• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.255-261
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• 2017

The purpose of this study was to investigate the probiotic properties and antioxidant capacity of lactic acid bacteria isolated from Vietnamese feces and the Korean traditional food kimchi. Six isolated strains were identified as Lactobacillus sp. by 16S rRNA sequencing. All strains showed good resistance to low pH (1.5, 2.0, and 3.0) and 0.3% oxgall bile acids. Culture filtrates from the six strains showed various antioxidant effects, including DPPH, ABTS, reducing power, and metal chelating ($Fe^{2+}$) activities. Two of the six Lactobacillus strains showed potential probiotic activity. Heat resistance and adhesion assays were conducted by mixing the selected strains, Lactobacillus acidophilus V4, Lactobacillus plantarum V7, and Lactobacillus paracasei DK121 isolated from kimchi. The results showed that the heat resistance of these strains was similar to that of a commercial strain, L. plantarum LP. In addition, a mucin attachment assay using the mixture of selected strains (V4, V7, and DK121) showed high binding activity to the mucous layer. In conclusion, a mixture of V4, V7, and DK121 shows promising probiotic activity and may be useful for the development of health-related products.

• Korean Journal of Oriental Medicine
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• v.17 no.3
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• pp.115-121
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• 2011

Objective : The purpose of this study was to investigate the changes in the contents of constituents in Socheongryong-tang (CY) and its fermentations (FCY) with 10 species of lactic acid bacteria. Methods : Ten strains of lactic acid bacteria, Lactobacillus casei 127, L. acidophilus 128, L. casei 129, L. plantarum 144, L. amylophilus 161, L. curvatus 166, L. delbruekil subsp. lactis 442, L. casei 693, B. breve 744, and B. thermophilum 748, were used for the fermentation of Socheongryong-tang. The increased and decreased constituents were identified using HPLC/DAD and various liquid chromatographic techniques, and the structure was elucidated using NMR and MS. These compounds were quantitatively analyzed using an HPLC/DAD system. Results : The increased constituents were identified to be liquiritigenin (1) and cinnamyl alcohol (2), and the decreased constituent was determined to be liquiritin (3). Liquiritigenin (1) and cinnamyl alcohol (2) were increased in all of the FCYs, while liquiritin (3) was decreased. The fermentation of the ten lactic acid bacteria demonstrated that the decomposable rate of these three compounds in FCYs were different. Socheongryong-tang fermented by L. plantarum 144 and L. amylophilus 161 showed the most remarkable changes. Conclusions : CY could be increased antibacterial, neuroprotective, or antiinflammatory effect by fermentation with lactic acid bacteria, especially with L. plantarum and L. amylophilus, considering their known biological activities. In addition, it is expected that this study will help to establish quality control parameters for FCY.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.83-91
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• 2015

Yogurt is a product of the acidic fermentation of milk, which affects the survival of lactic acid bacteria (LAB). The aim of this present study was to examine the survival and acid stress response of Lactobacillus rhamnosus GG to low pH environment. The survival of LAB in commercial yogurt was measured during long-term storage. The enumeration of viable cells of LAB was determined at 15-day intervals over 52-weeks at $5^{\circ}C$. L. acidophilus, L. casei, and Bifidobacterium spp. showed low viability. However, L. rhamnosus GG exhibited excellent survival throughout the refrigerated storage period. At the end of 52-weeks, L. rhamnosus GG survived 7.0 log10 CFU/mL. $F_0F_1$ ATPase activity in L. rhamnosus GG at pH 4.5 was also evaluated. The ATPase activities of the membranes were higher when exposed at pH 4.5 for 24 h. The survival of L. rhamnosus GG was attributable to the induction in $F_0F_1$ ATPase activity. In addition, the mRNA expression levels of acid stress-inducible genes at low pH were investigated by qRT-PCR. clpC and clpE genes were up-regulated after 1 h, and atpA and dnaK genes were up-regulated after 24 h of incubation at pH 4.5. These genes could enhance the survival of L. rhamnosus GG in the acidic condition. Thus, the modulation of the enzymes or genes to assist the viability of LAB in the low pH environment is thought to be important.

• Microbiology and Biotechnology Letters
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• v.22 no.3
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• pp.309-315
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• 1994

Selective agar media were constructed for the counting of bifidobacteria in dairy produ- cts containing bifidobacteria, lactobacilli and streptococci. This media containing antibiotics inhibited the growth of lactobacilli and streptococci at less than 10$^{5}$ cfu/ml, but had no influence on the recovery of bifidobacteria. In order to inhibit the growth of 10$^{5}$ cfu/ml of lactobacilli and streptoco- cci, the addition of 1.0~2.0 $\mu$g/ml of tetracycline in BL agar medium was needed. When 25 $\mu$g/ml of neomycin and paromomycin were mixed with 1.0 $\mu$g/ml of tetracycline in BL agar medium, it was able to inhibit the growth of 10$^{6}$ cfu/ml of lactobacilli and streptococci but had a little negative effect on the recovery of colonies of bifidobacteria. The results revealed that the BL agar medium containing 1.0 $\mu$g/ml of tetracycline was suitable to count the cell number of bifidobacteria selecti- vely in the presence of a 1 to 10$^{5}$-fold excess of L. casei, L. acidophilus and S. salivarius subsp.thermophilus.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.575-587
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• 2021

This study was carried out to investigate the effects of supplementation with a Bifidobacteria enhanced yogurt (BE0623 yogurt), which includes Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis, in the management of irritable bowel syndrome (IBS) using animal models and clinical trials. In a rat study, a loperamide-treated group (LOP) showed reduced water content in fecal pellets but showed an increased number of fecal pellets in the distal colon. In addition, the BE0623 yogurt (L-BE0623Y) group had the fewest fecal pellets in the distal colon. Regarding the serum lipid parameters, the LOP group had a high-density lipoprotein (HDL)/total cholesterol ratio that was 43% lower than that of a normal water group (NOR), but the outcome for the L-BE0623Y group was 27% lower than the NOR group. In a human study, 116 adults with IBS were sampled as subjects and fed 300 mL of yogurt per day for an eight week period. There was an IBS improvement in the L-BE0623Y and commercial yogurt (L-CY) groups, though flatulence, stool consistency and frequency of defecation outcomes were also noted. Specifically, the L-BE0623Y treatment group showed significant effects with regard to defecation duration and urgency after the consumption of the yogurt used in this study. These results suggest that the Bifidobacteria-enhanced yogurt has superior effects with regard to relieving loperamide-induced constipation in rats and that regular consumption of L-BE0623Y is effective to improve IBS in humans.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.188-194
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• 2002

To study the effect of wheat bran and lactic acid producing bacteria (LAB) on the performance of calves, 20 crossbred male cattle calves (day old), distributed into two groups were fed on calf starters containing 50 or 0% maize grain, along with green berseem ad libitum and milk as per body weight. Each group was further divided into two sub groups and one subgroup of each group was supplemented with mixed culture of LAB (Lactobacillus acidophilus L. casei, L. Jugarti). Milk feeding was discontinued after 8 weeks of age. The addition of culture increased (p<0.05) DM intake in calves receiving grainless diet from eighth week to the thirteenth one. There was about 21% higher body weight gain and 14% lower feed : gain ratio in culture supplemented calves. DM digestibility was significantly lower (p<0.05) in calves getting grain without culture. The crude protein NDF and ADF digestibility was higher (p<0.05) in grainless than the grain fed group. No major change on rumen fermentation pattern among different treatments was found. The concentration of total volatile fatty acids (TVFA) and protozoa count was higher (p<0.05) in grain fed group. However, lactic acid concentration was higher and rumen pH was lower due to culture feeding. The incidence as well as severity of diarrhoea was reduced in culture supplemented group. The results indicate that crossbred calves can be reared successfully on grainless diet and berseen fodder. The performance of calves was also improved by LAB supplementation.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.333-341
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• 2003

The effect of water extract of Schizandra chinensis on the growth of yoghurt starter was investigated in order to manufacture the drink type yoghurt added with water extract of Schizandra chinensis. It was the most desirable extraction conditions for Schizandra chinensis to soak in 50 times of water for 15 hours at 20$^{\circ}C$. The water extract of Schizandra chinensis showed pH 3.07, 2.39％ acidity, 1.10％ total sugars, and 0.15 optical density for color. The water extract of Schizandra chinensis was added to MRS broth medium from 0.1％ to 1.0％ and the medium was fermented by 4 types of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The addition of water extract of Schizandra chinensis inhibited the growth of the lactic acid bacteria. The maximum addition amounts of water extract of Schizandra chinensis was 0.9％ for Lac. acidophilus, 0.8％ for Lac. casei, 0.2％ for Lac. bulgaricus and 0.1％ for Str. thermophilus in order to maintain the propagation of the lactic acid bacteria. When the drink type yoghurts added with 0.4％, 0.6％, 0.8％ and 1.0％ water extract of Schizandra chinensis were kept at 4$^{\circ}C$ for 15 days, it was showed that the number of lactic acid bacteria was not significantly changed during the storage. The viable cell counts of the drink type yoghurts by addition of 0.4∼l.0％ of water extract of Schizandra chinensis were 1.13${\times}$10$\^$9/∼2.29${\times}$10$\^$9/ CFU/mL, and these bacterial counts were still more than the legal standard(1.0${\times}$10$\^$8/ CFU/mL) even at 15 days of storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.787-794
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• 2009

In this study, a new method for extending storage-life and palatability of Betula platyphylla sap by applying lactic acid bacteria fermentation was developed. The fluids of saps were filtered through 0.22 ${\mu}m$ membrane filter and each fermented by 8 different lactic acid bacteria which are Lactobacillus acidophilus, Lactobacillus brevis, Leuconostoc mesenteroides, Leuconostoc lactis, Lactococcus lactis, Pediocossus pentosaceus, Pediococcus dextrinicus, Streptococcus thermophilus. All the tested lactic acid bacteria except P. dextrinicus grew fast up to $10^6{\sim}10^7cfu/mL$ levels and lowered pH down to about pH 4 levels in 48 hours in both saps. The produced organic acids and lowered pH level inhibited the growth of spoilage microorganisms almost completely for 2 weeks during storage at room temperature. Addition of xylitol in the saps before fermentation accelerated the growth of lactic acid bacteria and increased the sweetness and overall taste of final product. The filtration process did not affect the mineral compositions of Betula platyphylla saps. Also the compositions and amounts of minerals showed very minor differences before and after fermentation in Betula platyphylla saps inoculated with L. acidophilus. By applying lactic acid fermentation to extend storage-life of tree saps instead of heat treatment, it was possible to keep natural minerals in active forms without any modifications.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.124-129
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• 1986

Soy yogurt beverage (SYB) was preapred from soy protein isolate. The effort of stabilizers or pH adjustment on the sedimentation of SYB curd and the microbiological quality of SYB during storage were investigated. The curd in SYB precipitated significantly during the first 24 hours of storage and the sedimentation of curd could be reduced by the addition of proper amount of CMC or PGA. The sedimentation of curd was also retarded by adjustment of pH of SYB. When SYB prepared by Lactobacillus acidophilus was kept at $5^{\circ}C$ for 48 days, the number of viable cells was not changed and titratable acidity increased gradually. When SYB prepared by L. bulgaricus was kept at $5^{\circ}C$ for 48 days, the number of viable cells decreased slightly and titratable acidity increased gradually.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.