• Journal of Life Science
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• v.31 no.1
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• pp.73-82
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• 2021

Throughout history, barley was the typical crop of the soils of Jeju Island due to its topographical features. People in Jeju eat Shindari or Dansul. Shindari or Dansul is a fermented drink of Jeju, made from the leftovers of cooked barely and nuruk of short fermentation periods. Although Makgeolli and Shindari share a similar fermentation period and materials, research on Shindari or Dansul is still in its early stages. In this study, we examined major bacterial species of Shindari or Dansul. In addition, we confirmed the antibacterial activities of an isolated strain against fish and human-harmful bacteria. Among the isolates, Firmicutes consisted of 73% and the Proteobacteria of 27%, indicating that the Firmicutes phylum was the dominant one. In addition, the Pediococcus genus and the Bacillus genus were the most prevalent consisting of 25%, followed by the Cronobacter genus (25%), the Enterococcus genus (16%), the Aneurinibacillus genus (5%), the Klebsiella genus (4%), and the Paenibacillus genus (2%). We conclude that the Lactobacillus genus predominated in Makgeolli, but the Pediococcus genus predominated in Shindari. In a study of the antibacterial activity, growth inhibition was observed for all bacteria, except for the fish disease bacterium Photobacterium damselae subsp. piscicida and the human-harmful bacterium Streptococcus mutans.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.685-699
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• 2022

BACKGROUND/OBJECTIVES: Platycodon grandiflorum (PG) has long been known as a medicinal herb effective in various diseases, including bronchitis and asthma, but is still more widely used for food. Fermentation methods are being applied to increase the pharmacological composition of PG extracts and commercialize them with high added value. This study examines the hydrolyzed and fermented PG extract (HFPGE) fermented with Lactobacillus casei in RAW 264.7 cells, and investigates the effect of amplifying the immune and the probable molecular mechanism. MATERIALS/METHODS: HFPGE's total phenolic, flavonoid, saponin, and platycodin D contents were analyzed by colorimetric analysis or high-performance liquid chromatography. Cell viability was measured by the MTT assay. Phagocytic activity was analyzed by a phagocytosis assay kit, nitric oxide (NO) production by a Griess reagent system, and cytokines by enzyme-linked immunosorbent assay kits. The mRNA expressions of inducible nitric oxide synthase (iNOS) and cytokines were analyzed by reverse transcription-polymerase chain reaction, whereas MAPK and nuclear factor (NF)-κB activation were analyzed by Western blots. RESULTS: Compared to PGE, HFPGE was determined to contain 13.76 times and 6.69 times higher contents of crude saponin and platycodin D, respectively. HFPGE promoted cell proliferation and phagocytosis in RAW 264.7 cells and regulated the NO production and iNOS expression. Treatment with HFPGE also resulted in increased production of interleukin (IL)-1β, IL-6, tumor necrosis factor (TNF)-α, C-X-C motif chemokine ligand10, granulocyte-colony-stimulating factor, granulocyte-macrophage colony-stimulating factor, and monocyte chemoattractant protein-1, and the mRNA expressions of these cytokines. HFPGE also resulted in significantly increasing the phosphorylation of NF-κB p65, extracellular signal-regulated kinase, and c-Jun N-terminal kinase. CONCLUSIONS: Taken together, our results imply that fermentation and hydrolysis result in the extraction of more active ingredients of PG. Furthermore, we determined that HFPGE exerts immunostimulatory activity via the MAPK and NF-κB signaling pathways.

• Animal Bioscience
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• v.35 no.12
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• pp.1871-1880
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• 2022

Objective: The primary goal was to identify the effectiveness of chemical or biological additives in delaying the deterioration of early-harvested wilted rye silage after exposure to air. Methods: Rye harvested as a whole plant at the early heading stage was wilted for 24 h. The wilted forage was divided into treatments including sodium diacetate (SDA) at 3 (SDA3) and 6 g/kg (SDA6), Lactobacillus plantarum (LP), L. buchneri (LB), or their equal mixture (LP+LB) at 1×10⁶ colony-forming unit/g fresh matter. Results: After 60 d of conservation in 20-L silos, lactic acid was greater in LP and LP+LB silages than other treatments (102 vs 90.2 g/kg dry matter [DM]). Acetic acid was greatest in SDA6 (32.0 g/kg DM) followed by LB (26.1 g/kg DM) and was lowest in LP treatment (4.73 g/kg DM). Silage pH was lower with microbial inoculation and the lowest and highest values were observed in LP and untreated silages, respectively. After 60 d, neutral detergent fiber concentration was lowest in SDA6 silages, resulting in the greatest in vitro DM digestibility (846 g/kg DM). Aerobic stability was longest in SDA6 (176 h) followed by LB treatment (134 h). Instability after aerobiosis was greatest in LP silages (68 h), about 8 h less than untreated silages. After aerobic exposure, yeast and mold numbers were lowest in SDA6 silages, resulting in DM loss minimization. Exhaustion of acetic acid and lactic acid after aerobic exposure was lowest with SDA6 but greatest with untreated and LP silages. Conclusion: Treatment of early-cut wilted rye forage with SDA at 6 g/kg resulted in silages with higher feeding value and fermentation quality, and substantially delayed deterioration after aerobic exposure, potentially qualifying SDA at this load for promotion of silage quality and delaying aerobic spoilage of early-harvested (low DM) rye forage.

• Journal of fish pathology
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• v.36 no.2
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• pp.323-336
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• 2023

This study was conducted to find out the effect of yeast by-products discarded after beer production as feed additives for carp (Cyprinus carpio). After producing feed by adding high-temperature dried beer yeast by-products (HD), freeze-dried beer yeast by-products (FD), and freeze-dried fermented beer yeast by-products (FF) after lactobacilli fermentation, innate immunity indicators, survival rates, and challenge experiments were evaluated. Both ACH50 and lysozyme activity were significantly increased (p<0.05) in the experimental group of FF 0.2% and 0.5% compared to the control group from day 7 to day 21. In addition, phagocyte activity was significantly increased (p<0.05) in the group of FF 0.5% compared to the control group at all time points. Both IL-1β and TNF-α expression levels increased significantly in the FD and FF groups on day 21 compared to the control group (p<0.05). In addition, the FF 0.5% group showed significantly higher expression levels (p<0.05) at all time points. Similarly, IL-10 expression increased significantly (p<0.05) in FF 0.2% and 0.5% groups at all time points. SOD gene expression was significantly increased in FD 0.5% and all FF groups on day 14 and 21 (p<0.05). The results of a 10-day challenge experiment using Edwardsiella piscicida (E. piscicida) showed a higher relative survival rate than the control group at all concentrations that fed FD and FF. In summary, it is estimated that 0.5% FF can effectively improve the innate immunity, growth rate, and antibacterial properties of carp rather than using discarded beer yeast supernatant alone as a functional feed additive.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.33-38
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• 2017

This study was conducted to investigate the fermentation forms of goat milk, and the changes in the flavor of goat milk fermented using single and mixed strains of commercial Lactobacilli during storage. The mixed strains reached a lower pH more quickly than the single strains. The mixed strains also had higher rates of Lactobacillus proliferation. The tastes detected in sensory tests can differ depending on the skill levels of the panel, making it difficult to obtain reproducible and objective data when numerous samples are analyzed. Therefore, we measured changes in flavor during storage using taste sensors. The taste sensors measured diverse flavor changes in goat milk fermented using single strains and mixed strains. Notably, this study is the first in our country to measure changes in the taste and composition of fermented milk during cold storage using taste sensors. This work could have great value for the maintenance and monitoring of dairy products within their expiration dates.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.130-135
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• 1993

A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.387-392
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• 2010

This experiment was conducted to investigate the effect of fermented spent mushroom substrate (FSMS) on growth performance, blood profile, intestinal microflora and ammonia gas production of feces in broiler chickens. A total of three hundred sixty, 1-day-old male broiler chicks (Ross) were randomly divided into 3 groups with 6 replicates of 20 birds each. The treatments were control (free FSMS), 15% FSMS (basal diet with 15% FSMS) and 30% FSMS (basal diet with 30% FSMS). The final body weight and body weight gains were slightly improved in 30% FSMS than control (P<0.05). Feed intake and feed conversion were significantly improved as compared to those of the control groups. The Leukocytes of blood serum in FSMS groups were significantly decreased as compared to those of control groups. There are no significant differences among the groups in the contents of albumin (ALB), total cholesterol (TCHO), glucose (GLU), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in blood serum. The content of total glucose (TG) in 30% FSMS containing dietary groups was significantly decreased as compared to that of the control groups. The content of HDLC in 30% FSMS containing dietary groups was significantly increased as compared to that of the control group. The number of lactobacillus in the intestinal microflora were significantly increased in chicks fed FSMS groups. The ammonia gas production in FSMS groups was siginificantly decreased as compard to that the control groups. These results indicated that dietary FSMS exerted growth performance for feeding broiler.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.183-191
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• 1990

Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.343-349
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• 2015

BACKGROUND/OBJECTIVES: Fermentation of dietary fiber results in production of various short chain fatty acids in the colon. In particular, butyrate is reported to regulate the physical and functional integrity of the normal colonic mucosa by altering mucin gene expression or the number of goblet cells. The objective of this study was to investigate whether butyrate modulates mucin secretion in LS174T human colorectal cells, thereby influencing the adhesion of probiotics such as Lactobacillus and Bifidobacterium strains and subsequently inhibiting pathogenic bacteria such as E. coli. In addition, possible signaling pathways involved in mucin gene regulation induced by butyrate treatment were also investigated. MATERIALS/METHODS: Mucin protein content assay and periodic acid-Schiff (PAS) staining were performed in LS174T cells treated with butyrate at various concentrations. Effects of butyrate on the ability of probiotics to adhere to LS174T cells and their competition with E. coli strains were examined. Real time polymerase chain reaction for mucin gene expression and Taqman array 96-well fast plate-based pathway analysis were performed on butyrate-treated LS174T cells. RESULTS: Treatment with butyrate resulted in a dose-dependent increase in mucin protein contents in LS174T cells with peak effects at 6 or 9 mM, which was further confirmed by PAS staining. Increase in mucin protein contents resulted in elevated adherence of probiotics, which subsequently reduced the adherent ability of E. coli. Treatment with butyrate also increased transcriptional levels of MUC3, MUC4, and MUC12, which was accompanied by higher gene expressions of signaling kinases and transcription factors involved in mitogen-activated protein kinase (MAPK) signaling pathways. CONCLUSIONS: Based on our results, butyrate is an effective regulator of modulation of mucin protein production at the transcriptional and translational levels, resulting in changes in the adherence of gut microflora. Butyrate potentially stimulates the MAPK signaling pathway in intestinal cells, which is positively correlated with gut defense.