• 한국조리학회지
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• 제15권1호
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• pp.149-156
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• 2009

Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 유청배지를 혼합 배양하여 얻은 유청발효물을 밀가루 대비 10%, 15% 첨가하여 반죽의 레올로지로 farinograph, alveograph, Rapid Visco Analyzer, 반죽의 발효팽창력등을 측정하였다. Farinograph에서 유청발효물 첨가량이 많을수록 수분흡수율, 반죽발전시간, 안정도 약화도 등이 증가하였다. Alveograph에서 P와 W값은 유청발효물 첨가량이 증가할수록 증가하였으나 L과 G값은 감소하였다. Rapid Visco Analyzer에서 초기호화온도와 최고점도는 유청발효물 첨가에 따라 증가하였으나, 최종점도와 set back은 감소하였다. Set back의 감소로 전분의 노화가 지연됨을 나타냈다. 반죽의 발효팽창력은 유청발효물 첨가량이 많을수록 감소하였다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1144-1154
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• 2018

Both the calcium and collagen in bone powder are hard to be absorbed by the body. Although enzymatic hydrolysis by protease increased the bio-availability of bone powder, it was a meaningful try to further increase $Ca^{2+}$ release, oligopeptide formation and antioxidant activity of the sheep bone hydrolysate (SBH) by lactic acid bacteria (LAB) fermentation. Lactobacillus helveticus was selected as the starter for its highest protease-producing ability among 5 tested LAB strains. The content of liberated $Ca^{2+}$ was measured as the responsive value in the response surface methodology (RSM) for optimizing the fermenting parameters. When SBH (adjusted to pH 6.1) supplemented with 1.0% glucose was inoculated 3.0% L. helveticus and incubated for 29.4 h at $36^{\circ}C$, $Ca^{2+}$ content in the fermented SBH significantly increased (p<0.01), and so did the degree of hydrolysis and the obtaining rate of oligopeptide. The viable counts of L. helveticus reached to $1.1{\times}10^{10}CFU/mL$. Results of Pearson correlation analysis demonstrated that LAB viable counts, $Ca^{2+}$ levels, obtaining rates of oligopeptide and the yield of polypeptide were positively correlated with each other (p<0.01). The abilities of SBH to scavenge the free radicals of DPPH, OH and ABTS were also markedly enhanced after fermentation. In conclusion, L. helveticus fermentation can further boost the release of free $Ca^{2+}$ and oligopeptide, enhance the antioxidant ability of SBH. The L. helveticus fermented SBH can be developed as a novel functional dietary supplement product.

• 한국미생물·생명공학회지
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• 제21권2호
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• pp.101-106
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• 1993

The optimal conditions for the production and regeneration of L. helveticus protoplasts were examined. The protoplast formation of L. helveticus was most efficient obtained when the cells grown to mid and late logarithmic phase in MRS medium were used. The maximum number of protoplasts was obtained when lysozyme and mutanolysin were used to lysis the cell wall in 20mM HEPES buffer (pH 7.0) containing 1M sucrose. Regeneration was accomplished with a complex medium containing 10% sucrose, 10mM MaCl2, 20mM CaCl2, 5% gelatin and 0.5% bovine serum albumin. The regeneration frequency of the protoplasts was 10-20% after 5 days of incubation at 30C.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.11-15
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• 1999

The objective of this study was to extract and purity the antibacterial agent from the fermented milk with Lactobacillus helveticus CH-1. The extraction and purification of antibacterial agent from the Lb. helveticus fermented milk were carried out by methanol extraction, acetone extraction, Sephadex G-200 gel filteration and thin layer chromatography and the results were as followings. The antibacterial activity of methanol-acetone extraction showed antibacterial activity against test organisms, B. subtilis, E. coli, Pseu. fluorescens, Sal. typhimurium, Shi. flexneri, and Sta. aureus. Sephadex G-200 gel chromatography showed only antibacterial activity from 33 to 37th fractions of 60 fractions. The agent purified from TLC plate confirmed the antibacterial activity by the means of bioautography.

• Animal Bioscience
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• 제35권9호
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• pp.1379-1389
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• 2022

Objective: This study identified the major lactic acid bacteria (LAB) strains from different fermented total mixed rations (FTMRs) via metataxonomic analysis and evaluated the ability of their standard strain as ensiling inoculants for corn stover silage. Methods: The bacterial composition of eight FTMRs were analyzed by 16S rDNA sequencing. Corn stover was ensiled without LAB inoculation (control) or with 1×10⁶ cfu/g LAB standard strain (Lactobacillus vaginalis, Lactobacillus reuteri, Lactobacillus helveticus, or Lactobacillus paralimentarius) selected from the FTMRs or 10 g/t commercial silage inoculant (CSI) around 25℃ for 56 days. For each inoculation, a portion of the silage was sampled to analyze ensiling characteristics at time intervals of 0, 1, 3, 7, 14, 28, and 56 days, gas production (GP), microbial crude protein and volatile fatty acids as the measurements of rumen fermentation characteristics were evaluated in vitro with the silages of 56 days after 72 h incubation. Results: Lactobacillus covered >85% relative abundance of all FTMRs, in which L. pontis, L. vaginalis, L. reuteri, L. helveticus, and L. paralimentarius showed >4% in specific FTMRs. CSI, L. helveticus, and L. paralimentarius accelerated the decline of silage pH. Silage inoculated with L. paralimentarius and CSI produced more lactic acid the early 14 days. Silage inoculated with L. paralimentarius produced less acetic acid and butyric acid. For the in vitro rumen fermentation, silage inoculated with CSI produced more potential GP, isobutyric acid, and isovaleric acid; silage inoculated with L. helveticus produced more potential GP and isovaleric acid, silage inoculated with L. paralimentarius or L. reuteri produced more potential GP only. Conclusion: The standard strain L. paralimentarius (DSM 13238) is a promising ensiling inoculant for corn stover silage. The findings provide clues on strategies to select LAB to improve the quality of silage.

• 한국미생물·생명공학회지
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• 제21권4호
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• pp.310-315
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• 1993

An interspecific fusant was made from the protoplasts of two strains of Lactobacillus genus (L. bulgaricus and L.helveticus). And in order to test the applicability of the fusant in manufacturing the cheddar cheese, functional properties of the strain was examined by determining acid-producing activity, three important enzyme activities and volatile free fatty acid-producing activity. The recombinant strain did not exhibit greatly increased acid-porducing activity. Lipase and volatile free fatty acid-porducing abilities of the fusant, however, were remarkably higher than those of the two parental strains. The fusant actually porduced the cheese porduct of the highest ammount of total volatile free fatty acid after 7 days ripening at 10$^{\circ}C$. Finally, the cheddar cheese ripened with this strain was also evaluated to be high preference and flavor intensity by organoleptic panel tests.

• 한국식품과학회지
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• 제18권6호
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• pp.492-496
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• 1986

환원탈지유배지에서 자란 Lactobacillus helveticus YM-1의 cell-free filtrate로부터 Streptococcus thermophilus CH-1의 생육촉진을 확인한 결과 이 물질은 분자량이 5,000정도의 peptide로 나타난다. 이 peptide 중에는 aspartic acid, Iysine, proline, leucine, valine, alanine, glutamic acid등의 amino산이 비교적 풍부하였으며, 그중에서 glutamic acid 함량이 가장 높았다. 또 이 Peptide가 생육 촉진효과 나타내는데 가장 중요한 역할을 담당하는 것은 glutamic acid와 Phenylalanine으로 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권1호
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• pp.131-136
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• 2006

During lactic acid bacteria (LAB) transit through the gastrointestinal tract, ingested microorganisms were exposed to successive stress factors, including low pH in the human stomach and in bile acid. These stress factors can be used as criteria for the selection of a viable probiotic strain. Four such strains (Lactobacillus helveticus SGU 0011, Lactobacillus pentosus SGU 0010, Streptococcus thermophilus SGU 0021 and Lactobacillus casei SGU 0020) were isolated from raw milk. When the identified LAB were exposed to synthetic gastric juice, whereas L. casei SGU 0020 and S. thermophilus SGU 0021 exhibited a 0% survival rate, L. helveticus SGU 0011 and L. pentosus SGU 0010 exhibited 60% and 95% survival rates. L. casei SGU 0020 and S. thermophilus SGU 0021 could not be examined with regard to their tolerances to artificial bile juice, as they uniformly died upon exposure. However, L. helveticus SGU 0011 and L. pentosus SGU 0010 individually survived at rates of 39% and 93%. Also, all four of these strains were confirmed to be tolerant of ten different antibiotics.

• Journal of Microbiology and Biotechnology
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• 제21권4호
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• pp.421-429
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• 2011

For precise identification of a Lactobacillus K1 isolate, LC-MS/MS analysis of the putative surface layer protein was performed. The results obtained from LTQ-FT-ICR mass spectrometry confirmed that the analyzed protein spot is the surface layer protein originating from Lb. helveticus species. Moreover, the identified protein has the highest similarity with the surface layer protein from Lb. helveticus R0052. To evaluate the proteomic study, multilocus sequence analysis of selected housekeeping gene sequences was performed. Combination of 16S rRNA sequencing with partial sequences for the genes encoding the RNA polymerase alpha subunit (rpoA), phenylalanyl-tRNA synthase alpha subunit (pheS), translational elongation factor Tu (tuf), and Hsp60 chaperonins (groEL) also allowed to classify the analyzed isolate as Lb. helveticus. Further classification at the strain level was achieved by sequencing of the slp gene. This gene showed 99.8% identity with the corresponding slp gene of Lb. helveticus R0052, which is in good agreement with data obtained by nano-HPLC coupled to an LTQ-FT-ICR mass spectrometer. Finally, LC-MS/MS analysis of surface layer proteins extracted from three other Lactobacillus strains proved that the proposed method is the appropriate molecular tool for the identification of S-layer-possessing lactobacilli at the species and even strain levels.

• 한국버섯학회지
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• 제17권4호
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• pp.268-274
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• 2019

본 논문에서는 꽃송이버섯을 4종의 유산균(Lactobacillus plantarum subsp. plantarum, L. acidophilus, L. helveticus, L. delbrueckii subsp. bulgaricus)을 사용해 발효를 하였다. 발효된 꽃송이버섯 발효물을 항산화 활성(DPPH free radical scavenging activity, ABTS radical scavenging activity, Hydroxy radical scavenging activity), SOD activity, 총 폴리페놀 함량(TPC), HPLC 분석, protease 활성을 동해 발효 전 후 생리활성 변화를 확인하였다. 꽃송이버섯 발효물의 항산화 활성은 IC50 28.09-64.46 ㎍/mL, SOD 활성은 IC50 15.75-39.42 ㎍/mL, TPC는 57.66-100.43 GAE ㎍/mL 와 85.25-110.68 ㎍/mL 로 확인되었다. 꽃송이버섯 추출물의 항산화 활성보다 약 8배 이상 증가된 결과로 확인되었다. 또한 꽃송이버섯 발효물의 HPLC 분석 결과는 ascorbic acid, gallic acid, chlorogenic acid의 함량이 높게 확인되었으며, protease 활성 또한 발효물의 활성이 높은 것으로 확인되었다. Lactobacillus 균주들의 작용에 의하여 꽃송이버섯이 발효되면서 폴리페놀류가 증가하여 생리활성이 꽃송이버섯 추출물에 비해 증가한 것으로 추측된다. Lactobacillus 균중에서 L. helveticus 균주로 발효된 꽃송이버섯 발효물은 가장 높은 활성을 나타냈으며, 꽃송이버섯을 발효하는데 있어 L. helveticus 균주가 가장 적합한 균주로 확인되었다.