• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.292-295
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• 2013

Fermented whey solution presenting bifidogenic growth stimulation (BGS) activity was processed as prototypes such as sterilized fermented whey (SFW), spray-dried fermented whey (SDFW), and freeze-dried fermented whey (FDFW) and their BGS activities were compared. In optical density ($OD_{600}$) test, the BGS activity of three prototypes, which showed similar activities, were significantly different with non-fermented whey solution adjusted to pH 4.5 as a control (P<0.05). In viable cell count test, SDFW had the most positive influence than other prototypes on the BGS activity even though the difference was not significant. However, the activities of all prototypes were significantly different than the negative control (no addition). These results indicate that the processed prototypes of fermented whey solution show BGS activities and might be commercialized, with further evidences, in animal or human studies.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.77-83
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• 2016

This study aimed to investigate the anti-obesity effects of yogurt fermented by Lactobacillus plantarum Q180 in diet-induced obese rats. To examine the effects, male Sprague-Dawley rats were fed on six different diets, as follows: Group A was fed an ND and orally administrated saline solution; Group B, an HFD and orally administrated saline solution; Group C, an HFD and orally administrated yogurt fermented by ABT-3 and L. plantarum Q180; Group D, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by ABT-3 and L. plantarum Q180; Group E, an HFD and orally administrated yogurt fermented by L. plantarum Q180; and Group F, an HFD and orally administrated yogurt with added Garcinia cambogia extract, fermented by L. plantarum Q180 for eight weeks. After eight weeks, the rate of increase in bodyweight was 5.14%, 6.5%, 3.35% and 10.81% lower in groups C, D, E and F, respectively, compared with group B; the epididymal fat weight of groups E and F was significantly lower than that of group B; and the level of triglyceride and leptin was significantly reduced in groups C, D, E and F compared to group B. In addition, the level of AST was reduced in group C compared to the other groups. To examine the effects of yogurt on the reduction of adipocyte size, the adipocyte sizes were measured. The number of large-size adipose tissue was less distributed in groups A, C, D, E and F than in group B.

• Food Science and Industry
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• v.44 no.2
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• pp.45-51
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• 2011

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.162-167
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• 2009

Various fermented foods were screened in search of food-grade bacteria that produce bacteriocins active against Gram-negative pathogens. An isolate from a mold-ripened cheese presented antibacterial activity against Gram-positive and Gram-negative bacteria. The most active isolate was identified as Lactobacillus casei by a biochemical method, ribotyping, and membrane lipid analysis, and was designated as OSY-LB6A. The cell extracts of the isolate showed inhibition against Escherichia coli p220, E. coli O157, Salmonella enerica serovar Enteritidis, Salmonella Typhimurium, and Listeria monocytogenes. The antibacterial nature of the cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide, and lytic bacteriophages. The culture supernatant and cell extract retained antibacterial activity after heating at $60{\sim}100^{\circ}C$ for $10{\sim}20$ min. The activity of the cell extract from Lb. casei was eliminated by pronase and lipase. Finally, the cell extract showed a bactericidal mode of action against E. coli in phosphate buffer solution, but it was bacteriostatic in broth medium and food extracts.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.640-646
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• 2009

Lactic acid bacteria (LAB) are typical probiotic microbes that are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of isoflavone biotransformation and antioxidative activity of 17 LAB. Six strains including the Lactobacillus species exhibited a 100% hydrolysis rate for daidzein during fermentation. The content of total genistein in soymilk fermented with these strains was $872-943\;{\mu}g/g$. The DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging ability of the LAB was widely variable and ranged from 23-78%. A selected strain was isolated from kimchi and the strain was identified as Lactobacillus plantarum ssp. through the API carbohydrate fermentation pattern and 16S rDNA profile. The strain exhibited excellent acid tolerance in an artificial gastric solution. L. plantarum YS712 showed high $\beta$-glucosidase activity in fermentation. The concentration of genistein and daidzein in soymilk fermented with L. plantarum YS712 increased from 3.64 to $917.3\;{\mu}g/g$ and from 58.18 to $1062.17\;{\mu}g/g$, respectively. These results demonstrate the potential of L. plantarum YS712 as a probiotic culture that can be utilized in the manufacturing of fermentation foods and dietary supplements.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.50-52
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• 1959

In order to know contents of vitamin B$_{12}$ in the fermented foods in Korea, the contents of this vitamin are studied on the following foods; kimchies (pickled vegetables) .................. 39 chukkals (fermented and salted sea foods) ...... 8 fermented soy-bean products .................... 5 the kimchies and fermented soybean products studied in this paper, are from individual homes and chukkals are from markets. The content of vitamin B$_{12}$ is estimated by the microbiological assay method using lactobacillus leichmannii ATCC 7830. Details for assay are indicated in the original part of this paper. The pseudo-vitamin B$_{12}$ substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution. According to the results as indicated in the table, the following conclusions are summerized; 1. Vitamin B$_{12}$ contents of kimchies for winter season are 1.03 to 1.52 mcg% in average. The hobakk-kimchi which contain the highest content of vitamin B$_{12}$ is not popular one among Korean. 2. Chukkals contain much higher content of vitamin B$_{12}$ varying from 0.91 to 11.10mcg%. 3. The soybean fermented foods, as kanjang, denjang, kochojang, contain lower content of vitamine B$_{12}$ varying from 0.08 to 0.52 mcg% containing higher content of pseudo-vitamin. 4. Based on daily consumption of kimchi in winter season by Chai, the consumption of this vitamin through kimchi is about 3 mcgs daily per capita. This will be a quite source of this vitamin for Korean as vitamin C. as vitamin C.

• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.2
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• pp.98-108
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• 2007

In order to use food wastes for the source of fermented feed for pigs, this study was aimed to produce better culture inoculum by the aeration and addition of pig' s blood meal as sub nutrient. For the preparation of inoculum as bacterial strain, Lactobacillus brevis isolated from pig intestine, and a yeast Saccharomyces cerevisiae from strawberries were used. Molasses and whey were used as main ingredients for the culture solution as well as yeast extract and other ingredients as sub nutrients. As the experimental result, aeration showed a positive effect to enhance viable cell count or retarding death phase. Although sub nutrient yeast extracts were replaced with pig's blood meal, fermentation characteristics were almost similar to that of yeast extract. When the inoculum was stored at room temperature, L. brevis and S. cerevisiae maintained the viable cell concentration of approximately 8 log cfu/mL for 1 week. 2 Days after the culture solution was mixed with food waste, the number of unwanted bacteria had rapidly increased, but E.coli was not detected for 5 days.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.440-446
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• 2021

GABA (γ-aminobutyric acid) has various beneficial effects on human health such as anti-hypertension, diuretic, tranquilizer, sleep induction and anti-stress functions. In this study, the properties and the antioxidizing effects of a fermented solution was investigated by applying GABA producing lactic acid bacteria (LAB) from kimchi to corn silk extract. Lactobacillus plantarum LAB459 was identified by physiological properties, carbohydrate fermentation pattern and 16s rRNA sequence analysis. Also, the GABA production ability of the separated L. plantarum LAB459 was confirmed through TLC and HPLC analysis. Moreover, from the fermentation of corn silk extract with skim milk, it was revealed that approximately 1 ㎍/mg of GABA produced by lyophilized ferments was yielded. Lastly, the flavonoid content and DPPH radical scavenging activity were found to be high in the lyophilized ferments than in the aqueous extracts. Therefore, L. plantarum LAB459 is considered to be used as a starter culture for various fermented foods or in food and medicinal materials.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.773-779
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• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.127-133
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• 2014

The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extension in terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meat was tested during a 9-day storage period at $4^{\circ}C$. Throughout the whole storage days, addition of LFS showed the significant inhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFS to chicken breast meat resulted in the decrease of pH, the increase of $L^*$ and $b^*$ values, and the increase of lipid oxidation in chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chicken breast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overall acceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product, however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.