• Food Science of Animal Resources
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• v.24 no.4
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• pp.416-423
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• 2004

This experiment was carried out to investigate the effect of loquat (Eriobotrya japonica Lindley) extract on the acid production and growth of lactic culture in reconstituted skim milk. The supplementation level of loquat extract to reconstituted skim milk was 10％, 15％ and 20％. Reconstitued skim milk containing loquat extract was fermented by single of mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. General compositions of loquat extract, changes of viable cell count, pH and titratable acidity during fermentation were determined. Chemical compositions of loquat extract were 91.5％ moisture, 0.2％ crude ash, 8.6$^{\circ}$ Brix soluble sugar, 0.34％ total acid, and 4.11 in pH. Supplementation of loquat extract stimulated acid roduction and growth of lactic acid bacteria. Among supplementation levels, a group that was fermented by a single culture of Str. thermophilus with 10％ loquat extract was shown the highest viable cell count (2.10${\times}$10$\^$9/ CFU/mL) at 12 hours after inoculation. When loquat extract was added to reconstituted skim milk at the level of 10％, all mixed cultures of lactic acid bacteria showed higher acid production and the number of viable cell count than 3 kinds of single cultures. Especially, the growth of mixed culture of Str. thermophilus and Lac. acidophilus was promoted by the addition of 10％ loquat extract. Therefore, it was suggested to manufacture the yoghurt with the addition of 10％ loquat extract and the inoculation of mixed culture of Str. thermophilus and Lac. acidophilus for on the stimulation of growth of the lactic culture.

• Journal of Mushroom
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• v.17 no.4
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• pp.268-274
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• 2019

Sparassis latifolia is a useful medicinal mushroom that has recently gained popularity in Asia. It has a rich flavor and is a good source of nutrients contains a large number of polyphenols for a functional food or dietary supplement. In addition, S. latifolia is rich in beta-glucan and gamma-aminobutyric acid (GABA). These two compounds have been reported to show immune-stimulating and anticancer effects by numerous studies. In this study, four species of lactic acid bacteria (Lactobacillus plantarum subsp. plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. bulgaricus) were used to ferment the fruiting body of S. latifolia. Fermented S. latifolia extracts were found to have a higher polyphenol content and antioxidant activity following fermentation as well as increased protease activity.

• Journal of the Korean Applied Science and Technology
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• v.39 no.4
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• pp.517-526
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• 2022

The purpose of this study was to enhance the gamma-aminobutyric acid (GABA) production of sea tangle extracts, through techniques based on enzymatic hydrolysis and the addition of mixed fermentative lactic acid bacteria. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. L. plantarum KCTC 21004, L. acidophilus KCTC 3164 and L. sakei subsp. sakei KCTC 3598 were selected as the suitable strains for GABA production. As for the characteristics of fermentation of lactic acid bacteria using the selected strain, as the fermentation time increased, the titrated acidity increased and the pH showed a tendency to decrease. Among the three strains with excellent GABA production ability, L. plantarum KCTC 21004 showed excellent GABA production of 136.4 mg/100g. These research results are expected to be provided a basis for the utilization of lactic acid bacteria in GABA production using a sea tangle extract.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.402-407
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• 2008

The synergistic antimicrobial effect of Achyranthes japonica Nakai (AJN) and Bifidobacterium extracellular factors against Clostridium difficile were measured using a turbidity method. Each broth supernatant of Bifidobacterium infantis ($68.8{\pm}0.02%$) and Bifidobacterium adolescentis ($33.2{\pm}0.2%$) obtained by adding ethyl acetate soluble fractionate from A. japonica Nakai ethanolic extracts (AJNEA, 100 ppm, no inhibition) showed high synergistic antimicrobial activity against C. difficile. In addition, the antimicrobial activity in a laboratory medium and yogurt products against C. difficile were evaluated. In yogurt prepared with a starter 5 (Lactobacillus acidophilus: Streptococcus thermophilus: B. adolescentis =1 : 1 : 1) and a starter 4 (L. acidophilus: S. thermophilus: B. infantis=1 : 1 : 1) and 0.5% AJNEA powder, high antimicrobial effects were recorded that measured 79.0 and 65.2%, respectively. The results indicated the potential of AJN extract for use as an antimicrobial agent. In addition, the efficiency of the antimicrobial activity of the extracts was further improved in combination with lactic acid bacteria, which suggests that they have the potential to be used as a highly effective antibiotic-tolerant microorganism prevention system. Such a strategy can be used for alternative drugs or functional food additives for treatment of antibiotic-associated diarrhea.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.325-333
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• 2005

This experiment was carried out to investigate the effect of green tea powder on the growth and acid production of lactic culture in reconstituted skim milk. The supplementation level of green tea powder to reconstituted skim milk was $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%\;and\;2.5\%$. Reconstituted skim milk containing green tea powder was fermented by single or mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei. Supplementation of green tea powder did not significantly stimulate growth and acid production of Streptococcus thermophilus and Lactobacillus casei. But the growth and acid production of Lactobacillus acidophilus were slightly enhanced by the addition of green tea powder. When green tea powder was added to reconstituted skim milk at the level of $0.5\%\;or\;1.0\%$, all mixed cultures oi lactic acid bacteria showed high number of viable cell count and the acid production than 3 kinds of single cultures. Therefore, it was suggested to manufacture the yoghurt with the addition of $0.5\~1.0\%$ green tea powder and the inoculation of mixed cultures of lactic acid bacteria for on the stimulation of growth of the lactic culture.

• Animal Bioscience
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• v.36 no.1
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• pp.156-166
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• 2023

Objective: In this study, we investigated the effects of Rubus coreanus-derived lactic acid bacteria (LAB) fermented feed (RC-LAB fermented feed) and three types of LAB (Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium animalis) on the expression of transcription factors and cytokines in Th1, Th2, Th17, and Treg cells in the intestinal lymph nodes and spleens of rats. In addition, the effect on intestinal microbiota composition and body weight was investigated. Methods: Five-week-old male rats were assigned to five treatments and eight replicates. The expression of transcription factors and cytokines of Th1, Th2, Th17, and Treg cells in the intestinal lymph nodes and spleens was analyzed using real-time reverse transcriptase polymerase chain reaction assays. Intestinal tract microbiota compositions were analyzed by next-generation sequencing and quantitative polymerase chain reaction assays. Results: RC-LAB fermented feed and three types of LAB increased the expression of transcription factors and cytokines in Th1, Treg cells and Galectin-9, but decreased in Th2 and Th17 cells. In addition, the intestinal microbiota composition changed, the body weight and Firmicutes to Bacteroidetes (F/B) ratio decreased, and the relative abundance of LAB increased. Conclusion: LAB fermented feed and three types of LAB showed an immune modulation effect by inducing T cell polarization and increased LAB in the intestinal microbiota.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.66-72
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• 2014

Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and ${\beta}$-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.120-132
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• 1984

In order to clarify the effect of the fish meat hydrolysate on the growth of lactic acid bacteria(Str. lactis, Str. thermophibus, L. bulgaricus, L. acidophilus, and L. helveticus), the optimum conditions for hydrolyzing the fish meat were examined, and changes of the acid production, viable cell count of lactic acid bacteria and the charge of pH of the culture medium by addition of the fish meat hydrolysate were tested. The results were as follows: 1. When the hydrolysis of back muscle of mackerel was proceeded at $50^{\circ}C$ and at pH 8, for 48 hours adding 6% pancreatin of the protein content in the substrate, the best result was obtained. 2. The composition of the fish meat hydrolysate were 53.6% moisture, 32.4% protein, 1.0% fat, 10.7% carbohydrate, and 3.2% ash. 3. Above 0.1% of the fish meat hydrolysate in the culture medium, the acidity of the culture medium by Sir. lactis and Str. thermophilus were increased remarkably. The acidity of the culture medium by L. acidophilus and L. helveticus were increased in above 0.2% fish meat hydrolysate in the culture medium. but L. bulgaricus was not effected by the fish meat hydrolysate. 4. The pH of the culture medium during incubating Str. laclis and Sir. thermophilus failed obviously by adding the fish meat hydrolysate. But in the cases of L. bulgaricus, L. acidophilus, and L. helveticus, the pH were not changed clearly. 5. The viable cell count in all bacterial strains tested here were elevated by increasing the concentration of the fish meat hydrolysate.

• Journal of Dairy Science and Biotechnology
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• v.41 no.2
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• pp.76-85
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• 2023

This study investigated the effect of the addition of pomegranate concentrate to yogurt on the growth of pathogenic and lactic acid bacteria. The concentration of the MRS broth was adjusted to one-half and used for an experiment. Pomegranate concentrate was added at concentrations of 4%, 2%, 1%, and 0.5%, which significantly promoted the growth of Lacto-coccus cremoris, Weissella cibaria, Weissella paramesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus lactis. The growth of lactic acid bacteria increased with higher concentrations of pomegranate. However, the addition of pomegranate concentrate inhibited the growth of Escherichia coli KCCM11587, E. coli KCCM11591, E. coli KCCM11596, and E. coliKCCM11600. Yogurt with added pomegranate concentrate demonstrated optimal conditions compared to that of the control without the addition. Particularly, the viable cell count of lactic acid bacteria was significantly higher in the yogurt with pomegranate concentrate. Furthermore, the viability of the lactic acid bacteria in the yogurt with pomegranate concentrate was higher than that of the control without the addition of concentrate during storage.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.130-135
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• 1993

A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.