• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.385-390
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• 1999

To investigate bile salt hydrolase activities of the bacterial strains isolated from fermented milk products, 21 strains of Lactobacillus were tested for their abilities to produced cholic acid from taurocholic and glycocholic acids. The production of cholic acid was measured by HPLC analysis during the growth in broth media for 24hrs. All strains of Lactobacillus acidophilus and L. plantarum deconjugated both taurocholate and glycocholate, whereas none strains of L. delbrueckii subsp. bulgaricus, L. casei subsp. casei, L. casei subsp. rhamnosus, L, reuteri did. L. acidophilus stains isolated from yogurts had the higher decojugation activities on glycocholate than taurocholate, however, L. acidophilus 1009 isolated from the human intestine showed the similar deconjugation activities on both taurocholate and glycocholate.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.184.2-184
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• 1976

Lactobacillus bulgaricus를 10％ skim milk 에 단독배양 한 다음 동결(freezing) 및 진공동결건조(lyophilization) 시키고 이것을 다시 10％ skim milk에 접종하여 그 생존율과 유산(lactic acid) 생산율을 조사 하였다. Lyophilization보다는 freezing의 경우에 생존율이 높았으나 활성도에는 별 차이가 없었다. Glyerol, glutamate등의 protective agent의 효과도 재확인 되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1811-1814
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• 2009

The effect of fermentation with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus on the microbiological characteristics of oat extract was investigated. Changes in pH, titratable acidity and viable cell populations indicated that growth was better in mixed cultures of L. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus. Growth of S. salivarius subsp. thermophilus in oat extract was more rapid than growth of L. delbrueckii subsp. bulgaricus. Cooperative interaction between two cultures during fermentation of oat extract as in yogurt from cow's milk was observed, but the intensity was relatively weak.

• Journal of Nutrition and Health
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• v.14 no.4
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• pp.175-181
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• 1981

This study was carried out to investigate the feasibility of production of soy yogurt, which is inexpensive and high protein product with an acceptable flavor, from soy milk using lactic acid bacteria. Utilization of various carbohydrates by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus was stuied. Sucrose, the major carbohydrate in soymilk, was fermented by L. acidophilus and S. thermophilus. None of the testing microorganisms was able to ferment melibiose and raffinose. Growth of lactic acid bacteria in soymilk was examined every 4 hour. L. acidophilus exhibited the highest growth rate during the early stage. After 16 hours of incubation, however, all the cultures with the exception of L. bulgaricus grew at nearly equal rates. Microscopic examination of mixed cultures showed that the presence of S. thermophilus was much more pronounced than that of L. bulgaricus. All the cultures with the exception of L. bulgaricus formed acid rapidly during 16 hours of incubation, bringing the titratable acidity to 0.6% and pH to 4.3, which was sufficient to cause coagulation of soymilk. L. bulgaricus produced acid to a much lesser extent and caused coagulation of soymitk after 30 hours at earliest. Three kinds of yogurts were prepared from 100% soymilk, 100% milk and 50% soy-50% milk combination by S. thermophilus and were evaluated by taste panel. Soy yogurt received a significantly lower mean odor score than milk yogurt. Soy yogurt had custardlike texture, while milk yogurt was syrupy. However the scores for texture as well as those for color and flavor did not differ significantly among the treatment. The mean total scores for yogurts were not significantly different and were equivalent to ratings between good and high fair.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.109-116
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• 1989

This study was carried out to confirm the agent responsible for the antibacterial activity in milk culture or Lactobacillus bulgaricus to extract and purify it. The following results were summarized as followings : The antibacterial agent was extracted from the cultured skim milk with methanol and acetone and was purified by Sephadex G-50 gel filteration and thin layer chromatography on silica gel. The antibacterial substance other than lactic acid was confirmed by turbidimetric technique using the neutralized culture filtrate which inhibited the growth of Bacillus subtilis. The purified agent showed inhibitory activity against Bacillus subtilis, Escherichica coli, Pseudomonas fluorescens Staphylococcus aureus, Proteus vulgaris and Shigells $dysenteria^2$. The agent obtained from thin layer chromatography was free from $H_2O_2$ or lactic acid.

• Journal of Mushroom
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• v.17 no.4
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• pp.268-274
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• 2019

Sparassis latifolia is a useful medicinal mushroom that has recently gained popularity in Asia. It has a rich flavor and is a good source of nutrients contains a large number of polyphenols for a functional food or dietary supplement. In addition, S. latifolia is rich in beta-glucan and gamma-aminobutyric acid (GABA). These two compounds have been reported to show immune-stimulating and anticancer effects by numerous studies. In this study, four species of lactic acid bacteria (Lactobacillus plantarum subsp. plantarum, L. acidophilus, L. helveticus, and L. delbrueckii subsp. bulgaricus) were used to ferment the fruiting body of S. latifolia. Fermented S. latifolia extracts were found to have a higher polyphenol content and antioxidant activity following fermentation as well as increased protease activity.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.4
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• pp.329-331
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• 1991

Fifty samples of indigenous dahi were collected randomly from the local market of Rawalpindi/Islamabad to determine the incidence of lactic acid bacteria. The micro-organisms isolated were Lactobacillus bulgaricus (86%), Streptococcus themophilus (80%), Streptococcus lactis (74%), Lactobacillus helveticus (34%), Streptococcus cremoris (30%), Lactobacillus casei (20%) and Lactobacillus acidophilus (14%) respectively. The results of the present study revealed that indigenous dahi contains mixtures of lactic acid bacteria and thus the quality of dahi may vary with the type of starter culture used for inoculation.

• Microbiology and Biotechnology Letters
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• v.8 no.1
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• pp.19-25
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• 1980

Trials of investigating the effect of freezing and lyophilization, as the practical lactic starter preservation methods, on the viability and lactic acid producing activity of Lactobacillus bulgaricus NLS-4 have been carried out. After the treatments, both of viability and activity were decreased. However, when the initial cell cocentration was increared, the survival rate against freezing could be raised to 46% and the activity to 0.25% lactic acid whereas those against lyophilization were 22 ％ and 0.29% lactic acid, respectively. There were further increased maximally when the cell suspension was subjected to freezing and lyophilization after the addition of protective agents such as glycerol and the G. C. G. S. suspending medium.

• Journal of Food Hygiene and Safety
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• v.4 no.2
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• pp.155-163
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• 1989

Three species of lactobacilli (L. casei, L. acidophilus, L. bulgaricus) were tested for their antibacterial activity. They all were antagonistic to growth of enteropathogenic Escherichia coli and Salmonella enteritidis in associative cultures in YS-medium (0.1 % yeast extract + skimmilk). Sal. enteritidis was more sensitive to the inhibition than was E. coli. Control cultures of E. coli and Sal. enteritidis were pH 5.08 and 5.70 in 72 hrs of incubation and the associative cultures were pH 3.35-4.48. The increases in pH resulting from growth of the lactobacilli in the associative cultures appeared to be sufficient and mainly responsible for the antagonistic actions exerted on the pathogens.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.686-690
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• 1989

Non sticky short grain rice was liquidized by ${\alpha}-amylase$ from Bacillus species after cooking 20min at $121^{\circ}C$ and a lactic acid bacteria fermentation proceeded. The product using mixed culture of S. thermophilus, L. bulgaricus and L. plantarum was superior than the one of any single or mixed culture. The most acceptable pH of it was 3.70. It is suggested that L. plantarum is more deeply related to the product quality. Skim milk promoted lactic acid fermentation but the quality of the final product was not acceptable in the result of sensory evaluation. The acceptable dilution rate of final product was 1:3 (rice: water) by weight.