• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.528-534
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• 1992

Growth stimulatory material for lactic acid bacteria was extracted from radish and radish green juice and its growth stimulatory effect was tested. Dried methanol-precipitated growth stimulatory material was lightly grayish white powder, Its ash content is 44% and approximately 50% of the ash is sulfur. It has reddish brown color upon solubilization in water. The material had unchanged stimulatory effect when it was treated with proteinase or pectinase, or ashed. The growth stimulatory activity was dialyzable. The material was able to counteract the growth inhibitory effect of EDTA. When selected lactic acid bacteria were grown at $30^{\circ}C$ for 24 hours in peptone(0.5%)-yeast extract(0.5%)-glucose(2%) broth with and without 0.5% growth stimulatory material, the material stimulated the growth of Lactobacillus plantarum, L. fermentum, L. leichmanii, L. sake, L. brevis, L. acidophilus, L. casei, Pediococcus pentosaceus, Leuconostoc mesenteroides, Streptococcus faecalis, S. lactis, S. cremoris and S. thermophilus by 19, 1833, 133, 444, 840, 32, 14, 18, 6, 17, 4, 5 and 4 times, respectively.

• Journal of Life Science
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• v.16 no.5
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• pp.788-793
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• 2006

This study was carried out to investigate the biological effects from Codium fragile. Methanol extract of Codium fragile increased two times at 2500 ㎍/ml the growth of Lactobacillus plantarum that associated with probiotic properties of lactic acid bacteria of Kimchi. Ethyl acetate extract of Codium fragile inhibited the cellulase activity up to approximately 60% at $2500\;{\mu}g/ml$. Methanol extract of Codium fragile was fractionated into several subfractions and their antioxidant activities were measured by using DPPH radical scavenging and SOD-like activity. Especially the antioxidative activity of ethyl acetate fraction was shown higher than that of other fractions and its fraction showed higher contents of total phenolic compounds, indicating the positive relationship between DPPH radical scavenging effect and total polyphenol content. Stimulation of the macrophages RAW264.7 cells with lipopolysaccharide (LPS) resulted in increased production of nitric oxide (NO) in the medium. However, the methanol extract of Codium fragile showed marked inhibition of NO synthesis in a dose-dependent manner. This result suggest that Codium fragile plays significant role for activation of immune system in the pathogenesis of inflammatory diseases.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.398-409
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• 2018

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.375-381
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• 2022

The purpose of this study was to evaluate the quality characteristics and biological activities of Rosa multiflora Thunberg fruit extracts fermented with Lactobacillus plantarum based on fermentation period of 0, 24, 48, and 72 h. The study showed the pH of Rosa multiflora Thunberg fruit fermentation extracts have decreased as fermentation time increased, but the sugar content remained the same. The total acid content increased as the fermentation time increased. The viable cell count was at highest at 24 h (8.59 log CFU/mL) of fermentation, and the viable cell count decreased as the fermentation time increased. The total polyphenol content (14.85 mg GAE/g), total flavonoid content (6.74 mg RE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, ABTS⁺ radical scavenging activity, reducing power, α-glucosidase and α-amylase inhibitory activity were highest at 24 h of fermentation. Therefore, the study proved fermentation of Rosa multiflora Thunberg fruit with lactic acid increases physiological activity compared to nonfermented Rosa multiflora Thunberg fruit. Also the 24 h of fermentation had the highest activity, confirming the possibility of future use as a functional food material.

• 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.

• YAKHAK HOEJI
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• v.55 no.5
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• pp.404-410
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• 2011

This study was to elucidate the anti-inflammatory activities of a methanol extract derived from the fermented bark of Dioscoreae batatas on LPS-induced activation in macrophages. It was fermented with Lactobacillus fermentum and L. plantarum and then analyzed to identify the contents of methanol extract and diosgenin. The fermented product showed 3-fold increase in the extraction yield by methanol, and 1.8-fold increase in diosgenin contents, compared to that from the dried bark of D. batatas. Although the methanol extract from the unfermented D. batatas inhibited lipopolysaccharide (LPS)-induced production of nitric oxide (NO) and TNF-${\alpha}$ in J774 A.1 cells, the methanol extract from the fermented product revealed significantly the enhanced the inhibitory activities on LPS-induced production of NO and TNF-${\alpha}$. Taken together, our results indicate that fermentation of bark of D. batatas elevates the functional activity inhibiting macrophage activation through the increase of the content of anti-inflammatory compounds. Thus, its methanol extract may be useful as a functional material for the therapy of inflammatory diseases.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.655-659
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• 2014

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.567-573
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• 2001

Lactobacilli have been generally recognized as an important lactic acid bacteria present in the normal human intestinal flora. Fifty two Lactobacillus isolates were recovered from the feces of healthy Koreans whose age ranged from thirteen days after birth to 37 years. Among the isolates above, 17 isolates were tentatively identified as strains of Lactobacillus acidophilus and 3 isolates as strains of Lactobacillus casei. For their characterization, these twenty isolates were subjected to the experiments for the resistance to the artificial gastric juice, pH2.5 and bile salt. Interestingly, 3 strains survived pH 2.5 after 3 hour incubation in the artificial gastric juice with more than 75% of survival rate. L. acidophilus a-4 had the highest survival rate of 100%. Four strains including L. acidophilus a-3 grew gradually in MRS broth in the presence of the artificial bile salt. Cholesterol assimilation was also tested for the 20 isolates. The result showed that cholesterol concentration of the medium was reduced by 10 Lactobacillus isolates with more than 60%, as compared to the control. L. acidophilus a-2 had the highest reduction rate of 77%. Judging from these data obtained in vitro, some isolates ware likely to reach the lower small intestine after consumption without a significant loss of viability, suggesting that they had the potential to be developed as a probiotic culture which might lower the cholesterol level in human.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.3
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• pp.229-236
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• 2008

This experiment was conducted to study on the evaluation of fermentation ability of microbes for whole crop rice silage Inoculant at National Institute of Animal Science, RDA from 2004 to 2005. We collected 28 strains of microbes from whole crop rice silage. According to acidity and growth ability, 5 strains of microbes was isolated (R4-1, R7-1, R7-2, R10-1, R12-1). The cultures of 4 strains were identified to be Lactobacillus plantarum (R4-1, R7-1, R7-2 and R10-1) and one was identified to be Lactobacillus pentosus (R12-1). Whole crop rice was harvested at the yellow ripen stage. It was ensiled in experimental silos (20ℓ capacity) with or without microbial additives (R4-1, R7-1, R7-2, R10-1, R12-1 and three commercial inoculant) and stored at room temperature for 60d. The pH value and acetic acid content of additivetreated silages were lower and lactic acid content was higher than those of the control (p<0.05). There was a trend for acetic acid content to be lowest and lactic acid to be highest in R7-1 treated silage. Crude protein (CP) contents of R7-2 treated silage was higher and acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents of R7-1 treated silage was lower (p<0.05). Although some strains of inoculant could improve silage quality, L. plantarum R7-1 was more effective as an inoculant for whole crop rice silage. This microbe was named NLRI 401 and registered in the Korea Agricultural Culture Collection.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.127-136
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• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.