• 한국유가공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.45-55
• /
• 2002

Recent developments in the application of molecular biology to food grade lactic acid bacteria (LAB) have shown that it could be feasible to engineer metabolic pathways to either enhance specific metabolic fluxes or to divert metabolites for the production of different or new end products. This engineering requires detailed knowledge of enzymes involved in metabolism and regulation within the targeted organism but little works have been done in this area. During biochemical and molecular characterisation of lactic bacterial enzymes, some of probiotic Lactobacillus and Bifidobacterium species were found to be very useful for food, nutraceutical and pharmaceutical industries. The enzymes are usually intracellular and the yields are very low to be useful for industrial applications. Among many enzymes and proteins of lactic bacteria studied, some of our gene cloning achievements have contributed to overproduction of lactic bacterial enzymes such as peptidases, esterases, lactases, bile salt hydrolases and linoleate isomerases for foods and nutraceuticals.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.7
• /
• pp.1060-1066
• /
• 2020

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5℃. Four kimchi samples were fermented and stored for 28 days at 5℃. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.19 no.3
• /
• pp.35-43
• /
• 2011

In this study, anaerobic biological decomposition were attempted after solubilization treatment of sewage sludge with the complex pre-treatment (acid/base treatment with ultrasonic radiation). Solubilization ratios were compared for ultrasonic treatment at acid or base condition. Solubilization effect of the complex pre-treatment was more effective at higher pH. Biological decomposition of complex pre-treated sludge was faster than non treated (raw) sludge, showing 10 times higher total gas production. Biological digestion of the sludge shows more biogas production. B/A ratio. which indicates hydrogen production potential, was 50% higher with complex pre-treated sludge than raw sludge but lactic acid or propionic acid were also detected during anaerobic decomposition process.

• Journal of Microbiology and Biotechnology
• /
• v.32 no.6
• /
• pp.783-791
• /
• 2022

Gamma-aminobutyric acid (GABA) improves various physiological illnesses, including diabetes, hypertension, depression, memory lapse, and insomnia in humans. Therefore, interest in the commercial production of GABA is steadily increasing. Lactic acid bacteria (LAB) have widely been reported as a GABA producer and are safe for human consumption. In this study, GABA-producing LAB were preliminarily identified and quantified via GABase assay. The acid and bile tolerance of the L. plantarum FBT215 strain were evaluated. The one-factor-at-a-time (OFAT) strategy was applied to determine the optimal conditions for GABA production using HPLC. Response surface methodology (RSM) with Box-Behnken design was used to predict the optimum GABA production. The strain FBT215 was shown to be acid and bile tolerant. The optimization of GABA production via the OFAT strategy resulted in an average GABA concentration of 1688.65 ± 14.29 ㎍/ml, while it was 1812.16 ± 23.16 ㎍/ml when RSM was applied. In conclusion, this study provides the optimum culture conditions for GABA production by the strain FBT215 and indicates that L. plantarum FBT215 is potentially promising for commercial functional probiotics with health claims.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.161-167
• /
• 1998

Whey is by-product from natural cheese manufacturing process. For alcoholic fermentation, the initial lactose content and pH were adjusted to 4.5% and 4.2, respectively. Two strains of yeasts (Kluyveromyces marxianus, Saccharomyces cerevisiae) and seven strains of lactic acid bacteria (Lactobacillus brevis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Leuconostoc cremoris, Lactococcus lactis and Streptococcus thermophilus) were examined for their alcohol production and sensory acceptability. Ethanol content in the whey fermented by lactose-fermenting K. marxianus was 2.8% at 4th day of incubation and that fermented by nonlactose fermenting S. cerevisiae was 0.2%. In case of mixed fermentation with yeasts and tactic acid bacteria (LAB being inoculated at 0 hr), the maximum ethanol production was obtained in the sample inoculated at 16 hr by s. cerevisiae, and in the sample inoculated at 24 hr by K. marxianus. The optimum temperature was $37^{\circ}C$ for alcohol production under static condition. The production of $CO_2$ gas was higher in the whey fermented by K. marxianus (1.88%) than by S. cerevisiae (0.04%). The titratable acidity of the whey gradually increased with fermentation time and its content was 0.39% at 4th day of fermentation by K. marxianus and 0.52% by S. cerevisiae. Among seven strain of latic acid bacteria tested, Lactococcus lactis exerted synergistic effect for acid production with K. marxianus. Therefore, overall results suggestd that the combination of Lactococcus lactis and K. marxianus was best choice in fermenting cheese whey for edible purpose.

• Biomolecules & Therapeutics
• /
• v.17 no.3
• /
• pp.276-281
• /
• 2009

Lactic acid bacteria (LAB) are considered as probiotics with immunostimulatory property. In this study, we investigated the molecular mechanism of its immunostimulating potency on macrophages using combined preparation of LAB (cpLAB). cpLAB is able to strongly stimulate nitric oxide (NO) production as well as inducible NO synthase (iNOS) expression from macrophage-like RAW264.7 cells. The cpLAB-induced NO release seemed to be mediated by extracellular signal-regulated kinase (ERK) but not p38 and C-Jun N-terminal kinase (JNK), since U0126, an ERK inhibitor, clearly suppressed NO production. cpLAB significantly diminished the binding of toll like receptor (TLR)-2 antibody up to 25%, implying that cpLAB-mediated activation of macrophages may be required for the functional activation of TLR-2, but not TLR-4. Therefore, our data suggest that cpLAB may directly allow macrophages to immunostimulating potency via activation of TLR-2 and ERK.

• Journal of Microbiology and Biotechnology
• /
• v.14 no.1
• /
• pp.167-170
• /
• 2004

Lactic acid bacteria (LABs) have been proposed as a potential oral allergy-therapeutic means of modulating immune phenotype expression in vivo, via promoting or reducing cytokine production. This study investigated the ability of LABs to suppress allergic response via modulating cytokine production in mice splenocytes. BALB/c mice were intraperitoneally primed with ovalbumin together with alum adjuvant to invoke antigen-specific Th1/Th2 cytokine-secreting cell populations in splenocytes. Spleen cells from mice fed with Lactobacillus confusus PL9001 (KCCM-10245), L. fermentum PL9005 (KCCM-10250), L. plantarum PL9011 (KCCM-10358), and Bifidobacterium infantis PL9506 (KCCM-10406) suppressed the levels of Th2 cell cytokines such as IL-4 and IL-5 during antigen sensitization. In addition, all mice fed with LABs induced secretion of Th1 cell cytokines such as IL-2 in splenocytes. These results suggested that LABs are anti-allergic agents, in view of their Th1/anti-Th2 immunoregulation.

• Journal of Microbiology
• /
• v.44 no.4
• /
• pp.439-446
• /
• 2006

In this study, the growth kinetics of Lactobacillus rhamnosus and lactic acid production in continuous culture were assessed at a range of dilution rates $(0.05 h^{-1}\;to\;0.40h^{-1})$ using a 2L stirred tank fermenter with a working volume of 600ml. Unstructured models, predicated on the Monod and Luedeking-Piret equations, were employed to simulate the growth of the bacterium, glucose consumption, and lactic acid production at different dilution rates in continuous cultures. The maximum specific growth rate of L. rhamnosus, ${\mu}_{max}$, was estimated at $0.40h^{-1}$I, and the Monod cell growth saturation constant, Ks, at approximately 0.25g/L. Maximum cell viability $(1.3{\times}10^{10}CFU/ml)$ was achieved in the dilution rate range of $D=0.28h^{-1}\;to\;0.35h^{-1}$. Both maximum viable cell yield and productivity were achieved at $D=0.35h^{-1}$. The continuous cultivation of L. rhamnosus at $D=0.35h^{-1}$ resulted in substantial improvements in cell productivity, of 267% (viable cell count) that achieved via batch cultivation.

• Korean Journal of Veterinary Service
• /
• v.45 no.4
• /
• pp.263-268
• /
• 2022

The current study examined the impact of fermented barley sprout extract prepared using lactic acid bacteria (Lactobacillus sp.) in decreasing odor and increasing livestock productivity and measured the difference in the polyphenol and flavonoid contents of the extract after fermentation. Furthermore, the effectiveness of fermented barley sprout extract was evaluated through order level and production index of livestock by supplying it to a broiler house. The results showed that with fermented barley sprout extract, the polyphenol and flavonoid contents were increased significantly by 174% and 562%, respectively. When the extract was applied as an additive to drinking water in the test farm, the productivity improved by about 10%, the mortality rate was reduced by about 66%, and there was a significant decrease in odor by about 80%. Compared with the control group, the production index increased by about 21%, the feed requirement decreased by about 8%, the odor showed a decrease in the NH₃ level, and no other gas was detected. It was observed that lactic acid bacteria settle in the intestine, suppress the proliferation of bacteria that cause diarrhea and enteritis, and help digestion. The lactic acid bacteria effectively remove bad odor gases such as NH₃, Amines, H₂S and CH₄S. Such odor reduction improves productivity. Our findings provide valuable information for quality water supply, production optimization and livestock management.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1065-1070
• /
• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.