• Asian-Australasian Journal of Animal Sciences
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• 제30권4호
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• pp.523-530
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• 2017

Objective: Two experiments were conducted to evaluate the effects on growth performance, digestibility, and blood metabolites of lambs during pre- and post-weaning period of inclusion of a commercial probiotic (PRO) containing a mixture of two strains of Pediococcus, Pediococcus acidilactici ($1{\times}10^6$ colony-forming unit [cfu]/g) and Pediococcus pentosaceus ($1.3{\times}10^6cfu/g$), with dextrose as the carrier compound compared to a diet based on concentrate mixture and wheat straw. Methods: In exp. 1, 24 male lambs of about $15{\pm}2.6$ d age and initial body weight (BW) of $5.52{\pm}0.6kg$ were randomly allocated into three groups. One group received control diet without additives, and remainders received control diet supplemented with 0.5 or 1 g PRO/lamb/d. Daily feed intake and biweekly BW were recorded. In exp. 2, five lambs, (initial $BW=29.72{\pm}1.15kg$, $age=6.54{\pm}0.32mo$) were used as experimental animals in a digestion trial. They were fed the same diets as in Exp. 1. Results: The supplementation of PRO did not result in any significant differences in milk intake, average daily gain (ADG), or total gain between treatments during the pre-weaning period. Total dry matter intake tended to be greater (p = 0.07) with addition of PRO in the post-weaning diets. During post-weaning phase, the final BW, ADG, total gain, and feed conversion ratio of the lambs receiving PRO treatments tended to be greater ($p{\leq}0.10$) than the control group. Addition of PRO in post-weaning diet decreased ($p{\leq}0.01$) blood urea and cholesterol concentrations. With the exception of ether extract digestibility, all nutrients digestibility were improved with inclusion PRO in the post-weaning diets. Conclusion: Lambs that received PRO in post-weaning diet appeared to show a better performance than lambs in pre-weaning period. Addition of the probiotic in the post-weaning diet trended towards improved dry matter intake, growth performance, feed conversion ratio, and nutrients digestibility.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1626-1631
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• 2012

김치 및 젓갈류에서 probiotics의 기능을 갖는 유산균을 분리하여 발효두부 제조용 starter로 선별하여 김치양념을 이용한 발효두부 제조 가능성을 검토하였다. 분리한 60균주의 병원성균에 대한 항균활성과 인공위액 및 담즙산에 대한 내성이 우수한 균주 KL-6를 선발하였다. 최종 선발된 KL-6의 배양액의 DPPH free radical 소거능을 측정한 결과 성장에 따라 항산화 활성이 증가하였고, 16S rRNA 염기서열 분석에 의해 동정한 결과 P. acidilactici KL-6(100%)로 확인되었다. 김치 양념과 혼합한 두부(Control)와 선발유산균을 starter로 접종(2%, v/v)하여 김치 양념과 혼합한 두부(TL) 그리고 starter를 접종하여 $37^{\circ}C$에서 24시간 동안 전 발효시킨 김치 양념과 혼합한 두부(TPL)의 발효 특성을 비교하였다. pH는 발효 1주 경과 후 모든 처리구에서 감소하였고, 발효 14주에 각 처리구별 pH는 3.96(control), 3.97(TL), 4.03(TPL)이었다. 유산발효두부의 총균수는 발효 2주까지 모든 처리구에서 증가하였으며, 이후 감소하는 경향을 나타내었다. 유산균수의 경우 TL 및 TPL구는 발효 1주째, 대조구는 발효 2주째 $10^6$ CFU/g에 도달하였으며, 발효가 진행됨에 따라 각 처리구 공히 감소하여 발효 14주째 $10^3$ CFU/g을 나타내었다. 대장균군수의 경우 대조구는 발효 1주일째까지 관찰되었으나, TL및 TPL구는 발효 1주째부터 관찰되지 않았다. 기호성은 TL구와 TPL구가 맛, 향, 조직감, 종합적 기호도에서 대조구보다 높았으며, TPL구가 가장 우수하였다.

• Journal of Microbiology and Biotechnology
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• 제28권4호
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• pp.510-519
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• 2018

Synbiotics are a combination of probiotics and prebiotics, which lead to synergistic benefits in host welfare. Probiotics have been used as an alternative to antibiotics. Among the probiotics, Pediococcus acidilactici (PA) has shown excellent antimicrobial activity against Salmonella Gallinarum (SG) as a major poultry pathogen and has improved the production performances of animals. Inulin is widely used as a prebiotic for the improvement of animal health and growth. The main aim of this study was to investigate the antimicrobial activity of inulin nanoparticle (IN)-internalized PA encapsulated into alginate/chitosan/alginate (ACA) microcapsules (MCs) for future in vivo application. The prepared phthalyl INs (PINs) were characterized by DLS and FE-SEM. The contents of phthal groups in the PINs were estimated by $^1H-NMR$ measurement as 25.1 mol.-%. The sizes of the PINs measured by DLS were approximately 203 nm. Internalization into PA was confirmed by confocal microscopy and flow cytometry. The antimicrobial activity of PIN-internalized probiotics encapsulated into ACA MCs was measured by coculture antimicrobial assays on SG. PIN-internalized probiotics had a higher antimicrobial ability than that of ACA MCs loaded with PA/inulin or PA. Interestingly, when PINs were treated with PA and encapsulated into ACA MCs, as a natural antimicrobial peptide, pediocin was produced much more in the culture medium compared with other groups with inulin-loaded ACA MCs and PA encapsulated into ACA MCs.

• Preventive Nutrition and Food Science
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• 제22권2호
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• pp.138-143
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• 2017

The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from $2.80{\times}10^4CFU/mL$ to $4.10{\times}10^4CFU/mL$ and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria. Inhibitory zones exhibited by LAB against toxigenic A. flavus ranged from 5.0 mm to 20.0 mm. The albino mice infected with toxigenic A. flavus showed sluggishness, decrease in body weight, distortion of hair, and presence of blood in their stool, while those treated with LAB after infection were recovered and active like those in control groups. Except for the white blood cell that was increased in the infected mice as $6.73mm^3$, the packed cell volume, hemoglobin, and red blood cell in infected animals were significantly reduced (P<0.05) to 29.28%, 10.06%, and 4.28%, respectively, when compared to the treated mice with LAB and control groups. The antifungal activity of LAB against toxigenic A. flavus can be attributed to the antimicrobial metabolites. These metabolites can be extracted and used as biopreservatives in food products to substitute the use of chemical preservatives that is not appealing to consumers due to several side effects.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.369-378
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• 2011

The effect of a homolactic inoculant containing a blend of Lactobacillus plantarum, Pediococcus acidilactici and Enterococcus faecium or, the anionic surfactant, sodium dodecyl sulphate (SDS), alone or in combination on fermentation characteristics, aerobic stability and in situ DM, OM and NDF degradability of barley silage was investigated. Barley (Hordeum vulgare, L.) was harvested (45% DM), chopped and treated with water at 24 ml/kg forage (Control), inoculant at $1.09{\times}10^5$ cfu/g forage (I), SDS at 0.125% (wt/wt) of forage (S) or with the inoculant ($1.09{\times}10^5$ cfu/g) plus SDS (0.125% wt/wt; I+S). The treated forages were ensiled in triplicate mini silos and opened for chemical and microbiological analyses on d 1, 2, 3, 7, 14, 42 and 77. Silage samples from d 77 were opened and aerobically exposed for 7 d. The in situ rumen degradability characteristics of silage DM, OM and NDF were also determined. The terminal concentration of NDF in S and I+S was lower (p<0.001) than in other treatments. Lactate concentration was higher (p<0.001) and the rate and extent of pH decline were greater (p<0.001) in I and I+S than S and Control silages. A homolactic pathway of fermentation in I and I+S was evidenced by reduced (p<0.001) water-soluble carbohydrates concentration, higher lactate (p<0.01), lower acetate (p<0.01) and lower pH values (p<0.001) than in S and Control silages. All silages remained stable over 7 d of exposure to air as indicated by lower temperatures and moulds, and by non-detectable yeast populations. The treated silages had lower DM and OM degradability than in the Control but NDF degradation characteristics of I+S were improved compared to other treatments. It is concluded that the inoculant alone improved the fermentation characteristics whereas the combination of the inoculant with SDS improved both fermentation and NDF degradability of barley silage.

• Asian-Australasian Journal of Animal Sciences
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• 제28권4호
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• pp.502-510
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• 2015

The objective of this study was to assess the use of peach pomace in total mixed ration (TMR) silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB). The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM) basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• 대한본초학회지
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• 제32권2호
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• pp.65-75
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• 2017

Objectives : This study aimed to evaluate the protective effect of Orostachydis Herba (OH) and Fermented OH (OHF) against the acute liver injury by lipopolysaccharide (LPS). Methods : OHF by 4 lactic bacteria such as (Lactobacillus hilgardii (OHF1), Leuconostoc mesenteroides (OHF2), Pediococcus acidilactici (OHF3), Saccharomyces cerevisiae (OHF4)) were prepared. Samples were selected to OHF0, OHF2, OHF3 based on UPLC analysis, DPPH, ABTS radical scavenging activities. To evaluate the protective effect of OHF on liver injury mice, ICR mice were divided into 5 groups: Normal mice (Nor), LPS (20 mg/kg) treated mice (Veh), administrated OHF0, OHF2 OHF3 200 mg/kg body weight during 8 days before LPS injection. Serum and liver were collected 24 hours after LPS injection. Results : The activity was high in order of OHF0 and OHF3 in DPPH and ABTS radical scavenging activities. The quercetin contents for bioactive ingredient of OH was 5.39, kaempferol contents was 9.94 by UPLC analysis. The LPS-treated vehicle group significantly increased liver weight, and aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels in serum. In contrast, administrated OHF3 group decreased liver weight, AST, ALT. In addition, OHF3 groups reduced the elevated levels of reactive oxygen species (ROS) in serum and tissues. Moreover, AP-1, iNOS and COX-2 were significantly decreased in OHF2 and OHF3. But $NF-{\kappa}B$ p65 and $TNF-{\alpha}$ only showed a significant reduction in OHF3. Conclusions : Therefore, these results suggest that fermented Orostachydis Herba might be protective effect on liver injury through anti-oxidant effect.

• 한국축산식품학회지
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• 제43권2호
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• pp.346-358
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• 2023

The aim of this study was to evaluate efficacies of selected lactic acid bacteria (LAB) in inducing immunoglobulin A (IgA) secretion. Twenty-five different LAB isolated from traditional fermented Korean foods were characterized for their probiotic properties and screened to identify those that could stimulate lamina propria cells (LPCs) from Peyer's patch to secret IgA in vitro. Among them, four strains (Lactiplantibacillus plantarum CJW55-10, Lactiplantibacillus pentosus CJW18-6, L. pentosus CJW56-11, and Pediococcus acidilactici CJN2696) were found to be strong IgA inducers. The number of IgA positive B cells and soluble IgA level were increased when LPCs were co-cultured with these LAB. Expression levels of toll-like receptor (TLR) such as TLR2 and TLR4 and secretion of interleuckin-6 were augmented in LPCs treated with these LAB. Further, we determined whether oral intake of these LAB enhanced IgA production in vivo. After one-week of daily oral administration, these LAB feed mice increased mucosal IgA and serum IgA. In conclusion, selected strains of LAB could induce systemic IgA secretion by activating lamina propria B cells in Peyer's patch and oral intake of selected strains of LAB can enhance systemic immunity by inducing mucosal IgA secretion.

• 한국식품영양과학회지
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• 제44권4호
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• pp.602-609
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• 2015

한국 전통 발효유인 타락을 제조하기 위하여 4종의 시판 막걸리와 시판 우유를 사용한 '타락'을 제조하여 발효 특성을 분석하였으며 관여 미생물을 분석하였다. 제조된 타락에서의 pH는 발효시간에 따라 유의적으로(P<0.001) 감소되어 pH 5.56~6.49를 나타내고 산도는 유의적으로(P<0.001) 증가하여 0.17~0.40%의 값을 나타내었다. 점도는 유청이 분리되기 전까지 유의적으로(P<0.001) 증가하였다. 당도는 유의적으로(P<0.001) 감소하였다. 에탄올 함량은 시간에 따라 증가하여 발효 24시간에 0.51~0.71 mg/mL를 나타내었다. 발효산물로는 주된 유기산이 lactic acid로 발효시간에 따라 점차 증가하여 발효 24시간에서는 모든 시료에서 전체 유기산 생성량의 80% 이상을 차지하였으며 이외에 미량의 acetic acid, citric acid, succinic acid도 검출되었다. 발효와 더불어 검출된 주된 유리당은 lactose였고 소량의 glucose가 나타났다. 타락의 젖산균 수는 발효시간에 따라 증가하여 발효 24시간에는 9.87~10.41 log CFU/mL로 나타났으며 효모 수는 6.99~7.73 log CFU/mL였다. 타락에서의 분리된 균주는 효모인 Saccharomyces cerevisiae와 다양한 Pediococcus acidilactici, Lactobacillus fermentum, Leuconostoc mesenteroides 등의 다양한 젖산균이 나타났다. 따라서 타락은 효모와 젖산균이 공존하는 효모-젖산균 발효유임을 알 수 있었다.