• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.374-381
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• 2004

This study was performed to characterize the mechanism of the acceleration of lactic acid fermentation in milk incubated with potato flour irradiated by ${\gamma}$-ray and two types of lactobacillus, Lactobacillus bulgaricus and Streptococcus thermophillus, and to examine its effect on the quality of yogurt by assessing the acidity of lactic acid, viscosity, free amino acid, and sensory. In lactic acid fermented in the presence of 0.5% (w/w) potato flour, its acidity was higher, its pH was lower, and its viscosity was increased than lactic acid fermented in the absence of potato flour. In the sample fermented with the mixture of S. thermophillus and L. bulgaricus, the acid production rate was highest. In the samples fermented with a single type of bacteria, the acid production rate of S. thermophillus was higher than that the L. bulgaricus. Fermented a single type of bacteria with potato flour, the lysine utilization rate of L. bulgaricus and S. thermophillus was high. L. bulgaricus produced a large quantity of glutamic acid whereas S. thermophillus consumed glutamic acid. In sensory evaluation of yogurt fermented with potato flour, the preference of texture was improved while its color, taste, flavor, and overall preference were decreased. The data suggest that L. bulgaricus stimulates the growth of S. thermophillus by providing free glutamic acid that is required by S. thermophillus and thus the addition of potato flour shortens the fermentation period of yogurt.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.101-104
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• 1995

We isolated sixty lactic acid bacteria(LAB) from lactic fermented products. Among 60 isolates of LAB, 30 isolates were identified as Lactobacillus casei ssp.(5 strains), Lactobacillus acidophilus(2 strains), Lactobacillus delbrueckii ssp. bulgaricus(6 strains), Lactobacillus plantarum(4 strains), Streptococcus salivarius ssp. thermophilus(11 strains), and Streptococcus faecalis(2 strains). The acid tolerance and bile resistance of 30 LAB were determined. Because the acid tolerance was affected by the initial cell concentrations, the analysis of covariance could be used to remove the effect of initial cells on acid tolerance when testing for differences in acid tolerance among six species. Viability of LAB under acidic condition, pH 3 for 2 hours at $37^{\circ}C$, was significantly different among the species. L. casei and L. acidophilus strains showed great viability, but L. bulgaricus and S. thermophilus strains were very weak in acid tolerance.

• Microbiology and Biotechnology Letters
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• v.8 no.1
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• pp.55-60
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• 1980

Some of the cultural conditions were improved in order to obtain the higher biomass of Lactobacillus bulgaricus NLS-4 which has the higher lactic acid producing activity as well. Among eight media including 11％ non-fat milk medium as a control, the TIP medium was selected. By a batch experiment, the maximum cell concentration could be increased to 1.0$\times$10$^{9}$ cells per $m\ell$ when the organism was grown at 38$^{\circ}C$ for 18 hours with agitation speea of 200 rpm and under the constant level of pH 6.5 con-trolled with 1 N KOH solution in the selected medium. The cell concentration was further increased to 2.3$\times$10$^{9}$ cells per me in the steady state of continuous culture at the dilution rate of 0.17 hr$^{-1}$ for 18 hours.

• Journal of Microbiology
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• v.38 no.3
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• pp.137-144
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• 2000

The genetic relationship of six Lactobacillus strains and five laboratory isolated form fermented milk were determined by a random amplified polymorphic DNA(RAPD)-Polymease chan reaction (PCR) method. With 42 random primers. the result were analyzed by using the NTSYS-PC software for phenetic analysis. it revealed that all tested bacteria were divided into three distinct clusters. The clusters implied three subgenuses existed for the genus Lactobacillus, which were previously proposed by Rogosa and Sharpe. From the results, it was also possible to determine that the isolated Lactobacillus strains from fermented milk were grouped into L. acidophilus or L. bulgaricus. Interestingly. the three tested L. casei strains were divided into different clusters implying different subgenuses, i.e., Thermobacterium (L. casei YIT 9018) and Streptobacterium(L. casei CHR. Hansen and L.casei ATCC 4646). According to the distance matrix generated by an UPGMA program, the isolated bacteria LT01 and LT02 were determined as a subspecies of L. bulgaricus. The HK01, HK02 and HK03 were very closely related to either L. acidophilus or L. case YIT 9018. Hence, RAPD-PCR appears to be a very practical method to determine the genetic relationships of the Lactobacillus species and to characterize the unknown Lactobacillus strains at the subspecies level.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.740-744
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• 2003

The antimicrobial substance produced by Lactobacillus bulgaricus was inactivated by pretense, which confirmed it as a bacteriocin and referred to 'bulgaricin HJ'. The bulgaricin HJ showed the inhibitory activity against mastitis pathogens, gram-positive and gram-negative bacteria. The optimal conditions for the production of bulgaricin HJ were at the temperature of $30^{\circ}C$ and 10 h after cultivation of L. bulgaricus. Staph. and Strep. agalactiae, common bovine mastitis pathogens, were treated with bulgaricin HJ by the agar well diffusion method and showed antimirobial activities to the bovine mastitis pathogens. The activity of the bulgaricin HJ was maintained at pH 6-7 and $100^{\circ}C$ for 60 min against the mastitis pathogens. The bulgaricin HJ was determined as class IV bacteriocin by various enzyme treatments. Colony forming units analysis with indicator strains by the treatments of bulgaricin HJ indicates that the mode of bacteriocin action was bactericidal rather than bacteriostatic.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.69-74
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• 2012

This study was performed to determine by the ability of the mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus to ferment Dioscorea opposita Thunb. (yam) and to evaluate the nutraceutical value of fermented yam. The titratable acidity (TA) value increased from 2 to 6% with increased concentrations in both raw yam and extracted lactic acid bacteria (LAB) fermented yam (LFY). The viable cell counts and the allantoin and diosgenin contents were higher in raw LFY at large concentrations (6%) than in extracted LFY samples at all fermentation periods up to 32 h. Based on these data, it confirmed that raw yam fermented by the combination culture of L. bulgaricus and S. thermophilus for various fermentation periods favors the symbiotic growth of LAB and results in higher nutraceutical content.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.96-100
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• 2001

Mixtures prepared from whole milk with added skin milk powder(2.5%, w/v) and Angelica keiskei juice (1.5%, w/v) were fermented with lactic acid bacteria (single and mixed culture of Lactobacillus bulgaricus and Strpetococcus thermophilus) for 24 hours. The fermented mixtures (curd yogurt) were evaluated for acid production (pH and titratable acidity), cell numbers, viscosity, sensory property and keeping quality. Results indicated that the addition of Angelica keiskei stimulated the acid production by lactic acid bacteria. The number of viable cells reached 4.5~7.3$\times$10$^{9}$ CFU/mL for Angelica keiskei-added yogurts, while 3.3~5.1$\times$10$^{9}$ CFU/mL for control yogurts. Viscosity of Angelica keiskei-added yogurts was higher (3,609~3,854 centipoises) than that of control yogurts(3,346~3,700 centipoises). Of the microorganism tested, mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus was most effective in acid production. The overall sensory score showed that Angelica keiskei yogurt fermented with Streptococcus thermophilus was evaluated as good as control yogurt. When yogurts were stored at 4$^{\circ}C$ for 12 days, pH, titratable acidity and viable cells of lactic acid bacteria were not significantly changed(p<0.05).

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.373-377
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• 1995

We investigated the survival, $\beta$-galactosidase activity and cellular permeability of lactic acid bacteria such as Lactobacillus acidophilus ATCC 4356, Lactobacillus casei subsp. casei IFO 3533, Streptococcus thermophilus KCTC 2185, Lactobacillus delbrueckii subsp. lactis ATCC 4797, and Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 in anaerobic condition of pH 1.5-3.5 range. Numbers of all tested viable cells did not decrease at pH 3.5, but decreased rapidly at pH 1.5 and pH 2.5 during 2 hour incubation at modified EG medium. Immediately after 2 hour incubation, the decrease in population at pH 1.5 and pH 2.5 was about 6-8 and 5-7 log cycles/ml, respectively. Lactobacillus acidophilus ATCC 4356 showed the higest survival of all tested bacteria. The $\beta$-galactosidase activity from Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 and Streptococcus thermophilus KCTC 2185 decreased rapidly at pH 1.5 and 2.5, but there was a little decrease at pH 3.5. The cellular permeability that was measured by the leakage of intracellular materials increased with decrease of pH. These results suggest that the ingested lactic acid bacteria may be destroyed in contact with low pH of gastric acid.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.145-146
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• 2000

The presence of cross-reacting muramidase in Lactobacillus delbrueckii ssp. bulgaricus ULl2 was shown by using monoclonal antibodies raised against an muramidase-2 of Enterococcus hirae ATCC 9790. The separation of protein by sodium dodecyl sulfate-polyacrylamide gel electrophoresis followed by Western immunoblot confirmed the presence of one cross-reacting band in Enterococcus hirae with an estimated molecular mass of 80 kDa, L. bulgaricus cultured cells harvested after 4 and 12 h were submitted to different autolysin releasing procedures and the liberated products were allowed to cross-react with muramidase-2 antibodies in order to estimate the efficiency of each treatment. Although the cultured cells harvested after 4 h yielded only a slight immune-reaction in Western immunoblots against these enzyme monoclonal antibodies, a strong signal was observed for the cell walls obtained from the same experimental conditions and treated with Triton X-100 surfactant. The same phenomenon was also observed by light fluorescence microscopy. Immune-labelling followed by optical and electron microscopy have shown that the muramidase-2 of L. bulgaricus ULl2 was essentially localized in the innermost part of the cell wall.(omitted)

• Korean Journal of Pharmacognosy
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• v.15 no.1
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• pp.39-42
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• 1984

To examine stability and a separate quantitative method of a mixed preparation of lactic acid bacteria, a capsule containing Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus was suspended and diluted in sterile water. After the diluted suspension was spread on three media of tryptone glucose extract agar, MRS agar and MRS-sucrose agar, their colonies appeared and were counted. The viable counts exceeded the minimum number of the three bacteria and showed that the mixed preparation was stable at least for 18 months. The results also showed that a separate quantitation of viable cells of the each strain was feasible.