• 한국식품영양학회지
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• 제25권4호
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• pp.779-786
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• 2012

Rhodiola sachalinensis fermentates by lactic acid bacteria were prepared using the adsorption process, and were investigated for changes of the main compounds and anti-oxidative activities during the adsorption and fermentation process. While the R. sachalinensis extract (RSE), which did not go through the adsorption process, showed little change in pH during fermentation and a significant reduction in the number of lactic acid bacteria, the pre-preparatory adsorption process was found to be helpful for promoting fermentation and for maintenance of bacterial numbers. The contents of total phenolic compounds mostly decreased during the adsorption process, but showed an increasing tendency to rebound during the fermentation process. The contents of salidroside and p-tyrosol in the RSE were 1153.3 mg% and 185.0 mg% respectively, and they did not significantly change after treatment with acid clay or bentonite as adsorbents, which were 1093.0 and 190.5 mg% by acid clay, and 882.2 and 157.3 mg% by bentonite. When the extract was fermented after treatment with acid clay or bentonite, the salidroside contents were decreased by 282.7 and 505.0 mg% respectively, but the p-tyrosol contents were increased by 714.0 and 522.4 mg% respectively. Compared to the DPPH radical scavenging activity of the RSE (66.8%) at the conc. of 0.1%, that of the fermented RSE, which went through adsorption process with acid clay or bentonite, was significantly increased to 79.4 and 72.7% respectively at the same concentration (p<0.05). Though fermentation by lactic acid bacteria was suppressed in the RSE, the results suggested that the adsorption process may promote fermentation without any change in the content of major active compounds. It is expected that fermentation by lactic acid bacteria could improve the antioxidant activity and various associated functionalities of R. sachalinensis.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1304-1312
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• 2013

The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were stored in a laboratory silo for 3, 7, 14, 28, 56, and 120 d without any additives; live counts, content of fermentation products, and characteristics of the bacterial community were determined. 2,3-Butanediol, acetic acid, and lactic acid were the dominant fermentation products in the IR, GG, and WM silages, respectively. The acetic acid content increased as a result of prolonged ensiling, regardless of the type of silage crop, and the changes were distinctively visible from the beginning of GG ensiling. Pantoea agglomerans, Rahnella aquatilis, and Enterobacter sp. were the major bacteria in the IR silage, indicating that alcoholic fermentation may be due to the activity of enterobacteria. Staphylococcus sciuri and Bacillus pumilus were detected when IR silage was spoiled, whereas between aerobically stable and unstable silages, no differences were seen in the bacterial community at silo opening. Lactococcus lactis was a representative bacterium, although acetic acid was the major fermentation product in the GG silage. Lactobacillus plantarum, Lactobacillus brevis, and Morganella morganii were suggested to be associated with the increase in acetic acid due to prolonged storage. Enterobacter cloacae appeared when the GG silage was spoiled. In the WM silage, no distinctive changes due to prolonged ensiling were seen in the bacterial community. Throughout the ensiling, Weissella paramesenteroides, Weissella confusa, and Klebsiella pneumoniae were present in addition to L. plantarum, L. brevis, and L. lactis. Upon deterioration, Acetobacter pasteurianus, Klebsiella variicola, Enterobacter hormaechei, and Bacillus gibsonii were detected. These results demonstrate the diverse bacterial community that evolves during ensiling and aerobic spoilage of IR, GG, and WM silages.

• Preventive Nutrition and Food Science
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• 제9권3호
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• pp.218-221
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• 2004

Irradiated red pepper powder (IRPP) was tested for its ability to retard fermentation and to maintain a high quality of Kimchi by the reduction of the initial microbial load. Kimchi containing IRPP at the doses of 0, 5, 10, 15, or 20 kGy was prepared. Quality indices for Kimchi in this study were pH, titratable acidity, reducing sugar content, total microbial count, lactic acid bacterial load, and sensory evaluation. Based on the pH and titratable acidity, the Kimchi with IRPP showed a retarded fermentation until 15 days. The number of the total aerobes and lactic acid bacteria of the Kimchi with IRPP were lower by about 1 log CFU/mL compared to control at day 0, however, the counts increased to 8.5 log CFU/mL after 10 days, which was similar to the control group. Kimchi that was fermented with 5 kGy IRPP was better than control and other treatments in odor and color, whereas the control scored highest in taste. Addition of IRPP showed a limited retardation of Kimchi fermentation without other quality deterioration.

• Journal of Microbiology and Biotechnology
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• 제26권6호
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• pp.1148-1161
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• 2016

Lactobacilli are universally recognized as probiotics that are widely used in the adjuvant treatment of inflammatory diseases, such as vaginitis and enteritis. With the overuse of antibiotics in recent years, the lactobacilli in the human body are killed, which could disrupt the microecological balance in the human body and affect health adversely. In this work, cephalosporin-resistant Lactobacillus casei RL20 was obtained successfully from the feces of healthy volunteers, which possessed a stable genetic set. However, the shortage of lactic acid (72.0 g/l at 48 h) by fermentation did not meet the requirement for its use in medicine. To increase the production of lactic acid, the functional genes pfk and glk were introduced into the wild strain. A yield of 144.2 g/l lactic acid was obtained in the transgenic L. casei RL20-2 after fermentation for 48 h in 1 L of basic fermentation medium with an initial glucose concentration of 100 g/l and increasing antibacterial activity. These data suggested that L. casei RL20-2 that exhibited a high yield of lactic acid may be a potential probiotic to inhibit the spread of bacterial infectious diseases and may be used for vaginitis therapy.

• 한국초지조사료학회지
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• 제35권3호
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• pp.201-206
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• 2015

An experiment was carried out to determine the homofermentative activity of Lactobacillus plantarum KCC-10 and KCC-19 on the ensiling of whole crop barley (WCB). The crude protein in the silages was slightly higher in the KCC-10 and KCC-19 treatments compared to the control, but there was no significant difference between the two inoculant-treated silages. Nutrient parameters such as acid detergent fiber, neutral detergent fiber and in vitro dry matter digestibility in L. plantarum KCC-10 and KCC-19 treated silages did not differ from those in the control silage. The lactic acid content increased in KCC-10 and KCC-19 treated silage when compared with the control silage but the contents of acetic acid and butyric acid produced in KCC-10 and KCC-19 treated silages were similar with the control silage. Further, the number of lactic acid bacteria (LAB) in KCC-10 treated silage demonstrated a significant increase when compared to the control. Especially, KCC-19 treated silage showed greater lactic acid bacterial growth potential. Other microbes such as yeast and fungi were not detected in KCC-10 and KCC-19 treated WCB silages. Hence, this study suggests that the addition of L. Plantarum KCC-10 and KCC-19 to the WCB silage can improve fermentation quality for the production of high-quality silage.

• 한국미생물·생명공학회지
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• 제22권5호
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• pp.550-556
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• 1994

For an extension of the palatable stage in Kimchi which was limited by further lowering pH as the fermentation proceeds, the starter culture of bacteriocin-producing Enterococcus faecium DU 0267 obtained from Kimchi was added at the preparation time, and pH, bacteriocin activity, growth of lactic acid bacterial group and gas production in Kimchi were examined during the fermentation at 10, 20 and 30$\circ$C . The pH of Kimchi fell rapidly to 4.0~4.2 in the early fermentation stage, and then, has gone down very slowly throughout further fermentation. The lactic acid bacte- ria, particularly lactobacilli and leuconostoc, were remarkably slower in its growth than those in the control. Although the patterns of these change during fermentation at different temperatures were similar, these effects by the addition of starter were enhanced at 10 and 20$\circ$C. The bacteriocin activity was increased rapidly during log phase of the bacteriocin producer strain in the early fermentation stage of Kimchi and reached their maximum after fermentation at 10$\circC, for 8 days and at 20 or 30$\circ$C for 2 days. Thereafter, the activity disappeared quickly. The gas production by fermentation was also suppressed considerably, and their volume produced after fermentation at 20$\circ$C for 14 days corresponded to 60% of those of the control.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.91-103
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• 2021

To improve the fermentation quality of silage and reduce the nutrients loss of raw materials during the ensiling process, silage additives are widely used. The effect of additives on silage is also affected by the species of crop. Therefore, this study was designed to explore the effects of formic acid (FA) and lactic acid bacterial inoculant on the quality of main summer crop silage. The experiment was consisted on split-plot design with three replications. The experiment used the main summer forage crops of proso millet ("Geumsilchal"), silage corn ("Gwangpyeongok"), and a sorghum-sudangrass hybrid ("Turbo-gold"). Treatments included silage with Lactic acid bacterial Inoculant (Lactobacillus plantarum [LP], 1.0 × 106 CFU/g fresh matter), with FA (98%, 5 mL/kg), and a control (C, without additive). All silages were stored for 60 days after preparation. All additives significantly increased the crude protein content and in vitro dry matter digestibility (IVDMD) of the silages and also reduced the content of ammonia nitrogen (NH3-N) and pH. Corn had the highest content of IVDMD, total digestible nutrients and relative feed value among silages. Compared with the control, irrespective of whether FA or LP was added, the water soluble carbohydrate (WSC) of three crops was largely preserved and the WSC content in the proso millet treated with FA was the highest. The treatment of LP significantly increased the lactic acid content of the all silage, while the use of FA significantly increased the content of acetic acid (p < 0.05). The highest count of lactic acid bacteria (LAB) was detected in the LP treatment of corn. In all FA treatment groups, the total microorganism and mold numbers were significantly lower than those of the control and LP groups (p < 0.05). In conclusion, both additives improved the fermentation quality and nutritional composition of the main summer forage crops. The application of FA effectively inhibited the fermentation of the three crops, whereas LAB promoted fermentation. So, both FA and LP can improve the quality of various species of silage.

• 한국초지조사료학회지
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• 제39권3호
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• pp.165-170
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• 2019

The purpose of this study was to analyze the effectiveness of different storage periods of lactic acid bacteria (LAB)-fermented low moisture fresh rice straw silage. The low moisture fresh rice straw sample was inculcated with LAB and stored for different storage periods such as 45, 90, and 365 days, respectively. The low moisture fresh rice straw (LMFRS) silage inoculated with LAB exhibited reduction in pH throughout the fermentation as compared with the control (P<0.05). The lactic acid content was increased at the late fermentation period (90 and 365 days, respectively) in LAB inoculated LMFRS silage as compared with the control (P<0.05). In contrast, the acetic acid and butyric acid concentrations were slightly reduced in the LAB inoculated LMFRS silage sample at 90 and 365 days fermentation, respectively. Meanwhile, the non-inoculated LMFRS silage showed higher amounts of acetic acid and butyric acid at an extended fermentation with low bacterial population as compared with the LAB inoculated LMFRS silage. However, lactic acid concentration was slightly high in the non-inoculated LMFRS silage at early 45 days fermentation. Additionally, the nutrient profile such as crude protein (CP), acid detergent fibre (ADF), neutral detergent fibre (NDF), and total digestibility nutrients (TDN) were not significantly different in control and LAB inculcated samples during all fermentation. Though, the microbial population was greater in the LAB inoculated LMFRS silage as compared with the control. However, the massive population was noted in the LAB inoculated LMFRS silage during all fermentation. It indicates that the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by organic acids production. Overall results suggest that the LAB inoculums are the effective strain that could be a suitable for LMFRS silage fermentation at prolonged days.

• KSBB Journal
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• 제26권6호
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• pp.543-551
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• 2011

Bacterial antibiotic resistance is a real and growing problem for both Gram positive and Gram negative bacterial pathogens in the hospital setting. Among Gram negative bacteria, the ubiquitous bacterium Pseudomonas aeruginosa is a particular concern in immunocompromised and burn patients. The present study evaluated antibacterial activity and efficacy of a Korean herbal medicine against eight multi-drug resistant clinical isolates of P. aeruginosa (0225, 0254, 0347, 0826, 1113, 1378, 1731, and 2492) isolated at Daegu Catholic University Hospital. Methanol extracts of Galla rhois (5 and 10 mg/mL) displayed inhibition diameters for isolate 2492 of 10 and 12 mm, respectively, in a conventional disc diffusion assay. In seven kinds of Korean herbal medicines, increased inhibitory power of Lonicera japonica, Gardenia jasminoides, Galla rhois, and Scultellaria baicalensis was evident with the fermentation of six kinds of lactic acid bacteria. Three lactic acid bacteria (Lactobacillus plantarum subsp. plantarum KCTC 3108, L. casei KCTC 3109, and L. fermentum KCTC 3112) were identified as excellent strains for the production of antibacterial materials. In the six Korean herbal medicine extracts, strong inhibitory activity of fermented Forsythia suspensa, Glycyrrhizae radix, Lycium chinense, Platycodon grum, and Schizandra chinensis with five kinds of lactic acid bacteria was evident for seven multi-drug resistant P. aeruginosa isolates.

• Asian-Australasian Journal of Animal Sciences
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• 제25권9호
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• pp.1248-1254
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• 2012

The effect of silage additives on ensiling characteristics and nutritive value of Napier grass (Pennisetum purpureum) silages was studied. Napier grass silages were made with no additive, fermented juice of epiphytic lactic acid bacteria (FJLB), molasses or cassava meal. The ensiling characteristics were determined by ensiling Napier grass silages in airtight plastic pouches for 2, 4, 7, 14, 21 and 45 d. The effect of Napier grass silages treated with these additives on voluntary feed intake, digestibility, rumen fermentation and microbial rumen fermentation was determined in 4 fistulated cows using $4{\times}4$ Latin square design. The pH value of the treated silages rapidly decreased, and reached to the lowest value within 7 d of the start of fermentation, as compared to the control. Lactic acid content of silages treated with FJLB was stable at 14 d of fermentation and constant until 45 d of ensiling. At 45 d of ensiling, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of silage treated with cassava meal were significantly lower (p<0.05) than the others. In the feeding trial, the intake of silage increased (p<0.05) in the cow fed with the treated silage. Among the treatments, dry matter intake was the lowest in the silage treated with cassava meal. The organic matter, crude protein and NDF digestibility of the silage treated with molasses was higher than the silage without additive and the silage treated with FJLB. The rumen parameters: ruminal pH, ammonia-nitrogen ($NH_3$-N), volatile fatty acid (VFA), blood urea nitrogen (BUN) and bacterial populations were not significantly different among the treatments. In conclusion, these studies confirmed that the applying of molasses improved fermentative quality, feed intake and digestibility of Napier grass.