• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.903-911
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• 2020

Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

• 한국축산식품학회지
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• 제27권3호
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• pp.363-370
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• 2007

김치의 L. plantarum의 생균제적 특성을 조사하기 위하여 김치에서 산생산과 성장능력 등이 우수한 25종의 Lactobacillus sp.를 분리하였고, API kit 분석에 의하여 L. plantarum을 동정하고 재차 16S rDNA 염기서열(99.9% 상동성)을 비교한 후 L. plantarum JK-01로 표기하였다. L. plantarum JK-01은 MRS broth에서 배양시 18시간 후 $2.9{\times}10^{10}CFU/ml$로 최대로 증식하는 빠른 성장특성을 나타냈으며 pH도 4.5로 조속히 하강하였다. 효소활성은 xylanase, amylase, protease, phytase의 순으로 높은 활성을 포함하고 있는 것으로 예측되었다. L. plantarum JK-01은 pH 2에서도 $1.36{\times}10^5CFU/mL$가 생존하였고, 1%의 담즙산에서도 약 $10^6CFU/mL$이상이 생존하여 내산성과 내담즙산성이 강한 것으로 나타났다. 또, $60^{\circ}C$에서도 $3.3{\times}10^3$ CFU/mL 정도로 생존하는 내열성이 있었으며, 대장균과 함께 배양시 18시간 후 대장균을 사멸시키는 것으로 나타났다. 이상의 결과로부터 분리한 L. plantarum JK-01은 생균제로서 충분히 이용가치가 있는 것으로 사료되었다.

• Fisheries and Aquatic Sciences
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• 제1권1호
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• pp.35-41
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• 1998

The inhibitory effect of Lactobacillus plantarum (Lb. plantarum) which is bacteriocin­producing strain against the growth of Listeria monocytogenes (L. monocytogenes) was examined in trypticase soy broth (TSB). TSB was inoculated with 104 cells/me L. monocytogenes and then with different numbers $(10^6\;10^4\;and\;10^2\;cells/ml)$ of Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. The most effective inhibition of was found at $37^{\circ}C$ and a less inhibition at $25^{\circ}C$. However, there was no significant change in the cell numbers of both L. monocytogenes and Lb. plantarum at $4^{\circ}C$. At same incubation temperature, the higher initial inoculum level of Lb. plantarum, the better inhibitory effect against L. monocytogenes. In addition, TSB was inoculated with L. monocytogenes at different initial inoculum levels of $10^6,\;10^4$ and $10^2$ cells/me and then supplemented with 0, 30, 60 and 100 AU/ml of bacteriocin produced by Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. L. monocytogenes of three different initial inoculum levels began to be inhibited in the presence of more than 60 AU/ml of bacteriocin at $37^{\circ}C$. In TSB containing more than 60 AU/me of bacteriocin and incubated at $25^{\circ}C$, L. monocytogenes decreased by 2 log-units during the period of 12 hrs incubation and thereafter remained steady. At $4^{\circ}C$, L. monocytogenes decreased by 1.5 log-units in the presence of 60 AU/ml bacteriocin during the period of 4 days incubation and dropped to the non-detectable level in TSB with 100 AU/ml bacteriocin.

• 한국지역사회생활과학회지
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• 제21권1호
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• pp.139-148
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• 2010

This study was conducted to restore our traditional Cheongtaejeon tea and to develop the special products. We inoculated Cheongtaejeon tea with lactobacilli (Lactobacillus plantarum CHO 25) and the mixed microbial strains (L. plantarum CHO 25 + Saccharomyces cerevisiae + Bacillus amyloliquefaciens CHO 104). We also examined the sensuous characteristics and physiological activity of Cheongtaejeon tea which was produced by the inoculation of microbial strains. The external appearance of Cheongtaejeon teas were not significant among the teas which were produced with or without the inoculation of L. plantarum CHO 25 and the mixed microbial strains. The taste of the tea increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains. The taste and liking of Cheongtaejeon tea which was inoculated with Aspergillus oryzae and Aspergillus niger decreased significantly, and it was not suitable to drink. Total phenolics compound contents, total flavonoid contents and DPPH ($\alpha,\alpha$-diphenyl-$\beta$-picryl-hydrazyl) radical scavenging activity of Cheongtaejeon tea extracts increased much more in the order of that produced with the inoculation of L. plantarum CHO 25, control and that with the mixed microbial strains. However, nitrite radical scavenging activity in 1,000 mg/L Cheongtaejeon tea hot water extracts were in the order of the control (94.4%), the inoculation of L. plantarum CHO 25 (93.6%) and the mixed microbial strains (91.1%). Overall results indicated that the sensuous characteristics increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains, and those physiological activities in tea with the inoculation of L. plantarum CHO 25.

• 한국식품과학회지
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• 제45권1호
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• pp.77-83
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• 2013

본 연구에서는 인삼의 뿌리보다 활성성분의 함량 및 종류가 많은 것으로 알려지고 있는 인삼열매를 7증7포 증숙처리 후 확보한 열수추출물에 대한 발효에 적합한 발효균주의 선발과 발효의 조건을 탐색하여 효능이 개선된 기능성소재로서의 가능성을 확인하고자 하였다. 연구결과 5종의 생체친화형 세균(L. fermentarum, L. plantarum, L. brevis, L. casei, B. subtillis) 중 L. plantarum에서 우수한 발효능이 있는 것으로 확인하였으며, 특히 L. plantarum 으로 증포인삼열매 추출물을 발효 시 효과적인 항산화활성이 관찰되었다. 더욱이, L. plantarum으로 발효 시 인삼의 중요 활성성분인 진세노사이드의 함량 및 성분의 변화가 관찰되었고 비발효시 관찰되지 않았던 높은 수준의 Rg3를 포함한 Rh1, Rg2, Rd, 및 Rh2가 관찰되어 발효물의 약리학적 적용도 가능할 것으로 사료된다. 이와 같은 결과를 토대로, 증포인삼열매추출물은 L. plantarum에 의해 효과적으로 발효가 되며, 발효 후 나타나는 항산화활성 및 진세노사이드의 성분/함량의 변화가 치료적 수준에 적합한 후보물질로의 개발이 가능 할 것으로 판단된다.

• 한국축산식품학회지
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• 제38권1호
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Journal of Microbiology and Biotechnology
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• 제25권11호
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• pp.1849-1855
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• 2015

Staphylococcus aureus plays an important role in sepsis, septic shock, pneumonia, and wound infections. Here, we demonstrate that Lactobacillus plantarum extracts inhibited S. aureus-induced cell death of a human epithelial cell line, HT-29. In particular, we have shown that S. aureus-induced cell death was abolished by neutralization of α-toxin, indicating that α-toxin is the major mediator of S. aureus-induced cell death. DNA fragmentation experiment and caspase assay revealed that the S. aureus-induced cell death was apoptosis. L. plantarum extracts inhibited the generation of effector caspase-3 and the initiator caspase-9 in S. aureus- or α-toxin-induced cell death. Moreover, expression of Bcl-2, an anti-apoptotic protein, was activated in L. plantarum extract-treated cells as compared with the S. aureus- or α-toxin-treated only cells. Furthermore, S. aureus-induced apoptosis was efficiently inhibited by lipoteichoic acid and peptidoglycan of L. plantarum. Together, our results suggest that L. plantarum extracts can inhibit the S. aureus-mediated apoptosis, which is associated with S. aureus spreading, in intestinal epithelial cells, and may provide a new therapeutic reagent to treat bacterial infections.

• 대한수의학회지
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• 제40권2호
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• pp.325-332
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• 2000

The growth characteristics and the cellular protein patterns of the Lactobacillus plantarum isolated and identified from oat silage were examined in order to confirm whether it will be used practically as probiotics or not. L plantarum was identified by morphological and biochemical tests including of final conforming by API 50CHL kit. The cultivation in MRS broth of the strain under the condition of different temperature, proved that they grew into $2.0{\times}10^{9}$ in $25^{\circ}C$, into $1.4{\times}10^{9}$ in $35^{\circ}C$ but they decreased into $4.5{\times}10^{5}$ growth in $45^{\circ}C$. The comparison of the growth by measurement of O.D600nm value after 24 hour cultivation between L plantarum and commercial probiotics, showed that the strain had a higher growth than commercial as 1.841 : 1.623. The measurement of it under bile acid's existence, indicated that this isolation was not influenced by bile acid and the tolerance was $3.2{\times}10^{9}$, $3.9{\times}10^{9}$ and $3.2{\times}10^{9}$, respectively, when each of 0%, 1%, and 2% oxigall existed. The examination of their antibiotics susceptibility by disk diffusion test, proved that L plantarum showed resistance against danofloxacin(5mcg), gentamycin(10mcg), kanamycin(30mcg), neomycin(30mcg) and streptomycin(10mcg). Based upon the test of the bacteriocin formation of this L plantarum, it was found out that the inhibition zone was not formed. In growth of L plantarum and E coli in nutrient broth, all E coli died out within 6 hours after cultures.

• Journal of Microbiology and Biotechnology
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• 제25권1호
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• pp.74-80
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• 2015

Skin is the soft outer covering of vertebrates that provides protection from pathogenic infection, physical damage, or UV irradiation, and controls body temperature and water content. In this study, we examined the effects of oral intake of kimchi-derived Lactobacillus plantarum K8 lysates on skin moisturizing. In an in vitro study, we observed that the hyaluronic acid content increased in HaCaT cells treated with L. plantarum K8 lysates. Oral administration of L. plantarum K8 lysates effectively attenuated the horny layer formation and decreased epidermal thickening in DNCB-treated SKH-1 hairless mice skin. The damage to barrier function was reduced after 8 weeks of oral administration of L. plantarum K8 lysates as compared with that in the atopic dermatitis mice. For the test with volunteers, we manufactured experimental candy containing 2.1% L. plantarum K8 lysates, while control candy did not contain bacterial lysate. A significant increase in hydration in the experimental candy-administered group as compared with the control candy-administered group was observed on the face after 4 and 8 weeks, and on the forearm after 4 weeks. Decreases in horny layer thickness and TEWL value were observed on the face and forearm of the experimental group. Together, the in vitro cell line and in vivo mouse studies revealed that L. plantarum K8 lysates have a moisturizing effect. A clinical research study with healthy volunteers also showed an improvement in barrier repair and function when volunteers took L. plantarum K8 lysates-containing candy. Thus, our results suggest that L. plantarum K8 lysates may help to improve skin barrier function.

• 한국식품과학회지
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• 제28권1호
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• pp.137-145
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• 1996

기업적으로 생산하는 공장의 김치를 시료로 하여 5, 15, $25^{\circ}C$에서 발효하면서 화학적 성분과 함께 젖산균과 효모의 변화를 관찰하였다. 발효온도에 따른 숙성김치의 적정 pH인 4.2에 도달하는 시간은 $25^{\circ}C$의 경우 2일, $15^{\circ}C$의 경우 3일, $5^{\circ}C$의 경우 23일 소요되었다. 젖산량으로 산출한 최적 산도는 pH와 정확하게 일치하지는 않았다. 총균수는 발효온도 $25^{\circ}C$의 경우 2일, $15^{\circ}C$는 6일, $5^{\circ}C$는 12일에 최고 수준에 달하였다. 김치 발효동안 동정된 Lactobacilli 종은 L. brevis, L. plantarum, L. acidophilus와 3종의 미확인 균종이었다. L. brevis, L. plantarum은 $15^{\circ}C$, $25^{\circ}C$ 발효 온도에서 발효 시작에서부터 종결까지 일정수준을 유지하면서 나타났다. Leuconostoc종은 L. mesenteroides subsp. mesenteroides로 동정되었다. L. mesenteroides subsp. mesenteroides는 발효 초기에는 균수가 증가하였다가 모든 발효온도에서 발효 후기에는 급격하게 감소하였다. Pediococcus종은 P. pentosaceus와 1종의 미확인종으로 밝혀졌으며 발효 초기에는 증가하였다가 후에 감소하였다. 발효 중기에 나타난 Streptococcus faecium subsp. casseliflavus와 Aerococcus viridans 또한 김치 발효중에 동정된 균이다. Crytococcus laurenti는 모든 발효온도에서 동정되었고 발효초기에 나타난 후 사라졌다가 $25^{\circ}C$ 발효온도에서만 10일 후에 다시 나타났다.