• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.531-536
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• 1999

This study was conducted to compare the effects of lactic acid bacteria (LAB) or LAB+cellulases on the cell wall compositions and the in vitro dry matter digestibility (IVDMD) of Rhodesgrass (RG) and Italian ryegrass (IRG) silages. LAB (Lactobacillus cassei) at a concentration of $10{\times}10^5\;cfu.g^{-1}$ fresh forage was added to all ensiling samples (except the untreated control) of RG and IRG. The cellulases used were Acremoniumcellulase (A), Meicelase (M) or a mixture of both (AM). Each cellulase was applied at levels of 0.005, 0.01 and 0.02 % fresh sample. The samples were incubated at 20, 30 and $40^{\circ}C$ for about 2 months of storage. LAB inoculation did not affect cell wall components or IVDMD of both the RG and IRG silages, but LAB+cellulase treatments did. Increasing the amount of cellulase addition resulted in further decreases of cell wall concentrations. This reduction more markedly occurred with cellulases A and AM than it did with cellulase M. Cell wall components losses were higher in the IRG silages than in the RG silages. LAB+cellulase treatments decreased IVDMD of the RG silages, but had no effect on the IRG silages. The different effect of LAB+cellulase treatments on cell wall degradation and IVDMD of the RG and IRG silages suggested that RG contains more structural carbohydrates, which were difficult to degrade with cellulase, than did IRG.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.423-429
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• 2009

The objective of this study was to investigate the potential of the application of lactic acid bacteria (LAB) from kimchi as a starter culture in the production of fermented sausages. To achieve this, a submerged model medium that contained LAB as part of a complex system of kimchi (0.5, 1.0, 1.0, 3.0, and 5.0%) and lyophilized kimchi powder (0.2 and 0.5%) was fermented for 120 h. During the fermentation period, the growth of total viable organisms and LAB, and the changes in the pH and the titratable acidity, were investigated. The initial LAB counts ranged from 6.4 to 7.7 Log CFU/mL for the kimchi media, and from 6.9 to 6.9 Log CFU/mL for the kimchi powder media. In all the kimchi batches, the LAB increased logarithmically, and the highest LAB counts (around 9 Log CFU/mL) were reached in 24 h. An evident lag phase of the LAB was observed in the kimchi powder samples and reached 8.8 Log CFU/mL in 8 h. The decrease in the pH and the formation of lactic acid were rapid in the kimchi batches, and reached pH values of 3.4-3.5 in 12 h. With these results, the LAB that was integrated with the addition of kimchi or kimchi powder demonstrated its potential utility as a substitute for starter culture.

• Microbiology and Biotechnology Letters
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• v.27 no.1
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• pp.15-22
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• 1999

Various lactic acid bacteria were isolated from Korean Kimchi in order to study their antimutagenic substances. Ames test using Salmonella typhimurium TA98 and TA100 showed the strain KLAB21 to have the highest antimutagenic activity among the 230 isolated strains against MNNG (N-methyl-N'-nitro-N-nitrosoguanidine), NPD (4-nitro-O-phenylenediamine), NQO (4-nitrosoquinoline-1-oxide) and AFB1 (aflatoxin B1). The strain was identified as Lactobacillus plantarum based on its morphological, cultural and physiological characteristics. Antimutagenic activity of L. plantarum KLAB21 was found in culture supernatant suggesting the bacterium secrete antimutagenic substance in the media. No mutagenic activity was found in the culture supernatant. The isolated strain L. plantarum KLAB21 showed much higher antimutagenic activity than L. plantarum IAM1261 which is being used industrially for fermented milk production. The antimutagenic activity of L.plantarum KLAB21 was reconfirmed by the spore-rec assay using spores of Bacillus subtilis H17($Rec^+$) and M45($Rec^-$).

• KSBB Journal
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• v.26 no.1
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• pp.69-77
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• 2011

In this study, poly (L-lactic acid) (PLLA) microparticles containing gemcitabine hydrochloride were prepared by a supercritical fluid process, called aerosol solvent extraction system (ASES), utilizing supercritical carbon dioxide as antisolvent. The influence of process parameters such as temperature, pressure, $CO_2$ and solution flow rate, solution concentration, and feed ratio of drug to polymer on the morphology and characteristics of the microparticles was studied in detail. The gemcitabine-loaded microparticles exhibited a spherical shape with a smooth surface. The entrapment efficiency of gemcitabine increased with increasing temperature, solution concentration and $CO_2$ flow rate and with decreasing drug/polymer feed ratio. The maximum drug loading obtained from the ASES process was found to be about 11%. The ASES-processed PLLA microparticles containing gemcitabine showed a relatively high initial burst due to the presence of surface pores on the microparticles and the poor affinity between drug and polymer.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.586-591
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• 1992

The oligosaccharide metabolism in soymilk was investigated by mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum. When Saccharomyces uvarum was cultured in soywhey, change of oligosaccharide could be shown apparently. However, Lactobacillus acidophilus could not utilize oligosaccharide in soywhey for growth and lactic acid production. During the fermentation of mixed culture with Lactobacillus acidophilus and Saccharomyces uvarum, Saccaharomyces uvarum was supposed to convert oligosaccharide to monosaccharide first and then Lactobacillus acidophilus to convert these produced monosaccharide to lactic acid.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.215-219
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• 2002

Growth characteristics of sourdough lactic acid bacteria was investigated to obtain basic informations for sourdough starter. The optimum temperature and pH on bacterial growth and lactic acid production of Lactobacillus brevis UC-22 in sourdough broth were 35'E and around pH 5.5, respectively. And the optimum concentrations of the carbohydrate sources added to the broths was 2% maltose. The acidity significantly increased during growth by Lactobacillus brevis UC-22 fur 18 hours while pH significantly decreased during growth.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.743-750
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• 2010

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

• KSBB Journal
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• v.26 no.5
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• pp.365-373
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• 2011

Effective Microorganisms (EM), a fermented medium developed by Professor Higa at the University of the Ryukyus, is a mixed culture containing dozens of microorganisms which are beneficial to nature including people, animals, plants and many microbial species in environment. EM is known to contain more than 80 kinds of anaerobic or aerobic microbes including photosynthetic bacteria, lactic acid bacteria, yeast, actinomycetes, fungi and so on, with yeast, lactic acid bacteria and photosynthetic bacteria as the main species of EM. Antioxidant effect generated by the concert of complex coexistence and coprosperity among these microbes is considered to be the main source of EM benefits. Currently, EM is earning an increasing attention with applications in agriculture, forestry, animal husbandry, fisheries, environment and medicine among others. At the same time, however, a quantitative interpretation of EM system based on a mixed culture model needs efforts from biochemical engineers for efficient production and further promotion of EM. In this paper, we describe the functions of major microbes in EM and current researches and applications of EM in agriculture, forestry, animal husbandry, fisheries, environment and medicine.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.857-860
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• 2008

S-Adenosyl-L-methionine (SAM) is a bioactive material used in the treatment of depression, osteoarthritis, and liver disease. To obtain lactic acid bacteria (LAB) producing high concentrations of SAM, LAB were isolated from commercial kimchi and from prepared kimchi products that contained shrimp jeotgal (fermented salty seafood) or sand lance jeotgal or that were fermented at 5 or $10^{\circ}C$, respectively, when pH was 4.2 to 4.8 and titratable acidity 0.6 to 0.9. Among the 179 LAB strains isolated from the fermented kimchi products, the genus Leuconostoc produced the highest intracellular level of SAM (1.58 mM) and Lactobacillus produced the second highest level (up to 1.47 mM) in the strain culture. This is the first study to quantify SAM in LAB isolated from fermented kimchi prepared by a general kimchi recipe. Ultimately, the selected strains (Leuconostoc mesentroides subsp. mesenteroides/dextranicum KSK417, L. mesentroides subsp. mesenteroides/dextranicum KJM401, and Lactobacillus bifermentans QMW327) could be useful as starters to manufacture fermented foods containing high levels of SAM.

• Journal of fish pathology
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• v.23 no.3
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• pp.343-355
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• 2010

This study was conducted to investigate the dietary effects of lactic acid bacteria (LAB) supplementation on growth, hematological and immune responses of grey mullet, Mugil cephalus. Three replicate groups of grey mullet (body length, $62.8{\pm}1.04\;mm$ ; body weight, $3.2{\pm}0.13\;mg$) were fed the experimental diets with 0 (control), 1, 2.5 and 5,0 % of LAB for 3 months. Total body length growth rate was increased in 2.5 % supplementation group compared to control (P<0.05). No differences were observed in hematological parameters (hematocrit, hemoglobin, RBCs) and serum chemistry (calcium, magnesium, total protein, glucose, GOT and GPT). The antioxidant activity of grey mullet fed the 5.0 % LAB diets was significantly higher than that of other groups (P<0.05). Both intracellular superoxide anion production and lysozyme activity of kidney were higher in the 2.5 % LAB diet than in the control (P<0.05).