• 한국초지조사료학회지
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• 제32권4호
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• pp.361-368
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• 2012

The present study was conducted to develop persimmon peel, a by-product of dried persimmon manufacturing, as a feed additive via lactic acid bacteria fermentation. Pediococcus pentosaceus, Lactobacillus plantarum, and three strains of Leuconostoc mesenteroides were used as a starter culture in the solid state fermentation of persimmon peel, and antioxidant activity and total polyphenol content were assessed. Leuconostoc mesenteroides KCTC 3100 showed high antioxidant activity (p<0.05), whereas Pediococcus pentosaceus showed high total polyphenol content (p<0.05). These two strains were thus selected as starter culture strains. Glucose, sucrose and molasses were used as variables for optimization and a total 15 experimental runs were produced according to Box-Behnken design. Regarding significant effects of variables, molasses showed linear and square effects on antioxidant activity of persimmon peel fermentation (p<0.05). In conclusion, optimum concentrations of glucose, sucrose, and molasses were determined to be 4.2, 3.9 and 5.3 g/L, respectively, using a response surface model. Antioxidant activity was also improved 2.5 fold after optimization.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.201-209
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• 2021

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

• 유기물자원화
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• 제15권2호
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• pp.98-108
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• 2007

본 실험은 음식물류 폐기물을 돼지발효사료로 만들기 위해 공기주입과 보조용양원으로 돼지혈분의 이용에 대해 알아보았다. 발효용 종모균주로는 돼지의 내장에서 분리한 유산균인 Lactobacillus brevis와 딸기에서 분리한 효모인 Saccharomyces cerevisiae가 이용되었다. 배지원료로는 당밀과 유청이 효모엑스와 함께 사용되었다. 실험결과 공기주입은 생균수를 높여주었고 사멸기를 저지하는 효과를 보였다. 보조 영양원으로 돈혈분이 효모엑스를 대치할 경우에도 생균수의 변화는 거의 없었다. 종모발효액은 상온에서 저장할 경우 1주일간 Lactobacillus brevis와 Saccharomyces cerevisiae생균수가 모두 8 log cfu/mL대를 유지했다. 종모발효액이 음식물류 폐기물과 혼합될 경우 이틀 뒤부터는 잡균이 증가되기 시작했으나 5일 이내에는 E.coli가 검출되지 않았다.

• Journal of Microbiology and Biotechnology
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• 제20권1호
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• pp.101-109
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• 2010

Efficient L-lactic acid production from Jerusalem artichoke tubers, by Lactobacillus casei G-02, using simultaneous saccharification and fermentation (SSF) in a fed-batch culture, is demonstrated. A kinetic analysis of the SSF revealed that the inulinase activity was subjected to product inhibition, whereas the fermentation activity of G-02 was subjected to substrate inhibition. It was also found that the intracellular NADH oxidase (NOX) activity was enhanced by the citrate metabolism, which dramatically increased the carbon flux of the Embden-Meyerhof-Parnas (EMP) pathway, along with the production of ATP. As a result, when the SSF was carried out at $40^{\circ}C$ after an initial hydrolysis of 1 h and included a sodium citrate supplement of 10 g/l, an L-lactic acid concentration of 141.5 g/l was obtained after 30 h, with a volumetric productivity of 4.7 g/l/h. The conversion efficiency and product yield were 93.6% of the theoretical lactic acid yield and 52.4 g lactic acid/l00 g Jerusalem artichoke flour, respectively. Such a high concentration of lactic acid with a high productivity from Jerusalem artichokes has not been reported previously, making G-02 a potential candidate for the economic production of L-lactic acid from Jerusalem artichokes on a commercial scale.

• 동의생리병리학회지
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• 제23권2호
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• pp.331-336
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• 2009

This study examined the effects of Lactobacillus plantarum(LP) cultured in Platycodi Radix decoction(LPPR) on the expressions of NO and TNF-${\alpha}$ in mouse macrophage RAW264.7 cell line. Cells were stimulated with LP or LPPR (0.1, 1, and 10 bacteria/cell) in all assays. More NO was induced in LPPR than LPM at 0.1 and 1 of a LP: cell ratio. The iNOS mRNA expression was also enhanced in LPPR stimulated cells. TNF-${\alpha}$ was increased in LPPR stimulated cells at the protein and mRNA level compared with LPM. In conclusion, LP fermented in Platycodi Radix decoction induced stronger activity in NO and TNF in mouse macrophages than LPM. These results suggest that fermentation by Platycodi Radix can be useful in enhancing the immunostimulatory activity of LP.

• ALGAE
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• 제26권4호
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• pp.343-350
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• 2011

Fermentation and enzyme-assisted extraction (EAE) improve nutritional and functional properties of foods by increasing the extraction of active compounds, ingestion rates, and body absorption. In this study, we investigated whether applying the EAE process improves the extraction and isolation efficiency of a polysaccharide from fermented Ecklonia cava (FE), which inhibited NO production in lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results showed that the FE using the fungi Candida utilis and two different bacteria, namely Lactobacillus brevis and Saccharomyces cerevisiae increased protein and carbohydrate contents in comparison with those in non-fermented E. cava (NE). Aqueous extracts of fermented E. cava increased extraction yields and carbohydrate content, compared with the aqueous extract of NE. In addition, treating LPS-stimulated RAW 264.7 cells with aqueous extracts resulted in reduced NO production compared to that in LPS-treated cells. Ten EAEs of L. brevis-fermented E. cava (LFE) improved NO inhibitory effects in LPS-activated RAW 264.7 cells and the Viscozyme extract (VLFE) from the resulting extracts showed the highest NO inhibitory effect. We found that the >30 kDa fraction of VLFE led to markedly high inhibition of LPS-induced NO production as compared to that in the <30 kDa fraction. The crude polysaccharide isolated from >30 kDa fraction (VLFEP) consisted of fucose and markedly decreased NO production induced by LPS stimulation. VLFEP could be useful as an anti-inflammatory agent to suppress macrophage activation.

• Journal of Microbiology and Biotechnology
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• 제27권7호
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• pp.1266-1271
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• 2017

Lactobacillus fermentum strain JDFM216, isolated from a Korean infant feces sample, possesses the ability to enhance the longevity and immune response of a Caenorhabditis elegans host. To explore the characteristics of strain JDFM216 at the genetic level, we performed whole-genome sequencing using the PacBio system. The circular draft genome has a total length of 2,076,427 bp and a total of 2,682 encoding sequences were identified. Five phylogenetically featured genes possibly related to the longevity and immune response of the host were identified in L. fermentum strain JDFM216. These genes encode UDP-N-acetylglucosamine 1-carboxyvinyltransferase (E.C. 2.5.1.7), ErfK/YbiS/YcfS/YnhG family protein, site-specific recombinase XerD, homocysteine S-methyltransferase (E.C. 2.1.1.10), and aspartate-ammonia ligase (E.C. 6.3.1.1), which are involved in peptidoglycan synthesis and amino acid metabolism in the gut environment. Our findings on the genetic background of L. fermentum strain JDFM216 and its potential candidate genes for host longevity and immune response provide new insight for the application of this strain in the food industry as newly isolated functional probiotic.

• 한국식품과학회지
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• 제30권3호
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• pp.650-654
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• 1998

깍두기 숙성 중에는 초기와 후기에 산 생성이 활발하고 그 사이에 비교적 신도의 변화가 없는 시기가 관찰되었다. 세균들은 담금 직후에는 Enterobacter가 90% 이상 차지하고 있었으며 적숙기인 숙성 8일 후에는 Lactobacillus 종류가 53%, Leuconostoc 종류가 43% 그리고 과숙기인 숙성 40일 후에는 Lactobacillus 종류가 63%, Leuconostoc 종류가 37%로서 중요한 종류로 분리되었다. 젖산 구균의 대부분은 Leuconostoc mesenteroides subsp. paramesenteroides로서 적숙기에 분리된 균주들은 과숙기에 분리된 균주들에 비하여 요구하는 아미노산이 다소 증가되었으나 비타민 요구성에서는 차이가 없었다. 이들은 이와 같은 생리특성에서 시험한 9종의 Leuconostoc속 표준균주와는 다른 성질을 보이고 있었다.

• Journal of Microbiology and Biotechnology
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• 제22권7호
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• pp.947-959
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• 2012

This study was aimed at an evaluation of the potential inheritance of electroporation effects on Lactobacillus fermentum BT 8219 through to three subsequent subcultures, based on their growth, isoflavone bioconversion activities, and probiotic properties, in biotin-supplemented soymilk. Electroporation was seen to cause cell death immediately after treatment, followed by higher growth than the control during fermentation in biotin-soymilk (P<0.05). This was associated with enhanced intracellular and extracellular ${\beta}$-glucosidase specific activity, leading to increased bioconversion of isoflavone glucosides to aglycones (P<0.05). The growing characteristics, enzyme, and isoflavone bioconversion activities of the first, second, and third subcultures of treated cells in biotin-soymilk were similar to the control (P>0.05). Electroporation affected the probiotic properties of parent L. fermentum BT 8219, by reducing its tolerance towards acid (pH 2) and bile, lowering its inhibitory activities against selected pathogens, and reducing its ability for adhesion, when compared with the control (P<0.05). The first, second, and third subcultures of the treated cells showed comparable traits with that of the control (P>0.05), with the exception of their bile tolerance ability, which was inherited to the treated cells of the first and second subcultures (P<0.05). Our results suggest that electroporation could be used to increase the bioactivity of biotin-soymilk via fermentation with probiotic L. fermentum BT 8219, with a view towards the development of functional foods.

• 한국식품과학회지
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• 제50권1호
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• pp.37-43
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• 2018

본 연구에서는 녹각 추출물을 이용하여 GABA 생산 최적화를 위해 추출액의 농도, 질소원인 YE, 탄소원 포도당, GABA 생성전구물질 MSG 농도에 따른 최적조건으로 YE 0.5%, 포도당 1.5%, MSG 3.5%를 첨가하여 $30^{\circ}C$에서 7일간 젖산발효를 하였다. 발효 7일 pH 6.56, 산도 0.77%로 나타났으며 $2.0{\times}10^8CFU/mL$로 높은 균수를 유지하였고 GABA를 1.4% 생성하는 것으로 나타났다. 결론적으로 녹각 추출액의 젖산균을 이용한 정치배양을 통해 고농도의 GABA 생산이 가능하였으며, 발효물은 GABA, 프로바이오틱(probiotic) 등을 함유하여 식품 및 기능성 소재로 이용가능성이 높다고 사료되었다.