• Microbiology and Biotechnology Letters
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• v.28 no.1
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• pp.39-44
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• 2000

This study was carried out to develop a new starter culture for the fermented meat products. Nine strains of lactic acid bacteria isolated from kimchi inhibited the growth of Listeria monocytogenes. Among these nine strains, three strains showing antimicrobial activities against Escherichia coil, Staphylococcus aureus and Vibrio paraphaemolyticus were selected for further study. Growth of the strains was inhibited in MRS broth containing 5% of NaCl at $21^{\circ}C$, but not at $32^{\circ}C$. Nitrite depletion ratio of the strains was above 70% after 48h incubation at $21^{\circ}C$, and above 90% after 48h at $32^{\circ}C$ in MRS broth containing $200\mu$g/ml of nitrite, Nitrite concentration of cured meats and ground meats was depleted from 87.6% to 92.3% and from 45.5 to 640.6% by addition of the selected strains for 24h at $32^{\circ}C$, respectively. Three strains were identified as Lactobacillus plantarum(N4) and Lactobacillus lactis ssp. lactis(N-7, an-8).

• Journal of Microbiology and Biotechnology
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• v.30 no.9
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• pp.1404-1411
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• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.636-649
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• 2021

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a_w) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.391-402
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• 2017

Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harmless entity and health beneficial properties along with the ability to change texture, aroma, flavor and acidity of food products. In this study, five different LAB (FB003, FB058, FB077, FB081, and FB111) isolated from different Korean traditional fermented foods, assigned to Lactobacillus plantarum, Pediococcus pentosaceus, Weissella viridescens, Lactobacillus sakei, and Leuconostoc mesenteroides, respectively, on the basis of their physiological properties and 16S rRNA sequence analysis, to use as fermentation starter and check their ability to fasten the ripening time as well as the overall optimization in the fermentation condition. To check their suitability as starters, their safety, acid and bile tolerance, NaCl and temperature resistance, susceptibility to common antibiotics, and antimicrobial activities were determined. Squid jeotgal samples were prepared by adding $10^8CFU/g$ of each strain in different samples, which were then kept for fermentation at $4^{\circ}C$ and checked for their antioxidant activities at 0, 7, 15, and 21-day intervals. The samples fermented with FB003 and FB077 displayed the highest antioxidant activity. This study revealed two effective starter cultures (FB003, FB077) for squid jeotgal fermentation, which presented increased functionalities. The results of this study will lead to the development of novel industrial-scale production avenues for jeotgal preparation, and offer new insights into the prevention and control of chronic diseases.

• Microbiology and Biotechnology Letters
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• v.10 no.1
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• pp.9-14
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• 1982

Three common species of lactic acid bacteria, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococus lartis were tried to store in frozen state for various periods up to four months and their stabilities during the storage were evaluated. A needle of culture suspension was transferred to 10 $m\ell$ of 10% reconstituted skim milk and frozen immediately. After storage under said conditions the storage tubes were thawed and incubated under optimum growth temperatures for 48 hours after which plate counts and acidity determinations were made. The same incubation and analyses were repeated with organisms transferred from the previous culture tubes. No significant deterioration in both survival and acid producing activity were observed during the four month storage except that some decrease in acid forming by L. bulgaricus appeared after 60 days of storage. Among the three species tested L. casei was found to be most stable and the fast was reconfirmed with scale-upped fermentation experiments using the same organism.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.144-147
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• 2006

This experiment was carried out to investigate the effect of mulberry fruit extinct on the acid production and growth of lactic acid bacteria. The extract of mulberry fruit was showed a high level of yield with 60% ethanol extraction. Lactic acid bacteria was used in a starter culture of Lactobacillus casei YIT9018 and 2782, and Lactobacillus acidophilus NCFM. After 24 hr culture in MRS broth added with 1.0, 5.0 and 10% of the extract 1.0% addition of the extract was showed pH $4.04{\sim}4.19$, titratable acidity $1.25{\sim}1.42%,\;and\;1.2{\sim}7.8{\times}10^9\;cfu/mL$ of viable cell count. The additions above 1.0% extract (5.0% and 10.0% addition) showed slightly lower effect than 1.0% addition. However, the addition of the extract showed a high effect on the growth of lactic acid bacteria comparing with the control. In yoghurt preparation with the extract, 1% addition of the extract showed a high effect on the growth of lactic acid bacteria, Therefore, it was suggested to manufacture of the yoghurt with the addition of 1% mulberry fruit extract and the inoculation of culture of Lactobacillus acidophilus for on the stimulation of growth of the lactic culture.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

• Food Science and Preservation
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• v.6 no.4
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• pp.448-455
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• 1999

The starters, 0.3% of Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus fermentum, were added in radish juice to process the radish juice by single and mixed cultures. The radish Juice was fermented for 7 days at 25$^{\circ}C$, 20 days at 15$^{\circ}C$, and 36 days at 5$^{\circ}C$. When fermented at 25$^{\circ}C$, the number of lactic acid bacteria in the juice made with mixed culture was higher than that of the single culture. But, juice fermented at low temperatures (15∼5$^{\circ}C$), the addition of starters was not effective, although there were some differences by inoculation strains. Although there was a little differences by inoculation strains, the content of nonvolatile organic acid and L-ascorbic acid were found more in the juice inoculated with lactic acid bacteria than the juice not inoculated. When the single and mixed cultures at the optimal maturity were tested, the significant difference was found at 5% level except the yeasty and moldy smell and the unripe taste. According to the preference test, the mixed-cultured radish juice incubated at 25$^{\circ}C$with Lactobacillus brevis and Leuconostoc mesenteroides were evaluated superior to commercial Dongchimi. As a result, taste and quality of radish juice was improved by addition of starters.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Journal of Animal Science and Technology
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• v.58 no.4
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.