• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.533-538
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• 1997

Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1241-1246
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• 1999

Jeungpyun has a unique sponge-like texture and sour taste imparted by the lactic acid and alcohol that are produced by the addition of Takju(turbid rice wine) as a starter. Its consumption, however. has been decreased due to the long preparation time, the difficulties in quality control and the offensive odor derived from the Takju. The present study was carried out in order to shorten the preparation time and to improve the quality of Jeungpyun. To achieve the objectives an appropriate commercial lactic acid starter was selected and a cofermentation system with yeast was developed. A starter containing Lactococcus lactis, Lactococcus cremoris and Lactococcus diacetylactis was selected based on the acid production rate and the quality of the produced sour taste. It took 3 hr for the lactic acid fermentation of rice slurry. The optimum addition levels of the lactic acid starter and yeast were 0.45% and 0.60%, respectively. The lactic acid fermented rice slurry was mixed with the rice slurry separately fermented for 2 hr by yeast, and cofermented for another 1 hr before steaming. Jeungpyun Prepared by the developed method was superior in quality to that Prepared by conventional method using Takju. The developed method reduced the preparation time more than 50% compared with the conventional method.

• Food Science and Preservation
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• v.14 no.2
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• pp.188-193
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• 2007

The purpose of this study was to isolate lactic acid bacteria, useful in the fermentation industry from Hahyangju Nuruk. Five strains were isolated, and identified as Lactobacillus based on growth inhibition by 10% (v/v) alcohol at pH 4.0. Isolated strains were identified to species, and named Lactobacillus plantarum L-3, L. sakei L-10, and L. curvatus strains L-8, L-11, and L-12. Morphological characteristics, physiological data, carbohydrate fermentation patterns, and 16S rRNA sequence data, were all used to characterize the bacterial isolates. L. plantarum L-3 showed the highest lactic acid productivity of all isolates, but grew only poony in the presence of 10% (v/v) alcohol at pH 4.0. The other strains exhibited lower lactic acid productivity than did L. plantarum L-3 and did not grow in the presence of 10% (v/v) alcohol at pH 4.0. The optimal temperature and pH for lactic acid production were $30^{\circ}C$ and pH 6.0 7.0, respectively. The lactic acid productivity of L. plantarum L-3, L. sakei L-10 and the three L. curvatus strains L-8, L-11, and L-12 were (% v/v of culture supematant) 1.55, 1.0, 1.06, 1.0, and 0.99, respectively, at $30^{\circ}C$ and pH 6.0. While L. plantarum L-3 suffered growth inhibition in the presence of 10% (v/v) alcohol, growth of the other strains was inhibited at 8% (v/v) alcohol.

• Food Science and Preservation
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• v.31 no.1
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• pp.161-172
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• 2024

This study investigated the anti-obesity effects of lactic acid bacteria ferments cultured in industrial medium with ethanol extract of ramie leaf (Boehmeria nivea L.). On the 4th day of fermentation, the maximum live cell counts were 8.75-8.85 log CFU/mL, pH was 3.74-3.79, and total acidity was 2.07-2.19%. The fermentation of lactic acid bacteria on the fourth day resulted in the amount of lactic acid reaching 1,676.03-1,910.12 mg%. The lipase inhibitory activities of Lactiplantibacillus plantarum (L. plantarum) JBLAB0101 (FRLPLA) and Lactobacillus rhamnosus GG (LGG, (FRLLGG)) ferments were 30.10%, and 25.63%, respectively, at a concentration of 0.5 mg/mL. The lipid accumulation, leptin production, PPAR-γ and SREBP-1c mRNA levels were decreased to 37.54%, 54.64%, 24.18%, and 31.32%, respectively, at 200 ㎍/mL concentration of FRLPLA. These results suggest that anti-obesity effect could be increased by lactic acid bacteria in industrial medium with extract of ramie leaf.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.349-356
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• 2014

The objective of this study was to evaluate the effects of molasses and propionic acid on the fermentation quality and aerobic stability of total mixed ration (TMR) silages prepared with whole-plant corn in Tibet. TMR (354 g/kg DM) was ensiled with four different treatments: no additive (control), molasses (M), propionic acid (P), and molasses+propionic acid (PM), in laboratory silos (250 mL) and fermented for 45 d. Silos were opened and silages were subjected to an aerobic stability test for 12 days, in which chemical and microbiological parameters of TMR silages were measured to determined the aerobic deterioration. After 45 d of ensiling, the four TMR silages were of good quality with low pH value and ammonia/total N (AN), and high lactic acid (LA) content and V-scores. M silage showed the highest (p<0.05) LA content and higher dry matter (DM) recovery than the control and P silages. P silage had lower (p<0.05) LA content than the control silage. During aerobic exposure, lactic acid contents decreased gradually in the control and M silages, while that of P and PM silages increased, and the peak values were observed after 9 d. M silage had similar yeast counts with the control silage (> $10^5$ cfu/g FM), however, it appeared to be more stable as indicated by a delayed pH value increase. P and PM silages showed fewer yeasts (< $10^5$ cfu/g FM) (p<0.05) and were more stable than the control and M silages during aerobic exposure. It was concluded that M application increased LA content and improved aerobic stability of TMR silage prepared with whole-plant corn in Tibet. P application inhibited lactic acid production during ensiling, and apparently preserved available sugars which stimulated large increases in lactic acid during aerobic exposure stage, which resulted in greater aerobic stability of TMR silage.

• Food Science and Preservation
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• v.6 no.4
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• pp.514-520
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• 1999

Changes in pH, titratable acidity, CO$_2$production, reducing sugar, and lactic acid bacteria of fresh kimchi juice supplemented with combinations of 3 lactic acid bacteria and germanium(Ge)-132 or fructooligosaccharide(FO) during fermentation at 30$^{\circ}C$ were investigated to assess the potential for extending the shelf life and enhancing the functional properties in kimchi. In kimchi juice containing Ge-132, sample(I) (inoculated with a mixture of bacteriocin-producing SNF-13 strain and E. faecium) exhibited that the amounts of organic acid and evolved CO$_2$gas were lower than those of the other starter samples(II-IV). The growth of lactic acid bacteria naturally present in kimchi juice, particularly Lb. plantarum and Leu. mesentroides, may be inhibited due to competition of the isolated SNF-13 strain and E. faecium by Ge-132. During fermentation of kimchi juice containing FO sugar, the contents of organic acid and evolved CO$_2$gas On juice broth with 4 starters were predominantly higher than those of control and Ge-132 groups, and then the growth of lactic acid bacteria originated from kimchi ingredients was thought to be markedly accelerated. Our results indicated that functional properties like the extension of shelf life and increase of biological activity in kimchi were enhanced by adding Ge-132 and bacterium-producing lactic acid bacterium, which were resistant to organic acid and stimulated by Ge-132.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.96-99
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• 2003

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• Journal of Energy Engineering
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• v.13 no.3
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• pp.228-233
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• 2004

This paper reports production of low-molecular weight carboxylic acids from the hydrothermal treatment of representative organic wastes and compounds with or without oxidant (H$_2$O$_2$). Organic acids such as acetic, formic, succinic and lactic acids were obtained. This result increased to 42mg/g dry waste fish entrails in the presence of H$_2$O$_2$. Experiments on glucose representing cellulosic wastes were also carried out, getting acetic acid of about 29mg/g glucose. Studies on temperature dependance of formation of organic acids showed thermal stability of acetic acid, whereas, formic acid decomposed readily under hydrothermal conditions. In general. results demonstrated that the presence of oxidants favored formation of organic acids with acetic acid being the major product.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.56-63
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• 2000

This study was investigated the effects of the addition of adlay with levels of 1%(T1), 2%(T2), 3%(T3) and 4% (T4) in skim milk substrate on the physicochemical and microbiological properties of yoghurt during fermentation and storage period at 4$\pm$1$^{\circ}C$. Adlay yoghurt were fermented with the mixed cultures of YC-380, ABT-4 and ABT-D. Titratable acidity and pH values of all treatments were increased and decreased significantly(p<0.05) with fermentation period, respectively and increased and decreased slightly during the storage period, respectively. There were increased and decreased in order of all treatments fermented with YC-380, ABT-4 and ABT-D. Viscosity of adlay yoghurt increased rapidly in order of T4, T3, T2 and T1 during fermentation and slowly in order of T1, T2, T3 and T4 during the storage period. There were increased in order of all treatments fermented with ABT-D, YC-380 and ABT-4. The counts of viable cells of lactic acid bacteria in all treatments were rapidly and slightly increased during fermentation and storage period, respectively. There were increased in order of fermented with ABT-D, ABT-4 and YC-380 in all treatments. The counts of E. coli were not found in adlay yoghurt. In all treatments, T1 showed slightly high compared to that of control. Based on the results of this experiment, the optimum level of addition of adlay were 1% (w/v) for production of acid production, pH, viscosity and the counts of viable cells of lactic acid bacteria.

• Journal of Food Hygiene and Safety
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• v.5 no.1
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• pp.27-34
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• 1990

As a link in the studies on the extracellular polysaccharide by lactic acid bacteria, the experiment was conducted to investigate the viscosity variations of 10% reconstituted skim milk and optimum cultural conditions for the production of extracellular polysaccharide. 1. The viscosity of 10% reconstituted skim milk cultured by 8tr. thermophilu8 510 reached 5,000 CP at $41^{\circ}C$ and on 5 days. Because it was the highest value among the microorganisms tested, Str. thermophilu8 510 was chosen as a main test microoganism and studied on factors affecting maximum viscosity depending upon production of exopolysaccharide. 2. Absorbance of synthetic culture medium was highest at $41^{\circ}C$. Sucrose, in a member of carbohydrates, was the most effective carbon source for the production of exopolysaccharide within 5% concentration. 3. The production of exopplysaccharide was stimulated by $Mg^{++}$.