• Food Science and Biotechnology
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• v.15 no.2
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• pp.227-231
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• 2006

Strain NK181 was isolated for probiotic use from jeotkal and based on results of API 50 CHL kit and 16S rDNA sequencing was tentatively named Lactobacillus plantarum NK181. L. plantarum NK181 was highly resistant to artificial gastric juice (pH 2.5) and bile acid and demonstrated strong adherence to Caco-2 cells. In test using API ZYM kit, eight enzymes were produced. Supernatant of L. plantarum NK181 exhibited about 30% 1,1-diphenyl-2-picyryl hedrazyl (DPPH) radical-scavenging activity and reduced cholesterol by 70%. These results demonstrate potential use of L. plantarum NK181 as health-promoting probiotic.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.697-700
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• 2003

Lactococcus lactis NK24, Lactobacillus plantarum NK181, and strain HW161 were previously isolated from Jeot-gal. For antioxidative activity, the culture supernatants of there probiotic strains were shown to be 78, 77, and 81% by DPPH method. Also, the peroxidation of linoleic acid of them was investigated and they were about 3.5, 4.6, and 2.0%. And cholesterol-lowering activity of Jeot-gal probiotic strains were about 40, 33, and 60%, respectively.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1160-1167
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• 2018

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ${\beta}$-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

• 축산식품과학과 산업
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• v.8 no.1
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• pp.62-63
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• 2019