• KSBB Journal
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• 제17권4호
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• pp.333-338
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• 2002

생분해성 고분자 합성물질의 원료가 되는 젖산을 주로 생산하는 균을 김치로부터 분리하였다 SEM을 사용하여 관찰한 분리한 균의 형태는 연쇄간균이었고 165 rRNA sequencing 에 의해 계통발생학적 분석의 결과 Lactobacillus casei KH-1로 명명하였다. 1. casei KH-1는 g1ucose를 젖산으로 98%를 전환시키는 호모발효균이었으며, D(-)와 L(+)-이성질체를 각각 7%와 93%를 포함하는 racemic mixtrure로 젖산을 생산하였다. L. casei KH-1은 다른 lactobacillus속과는 달리 세포의 성장과 젖산의 생산에 기질로서 lactose를 이용하지 못하였지만 glucose의 이용은 이전의 연구들과 비교할 때 효과적이었다. Lactobacillus속의 배양에 사용되는 MRS배지의 질소원을 저렴한 원료 즉, YE와 CSL를 1:1로 첨가한 배지로 대신하여 최대의 젖산수율(1.09 mole .mole$^{-1}$)을 얻어 젖산발효에 효과적인 질소원의 대체가 이루어졌다

• Journal of Nutrition and Health
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• 제51권1호
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• pp.1-13
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• 2018

Purpose: This review article provides an overview of the trends of research papers on the health benefits of kimchi and kimchi lactic acid bacteria published from 1995 to 2017. Methods: All publications from 1995 to 2017 regarding kimchi and kimchi lactic acid bacteria were collected, reviewed, and classified. This review article covers the publications of the health benefits of kimchi and kimchi lactic acid bacteria on experimental, clinical trials, and epidemiology studies. Results: The number of publications on kimchi over the period were 590: 385 publications in Korean and 205 publications in English. The number of publications on the health benefits of kimchi and kimchi lactic acid bacteria were 95 in Korean and 54 in English. The number of publications on kimchi and kimchi lactic acid bacteria were 84 and 38, respectively, in the experimental models. Ten research papers on kimchi in clinical trials and 7 publications in epidemiology were found. Kimchi or kimchi lactic acid bacteria had protective effects against oxidative stress, mutagenicity, toxicity, cancer, dyslipidemia, hypertension, immunity, and inflammation in in vitro, cellular, and in vivo animal models. Moreover, kimchi had effects on the serum lipids, intestinal microbiota, iron status, obesity, and metabolic parameters in human clinical trials. In epidemiology, kimchi had effects on hypertension, asthma, atopic dermatitis, rhinitis, cholesterol levels, and free radicals. Conclusion: This review focused on the publications regarding the health benefits of kimchi and kimchi lactic acid bacteria, suggesting the future directions of studies about kimchi and kimchi lactic acid bacteria by producing a database for an evaluation of the health benefits of kimchi.

• 한국미생물·생명공학회지
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• 제51권4호
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• pp.403-415
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• 2023

This study aimed to isolate and identify L-(+)-lactic acid-producing bacteria from tree barks collected in Thailand and evaluate the potential strain as probiotics. Twelve strains were isolated and characterized phenotypically and genotypically. The strains exhibited a rod-shaped morphology, high-temperature tolerance, and the ability to ferment different sugars into lactic acid. Based on 16S rRNA gene analysis, all strains were identified as belonging to Weizmannia coagulans. Among the isolated strains, BKMTCR2-2 demonstrated exceptional lactic acid production, with 96.41% optical purity, 2.33 g/l of lactic acid production, 1.44 g/g of lactic acid yield (per gram of glucose consumption), and 0.0049 g/l/h of lactic acid productivity. This strain also displayed a wide range of pH tolerance, suggesting suitability for the human gastrointestinal tract and potential probiotic applications. The whole-genome sequence of BKMTCR2-2 was assembled using a hybridization approach that combined long and short reads. The genomic analysis confirmed its identification as W. coagulans and safety assessments revealed its non-pathogenic attribute compared to type strains and commercial probiotic strains. Furthermore, this strain exhibited resilience to acidic and bile conditions, along with the presence of potential probiotic-related genes and metabolic capabilities. These findings suggest that BKMTCR2-2 holds promise as a safe and effective probiotic strain with significant lactic acid production capabilities.

• 한국버섯학회지
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• 제11권4호
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• pp.187-193
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• 2013

A galactose fermentation bacterium producing lactose from red seaweed, which was known well to compromise the galactose as main reducing sugar, was isolated from button mushroom bed in Buyeo-Gun, Chungchugnamdo province. The lactic acid bacteria MONGB-2 was identified as Lactobacillus paracasei subsp. tolerans by analysis of 16S rRNA gene sequence. When the production of lactic acid and acetic acid by L. paracasei MONGB-2 was investigated by HPLC analysis with various carbohydrates, the strain MONGB-2 efficiently convert the glucose and galactose to lactic acid with the yield of 18.86 g/L and 18.23 g/L, respectively and the ratio of lactic acid to total organic acids was 1.0 and 0.91 g/g for both substrates. However, in the case of acetic acid fermentation, other carbohydrates besides galactose and red seaweed hydrolysate could not be totally utilized as carbon sources for acetic acid production by the strain. The lactic acid production from glucose and galactose in the fermentation time courses was gradually enhanced upto 60 h fermentation and the maximal concentration reached to be 16-18 g/L from both substrates after 48 h of fermentation. The initial concentration of glucose and galactose were completely consumed within 36 h of fermentation, of which the growth of cell also was maximum level. In addition, the bioconversion of lactic acid from the red seaweed hydrolysate by L. paracasei MONGB-2 appeared to be about 20% levels of the initial substrates concentration and this results were entirely lower than those of galactose and glucose showed about 60% of conversion. The apparent results showed that L. paracasei MONGB-2 could produce the lactic acid with glucose as well as galactose by the homofermentation through EMP pathway.

• 한국식품과학회지
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• 제23권4호
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• pp.520-522
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• 1991

시판되고 있는 액상 요구르트 100 ml 중 D(-)-락트산 함량은 $6.1{\sim}535.8mg$, L(+)-락트산 함량은 $70.0{\sim}664.6mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $0.2{\sim}109.0$이었다. 호상 요구르트 100g 중의 D(-)-락트산 함량은 $10.1{\sim}418.3mg$, L(+)-락트산 함량은$515.8{\sim}792.1mg$ 그리고 D(-)-락트산에 대한 L(+)-락트산의 함량비는 $1.2{\sim}78.4$였다.

• Korean Chemical Engineering Research
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• 제49권3호
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• pp.306-313
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• 2011

젖산(lactic acid)은 식품, 의약품, 화학약품 등의 원료로서 많이 사용되고 있으며, 생분해성 고분자(biodegradable polymer)인 폴리젖산(polylactic acid)의 원료로서 최근 사용량이 증가하고 있다. 하지만 고비점 물질의 존재와 젖산의 비휘발성은 젖산 분리 및 정제를 어렵게 만든다. 이를 극복하기 위해 분리벽형 반응 증류를 이용하여 비휘발성 물질인 젖산을 에스테르화 반응에 의하여 휘발성이 있는 물질로 전환시킨 후 분리하고 가수분해반응을 이용하여 다시 젖산으로 전환하여, 회수하는 공정을 제안하였다. 제안된 연속적인 젖산회수 분리벽형 반응증류공정의 동특성을 조사하여, 이를 바탕으로 제어계들을 구성하였고 각 제어계들의 성능을 비교하였다.

• 대한의용생체공학회:의공학회지
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• 제13권2호
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• pp.147-154
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• 1992

Poly (glycolic aclu-co-glycine-L-lactic aclu) has been prepared by rlng opening polymerlzation. The monomer 6-methyl morpholine-2, 5-dlone was synthe-slzed by bromoproplonylation of 2 bromopropionyl bromide with glycine. Glycolide and 6-methyl morpholine-2, 5-dione have been used as starling materials for polydepsipeptides. The synthesized copolymers have been Identlrled by NMR and FT-lR spectrophotometer. The Tg value of poly(glycollc aclu-co glycine-L-tactic acld ) Is In creased with increasing mole fraction of 6-methylmorpholine-2, 5-dlone(60-$84^{\circ}C$). The glass trasltion temperature of poly(glycolic acid-co-glycine-L-lactic-acid) (62-$86^{\circ}C$) is lower than that of poly (L-lactic acrid-co-glycine-L-lactic acid ). The thermal degradation of poly( L-lactic acid-co- glycine-L-lactic acid ) Is decreased with increasing mole fraction of L-lactide. The thermal degrada pion of poly(glycolic acrid-co-91ycine-L-lactic aclu ) is increased with increasing mole Fraction of glycolide.

• Asian-Australasian Journal of Animal Sciences
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• 제20권11호
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1177-1185
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• 2003

전통발효식품(간장 및 된장, 고추장, 감식초 등)중에 재래식과 개량식 제품의 맛과 향에 기인하는 유기산의 분포정도를 확인하고자 하였고, 아울러 식품공전에 보존료로 고시되어 있는 propionic acid가 발효과정 중에 생성됨에 따라 그 분포정도를 알고자 하였다 재래식 간장에서는 citric acid, formic acid, oxalic acid, propionic acid가, 개량식에서는 acetic acid와 lactic acid가 상대적으로 많이 검출되었으며, propionic acid는 검출되지 않았다. 재래식 및 개량식 된장 모두 유사한 분포양상을 보였으며, 재래식에서는 개량식 보다 citric acid와 succinic acid를 제외하고 약간 높은 함량을 보였다. 고추장의 경우 재래식이 개량식보다 citric acid, formic acid, acetic acid, lactic acid가 다소 높은 함량을 보였고, 그 외 다른 유기산들은 비슷한 양상을 보였다. 그러나 재래식에서는 Propionic acid가 검출된 반면 개량식에서는 전혀 검출되지 않았다. 일반 양조식초에서는 acetic acid가 주요 유기산이었고 미량의 formic acid가 검출되었으며, 감식초의 경우 acetic acid, lactic acid, propionic acid가 검 출되었다. 감식초중 flavonoid계 인 tannic acid 함량은 다소 제품별로 차이는 있었으나 그 범위는 366.9 ∼ 909.8 mg%를 보였다. 결론적으로 재래식 발효식품과 개량식 발효식품의 유기산 분포는 그 함량이 서로 달랐으며, 특히 보존료로 사용되고 있는 propionic acid는 된장을 제외한 재래식 발효식품에서 생성되었고, 개량식 발효식품에서는 생성되지 않았다. 또한 식초의 경우 감식초에서만 검출되었다.

• Journal of Animal Science and Technology
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• 제48권2호
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• pp.269-278
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• 2006

본 실험은 오리 가슴육의 저장성 향상에 대안을 마련하고자 차염소산나트륨 20, 50ppm, lactic acid와 acetic acid를 각각 1, 2%를 분무 살포한 후 진공포장지로 포장하여 4℃에서 7일간 저장을 하면서, 소독제 및 유기산 처리에 따른 오리육의 육색, 저장특성 및 미생물 증식에 대하여 조사하였다. 오리육의 차염소산나트륨 20～50ppm 및 유기산(lactic acid, acetic acid)을 1～2% 처리 후 1일이 경과했을 때 pH는 5.83～5.87로 처리 간에 큰 차이가 없었고, 저장기간에 따라서는 저장 3일까지 증가하는 경향을 나타내다 점차 감소하였다. 지방산패도(TBARS)는 저장기간이 경과함에 따라 차염소산나트륨 처리구보다 유기산 처리구(lactic acid와 acetic acid)에서 감소하는 경향이 크게 나타났으며, 특히 acetic acid 2% 처리구에서 감소율이 컸다. 비 단백질태 질소화합물(VBN)은 저장기간이 경과할수록 증가하였으나, 차염소산나트륨 및 유기산의 종류와 처리 수준에 따라서는 큰 차이를 나타내지 않았다. 육색 변화는 lactic acid 2% 처리 구에서 적색도(a*) 및 황색도(b*)가 약간씩 감소하는 경향을 나타내었다. 소독제 및 유기산 처리에 따른 총 미생물 수는 저장기간이 경과할수록 증가하는 경향을 나타냈으나, 유기산 처리구 중 acetic acid 처리구가 저장 기간 중 미생물 증가율이 가장 낮았으며, 특히 acetic acid 2% 처리 구에서 낮은 증가율을 나타내었다.