• 한국미생물·생명공학회지
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• 제20권1호
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• pp.102-109
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• 1992

김치의 발효온도를 5, 20 및 $30^{\circ}C$로 달리하여 발효기간 중의 젖산균의 경시적인 변화를 선택배지를 이용하여 젖산균군별로 계수하는 방법으로 비교하고 이들 젖산균을 분리하여 형태적, 배양적 및 생리적 특징에 따라 동정하였다. Leuconostoc, Lactobacillus, Streptococcus 및 Pediococcus속의 각 젖산균의 경지적인 변화는 각 온도에 있어서 그 양상이 비슷하고 온도가 높을수록 빨리 진행되었다. 이들 중 Leuconostoc 및 Lactobacillus가 높은 분포를 나타내었으며 낮은 온도에서는 Leuconostoc는 증가하고 기타의 젖산균은 감소하는 경향이 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권10호
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• pp.1472-1478
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• 2004

The effects of microorganisms inoculated in beef, pork and chicken on the production of various biogenic amines (BA) were examined. Acinetobacter haemolyticus, Aeromonas hydrophila subsp. hydrophila, Alcaligenes faecalis subsp. faecalis, Bacillus cereus, Bacillus subtilis, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli, Lactobacillus alimentarius, Lactobacillus curvatus, Leuconostoc mesenteroides subsp. Mesenteroides, Proteus mirabilis, Proteus vulgaris, Pseudomonas aerugina, Salmonella enteritidis and Salmonella typhimurium were inoculated into beef, pork and chicken and incubated for 24 h at optimum temperatures of each bacterium. In ground beef, total amount of amines (TAA) produced was highest in the sample inoculated with Bacillus cereus, followed by Enterobacter cloacae. In ground pork, TAA was highest in the sample inoculated with Alcaligenes faecalis, followed by Enterobacter cloacae, Proteus vulgaris and Bacillus cereus. TAA of chicken breast was highest in the sample inoculated with Alcaligenes faecalis, followed by Bacillus cereus and Lactobacillus alimentarius while in chicken leg was the sample inoculated with Proteus vulgaris, followed by Enterobacter aerogenes, Enterobacter cloacae and Alcaligenes faecalis. Among biogenic amines produced, cadaverine (CAD) was detected at the highest level, followed by putrescine (PUT) and tyramine (TYM), their order being reversed by the kind of microorganism in beef and pork. In chicken breast and leg, CAD level was still the highest but PUT, TYM or PHM was the second highest, depending upon the kind of microorganism inoculated. In total, Alcaligenes faecalis, Enterobacter cloacae and Bacillus cereus were ones that produced a larger amount of BAs regardless of meat sources from different species.

• 한국식품과학회지
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• 제34권2호
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• pp.303-310
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• 2002

당근, 사과, 샐러리, 돌미나리, 대추, 구기자의 착즙액을 3 : 3 : 1 : 1/2 : 1 : 1/2의 비율로 혼합한 혼합과채즙에 동치미로부터 분리한 Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis. Lactobacillus cellobiosus을 접종하고 당과 식염의 첨가와 배양온도의 최적조건을 발효 및 관능특성에 중점을 두고 조사하였다. 올리고당을 포함한 당은 25% 이하에서, 식염은 0.8% 이하에서 젖산균의 성장률이나 산 생선능에 크게 영향을 미치지 않았다. 배양온도가 높을수록 젖산균수와 산도가 증가하고 대장균수와 당도가 빠르게 감소하였다. $15^{\circ}C$에서는 발효가 진행됨에 따라 점질물이 형성되어 발효쥬스의 선호도가 저하되었다. 따라서 혼합과채즙의 젖산발효는 관능특성면에서 fructooligosaccharide 15%, 식염 0.2%, 배양온도 $25^{\circ}C$가 최적이었고 최적 발효종점은 3일로서 이때의 pH는 3.62였다. 최적상태에서 발효쥬스는 1 mL당 젖산균수 8, 효모수 4의 지수를 보였으며 발효초기에 $5.6{\times}10^2\;cfu/mL$이던 대장균은 검출되지 않았다.

• 한국식품과학회지
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• 제28권2호
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• pp.279-284
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• 1996

Leuconostocs는 김치를 비롯한 침채류의 발효에 중요한 세균이나 phenylethyl alcohol이나 vancomycin을 첨가하는 기존의 분리방법은 leuconostocs만을 순수분리할 수 없었을 뿐 아니라 가격이 비싼 것이 단점이었다. 여러가지 식품시료로부터 leuconostocs균주를 저렴하고도 효과적으로 분리할 수 있는 선택배지를 개발하기 위하여 모두 17균주의 leuconostocs와 lactobacilli에 대한 항생제 내성을 소사한 결과 leuconostocs의 novobiocin에 대한 MIC가 lactovacoilli에 비해 5배 이상 높은 것으로 나타났다. 이러한 결과를 기초로 하여 novobiocin이 첨가된 leuconotocs의 선택배지를 조제한 바 그 조성은 다음과 같다. 1% Tryptone (Dofco), 0.1% Yeast Extract (Difco), 2% sucrose, 0.1% Beef Extract (BBL), 0.5% sodium acetate, 0.2% ammonium sulfatc. 0.01% magnesium sulfate, 0.2% dipotassium phosphate, 0.05% sorbic acid, 75 ppm sodium azide (Sigma), 0.1% (vol/vol) Tween 80, 30 ${\mu}g/ml$ Vancomycin (Sigma), $5{\mu}g/ml$ Novobiocin (Sigma), $0.5{\mu}g/ml$ cysteine HCI, 1.5% Agar (Difco). 이 leuconostocs의 선택배지를 이용하여 여러가지 종류의 김치, 원유, cheese에서 총 86균주의 미생들을 분리하였다. 분석된 균들은 몇 가지 biochemical test를 통하여 동정한 결과 모두 Leuconostocs 속으로 확인되었으나 Leuconostoc mesenteroides subsp. cremoris와 Leuconostoc lactis는 검출할 수 없었다. 특히 이 배지는 분리 효율성이 MRS 배지에 비해 상대적으로 낮으므로 계수용 배지보다는 순수분리용 선택배비로의 이용이 적합하다 판단되었다.

• 한국약용작물학회지
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• 제24권3호
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• pp.191-197
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• 2016

Background: This study examined the use of new bio-materials with enhanced value and functionality, which were derived from fermented wild ginseng cultures. Methods and Results: To examine the antioxidant activity associated with biological functions, radical scavenging analyses (2,2-diphenyl-1-picrylhydrazyl, DPPH and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, ABTS) and superoxide dismutase (SOD)-like activity analyses were conducted. Furthermore, the total phenolic and flavonoid contents of wild ginseng fermented with microorganisms (Leuconostoc mesenteroides, Bacillus circulans, Bacillus licheniformis and B. subtilis subsp. inaquosorum) were evaluated to determine the antioxidant activity increment. Regarding ginseng fermented with B. licheniformis, values of $70.6{\pm}1.4%$, $44.3{\pm}1.7%$, and $88.4{\pm}1.3%$ were measured using DPPH, ABTS, and SOD-like antioxdiant activity analyses, respectively. The total phenolic content in ginseng fermented with B. licheniformis was $184.5{\pm}0.9{\mu}g{\cdot}GAE/m{\ell}$, and the total flavonoid contents was $108.5{\pm}1.8{\mu}g{\cdot}QE/m{\ell}$ in ginseng fermented with L. mesenteroides. Conclusions: Of the four types of lactic acid bacteria examined, the use of B. licheniformis to ferment ginseng resulted in greatest increase in antioxidant activity. Therefore, ginseng fermented by microorganisms might be used to produce functional bio-materials.

• 한국식품영양학회지
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• 제12권1호
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• pp.77-84
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• 1999

The purpose of this study is to establish a rapid preparation method of Dongchimi-juice having favor-able flavor and high antibacterial activity against undesirable bacteria in Naengmyon-broth by using high antibacterial strains of lactic acid bacteria Lactobacillus homohiochii B21 and leuconostoc mesenteroid-es subsp. mesenteroides C16 as Dongchimi starter. When the two strains of lactic acid bacteria were used as starter mixed culture was better than single culture in acid production and antibacterial activity. When starter was not inoculated in Dongchimi fermentation the numbers of Gram negatives and colifor-ms were remarkably increased in early phase and antibacterial activity could scarcely be detected. But when starter was inoculated the numbers of Gram negatives and coliforms were sharply decreased from early phase and antibacterial ctivity was high. When Dongchimi was made with heat sterilized mat-erials and starter there were no Gram negatives and coliforms and antibacterial activity was high. The antibacterial activity of starter inoculated Dongchimi was maximum in 2 days of fermentation at 2$0^{\circ}C$ and was scarcely detected in six days. In consideration of coliform counts antibacterial activity and the flavor of Dongchimi the preparation method in which all materials were heat treated at 8$0^{\circ}C$ for 15 min-utes and inoculated with mixed starter of the two strains and fermented for 2 days at 2$0^{\circ}C$ was thoug-ht to be good.

• 한국축산식품학회지
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• 제36권4호
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• pp.499-507
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• 2016

In this study, traditional culture method and 16S rRNA gene analysis were applied to reveal the composition and diversity of lactic acid bacteria (LAB) of fermented cow milk, huruud and urum from Baotou and Bayannur of midwestern Inner Mongolia. Also, the quantitative results of dominant LAB species in three different types of dairy products from Baotou and Bayannur were gained by quantitative polymerase chain reaction (q-PCR) technology. Two hundred and two LAB strains isolated from sixty-six samples were identified and classified into four genera, namely Enterococcus, Lactococcus, Lactobacillus, Leuconostoc, and twenty-one species and subspecies. From these isolates, Lactococcus lactis subsp. lactis (32.18%), Lactobacillus plantarum (12.38%) and Leuconosto mesenteroides (11.39%) were considered as the dominated LAB species under the condition of cultivating in MRS and M17 medium. And the q-PCR results revealed that the number of dominant species varied from samples to samples and from region to region. This study clearly shows the composition and diversity of LAB existing in fermented cow milk, huruud and urum, which could be considered as valuable resources for LAB isolation and further probiotic selection.

• Asian-Australasian Journal of Animal Sciences
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• 제18권8호
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• pp.1199-1208
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• 2005

Abatement of greenhouse gas emitted from ruminants and promotion of biogas energy from animal effluent were comprehensively examined in each anaerobic fermentation reactor and animal experiments. Moreover, the energy conversion efficiency of biomass energy to power generation were evaluated with a gas engine generator or proton exchange membrane fuel cell (PEMFC). To mitigate safely rumen methanogenesis with nutritional manipulation the suppressing effects of some strains of lactic acid bacteria and yeast, bacteriocin, $\beta$1-4 galactooligosaccharide, plant extracts (Yucca schidigera and Quillaja saponarea), L-cysteine and/or nitrate on rumen methane emission were compared with antibiotics. For in vitro trials, cumulative methane production was evaluated using the continuous fermented gas qualification system inoculated with the strained rumen fluid from rumen fistulated Holstein cows. For in vivo, four sequential ventilated head cages equipped with a fully automated gas analyzing system were used to examine the manipulating effects of $\beta$1-4 galactooligosaccharide, lactic acid bacteria (Leuconostoc mesenteroides subsp. mesenteroides), yeast (Trichosporon serticeum), nisin and Yucca schidigera and/or nitrate on rumen methanogenesis. Furthermore, biogas energy recycled from animal effluent was evaluated with anaerobic bioreactors. Utilization of recycled energy as fuel for a co-generator and fuel cell was tested in the thermophilic biogas plant system. From the results of in vitro and in vivo trials, nitrate was shown to be a strong methane suppressor, although nitrate per se is hazardous. L-cysteine could remove this risk. $\beta$1-4 galactooligosaccharide, Candida kefyr, nisin, Yucca schidigera and Quillaja saponarea are thought to possibly control methanogenesis in the rumen. It is possible to simulate the available energy recycled through animal effluent from feed energy resources by making total energy balance sheets of the process from feed energy to recycled energy.

• 한국축산식품학회지
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• 제23권3호
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• pp.262-268
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• 2003

Locals 케퍼 그레인은 코카서스 지방에서 유래한 전통적인 발효유이며, 주로 젖산균과 효모로 우유를 발효시켜서 만든다. 국내에서 수집한 10종류의 케퍼 그레인 중에서 6종류가 포도송이 형태나 융털, 나뭇잎, 좁쌀, 수건 같은 특징적인 형태를 가지고 있었으며, 젤라틴같이 끈적한 조직감을 나타냈다. 케퍼 그레인에서 우점하는 미생물을 조사하기 위하여 SPC, MRS, Ml7, Rogosa와 APT 한천배지와 petrifilm을 사용하여 일반세균과 효모를 계수하였다. 5종류의 한천배지 중에서 가장 검출률이 좋았던 것은 SPC, MRS와 Rogosa 한천배지였으며, Ml7과 APT 한천배지에서는 균락의 수가 매우 적었는데, 이는 케퍼 그레인에 존재하는 미생물의 종류가 대부분 젖산간균이었기 때문으로 추정되었다. 각 케퍼 그레인당 50여개 정도의 균락을 분리하여 API 50 CHL kit로 동정한 결과 Lactobacillus fermentum과 Lb. brevis가 각각 41∼88%와 2∼54%의 점유율을 나타내는 우점균으로 밝혀졌다. 이 외에 Lactococcus lactis subsp. lactis와 Leuconostoc mesenteroides subsp. mesenteroides가 소수로 검출되었으며, 일반세균은 전체적으로 $10^{8}$ cfu/g 수준이었고, 효모는 $10^{6}$∼$10^{7}$ cfu/g수준이었다. 케퍼 그레인의 효과적인 보존방법을 찾기 위하여 멸균된 10%환원탈지유와 혼합하여 동결건조한 것, 3개월간 냉장보존한 것, 그리고 6개월간 냉동보존한 것, 그리고 케퍼 그레인 자체로 냉동보존한 것을 비교 평가하였다. 그 결과, 냉동보존한 케퍼 그레인의 복원시 산 생성력이 우수하였으나 15개월 냉동건조한 케퍼 그레인이 냉장 또는 냉동보관한 케퍼 그레인에 비하여 산 생성력이 우수하였을 뿐만 아니라 이미와 이취도 거의 없어 가장 좋은 보존방법으로 평가되었다.