• Journal of Microbiology and Biotechnology
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• v.17 no.2
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• pp.287-296
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• 2007

A Lactobacillus paraplantarum strain producing a bacteriocin was isolated from kimchi using the spot-on-the lawn method and named L. paraplantarum C7 [15]. The bacteriocin, paraplantaricin C7, was found to inhibit certain Lactobacillus strains, including L. plantarum, L. pentosus, and L. delbrueckii subsp. lactis. It also inhibited Enterococcus faecalis, yet did not inhibit most of the other LAB (lactic acid bacteria) tested. The maximum level of paraplantaricin C7 activity was observed under the culture conditions of $25^{\circ}C$ and a constant pH of 4.5. Paraplantaricin C7 retained 90% of its activity after 10 min of treatment at $100^{\circ}C$ and remained stable within a pH range of 2-8. Based on a culture supernatant, paraplantaricin C7 was purified by DEAE-Sephacel column chromatography and $C_{18}$ reverse-phase HPLC. SDS-PAGE and activity staining were then conducted using the purified paraplantaricin C7, and its molecular mass determined to be about 3,800 Da. The 28 N-terminal amino acids from the purified paraplantaricin C7 were determined, and the structural gene encoding paraplantaricin C7, ppnC7, was cloned by PCR using degenerate primers based on the N-terminal amino acid sequence. The nucleotide sequences for ppnC7 and other neighboring orfs exhibited a limited homology to the previously reported plantaricin operon genes. Paraplantaricin C7 is a novel type II bacteriocin containing a double glycine leader sequence.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.65-76
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• 2018

Although there has been a steady increase in the prevalence of food allergies worldwide in recent decades, no effective therapeutic strategies have been developed. Modulation of the gut microbiota composition and/or function through probiotics has been highlighted as a promising target for protection against food allergies. In this study, we aimed to investigate the allergy-reducing effects of a probiotic mixture (P5: Lactococcus lactis KF140, Pediococcus pentosaceus KF159, Lactobacillus pentosus KF340, Lactobacillus paracasei 698, and Bacillus amyloliquefaciens 26N) in mice with ovalbumin (OVA)-induced food allergy. Administration of P5 significantly suppressed the oral OVA challenge-induced anaphylactic response and rectal temperature decline, and reduced diarrhea symptoms. Moreover, P5 also significantly inhibited the secretion of IgE, Th2 cytokines (interleukin (IL)-4, IL-5, IL-10, and IL-13), and Th17 cytokines (IL-17), which were increased in mice with OVA-induced food allergy, and induced generation of CD4+Foxp3+ regulatory T cells. These results revealed that P5 may have applications as a preventive agent against food allergy.

• Journal of Microbiology and Biotechnology
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• v.16 no.6
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• pp.849-854
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• 2006

The effects of Haematococcus pluvialis extracellular products on microbial growth and bacteriocin production were investigated to improve bacteriocin synthesis during the growth cycle of Lactobacilli. Lactobacillus pentosus KJ-108, L. plantarum KJ-10311, and L. sakei KJ-2008 were cultured in MRS and enriched medium (ERM) with or without supplement of the extracellular products obtained from a late exponential phase culture of Haematococcus pluvialis in modified Bold's basal medium (MBBM). In both MRS and ERM, the extracellular products strongly enhanced the growth as well as the bacteriocin production of all the lactic acid bacteria tested. The enhancing effect was observed in ERM with pH adjusted at 5 and 6. In addition, some difference in growth effects with the extracellular products of H. pluvialis was observed between pH 5 and 6 in ERM, but no effect was observed in the minimal medium. The final biomass and the final concentration of bacteriocin activity were associated with the cell growth that was promoted by the extracellular products of H. pluvialis, and the enhanced cell growth of the three lactic acid bacterial strains induced the increase of the specific bacteriocin production. Therefore, bacteriocin production and activity were influenced by the addition of the extracellular products of H. pluvialis in the culture medium.

• Proceedings of the Korea Contents Association Conference
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• 2011.05a
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• pp.113-114
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• 2011

차세대식품으로 주목받고 있는 스피룰리나의 항균성 유산균(Probiotics: Lactobacillus Pentosus) 발효를 통해 얻어지는 항균성 발효스피룰리나의 국민건강증진 방편으로 이를 이용, 소비자 및 수요자의 접근을 용의하기위하며, 주 소비층인 환자, 노약자, 임산부, 어린이층의 Target content의 개발과 발효스피룰리나에 대한 시험결과 즉, 2010년 3월 락토바실러스 펜토수스 K34를 이용해 발효한 결과 발효공정을 통해 락트산; 아세트산; 구연산; 숙신산등의 유기산이 적어도 3종 이상 생성되었으며, 단백질 함량은 10% 이하로 변화를 보이지 않았고, 탄수화물의 거의 분해되어 락트산 및 프로피온산 등의 유기산으로 변화됨에 따라, 개발된 새로운 식품원료의 다양한 식품개발은 건강증진을 위해 소비수요층의 용의한 접근의 한 방편으로, 만화나 일러스트레이션을 이용한 접근을 통한 홍보 전략이 필요하다.

• Korean Journal of Exercise Nutrition
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• v.23 no.2
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• pp.13-15
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• 2019

[Purpose] Functional beverages are a protective or enhancing factor influencing not only public health but also athletic performance. The purpose of this study was to highlight the new conditioning beverage of the Lactobacillus pentosus strain b240 (B240) with electrolytes or proteins, which strengthens immune functions to improve the quality of life. [Methods] ISeveral related studies systematically reviews three main issues associated with conditioning beverages: (a) utilization and availability of the functional beverage; (b) significance of B240 in immune strengthening; and (c) availability and application of conditioning drinks in the daily life and sports field. [Results] Intake of B240 led to greater enhancements, including blood T-helper, NK cell, IgA and IgG level in conjunction with strengthen immune functions. These results speculated that the practical application of B240 contained beverages on physiological health and performance. [Conclusion] BODYMAINTÉ, this novel conditioning beverage is expected biological utility responsible for improved sports performance as a functional drink and has potential health-related implications.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.743-747
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• 2003

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

• Journal of Microbiology and Biotechnology
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• v.27 no.2
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• The Plant Pathology Journal
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• v.36 no.2
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• pp.157-169
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• 2020

Two lactic acid bacteria (LAB) designated J02 and J13 were recovered from fermented vegetables based on their ability to suppress soft rot disease caused by Pectobacterium carotovorum subsp. carotovorum (Pcc) on radish. J02 and J13 were identified as Lactobacillus pentosus and Leuconostoc fallax, respectively. The ability of J02 and J13 to suppress plant diseases is highly dependent on chitosan. LAB alone has no effect and chitosan alone has only a moderate effect on disease reduction. However, J02 or J13 broth cultures plus chitosan display a strong inhibitory effect against plant pathogens and significantly reduces disease severity. LAB strains after being cultured in fish surimi (agricultural waste) and glycerol or sucrose-containing medium and mixed with chitosan, reduce three cruciferous vegetable diseases, including cabbage black spot caused by Alternaria brassicicola, black rot caused by Xanthomonas campestris pv. campestris, and soft rot caused by Pcc. Experimental trials reveal that multiple applications are more effective than a single application. In-vitro assays also reveal the J02/chitosan mixture is antagonistic against Colletotrichum higginsianum, Sclerotium rolfsii, and Fusarium oxysporum f. sp. rapae, indicating a broad-spectrum activity of LAB/chitosan. Overall, our results indicate that a synergistic combination of LAB and chitosan offers a promising approach to biocontrol.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.286-293
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• 2004

Extract of Eleutherococcus senticosus, Lycium chinensis, Angelica acutiloba and Schizandra chinensis were investigated to determine whether its addition may inflict on growth of lactic acid bacteria, freeze dry and cell viability during the storage. In cultivation with herbal extract, all strains tested did not demonstrate a significant reduction in their cell population, particularly Lactobacillus. acidophilus, L. bulgaricus, L. paracasei. But Schizandra chinensis extract inhibited growth of several strains. Immediately after freeze-drying using the skim milk 10%(w/v), sucrose 5%(w/v) with herbal extract 2.5%(v/v), the percentage viability was about 81.7%, 63.8%, 73.2%, 78.1 % in L. acidophilus, L. bulgaricus, L. paracasei, L. casei respectively. The protective effect of herbal extract to cell damage from freeze-drying was weak in comparison with control. During accelerated storage of freeze-dried lactic acid bacteria, those survival rate decrease rapidly, reaching 8 -18% in one month. But addition of Eleutherococcus senticosus extract in freeze dry of L. acidophilus showed a positive activity in storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.926-934
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• 2006

The base for preparing oyster hydrolysate-added yogurt was consisted of whole milk (1,000 mL), skim milk (44.05 to 42.05 g), enzymatic oyster hydrolysates powder (OHP, 0 to 2.0 g) and pectin. The yogurt base was fermented with 7 kinds of starter cultures (3% based on yogurt volume), such as Lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus casei, Lactobacillus fermentum, Lactobacillus pentosus, Streptcoccus thermophilus and the mixed starters (L. bulgaricus and S. thermophilus) at optimal temperature. Processing condition and quality characteristics of the yogurt were evaluated by analyzing pH, titratable acidity, viscosity, viable cell count, functional properties and sensory evaluation. The results suggested that the optimal conditions for preparing the good quality yogurt revealed the mixed starters (L. bulgaricus and S. thermophilus) for starter culture, 1.0 g of 3 kDa hydrolysate for amount, and 5.5 hrs for fermentation time. The good quality yogurt showed 4.31 for pH, 1.07% for titratable acidity, 469 cps for viscosity and $4.9{\times}10^8\;CFU/mL$ for viable cell count. The hydrolysate-added yogurt was 2 times higher in ACE inhibitory and antioxidant activities than commercial yogurt, and kept good quality during storage of 15 days at $5^{\circ}C$.