• 한국축산식품학회지
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• 제27권3호
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• pp.308-313
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• 2007

본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권4호
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• pp.502-510
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• 2015

The objective of this study was to assess the use of peach pomace in total mixed ration (TMR) silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB). The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM) basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

• Asian-Australasian Journal of Animal Sciences
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• 제15권2호
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• pp.188-194
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• 2002

To study the effect of wheat bran and lactic acid producing bacteria (LAB) on the performance of calves, 20 crossbred male cattle calves (day old), distributed into two groups were fed on calf starters containing 50 or 0% maize grain, along with green berseem ad libitum and milk as per body weight. Each group was further divided into two sub groups and one subgroup of each group was supplemented with mixed culture of LAB (Lactobacillus acidophilus L. casei, L. Jugarti). Milk feeding was discontinued after 8 weeks of age. The addition of culture increased (p<0.05) DM intake in calves receiving grainless diet from eighth week to the thirteenth one. There was about 21% higher body weight gain and 14% lower feed : gain ratio in culture supplemented calves. DM digestibility was significantly lower (p<0.05) in calves getting grain without culture. The crude protein NDF and ADF digestibility was higher (p<0.05) in grainless than the grain fed group. No major change on rumen fermentation pattern among different treatments was found. The concentration of total volatile fatty acids (TVFA) and protozoa count was higher (p<0.05) in grain fed group. However, lactic acid concentration was higher and rumen pH was lower due to culture feeding. The incidence as well as severity of diarrhoea was reduced in culture supplemented group. The results indicate that crossbred calves can be reared successfully on grainless diet and berseen fodder. The performance of calves was also improved by LAB supplementation.

• Journal of Microbiology and Biotechnology
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• 제9권3호
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• pp.282-291
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• 1999

Lactic acid bacteria were isolated from Kimchi and screened for bacteriocin. A total of 99 strains showed antimicrobial activity when grown on solid media, yet only 10 showed antimicrobial activity in liquid media. Strain H-559, identified as Lactococcus lactis subsp. lactis, exhibited the strongest inhibitory activity and was active against pathogenic bacteria including Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus as well as other lactic acid bacteria. The antimicrobial substance produced by L. lactis subsp. lactis H-559 was confirmed to be a bacteriocin by the treatment of $\alpha$-chymotrypsin, and protease type Ⅸ and ⅩIV. The bacteriocin activity remained stable between pH 2.0 and pH 11.0 and during heating for 10 min at $100^{\circ}C$. The bacteriocin production started in the exponential phase and stopped in the stationary phase. L. lactis subsp. lactis H-559 showed the highest bacteriocin activity at a culture temperature of $25^{\circ}C$, and an inverse relationship between the bacteriocin productivity and mean growth rate at different culture temperatures was observed. The mean growth rate and bacteriocin productivity of L. lactis subsp. lactis H-559 increased as the initial pH of the media increased.

• 산업식품공학
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• 제14권3호
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• pp.243-248
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• 2010

${\beta}$-Glucosidase 효소활성이 높은 균주를 선발하기 위하여 다양한 김치에서 분리된 젖산균의 ${\beta}$-glucosidase 활성을 탐색하였다. 김치에서 분리된 156개의 젖산균 중 134개의 균주만이 cellobiose를 탄소원으로 대사하였으며, 세포내 ${\beta}$-glucosidase 활성이 세포외 활성보다 현저히 높았다. 배추김치에서 분리된 W. cibaria KFRI88010 균주가 3.7${\pm}$0.5 unit/mg protein으로서 가장 높은 세포내 ${\beta}$-glucosidase 효소활성을 나타내었으며, 효소활성은 pH 5, ${37^{\circ}C}$ 반응조건에서 가장 높게 나타났다. $Mn^{2+}$를 비롯한 금속이온은 효소활성을 크게 저해하였다. W. cibaria KFRI88010 균주를 배양할 때 사용한 탄소원 중, fructose는 cellobiose나 glucose와 비교하여 약 2.5배 이상의 높은 세포내 ${\beta}$-glucosidase 효소활성을 나타내었다.

• 산업식품공학
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• 제13권4호
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• pp.352-359
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• 2009

마늘의 항균력에 저항성을 갖는 유산균을 분리하기 위해서 마늘 추출물이 첨가된 배지에서 생육하는 112 균주를 김치, 젓갈, 장아찌류로부터 분리하였다. 이 중에서 14균주에 대해서 내산성 및 내담즙성 그리고, 가축 병원성 세균인 Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, Shigella flesneri에 대해 항균력을 조사한 결과, 파김치 유래의 P'GW50-2 균주가 가장 우수한 특성을 지니고 있어 생균제로 이용 가능한 균주로 선발하였다. 선발된 균주는 16S rRNA 유전자의 염기서열 분석결과 Lactobacillus plantarum으로 동정되었고 L. plantarum TJ-LP-002으로 명명하였다. L. plantarum TJ-LP-002는 Bacillus cereus, S. aureus, Clostridium perfringens와 같은 Gram 양성균과 Aeromonas hydrophila, E. coli, Pseudomonas, Salmonella, Shigella와 같은 Gram 음성균에 대해서 비교적 넓은 항균활성을 나타내었다.

• 미생물학회지
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• 제55권3호
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• pp.258-267
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• 2019

본 연구의 목적은 탈지유와 두유 내에서 Enterobacter aerogenes CIH05의 증식과 바이오제닉 아민(biogenic amines, BA) 생성량에 대한 유산균의 영향을 조사하는 것이다. 갓김치로부터 분리된 Lactobacillus acidophilus GK20, Lactobacillus paracasei GK74 및 Lactobacillus planatrum GK81은 탈카르복시화 배지 상에서 BA를 생성하지 않았다. 탈지유와 두유 내에서 L. paracasei GK74에 의해 가장 많은 생균수와 항균 물질 생성량이 측정되었고, 반면 L. plantarum GK81은 다른 균주들에 비해 유의하게 낮은 균수와 항균 물질을 생산하였다. 유산, 과산화수소 및 박테리오신의 생산량은 Lactobacillus의 균종과 배지 종류에 의존하였다. 유산균과 유사하게 E. aerogenes CIH05도 단독 배양 시 두유보다 탈지유에서 더 많은 균수가 측정되었다. 탈지유와 두유 내에서 L. acidophilus GK20이나 L. paracasei GK74와 혼합 배양하거나 박테리오신 용액(300 AU/ml)을 처리했을 때 E. aerogenes CIH05의 균수가 유의하게 감소되었고 히스타민과 카다베린의 생성도 효과적으로 억제되었다.

• Animal Bioscience
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• 제36권1호
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• pp.156-166
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• 2023

Objective: In this study, we investigated the effects of Rubus coreanus-derived lactic acid bacteria (LAB) fermented feed (RC-LAB fermented feed) and three types of LAB (Lactobacillus plantarum, Lactobacillus acidophilus, Bifidobacterium animalis) on the expression of transcription factors and cytokines in Th1, Th2, Th17, and Treg cells in the intestinal lymph nodes and spleens of rats. In addition, the effect on intestinal microbiota composition and body weight was investigated. Methods: Five-week-old male rats were assigned to five treatments and eight replicates. The expression of transcription factors and cytokines of Th1, Th2, Th17, and Treg cells in the intestinal lymph nodes and spleens was analyzed using real-time reverse transcriptase polymerase chain reaction assays. Intestinal tract microbiota compositions were analyzed by next-generation sequencing and quantitative polymerase chain reaction assays. Results: RC-LAB fermented feed and three types of LAB increased the expression of transcription factors and cytokines in Th1, Treg cells and Galectin-9, but decreased in Th2 and Th17 cells. In addition, the intestinal microbiota composition changed, the body weight and Firmicutes to Bacteroidetes (F/B) ratio decreased, and the relative abundance of LAB increased. Conclusion: LAB fermented feed and three types of LAB showed an immune modulation effect by inducing T cell polarization and increased LAB in the intestinal microbiota.

• 한국식생활문화학회지
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• 제37권1호
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• pp.61-72
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• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

• Journal of Microbiology and Biotechnology
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• 제22권1호
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• pp.92-99
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• 2012

The optimal physical factors affecting enzyme production in an airlift fermenter have not been studied so far. Therefore, the physical parameters such as aeration rate, pH, and temperature affecting PLA-degrading enzyme production by Actinomadura keratinilytica strain T16-1 in a 3 l airlift fermenter were investigated. The response surface methodology (RSM) was used to optimize PLA-degrading enzyme production by implementing the central composite design. The optimal conditions for higher production of PLA-degrading enzyme were aeration rate of 0.43 vvm, pH of 6.85, and temperature at $46^{\circ}C$. Under these conditions, the model predicted a PLA-degrading activity of 254 U/ml. Verification of the optimization showed that PLA-degrading enzyme production of 257 U/ml was observed after 3 days cultivation under the optimal conditions in a 3 l airlift fermenter. The production under the optimized condition in the airlift fermenter was higher than un-optimized condition by 1.7 folds and 12 folds with un-optimized medium or condition in shake flasks. This is the first report on the optimization of environmental conditions for improvement of PLA-degrading enzyme production in a 3 l airlift fermenter by using a statistical analysis method. Moreover, the crude PLA-degrading enzyme could be adsorbed to the substrate and degraded PLA powder to produce lactic acid as degradation products. Therefore, this incident indicates that PLA-degrading enzyme produced by Actinomadura keratinilytica NBRC 104111 strain T16-1 has a potential to degrade PLA to lactic acid as a monomer and can be used for the recycle of PLA polymer.