• Korean Journal of Microbiology
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• v.39 no.1
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• pp.56-61
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• 2003

The purpose of the present study was to screen the effective of lactic acid bacteria (LAB), as probiotics which are able to protect bacterial fish diseases and investigate their characteristics. Twenty strains of lactic acid bacteria were isolated from fish intestine. fermented fish foods and kimchis. These bacteria were screened for antagonistic activity against fish pathogenic bacteria. Seven tested LAB strains were able to inhibit the fish pathogenic bacteria, including Vibrio anguillarum, Edwardsiella tarda and Streptococcus sp. Of the probiotic candidates, BK19 strain which from fermented pollack viscera indicated the largest inhibition activity. This particular probiotic bacteria was identified and named as Lactobacillus sakei BK19. In the scanning electron microscope observation, L. sakei BK19 supernatant treated V.anguillarum cell wall had been destroyed incubate after 3 hr.

• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.163-170
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• 2016

Strains of lactic acid bacteria were isolated from a variety of fermented foods collected in Korea. The strain L2167 showed a strong antipathogenic activity against Bacillus cereus, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Staphylococcus epidermidis. L2167 was identified as Lactobacillus plantarum by sequence analysis of its 16S rRNA gene. Scanning electron microscopy revealed rough and wrinkled morphology of B. cereus, L. monocytogenes, S. Typhimurium, S. aureus, and S. epidermidis cell membranes after treatment with a crude cell extract of L. plantarum L2167, indicating that Lactobacillus plantarum L2167 might destroy the cell membrane of pathogenic bacteria. The optimal temperature and initial medium pH for Lactobacillus plantarum L2167 growth were 35℃ and 5.5, respectively. Lactobacillus plantarum L2167 was more sensitive to NaCl than Lactobacillus plantarum KCTC21004, used as a control strain. Lactobacillus plantarum L2167 is expected to be developed as a prominent starter strain for efficient inhibition of growth of pathogens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1476-1480
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• 2016

Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.

• 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 Life Science
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• v.30 no.6
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• pp.491-500
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• 2020

Lactic acid bacteria are widely known to prevent and treat intestinal health conditions, heart disease, depression, and obesity. In Korea, such bacteria are commonly consumed through various fermented foods, although most are isolated from kimchi, and research on the lactic acid bacteria in fermented seafood is insufficient. This study was therefore conducted to observe changes in bacterial flora according to the culture date of lactic acid bacteria in the fermentation of traditional Korean Gajami Sikhae produced in Pohang and to isolate the bacteria of probiotic value. The bacteria were periodically isolated and identified from date of preparation to 50 days after preparation to investigate which Lactobacillus are involved in Gajami Sikhae. As fermentation progressed, it was confirmed that Pediococcus sp. and Lactobacillus sp. participate predominantly in the early and later periods of fermentation, respectively. During the entire fermentation period, 170 isolates were screened, and the following five species were found to be involved: Pediococcus pentosaceus, Pediococcus inopinatus, Leuconostoc mesenteroides, Lactobacillus brevis, and Lactobacillus plantarum. Five strains of these species were selected through acid and bile tolerance tests, and their coaggregation, autoaggregation, hydrophobicity, antibacterial, and antioxidant activities were then evaluated. As a result, it is thought that L. brevis GS1022, which has excellent digestive fluid resistance, and P. inopinatus GS316, which has excellent cohesiveness, may be useful as probiotic strains.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.2
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• pp.5-14
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• 2021

It was investigated how the contents of four active ingredients, nodakenin, decursinol, decursin, and decursinol angerate, which are active ingredients of Angelica gigas Nakai, cause material changes depending on the type of bacteria. Fermentation experiments were conducted using 9 types of bacteria: 5 types of Bacillus EMD17, 9-3, HCD2, #8, 191 and 4 types of Lactobacillus KCTC 3320, WCP02, S65, P1201. 1. The contents of decursin and decursinol angerate, which are indicator substances, rapidly decreased after 2 days of fermentation by inoculating Bacillus bacteria in the extract of Angelica gigas Nakai. Even after 4 days of fermentation, the contents of decursin and decursinol angerate were the same as on the 2nd day. On the other hand, the content of nodakenin and decursinol increased after 4 days of fermentation. In addition, the content of decursin increased significantly after 6 days of fermentation. 2. Substance changes of nodakenin and decursinol after inoculation of Bacillus bacteria into the extract of Angelica gigas Nakai were almost non-existent regardless of the type of bacteria. The change in effective content of decursin and decursinol angerate was large in Bacillus EMD17 and 9-3. Changes in the contents of decursin and decursinol angerate were almost non-existent in Bacillus HCD2, #8, and 191 strains. 3. As a result of finding out the change in active ingredient after 8 days of fermentation using 4 types of Lactobacillus KCTC 3320, WCP02, S65, and P1201 extracts of Angelica gigas Nakai, there was almost no change in the contents of nodakenin and decursinol regardless of the type of bacteria. However, in the case of fermentation with Lactobacillus S65 and P1201, the contents of decursin and decursinol angerate were changed.

• Biomedical Science Letters
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• v.8 no.2
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• pp.95-99
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• 2002

Endocrine disruptors are chemicals which can be found in our normal daily life. They can be easily ingested through plastic food containers, pesticides, etc. They include DDT, bisphenol A, benzophenone and phenylphenol, etc. Endocrine disruptor can be very harmful and toxic because it disrupts the normal function of the endogenous endocrine system. It has been reported that endocrine disruptor can cause the fatal strike in reproductive system central nervous system and the other part of the body. We have examined if the growth of lactic acid bacteria could be resistant to the endocrine disruptor. We have used Lactobacillus delbruekii as an experimental strain and benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. Although Lactobacillus delbruekii showed the higher resistance to benzophenone than phenylphenol it was still resistant to both benzophenone and phenylphenol. Because the experimental concentrations of benzophenone and phenylphenol were so high to compare with the actual concentration we meet in daily life, Lactobacillus delbruekii was considered to be sufficient to survive in the environmental concentration of these endocrine disruptors. This study should contribute to the development of fermented beverage with beneficial effect by lactic acid bacteria.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.78-82
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• 2007

Yulmoo Kimchi becomes sour without carbonated taste when ripened at room temperature after being placed under cold temperature. The carbonated taste of Kimchi is reported to come from the hetero lactic fermentation of Leuconostoc strains. Yulmoo extract was made with methanol and added to four lactic bacteria strains originating from kimchi. The bacteria were also subjected to $1^{\circ}C$ for 24 hours as a cold shock treatment. after which Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528 strains showed a growth inhibition with the addition of Yulmoo extract at the concentration of 250-4,000 ppm. Leuconostoc mesenteroide subsp. dextranicum KCCM 40708, Lactobacillus brevis KCTC 3102, Lactobacillus plantarum KCTC 3108, and Leuconostoc lactics KCTC 3528, a strains appearing at the early stage of Kimchi fermentation, showed a higher growth inhibition following Yulmoo treatment in combination with the cold shock.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1208-1212
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• 1997

Isolation and identification of predominant microorganisms in fermented squid with low salt were carried out during fermentation at $10^{\circ}C$. Dominant strains were lactic acid bacteria(80%) including Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp. and Streptococcus sp. Leuconostoc, Pediococcus and Streptococcus were shown in the early stage of fermentation and gradually increased until optimum stage of squid fermentation, and then decreased rapidly. Lactobacillus grew lastingly during fermentation. Yeasts were detected in the middle stage of fermentation and shown rapid increase after the last stage of fermentation, suggesting that yeasts participate in putrefaction of fermented squid with low salt.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.395-404
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• 2017

Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers about Bifidobacerium and Lactobacillus, which are two of the most known of the LAB. Bifidobacerium alleviates diarrhea from various causes by improving intestinal microflora, and it has been reported that it reduces Helicobacter pylori bacteria known as the cause of gastric ulcer and stomach cancer. Bifidobacerium has also reported to be effective on immunization and allergy, reduce blood cholesterol, cancer, lactose intolerance. Lactobacillus alleviates diarrhea but has not fully demonstrated its effectiveness relative to other health issues. Several lactic acid bacteria and yeast are expected to act as probiotics, so, in the future, more research on the health benefits of lactic acid bacteria is needed.