• 한국식품영양과학회지
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• 제27권6호
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• Asian-Australasian Journal of Animal Sciences
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• 제19권9호
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• pp.1314-1321
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• 2006

The objective of this work was to study the effect of mixed culture solid substrate fermentation of C. tropicalis ZD-3 with A. niger ZD-8 on detoxification of cottonseed meal (CSM), and to investigate the effect of fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment on the reduction of free gossypol levels during mixed culture solid substrate fermentation of CSM. Experiment 1: Three groups of disinfected CSM substrate were incubated for 48 h after inoculation with either of the fungi C. tropicalis ZD-3, A. niger ZD-8 or mixed culture (C. tropicalis ZD-3 with A. niger ZD-8). One non-inoculated group was used as the control. Levels of initial and final free gossypol (FG), CP and in vitro CP digestibility were assayed. The results indicated that mixed culture fermentation was far more effective than single strain fermentation, which not only had higher detoxification rate, but also had higher CP content and in vitro digestibility. Experiment 2: CSM substrates were treated according to experimental variables including fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment, Then, the treated CSM substrates were inoculated with mixed culture (C. tropicalis ZD-3 with A. niger ZD-8) and incubated at $30^{\circ}C$ for 36 h in a 95% relative humidity chamber. After fermentation ended, FG and CP content of fermented CSM substrate was assayed. The results showed that the appropriate fermentation period was 36 h, and the optimal proportion of CSM in substrate was 70%. Addition of sodium carbonate to CSM substrate was beneficial for fermentative detoxification. Heat treatment could facilitate fermentative detoxification, and supplementation with minerals was instrumental in reducing gossypol levels during mixed culture solid substrate fermentation of CSM.

• 한국식품영양학회지
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• 제26권3호
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• pp.358-365
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• 2013

The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the lactic acid fermentation was examined. In the single fermentation of Rhodiola sachalinensis extract, the pH and titratable acidity rarely changed, and the number of lactic acid bacteria decreased greatly. On the other hand, in the lactic acid fermentation of Rhodiola sachalinensis-red ginseng mixed extract of 50% red ginseng content, the pH decreased, whereas the titratable acidity and the number of lactic acid bacteria increased. The solid content of optimal mixed extract for lactic acid fermentation was 0.5%. Sugar content decreased during fermentation, but total phenolic compounds tended to increase during fermentation. The salidroside and p-tyrosol content of the initial Rhodiola sachalinensis-red ginseng mixed extract was 419.5 mg% and 60.1 mg%, respectively; after fermentation, the salidroside content after lactic acid fermentation decreased greatly to 81.8 mg%, and the amount of p-tyrosol increased greatly to 324.9 mg%. The DPPH scavenging activity of Rhodiola sachalinensis-red ginseng mixed fermentate was 78.1% at 0.1% concentration, showing a tendency to increase as compared to 50.3% of Rhodiola sachalinensis-red ginseng mixed extract before the fermentation (p<0.05); it was a higher antioxidant activity as compared to the single fermentation of Rhodiola sachalinensis or red ginseng.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1065-1070
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• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

• Applied Biological Chemistry
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• 제51권1호
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• pp.17-23
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• 2008

본 연구는 산머루를 이용한 과실주의 발효시 원료 등에서 기인한 강한 산미에 의한 과실주의 품질을 저하시키는 것을 개선시키기 위하여 혼합균주의 접종에 의한 알코올 발효 과정중 다양한 혼합배양 조건으로 감산발효를 시도하였다. 산머루 알코올 발효균주로 사용된 Saccharomyces sp. SMR-3 배양구에 Schizosaccharomyces pombe와 Schizosaccharomyces japonicus를 각각의 감산발효균주로 접종 후 혼합배양 한 결과, 산머루 알코올 발효균주 Saccharomyces sp. SMR-3에 Schizosaccharomyces pombe를 $22^{\circ}C$, 12일간 혼합 배양한 처리구가 알코올 함량 $15.8{\pm}0.2%$로 최대였고, 산도 $0.44{\pm}0.02%$, 총 유기산 함량 $648.96{\pm}7.14mg%$ , malic acid $99.30{\pm}1.24mg%$ 로 가장 낮게 나타나, 알코올 발효균주 단독으로 배양한 처리구 보다 알코올 함량은 2% 이상 높았고, 산도는 51.65%, 총 유기산은 48.02% 및 malic acid는 81.12%의 감소 효과를 나타내어 최적의 감산발효 조건으로 나타났다.

• 한국지역사회생활과학회지
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• 제18권3호
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• 한국초지조사료학회지
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• 제39권3호
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• pp.132-140
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• 2019

Fermented total mixed ration (TMR) is a novel feed for ruminants in South Korea. The purpose of this study was to evaluate the effects of lactic acid bacteria (LAB) on the quality of TMR and in vitro ruminal fermentation. Strains of three LAB spp. (Lactobacillus plantarum, L. brevis, L. mucosae) were used in fermentation of TMR. Inoculations with the three LAB spp. lowered pH and increased concentrations of lactic acid, acetic acid, and total organic acid compared to non-LAB inoculated control (only addition of an equivalent amount of water) (p<0.05). Bacterial composition indicated that aerobic bacteria and LAB were higher. However, E. coli were lower in the fermented TMR than those in the control treatment (p<0.05). Among the treatments, L. brevis treatment had the highest concentration of total organic acid without fungus detection. Gas production, pH, and ammonia-nitrogen during ruminal in vitro incubation did not differ throughout incubation. However, ruminal total VFA concentration was higher (p<0.05) in the LAB spp. treatments than the control treatment at 48 hours. Overall, the use of L. brevis as an inoculant for fermentation of high moisture. TMR could inhibit fungi growth and promote lactic fermentation, and enhance digestion in the rumen.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.66-70
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• 1997

A mixed-culture of Gluconobacter suboxydans IFO 3172 and Saccharomyces uvarum IFO 0751 was per-formed in a synthetic medium. the optimal inculum ratio of G. suboydans and S. uvarum for mixed-culture fermentation was 150:1. The optimum pH, incubation temperature and aeration rate for mixed-culture fer- mentation were 5.0, 3$0^{\circ}C$ and 2.25vvm, reapectively. As a result of batch pure-and mixed-culture fer-mentation, specific growth rate in pure-culture of both strain was lower than that in mixed-culture. The yield of cell mass from S. uvarum exclusively decreased. The growth rate of the mixed-culture was very similar to the pure-culture in the begining of culture, but it has been decreased after 16hrs. In the mean time, S. uvarum in mixed-culture fermentation could grow due to fructose converted, but it could not row in pure-culture fermentation. Thus, the relationship was a sort of commensalism. The kinetic parameters cal-culated through steady-state results during continuous fermentations are as follows :{TEX}$$\mu$_{max1}${/TEX}=0.118({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{1}${/TEX}=0.330(g/L),:{TEX}$$\mu$_{max2}${/TEX}=0.162({TEX}$h^{-1}${/TEX}), {TEX}$Ks_{2}${/TEX}=0.038(g/L). The yield of bacterial cell mass relatively constant, but yield of yest cell mass was gradually decreased.

• 한국식생활문화학회지
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• 제25권1호
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• 한국미생물·생명공학회지
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• 제19권4호
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• pp.413-418
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• 1991

L.bulgaricus KFCC 35462와 S.uvarum KFCC 32021을 두유에 혼합하였을 때 L.bulgaricus의 생육은 크게 촉진되었으나 젖산발효는 거의 촉진되지 않았고, S.uvarum의 생육과 알코올 발효는 억제되지 않았다. 젖산균과 효모의 혼합배양에 의한 두유음료의 산도증가 등의 발효적성의 향상에는 젖산균에 의한 효모의 억제작용 등의 배합균주 상호간의 특이적 작용이 중요하였다.