• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.350-359
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• 1997

The changes in pH, acid contents and microbial counts were investigated during fermentation of Baikkimchi, a kind of Kimchi without red pepper, and the major microbial groups were also isolated and identified. Immediately after the preparation of Baikkimchi(pH 6.15, acid contents 0.03%), its major microbial group was Gram negative rods, and was composed of Pseudomonas(55%), Enterobacter(40%) and Erwinia(5%). After 2 days of fermentation at 15$^{\circ}C$, the most predominant microbial group was changed to lactic acid bacteria. Lactic acid bacteria showed 1st, 2nd and 3rd stationary phase on its growth curve in 4, 12 and 50 days of fermentation, respectively. At the 2nd stationary phase of lactic acid bacteria(pH 3.51, acid contents 0.59%), the group was composed of Lactobacillus bavaricus(55%), Leuconostoc mesenteroides subsp. mesenteroides(42.5%) and Leuconostoc paramesenteroides(2.5%), while at the 3rd stationary phase(pH 3.40, acid contents 1.10%), that was Lactobacillus plantarum(65%) and Lactobacillus brevis(35%). The physiological and biochemical characteristics identified as Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc paramesenteroides, Lactobacillus plantarum and Lactobacillus brevis showed good agreement with the current taxonomic system, but those identified as Lactobacillus bavaricus showed some disagreements. The number of yeast was decreased wit the increase in the number of lactic acid bacteria. Yeast showed stationary phase in 30 days between the 2nd and 3rd stationary phase of lactic acid bacteria, and the group was composed of only gunus Saccharomyces.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.435-438
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• 2013

This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p<0.05) higher food intake, body weight gains, and final body weight than the other two groups. The body weight of KIM was significantly (p<0.05) lower than that of the other groups. The weights of organs (heart, lung, liver, kidney, spleen, perirenal adipose tissue, and epididymal adipose tissue) were not affected by any treatments. The mean value of serum triglycerides (TG) concentration in KIM and PLA groups was not significantly different compared with CON. Total cholesterol, low density lipoprotein and high density lipoprotein levels in serum of KIM were significantly (p<0.05) lower than those of CON. The serum free cholesterol level and atherogenic index (AI) in KIM and PLA were significantly (p<0.05) lower than those of CON. In conclusion, dietary supplementations with kimchi powder fermented sausages or L. plantarum fermented sausages were effective for lowering serum lipid, cholesterol levels and atherogenic index in rats.

• Journal of Microbiology and Biotechnology
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• v.29 no.5
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• pp.704-712
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• 2019

Although nanometric dead Lactobacillus plantarum has emerged as a potentially important modulator of immune responses, its underlying mechanism of action has not been fully understood. This study aimed to identify the detailed biochemical mechanism of immune modulation by micronized and heat-treated L. plantarum LM1004 (MHT-LM1004, <$1{\mu}m$ in size). MHT-LM1004 was prepared from L. plantarum LM1004 via culture in a specifically designed membrane bioreactor and heat treatment. MHT-LM1004 was shown to effectively induce the secretion of $TNF-{\alpha}$ and IL-6 and the mRNA expression of inducible nitric oxide synthase (iNOS). MHT-LM1004 enhanced the expression of TLR-2, phosphorylation of MAPKs (ERK), and nuclear translocation of $NF-{\kappa}B$ in a dose-dependent manner. Oral administration of MHT-LM1004 ($4{\times}10^9$ or $4{\times}10^{11}cells/kg$ mouse body weight) increased the splenocyte proliferation and serum cytokine levels. These results suggested that MHT-LM1004 effectively enhances early innate immunity by activating macrophages via the TLR-2/MAPK/$NF-{\kappa}B$ signalling pathway and that this pathway is one of the major routes in immune modulation by the Lactobacillus species.

• Animal Bioscience
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• v.36 no.8
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• pp.1252-1262
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• 2023

Objective: Microencapsulation technologies have been developed and successfully applied to protect the probiotic bacterial cells damaged by environmental exposure. This study aimed to investigate the effects of microencapsulation of Lactobacillus plantarum MB001 on the growth performance, ileal nutrient digestibility, jejunal histomorphology and cecal microbiome of broiler chickens in a tropical climate. Methods: A total of 288 one-day-old female broilers (Ross 308) were randomly allocated into 4 groups (6 replicates of 12 birds). Treatments included, i) a basal diet (NC), ii) NC + avilamycin (10 mg/kg) (PC), iii) NC + non-encapsulated L. plantarum MB001 (1×10⁸ colony-forming unit [CFU]/kg of diet) (N-LP), iv) NC + microencapsulated L. plantarum MB001 (1×10⁸ CFU/kg of diet) (ME-LP). Results: Dietary supplementation of ME-LP improved average daily gain, and feed conversion ratio of broilers throughout the 42-d trial period (p<0.05), whereas ME-LP did not affect average daily feed intake compared with NC group. Both N-LP and ME-LP improved apparent ileal digestibility of crude protein and ether extract compared with NC group (p<0.05). The broilers fed ME-LP supplemented diet exhibited a beneficial effect on jejunal histomorphology of villus height (VH), crypt depth (CD) and villus height to crypt depth ratio (VH:CD) of broilers compared to NC group (p<0.05). At the phylum level, Firmicutes was enriched (p<0.05) and Proteobacteria was decreased (p<0.05) only in the ME-LP group. At the genus level, the ME-LP diets increased (p<0.05) the number of both Lactobacillus and Enterococcus compared to NC, PC, and N-LP groups (p<0.05). Conclusion: Microencapsulation assists the efficient functioning of probiotics. ME-LP could be potentially used as a feed additive for improvement of cecal microbiota, gut integrity and nutrient utilization, leading to better performance of broilers.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.39-50
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• 1988

Main lactic acid bacteria fermenting “Baechu Kimchi” and” “Dongchim”, which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from “Baechu Kimchi” and “Dongchimi”and identifed as Leuconostoc mesonteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01% ) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.692-699
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• 2014

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.

• Journal of Applied Biological Chemistry
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• v.58 no.1
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• pp.89-95
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• 2015

Helicobacter pylori infection causes gastrointestinal diseases such as chronic gastritis, peptic ulcers, and may lead to gastric cancer. Several studies have reported that lactobacilli present on broccoli show inhibitory activity against H. pylori. Here, we evaluated aqueous broccoli, fermented by Lactobacillus plantarum MG208, for its fermentation characteristics and anti-H. pylori activities including antibacterial activity, growth inhibition, anti-adhesion, and urease inhibition. The results indicated that the fermentation characteristics changed significantly depending on the amount of aqueous broccoli used for fermentation (p <0.05). There was no significant difference between the samples before fermentation (p >0.05). However, a significant concentration-dependent difference was noted in antibacterial activity and urease inhibition (p <0.05) following the addition of aqueous broccoli. Growth inhibition in the 10 mg/mL sample was significantly higher as compared to the negative control and similar to that with amoxicillin (positive control) (p <0.05). Anti-adhesion activity of aqueous broccoli was also significantly different (p <0.05) from the negative control. Therefore, aqueous broccoli fermented by L. plantarum MG208 could prove useful as a functional diet for protection of the gastric environment against H. pylori infection.

• Microbiology and Biotechnology Letters
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• v.25 no.1
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• pp.96-101
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• 1997

Among the lactic flora responsible for the development of acidity and characteristic flavor of Kimchi which is a traditional fermented Chiness cabbage. Homofermentative Lactobacillus plantarum is rod-shaped and to be known to ewert major role during later fermentation period. Once this strain establishes main flaora in the Kimchi fermentation process, it gives rise to excess acid production to reduce the taste and quality of Kimchi during storage. As a primary work to increase the keeping quality using virulent Lactobaillus plantarum bacteriophages, it was isolated sucessfully from collected Kimchi samples and their characteristics were studied. The new isolated phage, named SC 921, adsorbed to its host without Ca$^{2+}$, and nearly eliminated at 60$\circ $C of heat treatment for 5 min. This phages were atable at pH 4~ 10 but inactivated below pH 3.0 or pH 11.0 above. The latent period, rise period, and burst size of this phage was 100 min, 120 min, 31$\pm $2pfu/ml, respectively. Electron micrograph showed the phages particles were unusually oval feature of head (dia 80~ 120 nm) without contractile tail.

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1047-1052
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• 2006

A bile salt hydrolase (BSH) was purified from Lactobacillus plantarum CK 102 and its enzymatic properties were characterized. This enzyme was successfully purified using ion-exchange chromatography with Q-Excellose and hydrophobic interaction chromatography with Butyl-Excellose. The purified enzyme showed a single protein band of 37 kDa by SDS-polyacrylamide gel electrophoresis, which was similar to the molecular weight of known BSHs. The amino acid sequence of GLGLPGDLSSMSR, determined by MALDI-TOF, was identical to that of BSH of L. plantarum WCFS1. Although this BSH hydrolyzed all of the six major human bile salts, glycine-conjugated bile acid was the best substrate, based on its specificity and $K_{m}$ value. Among the various substrates, the purified enzyme maximally hydrolyzed glycocholate with apparent $K_{m}$ and $V_{max}$ values of 0.5 mM and 94 nmol/min/mg, respectively. The optimal pH of the enzyme ranged from 5.8 to 6.3. This enzyme was strongly inhibited by thiol enzyme inhibitors such as iodoacetate and periodic acid.

• Journal of Microbiology and Biotechnology
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• v.12 no.5
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• pp.801-806
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• 2002

A multiplex competitive polymerase chain reaction (PCR) method was developed for the rapid identification and quantification of Leuconostoc mesnteroides and Lactobacillus plantarum populations which are the key microorganisms in kimchi fermentation. The strain-specific primers were designed to selectively amplify the target genes encoding 165 rRNA of L. plantarum and dextransucrase of L. mesenteroides. There was a linear relationship between the band intensity of PCR products and the number of colony forming units of each model organism. The PCR quantification method was compared with a traditional plate-counting method f3r the enumeration of the two lactic acid bacteria in a mixed suspension culture and also applied to a real food system, namely, watery kimchi. The population dynamics of the two model organisms in the mixed culture were reliably predictable by the competitive PCR analysis.