• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• Korean Journal of Poultry Science
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• v.31 no.2
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• pp.85-91
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• 2004

This study was conducted to investigate the effects of dietary direct-fed microbials(DFM) on the growth performance and nutrient digestibility in broiler chickens. A total of two hundred eighty eight broiler chickens were randomly allocated into six treaments with four replications and fed for five weeks. Dietary treatments included 1) CON (basal diet), 2) DFM-1(basal diet + 0.2% Enterococcus sp. ＆ Lactobacillus reuteri), 3) DFM-2(basal diet + 0.2% Enterococcus sp. ＆ Lactobacillus plantarum), 4) DFM-3(basal diet + 0.2% Enterococcus sp. ＆ Lactobacillus reuteri ＆ Lactobacillus plantarum), 5) DFM-4(basal diet + 0.2% Enterococcus sp. ＆ Lactobacillus reuteri ＆ Lactobacillus plantarum ＆ Yeast), 6) DFM-5(basal diet + 0.2% Enterococcus sp. ＆ Lactobacillus reuteri ＆ Lactobacillus plantarum ＆ Bacillus subtilis). During the period of 1∼3weeks, average daily gain (ADG) and Feed/Gain were not significant different among treatments. In the later(3∼5weeks) and overall period(l∼ 5weeks), ADG and Feed/Gain tended to be improved in DFM treatments compared to the control. However, there were no significant differences among DFM complexes and between control and DFM treatments. The broilers fed DFM-3 diet was showd poor growth performance compared to the broilers fed DFM-l diet and similar to the broilers fed DFM-2 diet but there was no significant differences. The treatments of DFM-4 diet added Yeast and DFM-5 added Bacillus subtilis were improved in ADG and Feed/gain but no significant differences were found and also there was no specific DFM treatments in experiment period. In digestibility, the broiler chicks fed DFM treatments tended to improve N digestibility compared to control treatment. However, they were not significantly different among the treatments. In conclusion, DFM tended to improve growth performance in later stage of broiler.

• KSBB Journal
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• v.20 no.2 s.91
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• pp.76-83
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• 2005

Lactic acid bacteria were isolated from pig feces for probiotics. The six isolated strains were identified as Lactobacillus paracasei (Lp), Lactobacillus fermentum (Lf), Lactobacillus brevis (Lb), Lactobacillus plantarum (P1 , P2), and Pediococcus pentosaceus (P3) by its sugar utilization, morphological and physiological characteristics. Pl was showed largest antibacterial inhibition zone among the isolated strains. It was against Salmonella gallinarum 25mm, E. coli 20.5mm, Staphylococcus aures 24mm, and Pseudomonas aeruginosa 28mm by inhibitory zone, respectively. Lf was showed hyper acid tolerance, $80\%$ survival rate for 40 minutes, and P1, Lb showed hyper bile tolerance, $408\%,\;283\%$ survival rate for 9 hrs, respectively. Therefore the Lf, P1, and P2 strains were expected to probiotics.

• Fisheries and Aquatic Sciences
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• v.1 no.1
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• pp.35-41
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• 1998

The inhibitory effect of Lactobacillus plantarum (Lb. plantarum) which is bacteriocin­producing strain against the growth of Listeria monocytogenes (L. monocytogenes) was examined in trypticase soy broth (TSB). TSB was inoculated with 104 cells/me L. monocytogenes and then with different numbers $(10^6\;10^4\;and\;10^2\;cells/ml)$ of Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. The most effective inhibition of was found at $37^{\circ}C$ and a less inhibition at $25^{\circ}C$. However, there was no significant change in the cell numbers of both L. monocytogenes and Lb. plantarum at $4^{\circ}C$. At same incubation temperature, the higher initial inoculum level of Lb. plantarum, the better inhibitory effect against L. monocytogenes. In addition, TSB was inoculated with L. monocytogenes at different initial inoculum levels of $10^6,\;10^4$ and $10^2$ cells/me and then supplemented with 0, 30, 60 and 100 AU/ml of bacteriocin produced by Lb. plantarum. The mixed cultures were incubated at 37, 25 and $4^{\circ}C$. L. monocytogenes of three different initial inoculum levels began to be inhibited in the presence of more than 60 AU/ml of bacteriocin at $37^{\circ}C$. In TSB containing more than 60 AU/me of bacteriocin and incubated at $25^{\circ}C$, L. monocytogenes decreased by 2 log-units during the period of 12 hrs incubation and thereafter remained steady. At $4^{\circ}C$, L. monocytogenes decreased by 1.5 log-units in the presence of 60 AU/ml bacteriocin during the period of 4 days incubation and dropped to the non-detectable level in TSB with 100 AU/ml bacteriocin.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.572-580
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• 2018

Biologically active substances including gamma-aminobutryric acid (GABA) were added into whey by co fermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014. The first fermentation using B. subtilis HA with 5% monosodium glutamate (MSG) and 2% glucose enhanced the production of poly-${\gamma}$-glutamic acid (PGA), resulting in higher consistency of $4.09Pas^n$ as well as whey protein peptides. After the second fermentation using L. plantarum EJ2014, the remaining MSG (3.40%) as a precursor was completely converted to 2.21% GABA. Furthermore, the lactose content in whey decreased from 6.73 to 3.68% after co-fermentation, and the tyrosine content increased from 20.47 to 38.24%. Peptides derived of whey proteins were confirmed by SDS-PAGE. Viable cell counts of B. subtilis and L. plantarum were 5.83 log CFU/mL and 9.20 log CFU/mL, respectively. Thus, co-fermentation of whey could produce the novel food ingredient fortified with biologically active compounds including GABA, ${\gamma}$-PGA, peptides, and probiotics.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.329-333
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• 1998

Cell wall (lactic acid bacteria-sonicated precipitate ; LAB-SP) and cytosoll(lactic acid bacteria-sonicated supernatant ; LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum , Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chormotest system, the antimutagenic acitivity of those cell fractions was studied . One hundered eighty $\mu$l of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1-oxide(4-NQO) in Ames mutagenicity test and SOS chromotes system , by above 90% and 60% , respectively. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2). Lactobacillus fermentum , Lactobacillus plantarum , and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MEIQ and Trp-P-2 , LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic acitivity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction , rather than in the cytosol fraction.

• Journal of Radiation Industry
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• v.5 no.2
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• pp.175-178
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• 2011

This study was conducted with effect of lactic acid bacteria by gamma irradiation. Lactic acid bacteria were exposed to irradiation with a single absorbed dose of 1, 2, 3, 4, 5, 6, 8, and 10 kGy. Possible lactic acid bacteria, including Lactobacillus paracasei KCTC 13169, Lactobacillus casei KCTC 3109, Lactobacillus acidophilus KCTC 3140, Lactobacillus plantarum subsp plantarum KCTC 3103, Lactobacillus debruekii subsp bulgaricus KCTC 3635, Streptococcus thermophilus KCTC 3658 were selected. The radiation sesitivities of lactic acid bacteria were expressed as $D_{10}$ values. The $D_{10}$ values of Lactobacillus paracasei, Lactobacillus casei, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus debruekii were calculated as 0.42, 0.51, 0.47, 0.90, 0.44, and 0.61 kGy, respectively. Results suggest that L. acidiphilus has the highly resistant to gamma irradiation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.892-897
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• 2013

We investigated the acute toxicity from a single dose of crude anti-fungal compounds produced by Lactobacillus plantarum AF1, a lactic acid bacterium isolated from kimchi, on ICR male and female mice in vivo. The test article was orally administered once to both sexes of mice. The mortality rate, clinical findings, autopsy findings, and body weight changes were monitored daily for 14 days. In the oral acute toxicity test, male and female mice were gavaged with four doses (5, 50, 300 or 2,000 mg/kg) of the crude anti-fungal compounds. The oral $LD_{50}$ of the crude anti-fungal compounds was higher than 2,000 mg/kg. No significant changes in general conditions, body weights, clinical signs, or appearance of gross lesions were observed. In conclusion, our results suggest a low toxicity and no-adverse-effects from crude anti-fungal compounds produced by Lactobacillus plantarum AF1 up to 2,000 mg/kg via the oral route.

• Korean Journal of Microbiology
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• v.51 no.2
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• pp.169-176
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• 2015

The malolactic fermentation (MLF), which is widely used in winemaking, is the conversion of malic acid to lactic acid conducted by the malolactic enzyme (Mle) of lactic acid bacteria. In order to select the strains with MLF among 54 lactic acid bacteria isolated from the traditionally fermented foods, we designed a primer set that specifically targets the conserved regions of the mle gene and then selected four strains that harbor the mle gene of Lactobacillus plantarum. All strains were identified as L. plantarum by analyzing the 16S rRNA sequences, biochemical properties, and the PCR products of the recA gene. From comparison of the mle gene sequences consisting of 1,644 bp, the nucleotide and amino acid sequence of strain JBE60 correspond to 96.7% and 99.5% with those of other three strains, respectively. The strain JBE60 showed the highest resistant against 10% (v/v) ethanol among the strains. The strains lowered the concentration of malic acid to average 43%. Considering the ethanol resistance and conversion of malic acid, the strain JBE60 is considered as a potential starter for the malolactic fermentation.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.141-148
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• 2010

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.