• 한국수산과학회지
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• 제46권4호
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• pp.359-364
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• 2013

Inordinate stress causes disorders of various systems in humans and activates defense mechanisms to maintain homeostasis in the body. Sleep is a vital, highly organized process regulated by complex systems of neuronal networks and neurotransmitters. Sleep is an essential biological process whose underlying regulating involves numerous anatomical structures and biochemical substances that can be compromised by stress and by the immune system. Gamma-amino butyric acid (GABA) is the main inhibitory neurotransmitter of the central nervous system, and activation of GABAA receptors is known to favor sleep. This study was conducted to evaluate the possible application of Lactobacillus brevis BJ20 fermentation to improve the functional qualities of sea tangle Saccharina japonica and oyster Crassostrea gigas. Antioxidant activity was determined by assaying levels of radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide. L. brevis BJ20 fermentation of sea tangle and oyster enhanced both antioxidant and antiinflammatory activities. These results suggested that L. brevis BJ20 fermented sea tangle and oyster could be used for alleviation of stress and to promote sleep.

• Journal of Microbiology and Biotechnology
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• 제23권10호
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• pp.1422-1427
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• 2013

Scutellaria baicalensis (SB), a traditional herb with high pharmacological value, contains more than 10% flavone by weight. To improve the biological activity of flavones in SB, we aimed to enhance the bioconversion of baicalin (BG) to baicalein (B) and wogonoside (WG) to wogonin (W) in SB during fermentation using beta-glucuronidase produced from Lactobacillus brevis RO1. After activation, L. brevis RO1 was cultured in milk containing SB root extract with various carbon or nitrogen sources at $37^{\circ}C$ for 72 h. During fermentation, the growth patterns of L. brevis RO1 and changes in the flavone content were assessed using thin-layer chromatography and high-performance liquid chromatography. After 72 h of fermentation, the concentrations of B and W in the control group increased by only 0.15 and 0.12 mM, respectively, whereas they increased by 0.57 and 0.24 mM in the fish peptone group. The production of B and W was enhanced by the addition of 0.4% fish peptone, which not only improved the growth of L. brevis RO1 (p < 0.001) but also enhanced the bioconversion of flavones. In conclusion, the bioconversion of flavones in SB may provide a potential application for the enhancement of the functional components in SB.

• 한국임상수의학회지
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• 제15권1호
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• pp.156-161
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• 1998

This study investigated the microbiological changes and distribution of bacteria producing enzyme in order to change food wastes to animal feed during 6 days at room temperature. Food wastes were divided as follows: one is untreated food wastes containing 80% water content and another wastes containing 40% water content adiusted by wheat bran. During the fermentation of food wastes, Lactobacillus sp. and Streptococcus sp. were grown the top position among investigated microorganisms in both of food wastes. Numbers of total microorganisms were much more than untreated wastes during fermentation of flood wastes with 40% water content. But, Streptococcus sp. and Enterobacteriaceae from 4 to 6 days were not detected in treated wastes with 40% water contents. This fact indicated that the adiustment of water content in food waste was effective in fermentation. However, the numbers of microorganisms producing pretense were low in both treated and untreated food wastes. These results suggested that flood wastes should be treated as food wastes with 40% water content to maintain a lot of fermentative microorganisms such as Lactobacillus sp., Streptococcus sp. and yeasts together with pretense to make final animal feed.

• Journal of Microbiology and Biotechnology
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• 제29권10호
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• pp.1561-1569
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• 2019

Curcumin, the major bioactive constituent of turmeric, has been reported to have a wide range of pharmacological benefits; however, the low solubility in water has restricted its systemic bioavailability and therapeutic potential. Therefore, in the current study, we aimed to investigate the effect of turmeric fermentation on its curcumin content and anti-inflammatory activity by using several lactic acid bacteria. Fermentation with Lactobacillus fermentum significantly increased the curcumin content by 9.76% while showing no cytotoxicity in RAW 246.7 cells, as compared to the unfermented turmeric, regardless of the concentration of L. fermentum-fermented turmeric. The L. fermentum-fermented turmeric also promoted cell survival; a significantly higher number of viable cells in lipopolysaccharide (LPS)-induced RAW 264.7 cells were observed as compared to those treated with unfermented turmeric. It also displayed promising DPPH scavenging ($7.88{\pm}3.36%$) and anti-inflammatory activities by significantly reducing the nitrite level and suppressing the expression of the pro-apoptotic tumor necrosis factor-alpha and Toll-like receptor-4 in LPS-induced RAW 264.7 cells. Western blot analysis further revealed that the anti-inflammatory activity of the fermented turmeric was exerted through suppression of the c-Jun N-terminal kinase signal pathway, but not in unfermented turmeric. Taken together, the results suggested that fermentation with lactic acid bacteria increases the curcumin content of turmeric without increasing its cytotoxicity, while strengthening the specific pharmacological activity, thus, highlighting its potential application as a functional food ingredient.

• Asian-Australasian Journal of Animal Sciences
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• 제23권6호
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• pp.700-707
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• 2010

Effects of protease-resistant antimicrobial substances (PRA) produced by Lactobacillus plantarum and Leuconostoc citreum on rumen methanogenesis were examined using the in vitro continuous methane quantification system. Four different strains of lactic acid bacteria, i) Lactococcus lactis ATCC19435 (Control, non-antibacterial substances), ii) Lactococcus lactis NCIMB702054 (Nisin-Z), iii) Lactobacillus plantarum TUA1490L (PRA-1), and iv) Leuconostoc citreum JCM9698 (PRA-2) were individually cultured in GYEKP medium. An 80 ml aliquot of each supernatant was inoculated into phosphate-buffered rumen fluid. PRA-1 remarkably decreased cumulative methane production, though propionate, butyrate and ammonia N decreased. For PRA-2, there were no effects on $CH_4$ and $CO_2$ production and fermentation characteristics in mixed rumen cultures. The results suggested that PRA-1 reduced the number of methanogens or inhibited utilization of hydrogen in rumen fermentation.

• 한국식생활문화학회지
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• 제38권6호
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• pp.456-464
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• 2023

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The γ-oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely γ-oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

• 미생물학회지
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• 제50권3호
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• pp.233-238
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• 2014

전통주 양조에 적합한 종균 선발의 일환으로 에탄올 저항성 및 산 생성능이 낮은 한 유산균주를 전통 메주에서 분리하였고, 생화학적 동정 및 16S rRNA 유전자 염기 서열의 분석 결과 유산균인 Lactobacillus brevis로 동정되었다. 8% (v/v) 에탄올을 농도 별로 첨가한 MRS 배지에 이 균주를 $30^{\circ}C$. 96시간 배양한 결과 잘 생육하였으며, 배양 후 최종 pH는 4.5까지 감소하였다. 이 균주는 또한 식품 부패 및 병원성 균들인 Escherichia coli, Bacillus cereus, Listeria monocytogenes, Stapylococcus aureus, Micrococcus luteus, Pseudomonas aeruginosa에 대해 증식 억제능을 나타냈다. 이 결과들로부터 L. brevis JBE 30은 전통주 양조에 적합한 종균으로 사용 될 수 있음을 보였다.

• 미생물학회지
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• 제27권4호
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• pp.404-414
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• 1989

김치발효 중 Gram 양성세균 또는 유산균의 분리와 동정을 시도하였다. 종의 다양성은 분리배지와 온도에 영양을 받았고, 다양성은 온도가 낮아질수록 감소하는 경향이었다. MRS는 세균의 분리에 KM(김치재료로 만든 자연배지)은 종의 수를 파악 하는데 각각 적합하였다. 분리균의 동정은 Bergey's manual of Systematic Bacterio]ogy (1986)를 기초로 하여 작성한 이 분농생표(dichotomous Identification scheme)에 의하여 선행하였다. 각 온도(5, 15, $25^{\circ}C$)에서 동정된 Gram 양성세균은 Leuconostoc 5종, Streptococcus 4종, Pediococcus 3종, Bacillus 2종 그리고 Ltobacillms 18종이였다. 각 온도에서 출현 빈도가 높은 종은 $25^{\circ}C$에서 LactobaIlus ptantanmz, Streptococcµs faffinolactis, Leuconostoc maιnteroid, subsp mlsentιroides 이었고, $15^{\circ}C$에서 L. mesenteroides Lactobacillus fructosus, L. maen teroid,l.I subsp. mesent,roid, 이였고, $5^{\circ}C$ 에서 Leuconostoc sp.(65.2 빈도)에 의하여 이루어졌다. 그리고 각 온도에 따른 김치발효 중 지금까지 알려진 Pediococcus cerevisiae 와 Streptococcus faecalis는 분리되지 않았다.

• 한국식품영양과학회지
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• 제31권5호
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• pp.765-769
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• 2002

김치로부터 분리 된 Lactobacillus sp.를 starter로 한 생식의 발효과정 에서 위생미생물의 살균 및 일반품질의 변화를 살펴보았다. 실험에 사용한 생식분말 현탁액의 coliform group과 SS agar분리 미생물은 각각 2.3$\times$$10^3$ cfu/mL, 8.6$\times$$10^3$ cfu/mL으로 분포하여 위생미 생물의 오염 가능성이 컸다 발효생식 에 starter로 접종한 Lactobucillus sp.는 발효초기 1.1 $\times$ $10^3$ cfu/mL에서 발효 48시간 이후 107 cfu/mL수준으로 증식하였으며 coliform group과 SS agar분리 미생물은 발효시간의 경과에 따라 점차 감소하여 발효 48시간 이후에는 거의 사멸되었고 60시간 이후에는 검출되지 않았다. 발효생식의 pH는 발효초기 6.8에서 발효 48시간 후 PH 4.0 이하로 낮아졌고 산도는 발효시간의 경과에 따라 점차 증가하는 양상을 나타내었다. 발효 48시간이 경과한 발효생식 현탁액, 2% lactic acid수용액, 그리고 pH 7.3으로 중화시킨 발효생식 현탁액을 E. coli sp.와 Salmonella sp.에 처리한 결과 발효생식의 현탁액을 처리한 시험구의 살균효과(D value≒6 min)가 lactic acid 처리구(D value≒6 min) 및 중성 pH의 발효생식 현탁액(1) value ≒120 min)에 비하여 높아 김치 분리균주 Lactobacillus sp.가 생산하는 bacteriocin의 살균작용이 lactic acid를 비롯한 유기산과 복합자용에 의하여 상승작용을 나타냄을 알 수 있었다.

• 생명과학회지
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• 제30권6호
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• pp.522-531
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• 2020

본 연구는 반응표면분석법을 이용하여 L(+)형 젖산 생산향상을 위한 배지조성을 확립하기 위해 수행되었다. L(+)형 젖산을 선택적으로 고생산하는 것으로 알려진 9종의 Lactobacillus paracasei 균주를 전국에서 수집한 김치 시료로부터 선별하였으며, 젖산 생산량과 glucose로부터의 전환률 분석을 통하여 젖산 생산 배지 최적화를 수행하기 위한 균주로 SRCM201474를 선발하였다. 선택된 11개의 배지 조성 중 젖산 생산에 가장 큰 영향을 미치는 요인을 분석하기 위한 방법으로 Plack-Burman design (PBD)을 설계하였으며, 통계분석을 통해 탄소원으로는 glucose, sucrose, molasses, 질소원으로는 peptone을 최종 선정하였다. 젖산 생산 배지 최적화를 위한 각 변수들의 농도 최적화를 수행하기 위한 방법으로 반응표면분석법 중 적은 실험수로도 최적값을 산출할 수 있는 hybrid design 설계 하였다. 실험 모델에 의한 L. paracasei SRCM201474 균주를 이용한 젖산 생산배지 조성과 최적 농도는 glucose 15.48 g/l, sucrose 16.73 g/l, molasses 39.09 g/l, peptone 34.91 g/l로 나타났으며, 이때의 젖산 생산량은 33.38 g/l로 예측되었다. ANOVA 분석을 통해 가정된 실험 모델의 적합성과 유의성을 확인하였으며, 최종적으로 분석된 최적배지에서의 반복실험을 통한 젖산 생산량을 측정하여 모델에 의해 예측된 젖산생산량과 동일함을 검증하였다. 본 연구를 통해 L(+)형 젖산을 선택적으로 고생산하는 균주를 선발하였으며, 배지 최적화를 수행하여 생분해성 플라스틱 생산을 위한 산업적 젖산 생산에 적용할 수 있는 연구자료로 활용될 수 있을 것으로 판단된다.