• 한국식품영양학회지
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• 제1권2호
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• pp.95-101
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• 1988

In order to produce lactic acid and calcium lactate very useful for foods and medical supplies, lactic acid fermentation was studied by Lactobacillus sporogenes, a spore forming lactic acid bacterium. When this bacterium was cultured aerobically in the spore forming medium, the spore forming rate was 96.0% as total cell number 20$\times$108/ml, spore number 19.2$\times$108/ml. One minute agitating every 1 hour in the flask culture, or agitation of 100rpm in the fermenter was most efficient to continue to ferment at 45$^{\circ}C$ for 4days in the fermentation medium containing 10% glucose as carbohydrate and CaCO3 as a neutralizing agent. This homofermentative lactic acid bacterium showed fermentation yield of 99.3% and more than 98.2% of the yield was L(+)-lactic acid.

• 한국초지조사료학회지
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• 제39권3호
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• pp.132-140
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• 2019

Fermented total mixed ration (TMR) is a novel feed for ruminants in South Korea. The purpose of this study was to evaluate the effects of lactic acid bacteria (LAB) on the quality of TMR and in vitro ruminal fermentation. Strains of three LAB spp. (Lactobacillus plantarum, L. brevis, L. mucosae) were used in fermentation of TMR. Inoculations with the three LAB spp. lowered pH and increased concentrations of lactic acid, acetic acid, and total organic acid compared to non-LAB inoculated control (only addition of an equivalent amount of water) (p<0.05). Bacterial composition indicated that aerobic bacteria and LAB were higher. However, E. coli were lower in the fermented TMR than those in the control treatment (p<0.05). Among the treatments, L. brevis treatment had the highest concentration of total organic acid without fungus detection. Gas production, pH, and ammonia-nitrogen during ruminal in vitro incubation did not differ throughout incubation. However, ruminal total VFA concentration was higher (p<0.05) in the LAB spp. treatments than the control treatment at 48 hours. Overall, the use of L. brevis as an inoculant for fermentation of high moisture. TMR could inhibit fungi growth and promote lactic fermentation, and enhance digestion in the rumen.

• 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.

• KSBB Journal
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• 제17권6호
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• pp.566-570
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• 2002

Lactococcus lactis IO-1를 이용하여 xylose로부터 젖산발효를 수행한 결과 기질농도가 50 g/L에서 100 g/L로 증가됨에 따라 생육저해 및 생산성감소가 일어났다. 따라서 이온교환수지(Amberlite IRA-400, 250 g)를 이용하여 젖산을 발효 중에 제거함으로 최종산물저해를 완화시킬 수 있는 추출발효를 수행하였다. 초기 xylose 100 g/L에서 발효조내 젖산농도 20 g/L 에서 추출발효를 시작한 결과 기질을 거의 모두 소비하여 총53.6 g/L의 젖산을 생산하였으며 1.6 g/L·h의 생산성을 나타냈다. 이는 일반적인 회분발효에 비해 약 1.8배 향상된 결과로써 향후 수지에 젖간의 흡착을 저해하는 문제점을 개선함으로써 이온교환수지의 젖산 흡착량을 늘릴 수 있는 방안을 모색한다면 지금 보다 더 나은 생산성을 나타낼 것으로 사료된다.

• 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.

• 한국식품영양학회지
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• 제21권4호
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• pp.391-396
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• 2008

In this study, we attempted to optimize the fermentation processes in the production of lactic acid juice with 20% Maesil(Prunus mume) extract using Lactobacillus plantarum isolated from Kimchi, assessing a variety of pH, temperature, sugar compositions, and sugar concentrations. In the preparation of fermented Maesil(Prunus mume) extract, the optimal pH and fermentation temperature were 4.0 and $35^{\circ}C$, respectively. When the effects of various sugar sources and concentrations on lactic acid fermentation were assessed, 15% fructose was shown to yield more acid productivity than was observed with other sugar sources. The optimum composition, on the basis of our sensory evaluations, was determined to be a fructose concentration of 15% and a fermentation time of $72{\sim}96$ hours.

• KSBB Journal
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• 제14권2호
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• pp.212-219
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• 1999

섬유성바이오매스로부터 lactic acid를 생산하기 위한 동시당화 및 추출발효공정의 성능과 조업특성을 조사하였다. 섬유소 가수분해효소 Cytolase CL과 lactic acid 발효군주 L. delbruecku를 사용한 동시당화발효(SSF)에서 생성물인 lactic acid의 저해작용이 심각하였다. SSF 도중 lactic acid의 제거를 위하여 선정한 IRA-400 수지의 lactic acid 흡착성능은 200mg/g dry resin 이었다 Lactic acid 제거의 효과는 초기 기질(cellulose)의 농도에 따라 Lactic acid 제거의 효과는 초기 기질(cellulose)의 농도에 따라 다르게 나타난다. 기질의 농도가 50g/L인 경우 단순 SSF의 반응시간 72시간에서 lactic acid의 농도가 304g/L이었고, 이온교환수지를 첨가한 SSF에서는 32.0g/L이었다. 반면에, 모사실험 결과, 초기 기질사용량이 100g/L 인 경우에는 수지첨가에 의한 lactic acid 제거시 lactic acid 생산수율이 약 60%에서 90%이상까지 증가된다. SSF의 각 반응식에서 pH의 의존성을 조사하여 실험식으로 표현하였다. pH에 따라 lactic aic의 생산량이 크게 변화하였으며, pH 4.5-5.0에서 최대의 생산량을 나타내었다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVII)
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• pp.319-323
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• 2005

This study is concerned with development of efficient culture methods for lactic acid fermentation of Lactobacillus sp. RKY2. The cell-recycle repeated batch fermentation using cheese whey and corn steep liquor as raw materials was tried in order to further enhance the productivity of lactic acid. In addition, fermentation efficiencies could be considerably enhanced by cell-recycle continuous culture. Through the cell-recycle repeated batch fermentation, lactic acid productivity was maximized to 6.34 $g/L{\cdot}h,$ which corresponded to 6.2 times higher value than that of the batch fermentation. During the cell-recycle continuous fermentation, the last dry cell weight at the end of fermentation could be increased to 25.3 g/L.

• KSBB Journal
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• 제30권4호
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• pp.161-165
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• 2015

Lactic acid and its derivatives are widely used in the food, pharmaceutical, and cosmetic industries. It is also a major raw material for the production of poly-lactic acid (PLA), a biodegradable and environmentally friendly polymer and a possible alternative to synthetic plastics derived from petroleum. For PLA production by new strains of lactic acid bacteria (LAB), we screened LAB isolates from shellfish. A total of 51 LAB were isolated from 7 types of shellfishes. Lactic acid production of individual isolates was examined using high-performance liquid chromatography using a Chiralpak MA column and an ultraviolet detector. Lactobacillus plantarum T-3 was selected as the most stress-resistant strain, with minimal inhibition concentrations of 1.2 M NaCl, 15% ethanol, and 0.0020% hydrogen peroxide. In a 1 L fermentation experiment, $\small{D}$-lactic acid production of 19.91 g/L fermentation broth was achieved after 9 h cultivation, whereas the maximum production of total lactic acid was 41.37 g/L at 24 h.

• 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.