles, but did not occur until 6 days in the wet noodles to which 5% ferment was added, and not until 8 days of storage in the noodles to which 10% ferment was added. Cooked noodles deteriorated at 8 days after the beginning of storage, but the addition of 5% and 10% ferment extended that time to 12 days and 14 days, respectively. It was concluded that flour ferment cultured with L. acidophilus exerts favorable preservation effects on noodles and breads.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.42-50
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• 2002

This experiment was carried out to investigate the effect of Maesil extract on the acid production and growth of yoghurt starter in the skim milk medium. The Maesil extract was added to skim milk medium fur 1% to 9% and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus, bulgaricus, Lactobacillus casei). The chemical composition of Maesil, the changes in acid production (titratable acidity, pH) and number of viable cells of the medium during lactic fermentation in skim milk added with Maesil extract, and the keeping quality of curd yoghurts containing Maesil extract have determined. The composition of Maesil were 0.4% crude ash, 4.1% dietary fiber, 4.66%l citric acid, 0.264% total sugars and 405.34mg% vitamin C. The addition of Maesil extract stimulated the acid production and propagation of the lactic acid bacteria. Among the treatments tested, the addition of 3% Maesil extract with the mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei produced the highest amount of acid(1.23%) and showed the highest number of viable cell counts(3.6$\times$10$^{11}$ cfu/mL). When the curd yoghurts containing 3% Maesil extract with the mixed culture of the lactic acid bacteria were kept at 4$^{\circ}C$ and 2$0^{\circ}C$ for 30 days, it was showed that the changes of titratable acidity, pH and number of viable cell counts of the lactic acid bacteria were not significantly different during storage. Therefore the keeping quality of the curd yoghurts adding 3% Maesil extract showed relatively good at the shelf-life.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.321-326
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• 2017

We aimed to assess the potential growth-promoting effects of ginger and cinnamon mixtures (GCM) on intestinal bacteria and their anti-inflammatory effects in a cellular model of intestinal inflammation. Bifidobacterium longum, Lactobacillus sp., and Lactobacillus acidophilus served as intestinal bacteria. Further, in the inflammatory co-culture model, Caco-2 cells co-cultured with RAW264.7 cells were treated with GCM before the addition of lipopolysaccharide (LPS) to induce inflammation in RAW264.7 cells. Addition of GCM to modified Eggerth Gagnon media at a ginger:cinnamon ratio of 1:5 increased the growth of B. longum, Lactobacillus sp., and L. acidophilus compared to that of the control. In a cellular model, compared to LPS-treated groups, GCM-treated groups maintained high transepithelial electrical resistance at ginger:cinnamon ratios of 1:1, 1:3, 1:5, and 1:7 and decreased the tight junction permeability at 3:1, 1:1, 1:3, and 1:5 ratios, similar to that shown by the control groups. In addition, GCM-treated groups showed decreased levels of nitrite at 1:1, 1:5, and 1:7 ginger:cinnamon ratios. Based on these results, it can be concluded that among the various combinations of GCM, the ginger:cinnamon ratio of 1:5 is the optimal composite ratio that shows positive effects on the intestinal beneficial bacteria and in anti-inflammation.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.355-360
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• 1987

Among the several lactic acid bacteria, Lactobacillus acidophilus showed the highest acid production when it was cultured mixed with Sacchasomyces uvarum in soymilk. The highest acid production was obtained in 16 hrs of cultivation when the inoculation ratio of L. acidophilus and S. uvarum was 2:1 and the temperature was $30{\sim}37^{\circ}C$. The acid production was greatly enhanced by the addition of 2.0% sucrose. However, skim milk was not stimulatory in mixed culture. During mixed culture in soymilk, acid production was affected by the enzymatic reaction of yeast.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1241-1247
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• 1997

Gel-type fermented milk was prepared from milk or mixture of milk and apple juice/grape juice. Acid production (pH change) and growth of Lactobacillus acidophilus (KCTC 2182) were studied. The effects of juice addition on sensory property of fermented milk were also studied. The pH value of samples containing mixture of milk and apple juice/grape juice (25 mL : 25 mL to 5 mL : 45 mL) was lower than that of milk sample. However, number of viable cells of L. acidophilus at 21 hr in milk and samples containing juices was similar. During lactic fermentation for 24 hr, pH of all samples dropped significantly between 6 hr and 21 hr. pH values of mixture of milk and juices were lower than that of milk sample. Growth curve showed that lag phase continued to approximately 3 hr and log phase continued to approximately 15 hr in all samples. Number of viable cells in all samples was similar Sensory evaluation showed that overall acceptability of fermented milk prepared from apple juice/grape juice and milk (15 mL : 35 mL or 5 mL : 45 mL) was better than that of reference sample. The optimum ratio of mixture of juice and milk was 15 mL : 35 mL. The score values of sensory test of fermented milk prepared from mixture of grape juice and milk were slightly higher than those of mixture of apple juice and milk.

• Animal Bioscience
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• v.34 no.4
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• pp.642-651
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• 2021

Objective: This study aimed to determine the effects of different roughages in total mixed ration (TMR) inoculated with or without coculture of Lactobacillus acidophilus (L. acidophilus) and Bacillus subtilis (B. subtilis) on in vitro rumen fermentation and microbial population. Methods: Three TMRs formulations composed of different forages were used and each TMR was grouped into two treatments: non-fermented TMR and fermented TMR (F-TMR) (inoculated with coculture of L. acidophilus and B. subtilis). After fermentation, the fermentation, chemical and microbial profile of the TMRs were determined. The treatments were used for in vitro rumen fermentation to determine total gas production, pH, ammonianitrogen (NH3-N), and volatile fatty acids (VFA). Microbial populations were determined by quantitative real-time polymerase chain reaction (PCR). All data were analyzed as a 3×2 factorial arrangement design using the MIXED procedure of Statistical Analysis Systems. Results: Changes in the fermentation (pH, lactate, acetate, propionate, and NH3-N) and chemical composition (moisture, crude protein, crude fiber, and ash) were observed. For in vitro rumen fermentation, lower rumen pH, higher acetate, propionate, and total VFA content were observed in the F-TMR group after 24 h incubation (p<0.05). F-TMR group had higher acetate concentration compared with the non-fermented group. Total VFA was highest (p<0.05) in F-TMR containing combined forage of domestic and imported source (F-CF) and F-TMR containing Italian ryegrass silage and corn silage (F-IRS-CS) than that of TMR diet containing oat, timothy, and alfalfa hay. The microbial population was not affected by the different TMR diets. Conclusion: The use of Italian ryegrass silage and corn silage, as well as the inoculation of coculture of L. acidophilus and B. subtilis, in the TMR caused changes in the pH, lactate and acetate concentrations, and chemical composition of experimental diets. In addition, F-TMR composed with Italian ryegrass silage and corn silage altered ruminal pH and VFA concentrations during in vitro rumen fermentation experiment.