• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.9
• /
• pp.1264-1269
• /
• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Journal of Life Science
• /
• v.34 no.7
• /
• pp.453-464
• /
• 2024

The fermentation of ganjang is known to be greatly influenced by the microbial communities derived from its primary ingredients, meju and sea salt. This study investigated the effects of changes in meju size on the distribution and correlation of microbial communities in ganjang fermentation, to enhance its fermentation process. Ganjang was prepared using whole meju and meju divided into thirds, and samples were collected at 7-day intervals over a period of 28 days for microbial community analysis based on 16S rRNA gene sequencing. At the genus level, during fermentation, ganjang made with whole meju exhibited a dominance of Chromohalobacter (day 7), Pediococcus (day 14), Bacillus (day 21), and Pediococcus (day 28), whereas ganjang made with meju divided into thirds consistently showed a Pediococcus predominance over the 28 days. Beta-diversity analysis of microbial communities in ganjang with different meju sizes revealed significant separation of microbial communities at fermentation days 7 and 14 but not at days 21 and 28 across all experimental groups. The linear discriminant analysis effect size (LEfSe) was determined to identify biomarkers contributing to microbial community differences at days 7 and 14, showing that on day 7, potentially halophilic microbes such as Gammaproteobacteria, Firmicutes, Oceanospirillales, Halomonadaceae, Bacilli, and Chromohalobacter were prominent, whereas on day 14, lactic acid bacteria such as Pediococcus acidilactici, Lactobacillaceae, Pediococcus, Bacilli, Leuconostocaceae, and Weissella were predominant. Furthermore, correlation analysis of microbial communities at the genus and species levels revealed differences in correlation patterns between meju sizes, suggesting that meju size may influence microbial interactions within ganjang.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.975-982
• /
• 2007

The purpose of this study was to investigate repeated-dose toxicity in male and female rats orally administered with Pediococcus pentosaceus MD1, an anti-Helicobacter pyroli producing lactic acid bacteria isolated from kimchi. Sprague-Dawley rats were divided into 4 groups, 10 animals in each group. The test article was administered once daily by gavage to rats at dose levels of 0, 500, 1,000 and 2,000 mg/kg for 4 weeks. No test article-related deaths and clinical findings in both sexes of rats during the study period were resulted. In addition, no differences were found between control and treated groups in body weight changes, food intake consumption and water consumptions. Hematological parameters, serum biochemical analysis and any other findings did not also show any significant or dose-dependent alterations. There were no alterations in absolute and relative organ weights by the administration of Pediococcus pentosaceus MD1. These results suggest that no-observed-adverse-effect level (NOAEL) of Pediococcus pentosaceus MD1 is considered to be more than 2 g/kg in male and female rats.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.600-605
• /
• 2012

In this study, we investigated the mechanism of inhibition of pathogenic bacteria by Pediococcus pentosaceus strain SH-10 isolated from hard Clam Meretrix meretrix sikhae. When P. pentosaceus SH-10 was co-cultured in MRS broth with pathogenic bacteria, including Bacillus cereus, Listeria monocytogenes, Salmonella choleraesuis and Staphyloccus aureus, no viable pathogenic cells were detected after 18 h of incubation. However, pediocin or a pediocin-like bacteriocin was not detected in cultures of P. pentosaceus SH-10 by the agar diffusion method. Organic acids were produced in MRS broth in proportion to the incubation time of P. pentosaceus SH-10. These results indicate that P. pentosaceus SH-10 inhibited the growth of pathogenic bacteria by lowering the pH of the growth medium through the production of organic acids, including sodium lactate, sodium acetate, and sodium citrate.

• Microbiology and Biotechnology Letters
• /
• v.20 no.2
• /
• pp.143-149
• /
• 1992

A bacterial strain No. 2, which highly produced a-glucosidase, was isolated from Kimchi and identified to be a similar species of Pediococcus halophilus. This enzyme was purified by protamine sulfate, ammonium sulfate fractionation, ion exchange and gel filtration. The maximal a-glucosidase activity was observed at pH 6.0 and this enzyme was stable at pH 6.0~ 7.5. The optimum temperature of this enzyme activity was $37^{\circ}C$, but enzyme activity was gradually lost above $37^{\circ}C$. This enzyme was activated by 10 mM MgCh and inhibited by 10 mM mercaptoethanol. The kinetics of PNPG(p-Nitrophenyl-a-D-glucopyranoside) and maltose were Kp0.52 mM/27.5 pg protein, $V_{max}$= 0.021 mM/min 27.5 ${\mu}g$ protein and $K_m$= 0.32 mMD7.5 ${\mu}g$ protein, $V_{max}$= 0.025 mM/min 27.5 ${\mu}g$ protein, respectively. The molecular weight of $\alpha$-glucosidase was about 37, 000.

• Korean Journal of Microbiology
• /
• v.54 no.4
• /
• pp.436-441
• /
• 2018

Ginseng are native traditional herbs, which exhibit excellent pharmacological activities. Probiotic Lactobacillus helveticus KII13 and Pediococcus pentosaceus strain KID7 were used for ginsenoside transformation by fermenting crude ginseng extract to enhance minor gisenoside content. Thin-layer chromatography (TLC) analysis of fermented ginseng extract showed that the minor ginsenosides Rg3, Rh1, and Rh2 were main products after 5 days of fermentation. HPLC analysis was performed to quantify the major and minor ginsenosides. The Rg3 peak appeared on the 3rd day while the appearance of Rh2 peak and Rh1 peak were observed on the 5th day. The co-culture of L. helveticus KII13 and P. pentosaceus KID7 converted major ginsenosides (Rb1 and Rg1) into minor ginsenosides (Rg3, Rh2, and Rh1).

• Journal of Animal Science and Technology
• /
• v.65 no.3
• /
• pp.611-626
• /
• 2023

Escherichia coli (E. coli) and Salmonella enterica (SE) infections in pigs are major source associated with enteric disease such as post weaning diarrhea. The aim of this study was to investigate the effects of Pediococcus pentosaceus in weaned piglets challenged with pathogen bacteria. In Experiment.1 90 weaned piglets with initial body weights of 8.53 ± 0.34 kg were assigned to 15 treatments for 2 weeks. The experiments were conducted two trials in a 2 × 5 factorial arrangement of treatments consisting of two levels of challenge (challenge and non-challenge) with E. coli and SE, respectively and five levels of probiotics (Control, Lactobacillus plantarum [LA], Pediococcus pentosaceus SMFM2016-WK1 [38W], Pediococcus acidilactici K [PK], Lactobacillus reuteri PF30 [PF30]). In Experiment.2 a total of 30 weaned pigs (initial body weight of 9.84 ± 0.85 kg) were used in 4 weeks experiment. Pigs were allocated to 5 groups in a randomized complete way with 2 pens per group and 3 pigs per pen. Supplementation of LA and 38W improved (p < 0.05) growth performance, intestinal pathogen bacteria count, fecal noxious odor and diarrhea incidence. In conclusion, supplementation of 38W strains isolated from white kimchi can act as probiotics by inhibiting E. coli and SE.

• Microbiology and Biotechnology Letters
• /
• v.28 no.1
• /
• pp.59-61
• /
• 2000

The various extracellular enzymes produced by lactic acid bacteria isolated from kimchi were assayed to improve the shelf-life of kimchi. Peroxidase was not detected in all tested lactic acid bacteria and small amount of ascorbic acid oxidase was detected in Pediococcus pentosaceus and Lactobacillus brevis. In case of $\alpha$-amylase, 27.8 and 20.9 unit/mg were shown in Pediococcus acidilactici and Pediococcus pentosaceus, respectively but $\beta$-amylase and protease activities were very low. The enzyme related to textural property of kimchi, pectinesterase showed low activity but polygalacturonase activity was 0.28 unit/mg in Lactobacillus homohiochii and 0.27 unit/mg in Lactobacillus plantarum.

• Journal of Microbiology and Biotechnology
• /
• v.1 no.3
• /
• pp.169-175
• /
• 1991

Pediococcus acidilactici strain M produced a bacteriocin which was proteinaceous, heat stable, and exhibited antimicrobial activity against lactic acid bacteria, variety of food spoilage and pathogenic bacteria. The antimicrobial activity was not caused by $H_2$$O_2$ and organic acid, and was remained between pHs of 4.0 to 9. Molecular weight of crude bacteriocin was approximately 2, 500. Phenotypic assignment after plasmid cruing experiment demonstrated that a 53.7 kilobase (kb) plasmid, designated as pSUC53, was responsible for the sucrose fermentation phenotype ($Suc^+$) and a 11.1 kb plasmid, designated as pBAC11, was associated with bacteriocin production phenotype ($Bac^+$). Neither of the two plasmids were linked to antibiotic resistance.

• Journal of Microbiology and Biotechnology
• /
• v.3 no.3
• /
• pp.199-203
• /
• 1993

The bacteriocin produced by Pediococcus acidilactici KFRI 168 exhibited a wide antimicrobial spectrum including many strains of lactic acid bacteria, Listeria monocytogenes, Staphylococcus aureus, and Enterococcus faecium by both disk and deferred assay methods. Inhibition of Lis. monocytogenes and Stph. aureus were observed only from deferred assay. Gram-negative bacteria were not inhibited. Bacteriocin production was observed at 10 h, and was maximized at 16 h in MRS broth incubated at $37^{\circ}C$. In a beaker sausage fermented with P. acidilactici KFRI 168, viable counts of Stph. aureus, Salmonella, Escherichia coli, Clostridium perfringens, and Lis. monocytogenes were reduced by 2.8, 2.3, 2.4, 0.7, and 0.5 log CFU/g, respectively. Inoculated P. acidilactici KFRI 168 maintained its viable count of more than $10^8$ CFU/g during the whole fermentation period, and it took less than 8 h to reduce sausage pH below 5.