• 제목/요약/키워드: Lactic acid production

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이온음료 제조를 위한 동치미의 최적 담금 조건에 관한 연구 (Studies on the Optimum Fermenting Conditions of Dongchimi for Production of Ion Beverage)

  • 고은정;허상선;박만;최용희
    • 한국식품영양과학회지
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    • 제24권1호
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    • pp.141-146
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    • 1995
  • 본 연구의 목적은 이온음료 제조를 위한 동치미 최적 담금 조건을 설정하고자 각 담금 조건 소금농도 2.0, 2.4%, 숙성온도 0.5, $10^{\circ}C$에 따른 동치미액의 성분 분석을 행하였다. pH 감소속도 및 총산도는 동치미의 숙성온도가 높을수록 빠른 증가경향을 나타내었으며 유기산은 lactic acid, citric acid, malic acid가 검출되었고, 그 중 lactic acid 생성량이 가장 많았으며 succinic acid는 $0^{\circ}C$ 숙성 말기에 미량 검출되었다. 젖산균은 염도에 관계없이 숙성초기에 증가하다가 감소하는 경향을 나타내었고 젖산균이 증가하는 기간에 lactic acid 함량도 증가하는 경향을 나타내어 젖산균수와 lactic acid 함량 변화는 일치하는 경향을 보여주고 있다. 휘발성 성분은 3-methyl pentane, ethyl thioethene, 2,3-diaza-indolizine, dimethyl disulfide 등으로 추정되었다. 이온 음료 제조를 위한 최적 담금 조건은 비휘발성 유기산이 최대로 검출되는 최적 숙기인 pH 4.2~3.9, 산도 0.1~0.4에 이르는 동치미로 $0^{\circ}C$에서 24~29일, $5^{\circ}C$에서 9~12일, $10^{\circ}C$에서 16~22 숙성시킨 동치미를 최적 담금조건으로 설정하고자 한다.

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막걸리에서 분리한 젖산세균인 Lactobacillus casei HK-9의 특성 및 항균 활성 (Characterization and Antibacterial Activity of Lactobacillus casei HK-9 Isolated from Korean Rice Wine, Makgeolli)

  • 백현;최문섭;오계헌
    • KSBB Journal
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    • 제27권3호
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    • pp.161-166
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    • 2012
  • The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.

Screening of Conjugated Linoleic Acid Producing Lactic Acid Bacteria from Fecal Samples of Healthy Babies

  • Ham, J.S.;In, Y.M.;Jeong, S.G.;Kim, J.G.;Lee, E.H.;Kim, H.S.;Yoon, S.K.;Lee, B.H.
    • Asian-Australasian Journal of Animal Sciences
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    • 제15권7호
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    • pp.1031-1035
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    • 2002
  • This study was carried out to obtain conjugated linoleic acid (CLA) producing lactic acid bacteria for further study on the enzymes related to the production of CLA which has gained considerable attention and on the development as a probiotic culture. Total 34 lactic acid bacteria were isolated from 19 feces samples of healthy babies. CLA forming ability was measured spectrophotometrically by the modification of linoleate 12-cis, 11-trans-isomerase activity measuring method, and CLA of the cultures were extracted, methylated, and examined by HPLC analysis. CLA methyl ester of only one culture showing the highest value of CLA forming ability could be detected by HPLC analysis. The culture was found to be Gram positive, rods and catalase negative. It grows at $45^{\circ}C$ but not at $15^{\circ}C$, and was identified to be Lactobacillus fermentum on the basis of the biochemical characteristics and the utilization of substrates. These results provide an efficient experimental method to screen CLA producing lactic acid bacteria.

분리벽형 반응증류탑을 이용한 젖산회수 (Recovery of Lactic Acid Using Reactive Dividing Wall Column)

  • 우대식;조영민;김보경;황휘동;한명완
    • Korean Chemical Engineering Research
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    • 제48권3호
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    • pp.342-349
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    • 2010
  • 젖산은 식품, 화학 및 의약 산업에서 널리 이용되며 생분해성 고분자인 폴리젖산(poly lactic acid)의 원료로서 요구량이 증대되고 있다. 합성에 의한 생산 방법에서 환경 친화적이고 경제적인 발효에 의한 생산 방법으로 바뀌는 추세이다. 그러나 발효에 의해 생성된 생산물은 과량의 물과 고비점 부산물을 포함하고 있다. 고비점 물질의 존재와 젖산의 비휘발성은 젖산 분리 및 정제를 어렵게 만든다. 또한 정제 및 분리 공정은 많은 투자 비용과 에너지 소모를 요구한다. 반응증류 공정은 기존 공정과 비교하여 높은 선택도와 수율을 얻을 수 있다. 분리벽형 반응 증류탑과 같이 새롭게 통합된 공정은 투자 비용과 에너지 비용을 줄일 수 있고 순수한 젖산을 회수할 수 있다. 본 연구에서는 젖산의 분리 및 정제를 위한 설계구조들을 제안하였다. 제안된 설계구조들은 SQP 방법에 의해 최적화되었으며 최적화된 설계 구조들 사이의 에너지 소모량 및 생산물 순도를 비교하였다. 그리고 공정 성능과 최적화된 공정에 대한 주요 공정 변수들의 영향을 조사하였다.

Production of Polyphenols and Flavonoids and Anti-Oxidant Effects of Lactic Acid Bacteria of Fermented Deer Antler Extract

  • Kim, Hyun-Kyoung;Choi, Kang-Ju;Ahn, Jong-Ho;Jo, Han-Hyung;Lee, Chang-Soon;Noh, Ji-Ae
    • International journal of advanced smart convergence
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    • 제10권1호
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    • pp.197-208
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    • 2021
  • The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107 ~ 2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

스피루리나가 유산균의 증식에 미치는 영향 (Effect of Spirulina on Growth of Lactic Acid Bacteria)

  • 손찬욱;신유미;심현정;김미연;김미리
    • 한국식품조리과학회지
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    • 제23권6호
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    • pp.968-976
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    • 2007
  • This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

Fermentative Quality of Guineagrass Silage by Using Fermented Juice of the Epiphytic Lactic Acid Bacteria (FJLB) as a Silage Additive

  • Bureenok, S.;Namihira, T.;Tamaki, M.;Mizumachi, S.;Kawamoto, Y.;Nakada, T.
    • Asian-Australasian Journal of Animal Sciences
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    • 제18권6호
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    • pp.807-811
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    • 2005
  • This experiment examined the characteristics of fermented juice of epiphytic lactic acid bacteria (FJLB) prepared by the addition of glucose, sucrose and molasses as a fermentation substrate. The effect of FJLB on the fermentative quality and changes in chemical composition during fermentation of guineagrass silage were also investigated. The pH value of the silages treated with FJLB rapidly decreased, and reached to the lowest value within 7 days of start of fermentation, as compared to the control. The number of lactic acid bacteria (LAB) in the treated silages increased for the first 3 days, thereafter the number of LAB declined gradually up to the end of the experiment. Silages treated with FJLB had larger populations of LAB than the control. Ammonia-nitrogen production increased throughout the ensiling period, which in the control and no-sugar added FJLB silages were higher than the other treated silages. Lactic acid levels varied with the time of ensiling and among the silage treatments. For any sugar FJLB treated silages, the lactic acid increased initially, and then slightly reduced to less than 50 g/kg of dry matter until 49 days after ensiling, except the silage treated with glucose added FJLB. Nevertheless, lactic acid content of the control decreased constantly from the beginning of ensiling and was not found after 35 days. Moreover, acetic acid content increased throughout the ensiling period. All the FJLB treated silages had significantly (p<0.05) lower pH and ammonia-nitrogen content, while significantly (p<0.05) higher lactic acid content and V-score value compared with the control. This study confirmed that the applying of FJLB with any sugar substrate improved fermentative quality of silage.

Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)

  • Baek, Joseph;Kim, Chan-Shick;Lee, Sam-Pin
    • Preventive Nutrition and Food Science
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    • 제7권4호
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    • pp.397-404
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    • 2002
  • Soybean curd residue (SCR) was fermented by lactic acid bacteria, Lactobacillus rhamnosus LS and Entercoccus faecium LL, isolated from SCR. The pH, titratable acidify and viable cell counts were determined from the fermented SCR to evaluate the lactic acid production and growth of lactic acid bacteria. Optimal amounts of pretense enzyme and glucose, and ideal fermentation time for SCR fermentation were estimated by response surface methodology (RSM). Raw SCR fermented by indigenous microorganisms had 0.78 % titratable acidity, The acid production in SCR fermented by L. rhamnosus LS was greatly enhanced by the addition of glucose and lactose. However only glucose increased acid production by Ent. faecium LL. The proof test of SCR fermentation demonstrated that similar results for titratable acidity, tyrosine content and viable cell counts to that predicted could be obtained by the at optimized fermentation conditions. In the presence of 0.029 % (w/w) pretense enzyme and 0.9% (w/w) glucose, the SCR fermented by Ent. faecium LL showed 1.07% (w/v) of titratable acidity, 1.02 mg% tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts. With the SCR fortified with 0.033% pretense enzyme and 1.7% glucose, L. rhamnosus LS showed 1.8% (w/v) of titratable acidity, 0.92 mg% of tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts.

Lactobacillus sporgenes에 의한 젖산칼슘 생산 1. 젖산발효 (The Production of Calcium Lactate by Lactobacillus sporogenes I. Lactic acid fermentation)

  • 이계관;김영만;민경찬
    • 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.

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도축 폐혈액 단백질을 이용한 유산균체의 생산

  • 현창기;신현길
    • 한국미생물·생명공학회지
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    • 제25권2호
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    • pp.218-223
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    • 1997
  • For the utilization of animal blood produced in slaughter for the cultivation of lactic acid bacteria, the nitrogen sources in a complex(MRS) medium were replaced by blood plasma proteins. Focusing the purpose on the industrial production of a probiotics, the hydrolytic activities of three industrially applicable proteases were compared for the effective digestion of the proteins, and Alcalase(the product of Novo Nordisk) was selected with comparatively high activity. The growth of Streptococcus thermophilus KCCM12020 was best among the four strains of lactic acid bacteria tested. With Alcalase-digested proteins in the medium, the growth rates and the final cell concentrations were higher than those with non-digested proteins. The cell mass produced in the medium containing blood proteins as nitrogen sources, $2.5{\times}10^9$ CFU/ml, was significantly high and about 70% of that in MRS medium, showing a great possibility for the utilization of animal blood proteins as economic nitrogen sources in the production of cell mass of lactic acid bacteria.

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