• Journal of fish pathology
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• v.16 no.2
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• pp.119-123
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• 2003

We have selected an valuable pmbiotic strain; Lactobacillus sakei BK19 which has wide antagonic spectrum against fish pathogens . Present study investigated cultural characterization of L. sakei BK19 including pH tolerance , susceptibility of antibacterial agents and growth pattern with different environment such as nutritions, temperature and salinity. L. sakei BK19 showed Significantly higher resistance at low pH(around pH 4) environment and relative high antibiotic tolerance . In the study of optimal culture condition, maltose and saccharose provided the optimal nutritional culture condition while lactose and mannitol were unable to supply its carbon source for the fermentation of L. sakei BK19. Moreover. L. sakei BK19 showed good growth at the temperature range of 15 to $45^{o}C$ und the NaCl concentration of 0 to 7%. Hence, this particular probiotic strain may be benificial both in seawater and fresh weter conditions.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.3
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• pp.457-462
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• 2010

The purpose of this study is to investigate the effect of water extract from Artemisiae Argi Folium Fermented with Lactobacillus pentosus (AFL) on viability of human hepatocyte HepG2 cells treated with hepatotoxicants such as EtOH, gallic acid, nicotine, acetaminophen, acetaldehyde, and lipopolysaccharide. AFL (0~400 ug/mL) was treated with EtOH, gallic acid, nicotine, acetaminophen, acetaldehyde, and lipopolysaccharide. And the viability of HepG2 cells was measured by MTT assay. AFL at the high concentration such as 400 ug/mL showed to increase significantly viabilities of HepG2 cells compared with hepatotoxicants (EtOH, gallic acid, nicotine, acetaminophen, and lipopolysaccharide) only (p<0.05). AFL could be supposed to have the hepatoprotective effect against hepatotoxicants such as gallic acid, EtOH, nicotine, acetaminophen, and lipopolysaccharide at the high concentration.

• YAKHAK HOEJI
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• v.32 no.6
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• pp.394-401
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• 1988

Lactobacillus casei was treated with N-methyl-N'-nitro-N-nitrosoguanidine(NTG) to obtain resistant mutants to rifampicin. Freshly grown cells of the strain suspended in tris-maleic acid buffer were exposed to NTG of $50{\mu}g/ml$ for 30min. Five colonies of the NTG-induced mutants showed distinct resistance to rifampicin. They also exhibited identical characteristics with the original Lactobacillus casei when they were tested for growth, titrable acidity and sugar fermentation. It is suggested that they can be utilized as efficieient starter cultures for fermented milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.6
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• pp.1379-1384
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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 human hepatocyte HepG2 cells treated with gallic acid, EtOH, nicotine, acetaminophen, and acetaldehyde. AFL (0~400 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, and acetaldehyde in HepG2 Cells. AFL could be supposed to have the hepatoprotective effect related with hepatocytologic signaling activity against gallic acid, EtOH, nicotine, acetaminophen, and acetaldehyde.

• Food Science and Preservation
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• v.22 no.5
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• pp.758-767
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• 2015

Red pepper powder sensitive to aflatoxins contamination is major ingredients of kimchi. This study was conducted to investigate the effect of lactic acid bacteria (LAB) on the changes in aflatoxin levels during kimchi fermentation. Baechu kimchi was contaminated with aflatoxins ($B_1$, $B_2$, $G_1$, and $G_2$) and inoculated with LAB (Lactobacillus plantarum and Leuconostoc mesenteroides), and the following characteristics were investigated for 8 weeks: pH, titratable acidity, salinity, microbial properties, and aflatoxin levels. The pH decreased rapidly during storage, and the titratable acidity was increased. The salinity of the samples was shown to increase from 2.30 to 2.40%. The total number of aerobic bacteria and lactic acid bacteria in kimchi inoculated with LAB was significantly higher than that of the others. Yeast and molds were detected at approximately 1~3 log CFU/g during storage. Coliforms were detected in the control after 4 weeks, whereas in other samples they were not detected until after 2 weeks. The aflatoxin levels reduced during kimchi fermentation. The average reduction rate of aflatoxin levels during kimchi fermentation was 8.39%, but in kimchi inoculated with Lac. plantarum and Leu. mesenteroides, the rate were 25.16 % and 27.86%, respectively. These results showed that aflatoxins can be removed by LAB during kimchi fermentation.

• Journal of Naturopathy
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• v.8 no.1
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• pp.21-28
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• 2019

Purpose: The purpose of this study was to examine the impact of 12 Lactobacillus strains and four yeast mixed fermentation broth on the blood characteristics of subjects who consumed for eight weeks. Methods: Blood samples taken from the subjects and clinicopathologic blood components examined. Results: In the white blood cell count the mean pre-test value of the experimental group consumed Zen fermentation broth was 5.73×10³ cells/µl, and the mean after-treatment was 5.37×10³ cells/µl, but the difference was not significant. The control group was not significant. In the hemoglobin content, the mean value before the intake of the Zen-test group was 13.58 g/dl, and the consumption after the consumption was 14.77 g/dl, which significantly increased. Albumin content was 4.33 g/dl before intake and 4.36 g/dl after ingestion in the Zen-test group, but it increased without significance. Triglyceride content was 109.8 mg/dl in the Zen-test group and 99.83 mg/dl in the post-test group, but it was not significant. In the LDL-content the mean of the premeasured value was 109 mg/dl in the Zen-test group, and that of the post-test was 97.87 mg/dl, and the difference significantly decreased to 11.13 mg/dl. In the HDL content, the mean value of the pre-test was 51.4 mg/dl in the Zen-test group and 56.87 mg/dl in the post-test. Conclusion: After intake of Zen fermentation broth, mean values of leukocyte, albumin, and triglyceride were not significantly different in the experimental group, but hemoglobin, LDL and HDL were significantly different.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.3
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• pp.132-140
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• 2019

Fermented total mixed ration (TMR) is a novel feed for ruminants in South Korea. The purpose of this study was to evaluate the effects of lactic acid bacteria (LAB) on the quality of TMR and in vitro ruminal fermentation. Strains of three LAB spp. (Lactobacillus plantarum, L. brevis, L. mucosae) were used in fermentation of TMR. Inoculations with the three LAB spp. lowered pH and increased concentrations of lactic acid, acetic acid, and total organic acid compared to non-LAB inoculated control (only addition of an equivalent amount of water) (p<0.05). Bacterial composition indicated that aerobic bacteria and LAB were higher. However, E. coli were lower in the fermented TMR than those in the control treatment (p<0.05). Among the treatments, L. brevis treatment had the highest concentration of total organic acid without fungus detection. Gas production, pH, and ammonia-nitrogen during ruminal in vitro incubation did not differ throughout incubation. However, ruminal total VFA concentration was higher (p<0.05) in the LAB spp. treatments than the control treatment at 48 hours. Overall, the use of L. brevis as an inoculant for fermentation of high moisture. TMR could inhibit fungi growth and promote lactic fermentation, and enhance digestion in the rumen.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.5
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• pp.678-684
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• 2011

A trial was performed to study the effects of feeding a diet containing solid-state fermentation rapeseed meal (FRSM) replaced soybean meal (SBM) on growth performance and serum biochemistry parameters of ducks and then to determine the appropriate proportion of soybean meal replacement. The 75% rapeseed meal and 25% blood meal were mixed and inoculated with the Lactobacillus plantarum and Bacillus subtilis. Over the 21-day fermentation, isothiocyanates were reduced from 72.7 to 14.1 mmol/kg. A total of 1,280 fifteen-day-old Cherry Valley ducks were randomly allocated into 4 dietary treatments, 4 replicate groups of 80 ducks each for a 30-day feeding trial. In four treatment groups, fermentation rapeseed meal replaced soybean meal at 0, 33, 67 or 100%, respectively. Results showed that feed intake of ducks fed 100% FRSM was greater (p<0.05) than SBM and partial FRSM in both the finishing period (31-45 d) and entire feeding period (15-45 d). Daily gain increased gradually in the three treatment groups with augmenting FRSM over in the whole study period. In the growing period (15-30 d), compared with the SBM group, phosphorus and calcium content in serum from the FRSM group was improved (p<0.05). Total protein concentration was lower in ducks fed 100% FRSM than SBM and 33% FRSM (p<0.05). Concentrations of IgM were dramatically higher for animals fed 100% FRSM than in the SBM, 33% FRSM and 67% FRSM groups. In the finishing trail stage (31-45 d), only serum IgG content in 100% FRSM group was improved (p<0.05). Therefore, rapeseed meal fermented with Lactobacillus plantarum and Bacillus subtilis is a promising alternative protein source and fermented rapeseed meal can completely replace soybean meal in duck diet and potentially reduce the cost of duck production.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1568-1574
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• 2017

Objective: The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. Methods: Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain Lactobacillus casei (L. casei) TH 14 and Acremonium cellulase (AC) were used as additives in sorghum silage preparation. Results: Prior to ensiling Sorghum contained $10^4LAB$ and $10^6cfu/g$ fresh matter coliform bacteria. The chemical compositions of sorghum was 26.6% dry matter (DM), 5.2% crude protein (CP), and 69.7% DM for neutral detergent fiber. At 30 days of fermentation after ensiling, the LAB counts increased to a dominant population; the coliform bacteria and molds decreased to below detectable level. All sorghum silages were good quality with a low pH (<3.5) and high lactic acid content (>66.9 g/kg DM). When silage was inoculated with TH14, the pH value was significantly (p<0.05) lower and the CP content significantly (p<0.05) higher compared to control, CH and AC-treatments. The ratio of in vitro methane production to total gas production and DM in TH 14 and TH 14+AC treatments were significantly (p<0.05) reduced compared with other treatments while in vitro dry matter digestibility and gas production did not differ among treatments. Conclusion: The results confirmed that L. casei TH14 could improve sorghum silage fermentation, inhibit protein degradation and decrease methane production.