• 한국식품영양학회지
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• 제33권5호
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• pp.459-472
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• 2020

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

• 농업과학연구
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• 제11권1호
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• pp.45-52
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• 1984

Changes of chemical componts and populations of total bacteria and lactic acid bacteria were examined during a month-long storage of sweet potatoes crushed and sealed up with polyethylene film at $7-8^{\circ}C$. 1. Changes of starch, total protein, volatile acid and ammonia-nitrogen contents were li 2. In a three days, pH down and increase of non-volatile acid content were notable, populations of total bacteria and lactic acid bacteria were maximum. 3. Vitamic C and soluble sugar contents tended to be reduced during the storage and the leftover were 75-85% and 41-45% respectively. 4. ${\beta}$-Amylase activity decreased gradually and vanished 15-30days. 5. Variations of chemical compontents of the samples inoculated lactic acid bacteria were larger than non- treated to some extent. 6. As above results, mainly homo lactic acid fermentation was done in this storage condition.

• 문화기술의 융합
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• 제8권2호
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• pp.399-408
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• 2022

녹용 기능성 소재 개발 연구의 일환으로 녹용 추출물의 유산균 발효를 수행하였다. 총 폴리페놀과 플라보노이드 함량이 증가하고 항산화 활성이 강화된 기능성 소재를 개발하고자 하였다. 유산균 발효중 증식수, 총 폴리페놀 및 총 플라보노이드 함량, DPPH 라디칼 소거 및 항산화 활성을 평가하였다. 녹용 추출물 기질에 이들 4종의 유산균을 첨가한 결과, 측정된 유산균 수는 2.04~5.00×10⁷이었다. 한편, 녹용 추출물에 프로테아제(Baciullus amyloliquefaciens culture: Ma×azyme NNP DS)를 첨가하여 함유된 단백질의 펩타이드 결합을 분해하였다. 그런 다음 이들 4종의 유산균을 첨가하여 배양한 결과 유산균의 수는 2.84107~2.21108로 증가하였다. 총 폴리페놀 함량은 유산균 발효추출물에서 4.82~6.26g/mL이었으며, 프로테아제 효소와 젖산발효 반응 후 14.27~20.58g/mL로 증가하였다. 총 플라보노이드 함량은 유산균 발효추출물에서 1.52~2.21 g/ml이었고, 프로테아제 반응 및 발효 후에는 5.59 ~ 8.11 mg/mL로 증가하였다. 유산균 발효 추출물의 DPPH 라디칼 소거능은 17.03~22.75%였으나, protease 반응과 발효 후에는 32.82~42.90%로 현저히 증가하였다.

• Journal of Biosystems Engineering
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• 제30권4호
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• pp.249-253
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• 2005

This study was carried out to develop enzyme biosensor for lactic acid bacteria. Lactic acids produced by lactic acid bacteria (LAB) was measured and good correlation $R^2=0.98$ between LAB count and lactic acids concentration was found. Hydrogen ion produced by L-lactate dehydrogenase (L-LDH) was measured by a potentiometer. Glutamic-pyruvic transminase (GPT) was used for eliminating inhibitor in the reaction. Polyacrylamide gel was used for immobilizing matrix of the sensor. The biosensor was tested and showed good feasibility with $R^2=0.99$ on validation.

• Applied Biological Chemistry
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• 제49권2호
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• pp.97-102
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• 2006

빵의 노화와 풍미 향상을 목적으로 빵 제조시 첨가하기 위하여 제조한 유산균, 효모, seed mash을 첨가하여 배양한 발효액종(flour ferment)의 특성을 조사한 결과는 다음과 같다. Seed mash를 첨가하지 않은 발효액종은 배양 6시간 경과시 pH와 TTA가 각각 5.6 및 2.5이었으며, seed mash 5%와 각기 다른 유산균을 첨가한 발효액종은 pH가 4.63-4.69와 TTA가 9.0-9.9이었다. 4시간 발효시킨 발효액종에 함유된 유기산은 대조구의 경우 프로피온산이 0.09mg/g, 젖산과 초산이 각각 0.06 및 0.04 mg/g 검출되었으며, seed mash와 효모만을 발효시킨 발효액종에서는 프로피온산이 0.21 mg/g, 젖산과 초산이 각각 0.16, 0.06 mg/g, seed mash와 유산균, 효모를 혼합 배양한 발효액종에서는 젖산이 0.23-0.27 mg/g으로 가장 높았으며, 프로피온산이 0.21 mg/g, 초산이 0.06-0.08 mg/g 검출되었다. 발효액종의 향기성분은 seed mash, 효모, 유산균을 혼합 배양한 발효액종에서 ethyl caprylate, ethyl caproate, ethyl acetate, ethyl caprate, phenylethyl acetate등의 에스테르 화합물이 대조구에서 보다 많이 검출되었다.

• 한국식품영양학회지
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• 제3권2호
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• pp.141-148
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• 1990

This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

• 한국축산식품학회지
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• 제20권1호
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• pp.21-29
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• 2000

This study was carried out to investigate the fermentation characteristics and storage of set-type yoghurt added mugwort extracts(AME) such as pH, growth of lactic acid bacteria, number of viable cells, viscosity, and sensory characteristics during 24 hours fermentation and 15 days storage. Addition of mugwort extracts was grown rapidly of lactic acid bacteria rather than that of control and also 4 or 8% AME groups were grown similar to control. The drop of AME pH of broth was less compared with control during incubation of lactic acid bacteria. The growth of lactic acid bacteria during incubation of AME yoghurt was not different of viable cell count between AME group and control in beginning time, but the viable cell count of AME groups were increased depended opon addition quantity of AME in ending time. Addition of mugwort extracts was not affect on pH change during yoghurt fermentation and increased a lactic acid bacteria number as well as no effect of yoghurt fermentation in ending time. The viscosity of yoghurt was almost not changed 3 hours after yoghurt mix and increased rapidly 6 hours after yoghurt mix. Although control and 0.5% AME group showed maximum viscosity at 18 hours of fermentation, 1 and 2% AME group showed linear increase until 24 hours of fermentation. Mugwort did not affect pH and viable cel number of lactic acid bacteria during 15 days storage 24 hours after fermentation. Sensory evaluation of the AME yoghurt showed that flavour, texture and acid taste were not affected by addition of mugwort. However, the appearance and taste were dropped by addition of mugwort.

• 한국미생물·생명공학회지
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• 제40권4호
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• pp.424-429
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• 2012

The intention of this research was to investigate the solubilization of primary sewage sludge using lactic acid bacteria cultured in a glucose and yeast extract medium. Glucose as the carbon source and yeast extract as the source of nitrogen were chosen as an economic medium with the potential for the mass production of lactic acid bacteria. The optimal concentrations of the medium were 3% (w/v) glucose and 2% (w/v) yeast extract. In this study, in order to improve field applications for the solubilization of sludge at sewage treatment plants, a powdered form of lactic acid bacteria was produced. The optimal inoculum of the powder for the maximum efficiency of solubilization was 1% (w/v). In that condition, the SCOD value increased from 8600 (mg/L) at the beginning of experiment to 10290 (mg/L) at 96 h, with the highest solubilization rate (20.6% DDCOD) and 11.2% (SCOD). Also, the TVFAs of the lactic acid bacteria inoculation group were produced more than that of the control group. In particular, acetic acid was produced 5 times more in the experimental group than in the control group. In this research, the potential of lactic acid bacteria in the pretreatment of primary sewage sludge as a solubilizer, and as an energy source producer for microbial fuel cells was revealed.

• Journal of Microbiology and Biotechnology
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• 제8권5호
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• pp.547-551
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• 1998

Sixty isolates of lactic acid bacteria found in kimchi, a traditional Korean dish of fermented vegetables, were tested for nisin sensitivity. Of the sixty isolates, all belonging to the genera Leuconostoc, Lactobacillus, and Pediococcus, fifty isolates were sensitive to nisin at a concentration of 100 IU/$m\ell$, and four isolates appeared to be resistant to nisin. This demonstrated that the nisin sensitivity of lactic acid bacteria found in kimchi varied considerably among isolates. In MRS broth containing nisin at concentrations of 100 to 300 IV/$m\ell$, the growth of sensitive isolates of Leuconostoc mesenteroides and Lactobacillus plantarum was inhibited for two to three days at 2$0^{\circ}C$. When nisin was added to kimchi preparations at a concentration of 100 IU/$m\ell$, the growth of lactic acid bacteria was delayed and reached a maximum two days later than that in kimchi without nisin. These results suggest the possible use of nisin in kimchi preparation, at recommended levels, to control the lactic acid fermentation. Scanning electron micrographs of a sensitive isolate L. plantarum revealed the formation of pores on cell surfaces followed by rapid cell wall destruction 1 h after the addition of nisin.

• 동아시아식생활학회지
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• 제16권3호
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• pp.344-348
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• 2006

This study was carried out to survey the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in MRS broth by the addition of 0, 1, 3, 5, and 10% water extract, after 30 hrs incubation. The pH, titratable acidity and O.D. of lactic acid bacteria were investigated to obtain fundamental knowledge for the development a new product. The effects of medicinal herbs extracts on the growth of lactic acid bacteria were variable depending upon the species of lactic acid bacteria and medicinal herbs extract. Growth of Str. thermohilus was activated by addition of 1 and 3% Angelica gigas water extract, but the basal medium plus 5 and 10% extract and growth of L. acidophilus and Bif. longum were depressed by the addition of extract. The pH and acid production ability dropped slightly in the basal medium plus 1 and 3% of extract. The other samples following the same trend as the control.