• Food Science and Biotechnology
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• 제18권5호
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• pp.1100-1108
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• 2009

Lactic acid bacteria (LAB) isolated from various fruits and vegetables were screened in order to determine appropriate fermentation starters for manufacturing functional fermented onion juice. From the initial screening test comprising more than 700 isolated LAB, 16 isolates were selected based on their acid production rate. Among the selected isolates, the fermentation broth of KC-007 exhibited the highest electron donating and nitrite scavenging activities, with values at pH 1.2 of 95.6 and 68.7%, respectively. From the overall results obtained in this study, we finally selected the bacterium KC-007 as a fermentation starter. This bacterium was identified and named as Pediococcus pentosaceus based on its morphological and physiological characteristics, carbon-utilization pattern (as assessed using an API 50CHL kit), and molecular genetic characteristics (as assessed using the nucleotide sequence of the 16S rRNA gene). The optimal temperature, pH, and starter inoculation concentration (v/v) required for growth of the isolated strain were $40^{\circ}C$, pH 4.0-6.0, and 2%(v/v), respectively.

• 농업과학연구
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• 제49권1호
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• pp.1-10
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• 2022

One hundred and twenty imprinting control region (ICR) mouse with initial body weights of 26 ± 2 g (5 weeks old) were assigned to six treatments for a two-week feeding trial to determine the effect of Pediococcus pentosaceus strains (PpS) which were isolated from three different types of Kimchi in ICR mice infected with Escherichia coli (Ec) or Salmonella Typhimurium (ST). Six groups constituted a normal control group without Ec or ST orally administrated (NC-; n = 20), a normal control group (NC+; n = 20), a group for which Lactobacillus plantarum was orally administrated (LP; n = 20), a group for which PpS A was orally administrated (PSA; n = 20), a group for which PpS B was orally administrated (PSB; n = 20), and a group for which PpS C was orally administrated (PSC; n = 20), the latter five groups constituted the Ec infected groups and the ST infected groups of 10 mice each. LP and PSC showed significantly (p < 0.05) improved growth performance compared to the other groups, except for NC- in the Ec infected mice group. NC+ showed significantly lower (p < 0.05) growth performance compared to the other groups, except for NC- in the ST infected mice groups. Regarding the Ec and Salmonella counts in the intestine, the LP and PSC groups had significantly lower (p < 0.05) counts than the NC+ and PSB groups. In conclusion, LP and PSC strains isolated from Kimchi can act as probiotics by inhibiting Ec and ST.

• KSBB Journal
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• 제20권2호
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• pp.76-83
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• 2005

Lactic acid bacteria were isolated from pig feces for probiotics. The six isolated strains were identified as Lactobacillus paracasei (Lp), Lactobacillus fermentum (Lf), Lactobacillus brevis (Lb), Lactobacillus plantarum (P1 , P2), and Pediococcus pentosaceus (P3) by its sugar utilization, morphological and physiological characteristics. Pl was showed largest antibacterial inhibition zone among the isolated strains. It was against Salmonella gallinarum 25mm, E. coli 20.5mm, Staphylococcus aures 24mm, and Pseudomonas aeruginosa 28mm by inhibitory zone, respectively. Lf was showed hyper acid tolerance, $80\%$ survival rate for 40 minutes, and P1, Lb showed hyper bile tolerance, $408\%,\;283\%$ survival rate for 9 hrs, respectively. Therefore the Lf, P1, and P2 strains were expected to probiotics.

• 생명과학회지
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• 제22권2호
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• pp.232-238
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• 2012

금정산성 막걸리$^{(R)}$는 전통적인 수제누룩과 쌀로부터 발효된 한국의 전통적인 술이다. 본 연구에서는 막걸리 발효기간 동안 세균과 진균의 다양성을 특성화하기 위해 16S와 28S rRNA 유전자를 목적으로 하는 PCRDenaturing Gradient Gel Electrophoresis (PCR-DGGE) 분석을 수행하였다. 막걸리 발효기간 동안 PCR-DGGE profile에서 검출된 세균은 16S rRNA 유전자 서열에 기초한 동정결과 Lactobacillus spp. (L. curvatus, L. kisonensis, L. plantarum, L. sakei 및 L. gasseri), Pediococcus spp. (P. acidilactici, P. parvulus, P. agglomerans및 P. pentosaceus), Pantoea spp. (P. agglomerans 및 P. ananatis) 그리고 Citrobacter freundii로 총 12종이었으며, 배양2일 이후 L. curvatus가 주된 우점 종을 형성하였다. 반면 PCR-DGGE profile에서 검출된 진균은 28S rRNA 유전자 서열에 기초한 동정결과 Pichia kudriavzevii, Saccharomyces cerevisiae, Asidia idahoensis, Kluyveromyces marxianus, Saccharomycopsis fibuligera 및 Torulaspora delbrueckii로 6종이었으며 주된 우점 진균은 배양0일에서 2일에 P. kudriavzevii에서 배양 3일에서 6일에 S. cerevisiae로 전환되었다. 결과적으로 PCR-DGGE분석은 막걸리발효기간 동안 미생물의 구조와 다양성을 이해하는 데 유용한 도구임을 보여주었다.

• 한국식품과학회지
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• 제52권5호
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• pp.529-537
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• 2020

본 연구에서는 재래누룩을 사용한 막걸리의 미생물 군집을 차세대 염기서열 분석기법(NGS)을 활용하여 조사하고, 미생물 군집이 막걸리의 품질에 미치는 영향을 구명하고자 효모 첨가에 따른 품질특성을 확인하였다. 발효 스타터로 효모의 첨가는 재래누룩 막걸리의 미생물 군집 분포에 영향을 주어 결과적으로 막걸리의 품질 차이를 나타냈다. 무첨가구의 경우 발효 초기의 진균류는 Saccharomycopsis fibuligera가 대부분이었고, 세균류는 Pediococcus pentosaceus, Weissella confusa, Pantoea vagans의 증식으로 인하여 총산 및 젖산 함량이 높게 나타났다. 첨가구는 발효 시작 전부터 Saccharomyces cerevisiae가 우점하여 알코올 생성 속도가 빠르고, 발효 초기의 높은 알코올 농도로 인해 재래누룩에서 기인한 젖산 생성 bacteria의 생육을 억제하는 것으로 나타났다. 따라서 재래누룩으로 막걸리를 제조할 때, 알코올 생성능이 우수한 효모의 첨가가 막걸리 시어짐의 원인이 되는 젖산균의 성장을 억제함으로써 산미를 낮추고 제품의 균일성을 확보할 수 있을 것으로 판단된다.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 추계학술대회
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• pp.111-111
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• 2018

Aronia (black chokeberry), a species of berries is source to a very large number of bioactive compounds like polyphenols, flavonoids, anthocyanins, and tannins in comparison to any other species. Owing to its antioxidant, anti-carcinogenic, anti-aging and anti-inflammatory properties. Fermentation- a bioconversion process exploiting the biological metabolic reaction of micro-organisms, has several benefits like improving the efficacy and safety of physiologically active substances, generation of new functional material, improving the adsorption rate and many others. Antigens like pathogens, food, pollen etc., generate a protective immune response in body tissues, and the process be referred to as inflammation. However, this when excessive results in a condition referred to as refractory inflammatory disease, whose incidence is increasing in the recent times, especially amongst children. The current study intended to assess the anti-oxidant activity, presence of polyphenols and anti-inflammatory efficacy of Aronia extract fermented by Lactic acid bacteria isolated from fermented sea foods. Aronia fruits collected from Sunchang, Chonbuk were lyophilized for fermentation. So as to maximise the efficacy of the fermented Aronia extract, the quantitative effects of lactic acid bacteria species, composition of extraction solution, influence of temperature and time on antioxidant activity and total polyphenol contents were investigated using an experimental design. Anti-inflammatory activity was evaluated on NO and cytokine ($TNF-{\alpha}$, IL-6) production in LPS activated Raw 264.7 cells. Results indicated that antioxidant effect and total polyphenol contents were best improved in extract of Aronia fermented by P. pentosaceus. In addition, NO and cytokine ($TNF-{\alpha}$, IL-6) levels were decreased significantly after fermentation. Thus, it was found that the anti-inflammatory activity of Aronia greatly increased after fermentation process using P. pentosaceus.

• 한국미생물·생명공학회지
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• 제51권1호
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• pp.93-98
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• 2023

우리나라 4개 지역에서 상업적으로 제조한 8개 누룩을 구입하여 Bacillus 속, Staphylococcus 속 및 유산균을 선택적으로 검출할 수 있는 배지를 이용하여 세균을 분리하고, 최근 확립된 분류기준에 따라 동정하여 세균의 그룹 별 다양성 및 우점종을 검토하였다. 모든 시료로부터 Bacillus 속이 검출되었지만, 3개 시료에서는 Staphylococcus 속 또는 유산균이 검출되지 않았다. 유산균이 가장 많이 검출된 1개 시료를 제외한 7개 시료에서 Bacillus 속이 가장 많이 계수되었고, Staphylococcus 속은 가장 적은 수로 검출되었다. Bacillus 속 6개 종의 존재가 확인되었고, B. subtilis, B. velezensis, B. licheniformis가 우점으로 검출되었다. Staphylococcus 속 9개 종의 존재가 확인되었고, coagulase 음성 S. pseudoxylosus와 S. saprophyticus의 우점을 확인했다. 유산균은 Enterococcus 속, Lactobacillus 및 근연속, Pediococcus 속, Weissella 속 10종의 존재가 확인되었고, P. pentosaceus가 우점종으로 확인되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권10호
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• pp.1429-1436
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• 2006

Fermentation characteristics, nutrient retention and aerobic stability of barley silages prepared using 6 commercial inoculants were evaluated using 126 mini-silos (3-L) in a completely randomized design. Whole barley forage was chopped, wilted to 39% DM and treated with water (control, S) or one of six inoculants: A (containing Lactobacillus plantarum); B (L. plantarum and Enterococcus faecium); C (L. plantarum and Pediococcus cerevisiae); D (L. plantarum, Pediococcus pentosaceus and Propionibacterium freudenreichii, plus hydrolytic enzymes); E (Lactobacillus buchneri plus hydrolytic enzymes); F (L. buchneri and P. pentosaceus plus hydrolytic enzymes). Samples of treated forage were collected for analysis at the time of ensiling, and then 18 silos of each treatment were filled, capped and weighed. Triplicate silos were weighed and opened after 1, 3, 5, 7, 33, and 61 d. On d 61, $400{\pm}5g$ of material from each silo was placed in 1-L styrofoam containers, covered with cheesecloth and held at room temperature. Silage temperature was recorded hourly for 14 d via implanted thermocouple probes. Chemical composition of the forage at ensiling was consistent with previously reported values. At d 61, pH was lowest (p<0.01) in silage S. Ammonia-N was lower (p<0.05) in silage A than in silages S, B, E, or F. Compared to pre-ensiling values, water soluble carbohydrate concentrations were elevated in silages S, A, B, C and D, and decreased in E and F. Lactic acid concentrations were similar (p>0.10) across treatments. Acetic acid levels were highest (p<0.01) in silage E and lowest (p<0.01) in silage D. Recovery of DM was lower (p<0.01) in silage F than in silages S, A, B, C, or D. On d 61, yeasts were most numerous (p<0.01) in silage D, which was the only silage in which temperature rose more than $2^{\circ}C$ above ambient during aerobic exposure. Silage D also had the highest (p<0.01) pH and ADIN content after aerobic exposure. Lactic acid and WSC content of silage D decreased dramatically during the 14-d aerobic exposure period. Yeast counts (at d 14 of exposure) were lowest (p<0.01) in silages E and F. In general, the commercial inoculants did not appear to enhance the fermentation of barley silage to any appreciable extent in laboratory silos.

• 미생물학회지
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• 제46권1호
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• pp.52-62
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• 2010

이 연구의 목적은 동물실험과 임상실험을 통해 변비 치료에 Lactobacillus acidophilus와 Pediococcus pentosaceus, Bifidobacterium longum SPM1205를 포함한 유산균(Lactic Acid Bacteria, LAB) 및 비피더스균 혼합제제의 효과를 평가하기 위한 것이다. 5마리의 ICR 마우스와 4명의 여성 변비 환자들은 2주 동안 유산균 및 비피더스균 혼합제제를 복용하였다. 복용 전과 후에 분변에서 유산균수와 유해 효소 활성을 측정하였으며 그 결과 분변 중 유산균수가 증가하였고, 장내 미생물에 의한 유해 효소 활성은 일반적으로 감소하였다. 또한, 61명의 피실험자들은 유산균 및 비피더스균 혼합제제와 lactose 중의 하나를 2주 동안 하루에 3번 복용한 후, 설문지를 작성하였다. 이를 분석한 결과, 변비환자군에서 매일 유산균 및 비피더스균 혼합제제를 복용한 군(56.3%)은 lactose를 복용한 군(26.7%)보다 변비증상이 개선되었고, 단단한 변의 배변 횟수가 0.22에서 0.03으로 감소하였다. 따라서 L. acidophilus와 P. pentosaceus, B. longum SPM1205를 포함한 유산균 및 비피더스균 혼합제제는 변비를 개선할 수 있을 것으로 예상한다.

• 미생물학회지
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• 제42권2호
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• pp.160-163
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• 2006

현미는 백미에 비하여 식품영양학적 가치 및 식이섬유의 함유량이 높은 쌀겨 및 배아를 포함하고 있으나 소화가 잘되지 않는 단점 이 있다. 따라서 발효현미는 소화력을 높임과 동시에 좋은 영양 공급원이 될 수 있으므로 높은 amylase와 pretense의 활성으로 현미를 발효할 수 있는 미생물을 선별하였다. 2.5%(w/v)의 현미분말을 유일한 영양원으로 한 액체배지를 생장배지로 사용하여 생장능력과 효소 생산능력을 조사하였다. 조사한 8종의 Bacillus 와 11종의 유산균 중에서 모든 Bacillus 균주와 두 종의 유산균이 생장과 효소활성을 보였다. 생균수는 $10^7CFU/mL$을 초과하였으며 Bacillus sp. Bacillus sp. B2, Bacillus sp. B11, Leuconostoc gelidum, Pediococcus pentosaceus 가 생산하는 최고 amylase 활성은 각각 17.85, 17.50, 17.10, 17.10, 3.24 U/ml이었고, 최고 pretense 활성은 각각 22.48, 22.04, 23.76, 12.13, 3.80 U/ml이었다. 따라서 이 균주들은 발효 현미 제조를 위한 접종균주로서 이용이 가능하리라 사료된다.