• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.370-374
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• 2005

Two experiments were conducted to evaluate the effects of direct-fed microbial supplementation on the growth performance and nutrient digestibility in pigs. In experiment 1, forty eight pigs were used in a 42-d growth assay. There were four pigs per pen and three pens per treatment. Dietary treatments included 1) NC (without antibiotic basal diet), 2) PC (NC diet+0.1% antibiotic, 100 g/kg chlortetracycline), 3) DFM-1 (NC diet+0.2% Lactobacillus reuteri and Lactobacillus salivarius complex) and 4) DFM-2 (NC diet+0.2% Lactobacillus reuteri, Lactobacillus salivarius, Lactobacillus plantarum and Yeast complex). For the overall period, no treatment had significant effects in growth performance. In the nutrition digestibility, the pigs fed DFM diets were improved in DM and N digestibility compared with the pigs fed NC and PC diets but it was not significantly different. In experiment 2, sixty four crossbred pigs were used in a 98-d growth assay. There were four pigs per pen and four pens per treatment. Dietary treatments included 1) HND (high nutrient diet), 2) LND (low nutrient diet), 3) HND+DFM (HND diet+0.2% Lactobacillus reuteri and Lactobacillus plantarum complex) and 4) LND+DFM (LND diet+0.2% Lactobacillus reuteri and Lactobacillus plantarum complex). For overall period of growing phase, the pigs fed LND diets had improved gain/feed (p=0.01) and for overall period in the finishing phase, the pigs fed LND with DFM diets had higher ADG, ADFI and gain/feed than the others but there were no significant differences (p>0.13). In total period of growing-finishing phase, the pigs fed LND diet had higher gain/feed than the pigs fed HND diets (p<0.05). In growing phase, there were not significant differences among the treatments means for DM and N digestibility. However, the pigs fed diets with DFM had improved N digestibility (p<0.02) compared to the pigs fed diets without DFM in finishing phase. In conclusion, DFM slightly improved the growth performance in growing-finishing pigs.

• 한국산학기술학회논문지
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• 제20권12호
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• pp.110-116
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• 2019

Probiotics와 다양한 병원성 미생물간의 혼합배양에서의 길항적 억제효과를 조사하기 위해 2016년 1월부터 12월까지 국내 김치로부터 다양한 probiotics 균주를 분리하여 16S rRNA sequencing을 통한 계통학적 분석을 통해 140주의 프로바이오틱스를 동정하였다. 이중 항균력이 우수한 probiotics 4종(Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus reuteri )과 병원성 미생물 6종 (Candida albicans, Salmonella Enteritidis, E. coli O157:H7, Shigella flexneri, Staphylococcus aureus, and Pseudomonas aeruginosa)간의 혼합배양에서의 길항적 억제시험에서 probiotics 균주들은 대부분 배양 후에 균수가 정상적으로 크게 증가했지만 C. albicans를 포함하여 대부분의 병원성미생물들은 S. Enteritidis 를 제외하고 거의 완전하게 성장이 억제되었다. 이러한 in vitro 에서의 길항적 억제효과는 생성된 젖산과 유기산등의 낮은 pH에 의한 효과인 것으로 생각된다. 이상의 결과로 한국 김치에서 분리된 probiotics 균주 4종은 여성질염, 대장 및 피부관리 관련 치료제로써의 개발 가능성이 매우 큰 것으로 생각되며 향후 이러한 치료제는 probiotics 관련 국민건강 및 보건향상에 크게 기여할 것으로 생각된다.

• Journal of Microbiology and Biotechnology
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• 제19권12호
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• pp.1635-1643
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• 2009

The aim of this study was to provide new insight into the mechanism whereby the housekeeping enzyme glyceraldehyde-3-phosphate dehydrogenase (GAPDH) locates to cell walls of Lactobacillus plantarum 299v. After purification, cytosolic and cell wall GAPDH (cw-GAPDH) forms were characterized and shown to be identical homotetrameric active enzymes. GAPDH concentration on cell walls was growth-time dependent. Free GAPDH was not observed on the culture supernatant at any time during growth, and provoked cell lysis was not concomitant with any reassociation of GAPDH onto the cell surface. Hence, with the possibility of cw-GAPDH resulting from autolysis being unlikely, entrapment of intracellular GAPDH on the cell wall after a passive efflux through altered plasma membrane was investigated. Flow cytometry was used to assess L. plantarum 299v membrane permeabilization after labeling with propidium iodide (PI). By combining PI uptake and cw-GAPDH activity measurements, we demonstrate here that the increase in cw-GAPDH concentration from the early exponential phase to the late stationary phase is closely related to an increase in plasma membrane permeability during growth. Moreover, we observed that increases in both plasma membrane permeability and cw-GAPDH activity were delayed when glucose was added during L. plantarum 299v growth. Using a double labeling of L. plantarum 299v cells with anti-GAPDH antibodies and propidium iodide, we established unambiguously that cells with impaired membrane manifest five times more cw-GAPDH than unaltered cells. Our results show that plasma membrane permeability appears to be closely related to the efflux of GAPDH on the bacterial cell surface, offering new insight into the understanding of the cell wall location of this enzyme.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.36-45
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• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• Journal of Microbiology and Biotechnology
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• 제29권11호
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• pp.1729-1738
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• 2019

In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPC-SNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.

• 미생물학회지
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• 제50권1호
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• pp.73-83
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• 2014

단백질이 풍부한 식품을 고온 하에서 조리하는 과정 중에 주로 발생되는 돌연변이원 heterocyclic amines (HCAs)에 대한 유산균의 결합력 및 제거능을 조사하였다. 당 발효능 및 16S rRNA 염기서열 분석을 통해 동정된 19종의 유산균 중 Lactobacillus acidophilus D11, Enterococcus faecium D12, Pediococcus acidilactici D19, L. acidophilus D38, Lactobacillus sakei D44, Enterococcus faecalis D66 및 Lactobacillus plantarum D70의 세포이나 배양 상등액은 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1)과 3-amino-1-methyl-5Hpyrido[4,3-b] indole (Trp-P-2)에 의한 Salmonella typhimurium TA98 및 TA100의 돌연변이 유발을 억제할 수 있었다. HCAs에 대한 유산균 세포의 결합력은 cell wall, exopolysaccharide 및 peptidoglycan 보다 높게 나타났다. 한편, 이들의 결합력은 단백질 분해효소, 가열, sodium metaperiodate 및 산 처리에 의해 유의하게 감소되었으므로 세포벽에 존재하는 당이나 단백질 성분이 이들 HCAs을 결합시키는데 중요한 역할을 하는 것으로 확인되었다. 또한 E. faecium D12, L. acidophilus D38 및 E. faecalis D66의 결합력은 SDS나 금속이온에 의해 감소되었으므로 이들세포와 돌연변이원 사이에는 이온 결합이나 소수성 결합이 작용하는 것으로 추정되었다. 한편, HCAs 결합력이 높은 L. acidophilus D38과 L. plantarum D70은 장관 상피세포에 대한 부착력이 낮으므로 돌연변이원을 세포에 결합시켜 체외로 배출함으로써 독성물질을 제거하는데 효과적인 것으로 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제31권10호
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• pp.1420-1429
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• 2021

The safety of the probiotic strain Q180, which exerts postprandial lipid-lowering effects, was bioinformatically and phenotypically evaluated. The genome of strain Q180 was completely sequenced, and single circular chromosome of 3,197,263 bp without any plasmid was generated. Phylogenetic and related analyses using16S rRNA gene and whole-genome sequences revealed that strain Q180 is a member of Lactiplantibacillus (Lp., formerly Lactobacillus) plantarum. Antimicrobial resistance (AMR) genes were bioinformatically analyzed using all Lp. plantarum genomes available in GenBank, which showed that AMR genes are present differently depending on Lp. plantarum strains. Bioinformatic analysis demonstrated that some mobile genetic elements such as prophages and insertion sequences were identified in the genome of strain Q180, but because they did not contain harmful genes such as AMR genes and virulence factor (VF)- and toxin-related genes, it was suggested that there is no transferability of harmful genes. The minimum inhibition concentrations of seven tested antibiotics suggested by the European Food Safety Authority guidelines were slightly lower than or equal to the microbiological cut-off values for Lp. plantarum. Strain Q180 did not show hemolytic and gelatinase activities and biogenic amine-producing ability. Taken together, this study demonstrated the safety of strain Q180 in terms of absence of AMR genes and VF- and toxin-related genes as a probiotic strain.

• Journal of Microbiology and Biotechnology
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• 제28권7호
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• pp.1052-1060
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• 2018

Numerous studies suggest that the effects of lactic acid bacteria (LAB) on oxidative stress in vivo are correlated with their antioxidative activities in vitro; however, the relationship is still unclear and contradictory. The antioxidative activities of 27 Lactobacillus plantarum strains isolated from fermented foods were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, hydroxyl radical, and superoxide radical scavenging abilities, reducing activity, resistance to hydrogen peroxide, and ferrous chelating ability in vitro. Two fuzzy synthetic evaluation models, one with an analytic hierarchy process and one using entropy weight, were then used to evaluate the overall antioxidative abilities of these L. plantarum strains. Although there was some difference between the two models, the highest scoring strain (CCFM10), the middle scoring strain (CCFM242), and the lowest scoring strain (RS15-3) were obtained with both models. Examination of the antioxidative abilities of these three strains in $\text\tiny{D}$-galactose-induced oxidative stress mice demonstrated that their overall antioxidative abilities in vitro could reveal the abilities to alleviate oxidative stress in vivo. The current study suggests that assessment of overall antioxidative abilities with fuzzy synthetic models can guide the evaluation of probiotic antioxidants. It might be a more quick and effective method to evaluate the overall antioxidative abilities of LAB.

• Asian-Australasian Journal of Animal Sciences
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• 제29권4호
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• pp.516-522
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• 2016

We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predominant in SC-TMR silage were identified (Exp. 1). Lactobacillus fermentum (L. fermentum) and Streptococcus bovis (S. bovis) were found in the untreated materials, Leuconostoc pseudomesenteroides (L. pseudomesenteroides) in 14-day silage and Lactobacillus plantarum (L. plantarum) in all silages. Pediococcus acidilactici (P. acidilactici), Lactobacillus paracasei (L. paracasei), and Lactobacillus brevis (L. brevis) formed more than 90% of the isolates in 56- day silage. Italian ryegrass and whole crop maize were inoculated with P. acidilactici and L. brevis isolates and the fermentation and aerobic stability determined (Exp. 2). Inoculation with P. acidilactici and L. brevis alone or combined improved the fermentation products in ryegrass silage and markedly enhanced its aerobic stability. In maize silage, P. acidilactici and L. brevis inoculation caused no changes and suppressed deterioration when combined with increases in acetic acid content. The results indicate that P. acidilactici and L. brevis may produce a synergistic effect to inhibit SC-TMR silage deterioration. Further studies are needed to identify the inhibitory substances, which may be useful for developing potential antifungal agents.

• KSBB Journal
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• 제27권3호
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• pp.151-156
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• 2012

Lactic acid is an important product arising from the anaerobic fermentation by lactic acid bacteria (LAB). It is used in the pharmaceutical, cosmetic, chemical, and food industries as well as for biodegradable polymer and green solvent production. The poly lactic acid (PLA) is an important material for bio-plastic manufacturing process. For PLA production by new LAB, we screened LAB isolates from shellfish. A total of 28 LAB were isolated from various shellfishes. They were all Gram positive, oxidase and catalase negative. Based on API 50CHL kit, 7 strains among the 28 isolates were identified as Lactobacillus plantarum, 6 strains as Lactobacillus delbrueckii, 5 strains as Leuconostoc mesenteroides, 3 strains as Lactobacillus brevis, 2 strains as Lactococcus lactis, 1 strain as Lactobacillus salivarius, 1 strain as Lactobacillus paracasei, 1 strain as Lactobacillus pentosus, 1 strain as Lactobacillus fermentum and 1 strain as Pediococcus pentosaceu. Also, we examined the amount of total lactic acid produced by these new strains by HPLC analysis with Chiralpak MA column. One strain E-3 from Mytilus edulis was indentified as Lactobacillus plantarum and found to produce 20.0 g/L of D-form lactic acid from 20 g/L of dextrose. Further studies are underway to increase the D-lactic acid production by E-3.