• Microbiology and Biotechnology Letters
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• v.43 no.2
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• pp.120-125
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• 2015

In this study, the probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30℃ for 72 h under micro-aerophilic conditions. The microbial population, pH, titrable acidity, sugar, and organic acid metabolism were measured during the fermentation period and the viability of the strains was determined under the storage conditions at 4℃ for 4 weeks. The lactic acid bacteria reduced the pH to as low as 3.2 from 4.5 within 72 h of fermentation. The substrate concentration was reduced to 5.8% (w/v) from 12% (w/v). Lactobacillus plantarum exhibited the fastest utilization of sugar and reduction of pH in the mango juice when compared to the other strains used. The viability of the cells was maintained at 1.0 × 10⁷ CFU/ml throughout the storage period. From this investigation, it can be concluded that mango juice is suitable for the production of probiotic beverage.

• Journal of Microbiology and Biotechnology
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• v.6 no.6
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• pp.461-467
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• 1996

Four strains of lactic acid bacteria (LAB), that lower the pH of sausage $\leq$ 4.2 within 24 h of incubation at $37^{\circ}C$, were screened from 57 bacteriocin producing LAB which were isolated from kajamie shikhae and natural fermented sausages. The proteinaceous nature of the bacteriocin was confirmed by losing antimicrobial activity after pronase treatment. Inhibitory activity against pathogens, times of bacteriocin production and sensory tests were compared between 4 isolates and 3 commercial starters. Especially, strain NFS #8-1, screened from natural fermented sausage and identified as Pediococcus acidilactici, antagonized a large number of foodborne pathogens including Listeria monocytogenes, Aeromonas hydrophila, Bacillus cereus, Clostridium perfringens, Salmonella typhimurium and Staphylococcus aureus. Production of bacteriocin by strain NFS #8-1 was early in the growth phase (mid log phase) and its sensory acceptance was high. The feasibility of using strain NFS #8-1 as a starter for the production of microbiologically safe fermented sausage is envisaged.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.169-173
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• 2014

The aim of present study was to improve the quality of silage using lactic acid bacteria (LAB) and chlorella as a supplement. Italian ryegrass (IRG) mediated silage was prepared with lactic acid bacteria (L. plantarum) and different concentration of chlorella. We analyzed the nutritional profiles such as crude protein (CP), acid detergent fiber (ADF) neutral detergent fiber (NDF), total digestible nutrient (TDN) and in-vitro dry matter digestibility (IVDMD), microbial counts and fermentative acids such as lactic acid, acetic acid and butyric acid in the control and experimental silage after three months. It shows increased crude protein content and also maintains the rest of nutritional values as compared with control silage. LAB inoculation with chlorella as supplementation slightly reduced the pH of the silage. In addition, it increased the fermentative acids production as compared with control silage and inhibits the undesired microbial growth especially fungi in the silage. Therefore, we suggest that LAB inoculation and chlorella supplementation to the IRG mediated silage could be improved the nutritional quality of the silage which is an intrinsic feature for the application in the preparation of animal feeds and functional foods.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.3
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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.

• Proceedings of the Microbiological Society of Korea Conference
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• 2003.05a
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• pp.39-39
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.6
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• pp.593-598
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• 1997

The changes of tissue structure in timothy and alfalfa during ensiling process with silage additives; lactic acid bacteria, cellulase and formic acid, were observed with a video microscope. Stem samples were obtained from the second internode, and cut to divide into 2 pieces. One piece was for observation of ensiled material and the other was for silage. The latter piece was put into a nylon cloth bag, and ensiled with grass for 50 days in a small experimental silo Lignification of the plant tissues was checked by acid phloroglucinol. Natural silage fermentation resulted in some degradation of less lignified parenchyma in both plant species. However, lignified sclerenchyma and vascular bundles remained intact. The cellulase enhanced the degradation of parenchyma tissue, while the formic acid suppressed the degradation. The effect of lactobacillus was small. The percentage of remained cross sectional area of stem and the loss of NDF and ADF by silage fermentation confirmed the observation. High negative correlations were obtained between the remained area and loss of fibrous components during silage fermentation in both plants, and between the loss of fibrous components and in vitro dry matter digestibility in timothy but not in alfalfa.

• Journal of Microbiology and Biotechnology
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• v.25 no.5
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• pp.559-568
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• 2015

Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

• The Korean Journal of Physiology
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• v.9 no.1
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• pp.77-82
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• 1975

This experiment was carried out to observe a biological effect of ginseng on the weight gain, physical performance and lactic acid production after exercise in mice. A group of mice weighing about 19 gm was divided into ginseng and cotrol group. on the treadmill (Exp. I & II) and LDH activity of liver and heart homogenates (Exp. II) were determined. Results are summerized as follows; 1. Body weight gain was greater id ginseng group than in control and the difference was statistically significant at 9th and 16th days of experimental period. 2. Maximal running time of ginseng was found to be longer than that of control (p<0.05) in experiment I and the experiment II also revealed the significant increase in maximal running time in ginseng group. 3. Bloo lactate concentration of 48 hour-rest from physical exertion was lower in ginseng group than in control (p<0.05). 4. LDH activity in liver homogenate was lower compared to control group, but in heart homogenate, it was greater in ginseng group. Above findings may be concluded tat the range of biological dose (20 mg/mice/day) of ginseng powder stimulated the body weight gain and increase of physical performance and its mechanism might be attributable to a lower level of blood lactic acid. The adaptive change of LDH activity also contributed to the change in lactate level in blood and tissue.

• Journal of Microbiology and Biotechnology
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• v.25 no.8
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• pp.1321-1323
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• 2015

Lactic acid bacteria (LAB) are microorganisms that are believed to provide health benefits. Here, we isolated LAB from Indian fermented foods, such as traditional Yogurt and Dosa. LAB from Yogurt most significantly induced TNF-α and IL-1β production, whereas LAB from Dosa induced mild cytokine production. After 16S rRNA gene sequencing and phylogenetic analysis, a Yogurt-borne lactic acid bacterium was identified and classified as Lactobacillus delbrueckii subsp. bulgaricus, and it was renamed L. delbrueckii K552 for the further studies. Our data suggest that the newly isolated L. delbrueckii can be used for the treatment of immune deficiency disorders.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.1
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• pp.119-123
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• 2009

In vitro acid- and bile-tolerant lactic acid bacteria isolated and identified from Indonesian traditional fermented milk dadih might be considered as potential probiotic strains after further characterization with animal models, especially for their therapeutic properties. Five dadih lactic bacteria isolates each had moderate survival rate for 2 h at pH 2.0, as well as bile tolerance. The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates originated from Bukit Tinggi, West Sumatra, especially their in vivo antimutagenic property. Milk cultured with Enterococcus faecium IS-27526 significantly lowered fecal mutagenicity of rats as compared to the control group, skim milk, and milk cultured with L. plantarum IS-20506. These results suggest that Enterococcus faecium IS-27526 may serve as a potential probiotic strain with its antimutagenicity.