• Microbiology and Biotechnology Letters
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• v.26 no.5
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• pp.373-378
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• 1998

This study was performed to investigate antimicrobial effects and their actions of the ethanol extracts of 12 spices against Lactobacillus plantarum and Leuconostoc mesenteroides, which are related to Kimchi fermentation. The cardamon, thyme, and cumin ethanol extracts among 12 spices showed antimicrobial activities against Lac. plantarum, not against Leu. mesenteroides through paper disc method. The growth of Lac. plantarum was inhibited in MRS broth containing each extracts of cardamon (>4%), thyme (>4%) and cumin (>1%). SDS-PAGE and transmission electron micrographs showed that the cell walls and membranes were disrupted and the cytoplasmic components were leaked in strains treated with ethanol extracts.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1279-1283
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• 2009

Garlic has been used for condiments and also for medicines to cure various diseases since ancient times. Many studies on the processing of garlic have been published, however, few of them were related with fermentation because of the antimicrobial action of the garlic. In this study, to conduct garlic fermentation, 4 lactic acid bacteria (LAB) strains with growth abilities in garlic medium were selected. Addition of various nitrogen, carbon, and mineral sources generally did not improve the growth of experimental strains during garlic fermentation except for Lactobacillus casei KFRI 704 by yeast extract and Lactococcus lactis subsp. cremoris ATCC 19257 by mineral sources. High performance liquid chromatography (HPLC) analysis of 32 phenolic compounds during fermentation showed that formononetin was decreased time dependently. The concentrations of volatile compounds and alliin did not change during fermentation. The results of this study would provide the basic understanding of garlic fermentation by selected strains of LAB.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.375-381
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• 2022

The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS⁺ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.502-508
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• 1999

Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and $25^{\circ}C$ for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing $0.2{\sim}1.0%$ salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing $0{\sim}3.0%$ salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.439-443
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• 2001

The effect of fermentation of peanut milk with lactic acid bacteria on n-hexanal content was investigated. Changes in pH, titratable acidity and viable cell populations indicated that Streptococcus salivarius subsp. thermophilus was adapted better than Lactobacillus delbrueckii subsp. bulgaricus during fermentation. Analysis of headspace volatiles revealed that n-hexanal, which is one of the compounds responsible for undesirable green/beany flavor in peanut milk, completely disappeared as a result of fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp,. bulgaricus in reducing the n-hexanal content. No significant difference was found in water sorption between fermented and unfermented peanut milk.

• KSBB Journal
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• v.27 no.3
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• pp.151-156
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• 2012

Lactic acid is an important product arising from the anaerobic fermentation by lactic acid bacteria (LAB). It is used in the pharmaceutical, cosmetic, chemical, and food industries as well as for biodegradable polymer and green solvent production. The poly lactic acid (PLA) is an important material for bio-plastic manufacturing process. For PLA production by new LAB, we screened LAB isolates from shellfish. A total of 28 LAB were isolated from various shellfishes. They were all Gram positive, oxidase and catalase negative. Based on API 50CHL kit, 7 strains among the 28 isolates were identified as Lactobacillus plantarum, 6 strains as Lactobacillus delbrueckii, 5 strains as Leuconostoc mesenteroides, 3 strains as Lactobacillus brevis, 2 strains as Lactococcus lactis, 1 strain as Lactobacillus salivarius, 1 strain as Lactobacillus paracasei, 1 strain as Lactobacillus pentosus, 1 strain as Lactobacillus fermentum and 1 strain as Pediococcus pentosaceu. Also, we examined the amount of total lactic acid produced by these new strains by HPLC analysis with Chiralpak MA column. One strain E-3 from Mytilus edulis was indentified as Lactobacillus plantarum and found to produce 20.0 g/L of D-form lactic acid from 20 g/L of dextrose. Further studies are underway to increase the D-lactic acid production by E-3.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.455-460
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• 1998

This study was carried out to investigate antimicrobial activities of ethanol extracts from 12 kinds of spices against Lactobacillus plantarum and Leuconostoc mesenteroides to kimchi fermentation. Lactic acid bacteria were isolated from fermenting kimchi, were identified as Leu. mesenteroides, Lac. sake, Lac. plantarum and Pediococcus pentosaceus. The ethanol extracts of cardamon, thyme and cumin among 12 spices showed antimicrobial activities against Lac. plantarum, while they did not showed the activites against Leu. mesenteroides through paper disc method. In addition, the growth of Lac. plantarum was inhibited in MRS broth containing each of cardamon(>4%), thyme(>4%) an cumin(>1%).

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.2
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• pp.438-442
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• 2009

The purpose of this study is to investigate the effect of water extract from Artemisiae Argi Folium Fermented with Lactobacillus pentosus (AFL) on hydrogen peroxide production within mouse macrophage Raw 264.7 Cells treated with gallic acid, EtOH, Nicotine, Acetaminophen, and Acetaldehyde. AFL (0${\sim}$400 ug/mL) was treated with gallic acid, EtOH, Nicotine, Acetaminophen, and Acetaldehyde. And the intracellular productions of hydrogen peroxide were measured by dihydrorhodamine 123 (DHR) assay. AFL showed the restoration of the intracellular productions of hydrogen peroxide which were reduced by gallic acid, EtOH, Nicotine, Acetaminophen in Raw 264.7 Cells. AFL could be supposed to have the immunological activity related with macrophage's oxidative burst.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.8
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• pp.1170-1178
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• 2001

This study was conducted to isolate lactobacilli having characteristics to be used as health adjuncts with fermented milk products. Acid tolerant strains were selected in Lactobacilli MRS broth adjusted to pH 4.0 from human faeces. Bile tolerant strains were examined in Lactobacilli MRS broth in which 1.0% bile salt was added. Microhemagglutination tests using swine erythrocytes were performed to select lactobacilli having adherence properties to survive in the intestinal tract. By examination of these characteristics the strain Nam 27, which was isolated from adult faeces, was selected and identified as Lactobacillus salivarius subsp. salivarius based on carbohydrate fermentation and 16S rDNA sequencing.