• Food Science of Animal Resources
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• v.44 no.5
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• pp.1080-1095
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• 2024

In contemporary society, the increasing number of pet-owning households has significantly heightened interest in companion animal health, expanding the probiotics market aimed at enhancing pet well-being. Consequently, research into the gut microbiota of companion animals has gained momentum, however, ethical and societal challenges associated with experiments on intelligent and pain-sensitive animals necessitate alternative research methodologies to reduce reliance on live animal testing. To address this need, the Fermenter for Intestinal Microbiota Model (FIMM) is being investigated as an in vitro tool designed to replicate gastrointestinal conditions of living animals, offering a means to study gut microbiota while minimizing animal experimentation. The FIMM system explored interactions between intestinal microbiota and probiotics within a simulated gut environment. Two strains of commercial probiotic bacteria, Enterococcus faecium IDCC 2102 and Bifidobacterium lactis IDCC 4301, along with a newly isolated strain from domestic dogs, Lactobacillus acidophilus SLAM AK001, were introduced into the FIMM system with gut microbiota from a beagle model. Findings highlight the system's capacity to mirror and modulate the gut environment, evidenced by an increase in beneficial bacteria like Lactobacillus and Faecalibacterium and a decrease in the pathogen Clostridium. The study also verified the system's ability to facilitate accurate interactions between probiotics and commensal bacteria, demonstrated by the production of short-chain fatty acids and bacterial metabolites, including amino acids and gamma-aminobutyric acid precursors. Thus, the results advocate for FIMM as an in vitro system that authentically simulates the intestinal environment, presenting a viable alternative for examining gut microbiota and metabolites in companion animals.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.209-214
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• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

• Food Science and Preservation
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• v.15 no.6
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• pp.909-914
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• 2008

This study investigated microbial populations and the sensory quality of sikhae including globefish (GLS), flounder (FLS), gastropods (GAS) and whelks (WHS) during storage at 4C for 16 d following fermentation at 10C for 4 d. General bacterial numbers increased to 102 in GLS and FLS, and to 1045 in WHS and GAS after the 20 d fermentation/storage period. Lactic acid bacteria increased to 108 log cycle in GLS and FLS after 10 d ripening time, and reached this level in GAS and WHS after 15 d and 20 d, respectively. After 20 days the number of lactic acid bacteria in each of the four samples was 108. There were 104105 yeast cells/g in each of the four samples after 20 d. The number of Leuconostoc increased to over 108 log cycle after 10 d in GLS and FLS, and 15 days in GAS for WHS the increase was to 107 log cycle. The pH values of GLS, FLS, GAS and WHS 4.42, 4.56, 4.31 and pH 4.26, respectively. The Sikhae acidity for all four samples ranged from 1.551.85%. From the sensory evaluation the overall acceptability was in the order of FLS > GLS > GAS > WHS.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.329-338
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• 1992

This study was attempted aimed to prepare of Andong sikhe by pure culture inoculation and to improve storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for pure culture inoculation in the fermentation. The effect of stabilizers on the sedimentation, sensory evaluation and viscosity of Sikhe were investigated during the fermentation of traditional Andong Sikhe stored at $4^{\circ}C$ Morphological characteristics of Sikhe were determined by scanning electromicrograpy. Among the stabilizers added to the traditional Andong sikhe Na-alginate was found to be best stabilizers. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1% level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability of the negatively. Sikhe added Na-carboxymethyl cellulose and Na-alginate showed highest viscosity on the 2nd day of fermentation, while homogenized Andong sikhe with Carrageenan showed the highest peak in viscosity on the first day of fermentation. Lactic acid bacterial count reached to $3.2{\times}10^8/ml$ after 20 days of storage. The surface and cross section of rice was observed by scanning electron microscope. As the fermentation proceeded holes on the surface increased, and nearly empty cell wall remained at the later stage of fermentation. Use of pure cultured inoculum of L. delbreuckii supported the rapid build up of the lactic acid bacteria and consequently the whole process of the fermentation was shortened. The acceptability and product quality were improved by use of L. delbreuckii inoculum.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.522-530
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• 2007

This experiment was carried out to measure the content of lactoferrin, IgA, $IgG_1,\;IgG_2$, in Holstein colostrum, and to test the effect of it's colostrum on the antibacterial activity to pathogenic bacteria and the growth stimulation of lactic acid bacteria. Colostrum was collected at the first, second, and third day after parturition in summer and winter season. The levels of lactoferrin, IgA, $IgG_1,\;and\;IgG_2$ in Holstein cow colostrum were 0.30 mg/mL, 0.37 mg/mL, 4.00 mg/mL, 0.37 mg/mL, respectively, on the first day of the summer season whereas they were 1.16 mg/mL, 2.60 mg/mL, 13.35 mg/mL, 1.30 mg/mL on the first day of the winter season, postpartum. Heat treated ($65^{\circ}C$ for 30 min) or non-treated colostrum showed antibacterial activity toward Escherichia coli. The growth of commercial mixed strains (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus themophilus), L. acidophilus, L. casei, L. bulgaricus, and L. lactis subsp. cremoris were improved in first, second and third day colostrum compared to normal milk. Commercial miked strains (B. longum, L. acidophilus S. themophilus) lowered the pH to 4.97-5.22 and 4.89 while increasing the titratable acidity to 0.75-0.88% and 0.70% in colostrum and normal milk, respectively. However, L. casei, L. bulgaricus, L. lactis subsp. cremoris lowered the pH to 5.96-6.47 and 6.5-6.8 while increasing the titratable acidity to 0.29-0.48% and 0.20-0.25% in colostrum and normal milk, respectively.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.212-220
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• 1983

In order to improve the quality of sweet potato silage by adding some additives. sweet potatos (80%) were ensiled with one (20%) of the followings ; wheat bran, layer waste, swine waste or cow waste. The chemical composition, pH and acid contents of silages were determined. In addition, the silage intakes by Korean native goats were measured to estimate the palatability. The results were summarized as follows. 1. The pH of silages were decreased from the criginal 6.95 to 4.00 for WBAS (wheat bran added silage), to 4.50 for LWAS (layer waste added silage), to 4.40 for SWAS (swine waste added silage) and to 4. 10 for CWAS (cow waste added silage) after 40 days ensiling. 2. The contents of total acid and latic acid were 3.50% and 3. 32% for WBAS, 9.55% and 9.23% for LWAS, 8.51% and 8.50% for SWAS and 0.93% and 0.90% for CWAS, respectively. Therefore, good results for acid content were abtained from WBAS, LWAS and SWAS. 3. The bacterial counts were $2.6{\times}10^7/g$ for WBAS, $2.8{\times}10^7/g$ for LWAS, $2.6{\times}10^7/g$ for SWAS and $1.9{\times}10^7/g$ for CWAS. The number of lactic acid bacteria were $4.0{\times}10^7/g$ for WBAS, $5.5{\times}10^7/g$ for LWAS, 4.6{\times}10^7/g$ for SWAS, and $4.2{\times}10^7/g$ for CWAS. 4. The content of crude protein was highest in LWAS, that of crude fat was highest in SWAS and that of crude fiber was highest in CWAS. The contents of crude protein and crude fat in the silages were slightly increased while the moisture contents decreased as the fermentation was progressed. 5. The silage intakes by Korean native goat were slightly lower for animal-wasie-added silages than wheat-bran-added silage. Among the animal-added silage, the intakes of LWAS and SWAS were slightly higher than CWAS.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.947-954
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• 2005

This study was conducted to investigate the effects of hydrolyzed Lactobacillus supplementation with digestive enzymes treatment on the macrophage activation, the induction of nitric oxide(NO), interleukin (IL)-6 and tumor necrosis factor(TNF)-$\alpha$. The RAW 264.7 murine macrophage was exposed to porcine Lactobacillus strains which were digested with both pepsin and pancreatin. The production of NO, TNF-$\alpha$ and IL-6 in the macrophage were strain and dose-dependent, respectively. The induction of NO and cytokines were higher in both 3149 and 3146 strains compared with other Lactobacillus strains. Overall, the level of NO was observed at the lower range between 10 and 150 μg hydrolysates per ml, whereas IL-6 and TNF-$\alpha$ were observed at relatively higher concentration between 50 and 300 μg hydrolysates per ml. Lactobacillus strains which produced a high level of NO also showed a high induction of TNF-$\alpha$ and IL-6. Therefore, the present results suggest that hydrolysates of Lactobacillus strains are related to induction of several macrophage mediators, and then it could be beneficially used to modulate gastrointestinal immune function of the host. Also, the methodogly employed in this study might be useful to investigate the effects of lactic acid bacteria on gastrointestinal immunity.

• Microbiology and Biotechnology Letters
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• v.37 no.2
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• pp.125-132
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• 2009

In order to develop probiotics which may be a viable alternative of antibiotic use in pig industry, five bacterial strains (Lactobacillus sp. HN 52, 92, 98, 235 and AP 116) possessing antimicrobial properties were selected from 500 strains isolates of pig intestines. The bacteriocin produced by Lactobacillus sp. HN 235 displayed a relative broad spectrum of inhibitory activity against all Enterococcus strains, Pseudomonas aeruginosa, Listeria monocytogenes and Clostridium perfringens using the spot-on-lawn method. The production of antimicrobial substance started in the middle of the exponential growth phase, reached maximum levels (6,400 AU/mL) in the stationary phase, and then declined. Bacteriocin activity remained unchanged after 30 min of heat treatment at $95^{\circ}C$ and stable from pH 2.0 to 10 for 1 h, or exposure to organic solvents; however, it diminished after treatment with proteolytic enzymes. The molecular weight of the bacteriocin was about 5 kDa according to a tricine SDS-PAGE analysis.

• Journal of Life Science
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• v.13 no.1
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• pp.59-66
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• 2003

The bacterial strain was isolated from the 4th day's fermented Dolsan Leaf Mustard Kimchi(DLMK) at $20^{\circ}C$/TEX>. It was used as Kimchi starter, and then its physiological activity was investigated for 50 days at $4^{\circ}C$/TEX> and $10^{\circ}C$/TEX> The physiological activity of DLMK was examined for both antioxidative and Angiotensine Converting Enzyme(ACE) inhibitory activity. In the starter-inoculated DLMK(1 X $10^{10}$ CFU/mL) at 4 and $10^{\circ}C$, the optimal ripening period was more shortend than that of control(without starter) up to about 5.6 and 5 times, respectively. The maximal antioxidative activity in the starter-inoculated DLMK(1 X $10^{10}$ 10 CFU/mL) at 4 and $10^{\circ}C$ were 67% and 75%, respectively. The yield of cell concentration per day($lnX_{max}$/$t_{max}$) and the yield of antioxidative activity per day($P_{max}$/ｔ$t_{max}$) had a linear relationship. Also, the yield of antioxidative activity per day was increased with increasing the concentration of inoculated bacterium. By adding 1 X $10^{10}$ CFU/mL at 4 and $10^{\circ}C$, the ACE inhibitory activity of DLMK was maximal. The rates of inhibiting activities were 52% and 76%, respectively. Consequently, physiological activities were significantly affected by the inoculation concentrations of starter, but bacterium itself was not appeared the physiological activity. We assume that the bacterium metabolizes certain materials in DLMK and released compounds such as glucosinolates or its metabolized forms from DLMK show the antioxidative and ACE inhibitory activity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.3
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• pp.389-396
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• 2016

This study examined the improving effect of DFA IV obtained from bacterial fermentation on the gut health. The effects of the dietary DFA IV on the intestinal mass, short chain fatty acids production and pH were evaluated in vivo. Sprague-Dawley rats were fed the 0% (control) or 1% DFA IV supplemented diets for 3 weeks. Supplementation of DFA IV resulted in a significant increase in cecal tissue and wall weights. Together with the lowering of the cecal and colonic pH, the amount of acetate and butyrate increased by 1.6 and 3.2 fold of the control group in the cecum, respectively, in the rats fed DFA IV diets. The DFA IV diet also significantly increased the cecal lactate 1.5 fold compared to the control diet, indicating that dietary DFA IV stimulated the growth of lactic acid bacteria and bifidobacteria in the intestine. Based on the above results, it is concluded that the dietary DFA IV may be used as a putative prebiotic supplement.