• Korean journal of food and cookery science
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• v.4 no.2
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• pp.39-50
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• 1988

Main lactic acid bacteria fermenting “Baechu Kimchi” and” “Dongchim”, which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from “Baechu Kimchi” and “Dongchimi”and identifed as Leuconostoc mesonteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01% ) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.93-97
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• 2017

Linum usitatissimum L. (flaxseed) is emerging as an important functional food ingredient because of its rich contents, namely, ${\alpha}$-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber, which are potentially beneficial for human health. Furthermore, flax or flaxseed oil has also been incorporated as a functional food ingredient into various foods such as milk, dairy products, and meat products. Flaxseed is known to possess antimicrobial activity in vitro and in vivo, but its growth-stimulating effect on lactic acid bacteria is not clear. Hence, the objective of this study was to determine whether crude flaxseed extract stimulated the growth kefir-isolated lactic acid bacteria in vitro. The result of this study showed that Lactobacillus kefiranofaciens DN1, Lactobacillus brevis KCTC3102, Lactobacillus bulgaricus KCTC3635, and Lactobacillus plantarum KCTC3105 treated with $100{\mu}L$ of crude flaxseed extract showed significantly higher growth than the control treated with $100{\mu}L$ of water (p<0.05). Based on the results of this study, crude flaxseed extract could be used as a growth stimulator for lactic acid bacteria in various food applications, including production of milk and dairy products.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.399-410
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• 2022

To enhance the bioavailability and bioactivities of mixed herbal medicines (RW), they were fermented with lactic-acid bacteria isolated from kimchi into postbiotics (FRW). Then, from the results of the 16s rRNA sequencing analysis, lactic acid bacteria isolated from kimchi were identified to be of two species, namely Lactobacillus sakei and Leuconostoc mesenteroides. The FRW prepared from the RW were extracted using hot water (HW) and 70% EtOH (EtOH) for comparison of their macrophage-stimulating activities. Based on a comparison of the activities of the FRW extracts, nitric oxide (NO) production of HW was significantly higher than that in EtOH. An analysis of the chemical properties of the extracts showed that HW had higher contents of neutral sugar and uronic acid than EtOH as well as contained a large amount of glucose. In addition, crude polysaccharide (CP) was prepared to enhance the macrophage-stimulating activity. The FRW-CP not only secreted immunostimulatory mediators but also increased the expression of immunostimulatory genes (iNOS, TNF-α, MCP-1, and IL-6). The fractionated FRW-CP contained about 90% neutral sugars, and these sugars were mainly composed of glucose, galacturonic acid, and arabinose. Thus, FRW prepared by fermentation of RW with kimchi lactic acid bacteria were found to be immunostimulatory modulators.

• Microbiology and Biotechnology Letters
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• v.24 no.3
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• pp.304-310
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• 1996

For a probiotic yoghurt it is desirable to utilize lactic acid bacteria with a high survival rate and beneficial function to human beings. We have examined a variety of lactic acid bacteria to assess the acid and bile tolerance and antibiotic resistance. In addition, an in vitro culture experiment was performed to evaluate their ability to reduce cholesterol levels in the growth medium. Thirteen strains were selected from in vitro cholesterol assays and fed to Sprague-Dawley rats with a high-cholesterol diet. Among the 13 strains tested, 8 strains were shown to reduce serum cholesterol levels significantly after 24 days of administration in vivo. Rats were fed lyophilized yoghurt powder fermented with a combination of 3 selected strains: Bifidobacterium infantis AM-220, Lactobacillus AM-245, and Styeptococcus MA-1. The levels of total cholesterol and low density lipoprotein were significantly lower (p$\leq$0.05) in rats fed the yoghurt powder compared with control group. These studies suggest that yoghurt fermented with appropriately selected lactic acid bacteria may have a anticholesterolemic effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) 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. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• Journal of Dairy Science and Biotechnology
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• v.27 no.1
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• pp.53-57
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• 2009

Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.3
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• pp.127-131
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• 2019

The effects of lactic acid bacteria (LAB) mixtures on low moisture Italian ryegrass (IRG) silage fermentation was evaluated in field conditions. The experiment was categorized into two groups: Un-inoculated (Control) and Inoculated with LAB mixture for four storage periods (45, 90, 180, and 365 days, respectively). Silage inoculated with the LAB mixture had the lowest pH with highest lactic acid production than the control from beginning at 45-365 days at all moistures. Higher LAB counts were observed in inoculated silages than the control silages at whole experimental periods. It is a key reason for the rapid acidification and higher lactic acid production in silages during the storage periods. Overall results suggest that an adding of LAB mixture had positive effects on the increasing aerobic stability of silage and preserved its quality for an extended duration.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.947-952
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• 1996

The objective of this study was to evaluate the effect of mushrooms on the growth of intestinal lactic acid bacteria. Bifidobacterium breve and the total intestinal flora of human and rats were inoculated in the general anaerobic medium which contained each mushroom water extract. Except Pleurotus ostreatus and Flammulina velutipes, the mushroom extracts induced the growth of lactic acid bacteria by decreasing pH of the broth. The pH decreasing effect was excellent especially with Lentinus edodes, Agarocus bisporus and Coriorus versicolor. This effect was due to the increase in the number of Bifidobacterium in the intestinal bacterid. This growth of lactic acid bacteria effectively inhibited the bacterial enzymes, ${\beta}-glucosidase,\;{\beta}-glucuronidase$ and tryptophanase, of intestinal bactetria.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.419-429
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• 2020

The problems caused by foodborne pathogens are not only a concern to the food industry but also with regard to global public health. Over the years, fermentation technology has proved to be one of the cheapest and safest methods for inactivating and controlling pathogenic microorganisms in food. Scientific evidence shows that lactic acid bacteria fermentation exerts significant antimicrobial effect against pathogenic bacteria and viruses. Lactic acid bacteria metabolites such as organic acids, bacteriocins and hydrogen peroxides have adverse effects on foodborne pathogens which lead to their inhibition. These compounds do not only cause physical injuries, but also have significant effects on the pathogens' gene expression. Furthermore, the presence of lactic acid bacteria in food provides nutritional competition among foodborne pathogens, and all these factors together suppress their growth. This study reviews our current knowledge of the antimicrobial abilities of lactic acid bacteria, their molecular mechanisms, and their application for inactivating foodborne pathogens.