• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 생명과학회지
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• 제17권12호
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• pp.1754-1759
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• 2007

해조류에서 추출한 다양한 생리활성을 갖고 있는 alginate를 유산균 담지체로 하여 유산균을 담지한 결과, 아주 작은 구형의 유산균 미세입자를 제조할 수 있었다. 유산균 미세입자는 위에서는 전혀 분해가 일어나지 않은 상태에서 유산균을 안정하게 담지하고 있다가 대장에서 분해가 됨으로써 유산균의 활성을 나타내는 것을 알 수 있었다. 제조된 유산균 미세입자는 위에서 유산균의 사멸을 방지하므로서 효과적으로 대장까지 전달시킬 수 있을 것이다. 특히 유산균 미세입자는 유산균의 자체효과 외에 유산균을 담지하기 사용된 alginate와 코팅제로 사용된 키토산의 유용한 생리 활성을 모두 나타낼 수 있는 다기능성 유산균 미세입자로 응용이 가능할 것으로 판단된다.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.167-173
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• 2015

동결건조보호제(glucose, maltose, lactose 및 sucrose)를 첨가한 캡슐형 분말김치를 -20, 0, 4 및 $25^{\circ}C$에서 4개월간 저장하면서 생균(젖산균)수를 측정한 결과, $-20^{\circ}C$에서 저장한 캡슐형 분말김치에서 4개월 후에도 젖산균이 7 log CFU/g 이상 유지되었으며, 동결 건조 보호제로 glucose를 첨가한 캡슐형 분말 김치의 젖산균은 대조군 보다 약 3 log CFU/g 이상 더 높았다. 4 및 $0^{\circ}C$에 저장된 캡슐형 분말 김치에서도 저장 4개월째의 젖산균수는 7~8 log CFU/g으로 유지되는 것을 확인하였다. $25^{\circ}C$에 저장된 캡슐형 분말 김치에서는 저장 10주까지는 4~5 log CFU/g으로 젖산균수가 유지되었으나, 저장 4개월 후 젖산균이 확인되지 않았다. 분말김치 내의 생균수를 7~8 log CFU/g로 4개월 이상 유지하기 위해서는 동결건조보호제(maltose 또는 glucose) 첨가 처리와 더불어 냉장 및 냉동 보관이 필수적임을 확인하였다.

• 한국미생물·생명공학회지
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• 제28권1호
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• pp.59-61
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• 2000

The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of $\alpha$-amylase, 27.8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but $\beta$-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 unit/mg in Lactobacillus plantarum.

• 융합정보논문지
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• 제11권6호
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• pp.198-205
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• 2021

본 배경 : 질염은 항생제를 복용하는 방식으로 치료를 하고 있으며, 이러한 항생제의 지속적인 치료는 내성을 유발할 수 있다. 연구 방법 : Lactic acid bacteria 2종에 에센셜 오일을 이용한 항균 활성을 보고자 한다. SE(Grapefruit Seed Extract), eucalyptus, tea tree, clove bud oil, cinnamon oil, lemongrass oil, thyme oil, ginger oil을 일정 비율로 넣어 배양 후, 병원성 미생물- E. coli, C. albicans와 Lactic acid bacteria은 균주에 맞는 배지를 사용하여 균 수를 측정하였다. 결과 : Essential oil 7종과 GSE가 병원성 미생물에 억제 효과가 있으며, 병원성균(E. coli, C. albicans)에 대한 Grapefruit seed extract(GSE)의 억제농도를 확인하였다, 병원성균은 억제하고 Lactic acid bacteria는 억제하지 않는 배합비도 확인하였다(GSE 농도가 200ppm에서 Eucalyptus globulus(EG) oil 50㎕와 Melaleuca alternifolia oil(Tea tree oil, TTO) 50㎕(pH 5.0, 5.5, 6.0)). 결론 : 본 실험에서 Essential oil은 다양한 항균 활성 가지고 있어 항생제 대안으로도 생각할 수 있으며, 장기 항생제 치료환자에 대한 보조 항균제로서도 유용할 것으로 생각된다.

• 한국식품영양학회지
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• 제34권6호
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• pp.604-611
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• 2021

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.263-266
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• 2005

전남 목포시의 각 가정에서 담근 물김치에서 총 24균주의 유산균을 분리하였다. 이들 분리 유산균 중 5균주가 인공 위액에서 내성을 나타내었다. 이들 유산균은 Lactobacillus plantarum으로 동정하였고, 특히 물김치로부터 동정된 유산균 MUL-2, MUL-4, MUL-18은 인공위액에서 3시간 배양 후에도 초기 생균수에 비해 변화가 거의 없어 가장 강한 내성을 나타내었다. 이들 분리 유산균은 병원성 미생물인 Listeria monocytogenes, Escherichia coli, Staphyrococcus aureus, Vibrio parahaemolyticus, Samonella typhimurium에 대해 뚜렷한 항미생물활성을 나타내었다.

• 대한의생명과학회지
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• 제10권4호
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• pp.403-406
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• 2004

Environmental endocrine disruptors (EDs) are toxic, hormone-like chemicals which can be found in our normal daily life. We have examined if EDs can inhibit the monocellular microorganisms such as lactic acid bacteria or if the growth of lactic acid bacteria could be resistant to the endocrine disruptors. We have used Lactobacillus paracasei subsp. paracasei (KCTC No. 3165) as an experimental strain and bisphenol A, benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. We found that No.3165 was somewhat resistant to EDs naturally, however, high concentration of EDs could inhibit the growth of No. 3165 completely. Different EDs showed different spectrum of inhibit. This study should contribute to the development of more resistant lactic acid bacteria to EDs and to the development of functional fermented beverage.

• 한국식품영양과학회지
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• 제21권6호
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• pp.681-685
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• 1992

돼지고기에서 분리한 bacteriocin 생성능이 우수한 젖산균을 동정하기 위하여 이미 알려진 몇가지 젖산균을 참고균으로 하여 10% denaturing polyacrylamide gel에 전기영동으로 전개한 5S rRNA 와 tRNA 등 150개 이하의 핵산으로 구성된 저분자량 RNA(Low Molecular Weight RNA : LMW RNA) profiles에 나타난 15~25개의 밴드 양상이 균에 따라 차이점을 보여 동정에 효과적으로 이용할 수 있었다. 새로 분리한 젖산균은 참고균과는 다른 균종이었다. APT, TSB, MRS의 3종류 다른 배지에서 배양하여도 LMW RNA profiles에는 차이가 없었으며, 겔상의 밴드 전개거리를 3개의 표준 분자량 물질을 이용하여 만든 표준곡선을 사용하여 상대핵산단위(relative nucleotide units : RNU)로 나타낸 밴드의 양상을 도표화 하는 것이 profiles를 서로 비교 하는데 편리하였다.

• Quantitative Bio-Science
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• 제37권2호
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• pp.125-132
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• 2018

In this study, noble strains of lactic acid bacteria were isolated and identified by genetic analysis of 16s rRNA. Also, pH-dependent growth curve, cholesterol assimilation ability and sugar production efficiency were measured. Lactic acid bacteria were identified to inhabit in the milks from various animals. Results of sequence analysis showed that there were differences in 16S rRNA sequence among strains and part of gene deletion was also recognized. Growth rates were varied, too, depending on the pH of the medium. Lactobacillus rhamnosus LOCK908 isolated from cow milk showed the highest growth rate and high cholesterol assimilation ability. Results of sugar fermentation tests were relatively consistent with the sequencing results. So, we propose newly isolated Lactobacillus rhamnosus LOCK908 as useful candidate for a starter of fermented beverage and probiotics. Results of this study will contribute to the isolation and identification of noble Lactic acid bacteria and to the public health.