• 한국식품과학회지
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• 제27권1호
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• pp.101-104
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• 1995

유제품 30여종과 야채발효 제품 2종에서 Lactobacillus casei ssp.(5 strains), Lactobacillus acidophilus(2 strains), Lactobacillus delbrueckii ssp. bulgaricus(6 strains), Lactobacillus plantarum(3 strains), Streptococcus salivarius ssp. thermophilus(11 strains), and Streptococcus faecalis(2 strains)를 각각 분리하여 이들의 내산성과 담즙산 내성을 평가하였다. 초기생균수를 고려하여 공분산분석으로 내산성을 비교한 결과, L. casei에 속하는 균주들의 내산성이 가장 우수하였으며, L. bulgaricus와 균주들은 가장 낮은 내산성을 보였다(p<0.05). 담즙산 내성은 L. casei, L. plantarum, L. acidophilus, S. feacalis 균주들의 경우 비슷한 경향을 보였으나, L. bulgaridus와 S. thermophilus 그룹에 속하는 균주들의 담즙산 내성은 거의 없는 것으로 나타났다.

• 한국식품영양과학회지
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• 제30권3호
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• pp.439-443
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• 2001

The effect of fermentation of peanut milk with lactic acid bacteria on n-hexanal content was investigated. Changes in pH, titratable acidity and viable cell populations indicated that Streptococcus salivarius subsp. thermophilus was adapted better than Lactobacillus delbrueckii subsp. bulgaricus during fermentation. Analysis of headspace volatiles revealed that n-hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp,. bulgaricus in reducing the n-hexanal content. No significant difference was found in water sorption between fermented and unfermented peanut milk.

• 한국식품영양학회지
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• 제26권1호
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• pp.146-149
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• 2013

This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.

• 한국식품영양과학회지
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• 제28권4호
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• pp.830-836
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• 1999

돼지장에 존재하는 많은 균총들로부터 생균제를 분리하기 위하여 생균제로서 필수 조건인 내산성, 내담즙산, 유해균 억제능력들을 조사하였는데 그 결과 다른 균들에 비해 생균제로서 작용 능력이 뛰어난 한 균주인 PA10을 얻을 수 있었다. 생균제로서 중요한 기능인 설사 유발 대장균과 Salmonella를 억제하기 위하여 돼지의 장으로부터 내산, 내담즙의 특성을 가진 미생물틀을 분리 검색하였다. 이들 중, 위산과 담즙에 잘 견디며, 대장균 및 Salmonella에 대한 억제 능력이 뛰어난 한 미생물을 분리하였는데 Lactobacillus salivarious로서 동정되었다. 이미 생물은 pH 3의 위산과 0.3% 담즙산에서 각각 2시간, 24시간 동안 약 50~70%의 생존률을 나타냈으며, 대장균 또는 Salmonella를 MRS배지에서 혼합 배양시 24시간안에 이들 유해균을 완전히 제거할 수 있었다. 이 실험에서 L salivarius로 명명된 이 균은 돼지장에 서식하는 수 많은 미생물중 내산, 내담즙산, 유해균 억제능을 동시에 만족 시킬 수 있는 특성을 가지는 균주임을 알 수 있었다. 앞으로 균주 보존 조건을 확립하고, 동물 실험에서도 유사한 결과를 얻을 수 있다면 이 분리균은 생균제로서 유용하게 이용될 수 있을 것으로 생각된다.

• Restorative Dentistry and Endodontics
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• 제6권1호
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• pp.93-103
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• 1980

Streptococcus mutans were isolated from dental plaques of carious lesions of 4 patients on mitis-salivarius agar medium. Three patients known to harbor S. mutans in their dental plaques. Identification of the isolated S. mutans was established by colonial morphology on mitis-salivarius agar medium, the fermentation of mannitol and sorbitol, and confirmed by agglutinating reaction with home made anti-S. mutans NCTC 10449 (serotype c) antiserum. Of the isolated S. mutans, one strain (P2-1) showed strong agglutinating reaction with antiserum, another strain (P1-2) showed weak agglutinating reaction. P2-1 strongly adhered to the wall of the test tube containing 5% sucrose broth, while p1-2 weakly colonized on the wall of the test tube. Biotyping of the isolated S. mutans based on the fermentation of mannitol, sorbitol, raffinose and melibiose, and the production of ammonia from L-arginine, and the inhibition of acid production by bacitracin. Biochemical characteristics of P2-1 strain correlated with the recognized biotype c, pl-2 strain resembled biotype d of S. mutans.

• 한국미생물·생명공학회지
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• 제22권2호
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• pp.210-216
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• 1994

Phage utilizing medium and BL agar supplemented with antibiotic Tc(tetracycline) were developed as selective media for the isolation and counting of bifidobacteria in dairy products. The former was based on the host specificity of phage. When bifidobacteria and Lactobacillus casei HY 2782 were mixed together in dairy product, L. casei HY 2782 was laysed by J1 phage which has host specificity to L. casei HY 2782 whereas bifidobacteria grew well on the selective medium added wIth J1 phage. The latter was found to inhibit the growth of S. salivarius subsp. thermophilus, L. acidophilus, and L. casei, but commercial bifidobacteria grew well in Tc-containing BL agar.

• 한국치위생학회지
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• 제12권1호
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• pp.81-91
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• 2012

Objectives : By investigating antimicrobial activity of natural extracts, identifying its usefulness as antibiotic material to oral bacteria. Methods : Antimicrobial activity tests of 25 natural extracts were implemented on 6 type strains alleged to cause dental caries and 10 clinical strains isolated and identified from dental caries. Results : Among medicinal plants, Coptis japonica, Scutellaria baicalensis, Dictamnus dasycarpus showed antimicrobial activity. Among lichens, 3 methanol extracts and 6 acetone extracts showed antimicrobial activity. Minimum Inhibitory Concentration(MIC) test of Usnea aurantiacoatra KoLRI 004184, an acetone extract of lichen with the highest antimicrobial activity, on 6 type strains involved in dental caries and 10 strains isolated from dental caries resulted as follows; Actinomyces oris 1041 $12{\mu}g/ml$, for Corynebacterium durum 3151 $13{\mu}g/ml$, for Rothia dentocariosa KCTC $3204^T$ $14{\mu}g/ml$, for R. dentocariosa 911 $15{\mu}g/ml$, for R. dentocariosa 1822 $12{\mu}g/ml$, for Lacto-bacillus casei KACC $12413^T$ $12{\mu}g/ml$, for L. acidophilus KACC $12419^T$ $16{\mu}g/ml$, for L. rhamnosus 2421 $15{\mu}g/ml$, for Streptococcus mutans KCTC $3065^T$ $15{\mu}g/ml$, for S. mutans 121 $13{\mu}g/ml$, for Streptococcus oralis 2221 $18{\mu}g/ml$, for S. salivarius KCTC 5512 $14{\mu}g/ml$, for S. salivarius 122 $12{\mu}g/ml$, for S. sanguinis KCTC $3284^T$ $14{\mu}g/ml$, for S. sanguinis 912 $14{\mu}g/ml$, for Neisseria sp. KEM232 $12{\mu}g/ml$. Conclusions : Even a small amount of extract from lichen Usnea aurantiacoatra KoLRI 004184 showed very high level of antimicrobial activation against all 16 bacterial strains involved in dental caries.

• Journal of Dental Anesthesia and Pain Medicine
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• 제16권1호
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• pp.17-24
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• 2016

Background: To evaluate the antimicrobial activity of lidocaine (LD) topical anesthetic spray against oral microflora. Methods: Antimicrobial effects of 10% LD spray were assessed against six bacterial cultures obtained from volunteers: Escherichia coli, Enterococcus faecalis, Staphylococcus aureus, Streptococcus salivarius, Streptococcus pyogenes, and Streptococcus sanguinis. The filter papers contained $50-{\mu}l$ LD, brain heart infusion (BHI) broth, or 0.2% chlorhexidine. Papers were placed on the cultured blood plates for 1-3 min. After the papers were removed, plates were incubated for 24 h. Bacterial growth on the contact areas was recorded as the antimicrobial score. The split mouth technique was use in for sample collection in clinical study. Filter papers soaked with either BHI broth or LD were placed on the right or left buccal mucosa for 1 min, and replaced with other papers to imprint biofilms onto the contact areas. Papers were placed on blood plates, incubated for 24 h, and antimicrobial scores were determined. Experiments were conducted for 2- and 3-min exposure times with a 1-day washout period. Results: LD exhibited bactericidal effects against E. coli, S. sanguinis, and S. salivarius within 1 min but displayed no effect against S. aureus, E. faecalis, and S. pyogenes. The antimicrobial effect of LD on oral microflora depended upon exposure time, similar to the results obtained from the clinical study (P < 0.05). LD showed 60-95% biofilm reduction on buccal mucosa. Conclusions: Antimicrobial activity of 10% LD topical anesthetic spray was increased by exposure time. The 3 min application reduced oral microflora in the buccal mucosa.

• 대한미생물학회지
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• 제16권1호
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• pp.35-38
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• 1981

Lactobacillus species isolated from posterior fornix of the vagina of 410 Korean women, who visited several local clinics and the Family Health Clinic of the Institute of Reproductive Medicine and Population, Seoul National University in Seoul were identified by their physiological and biochemical characteristics. And the results were as follows. 1) Of the 410 women 297(72.4%) gave the positive culture for Lactobacillus. 2) Isolated 200 strains were differentiated into following species. L. salivarius(43 strains, 18.7%) and L. leichmannii(42, 18.3%) were the most common species followed by L. plantarum(34, 14.8%) L.brevis(22, 9.6%), L. fermenti(19, 8.3%), L. cellobiosus(15, 6.5%), L. acidophilus(14, 6.1%), L. delbrueckii(10, 4.3%) and L. casei(1, 0.4%) and there were 30 strains(13%) which could not have been identified by the methods employed in this study. 3) Age seems to have no influence on the distribution of Lactobacillus species in vagina and it seems like that the overall distribution of Lactobacillus species in vagina does not change during the active reproductive period of women.

• Journal of Microbiology and Biotechnology
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• 제5권6호
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• pp.309-314
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• 1995

Samples were collected from a commercial ethanol production plant to enumerate the bacterial contamination in each step of a starch based ethanol production process. Though the slurry of raw material used in the process carried bacteria with various colony morphology in the order of $10^4$ per ml, only the colonies of white and circular form survived and propagated through the processes to the order of $10^8$ per ml at the end of fermentation. Almost all of the bacterial isolates from the fermentation broth were lactic acid bacteria. Heterofermentative Lactobacillus fermentum and L. salivarius, and a facultatively heterofermentative L. casei were major bacteria of an ethanol fermentation. In a batch fermentation L. fermentum was more detrimental than L. casei to ethanol fermentation. In a cell-recycled fermentation, ethanol productivity of 5.72 g $I^{-1} h^{-1}$ was obtained when the culture was contaminated by L. fermentum, whilst that of the pure culture was 9.00 g $1^{-1} h^{-1}$. Similar effects were observed in a cell-recycled ethanol fermentation inoculated by fermentation broth collected from an industrial plant, which showed a bacterial contamination at the level of 10$^8$ cells per ml.