• Animal Bioscience
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• v.37 no.8
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• pp.1440-1451
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• 2024

Objective: This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. Methods: Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140℃. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. Results: As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 10⁶ for 6 hours. In addition, following three months storage at 4℃, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. Conclusion: Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.

• Journal of Applied Biological Chemistry
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• v.58 no.4
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• pp.311-316
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• 2015

Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at $40^{\circ}C$ for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.42-50
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• 2002

This experiment was carried out to investigate the effect of Maesil extract on the acid production and growth of yoghurt starter in the skim milk medium. The Maesil extract was added to skim milk medium fur 1% to 9% and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus, bulgaricus, Lactobacillus casei). The chemical composition of Maesil, the changes in acid production (titratable acidity, pH) and number of viable cells of the medium during lactic fermentation in skim milk added with Maesil extract, and the keeping quality of curd yoghurts containing Maesil extract have determined. The composition of Maesil were 0.4% crude ash, 4.1% dietary fiber, 4.66%l citric acid, 0.264% total sugars and 405.34mg% vitamin C. The addition of Maesil extract stimulated the acid production and propagation of the lactic acid bacteria. Among the treatments tested, the addition of 3% Maesil extract with the mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei produced the highest amount of acid(1.23%) and showed the highest number of viable cell counts(3.6$\times$10$^{11}$ cfu/mL). When the curd yoghurts containing 3% Maesil extract with the mixed culture of the lactic acid bacteria were kept at 4$^{\circ}C$ and 2$0^{\circ}C$ for 30 days, it was showed that the changes of titratable acidity, pH and number of viable cell counts of the lactic acid bacteria were not significantly different during storage. Therefore the keeping quality of the curd yoghurts adding 3% Maesil extract showed relatively good at the shelf-life.

• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.93-102
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• 2022

This study was conducted using response surface methodology (RSM) to elucidate fermentation conditions that will optimize ACE inhibitory activity using Lactiplantibacillus plantarum K79. Four independent variables [skim milk (with 1% added glucose) concentration (6%-14%), incubation temperature (32℃-42℃), incubation time (8-24 h), and amount of added starter (0.02%-0.2%)] were evaluated using five-level central composite design and response surface methodology to determine the optimum fermentation condition. The dependent variables were angiotensin converting enzyme (ACE) inhibitory activity (the value obtained from 102 diluted supernatant), and pH. The respective coefficients of determinations (R²) were 0.791 and 0.905 for ACE inhibitory activity and pH. The maximum ACE inhibitory activity was 90% under the following conditions: 10% skim milk (with 1% added glucose) concentration, 37℃ incubation temperature, 17.8 h incubation time, and 0.2% added starter. Based on the RSM, using predicted best ACE conditions for fermentation of 13.49% skim milk (with 1% added glucose) with 0.0578% starter at 33.4℃ for 21.5 h, the predicted ACE inhibitory activity and pH values were 86.69% and 4.6, respectively. Actual ACE inhibitory activity and pH values were 85.5% and 4.58, respectively

• Journal of Nutrition and Health
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• v.1 no.2
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• pp.87-91
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• 1968

Food and nutritional survey was made on two kinds of milk (one: 30 samples of bottled milk, the others: 30 samples of prepared milk), which are bottled market cow milk in Seoul city to examine the general ingredients, adulteration and degeneration. The results of survey indicated that the bottled milk delivered to home is relatively better than the prepared milk from the view point of food and nutrition. Moreover the quality of the prepared milk is poor because of adulteration through adding water or skim milk powder in order to increase quantity, consequently the prepared milk is under the nutritional standard. However it indicated that some of the bottled milk are rather inferior from the view point of food and nutrition, so certain measure is required for improving the quality of bottled and prepared milk. Most of the bottled milk and the prepared milk containing Coli-form bacteria have a possiblity to harm the citizen's health as a medium of infectious disease, such a fact is really serious problem from the view point of the national health, considering the general trend of milk consumption increase. It is urgent for us to take a scientific inspection on the sanitary management and take a formidable measure in handling of milk.

• Microbiology and Biotechnology Letters
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• v.22 no.1
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• pp.13-17
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• 1994

We estabilished the procedure for isolation of Streptococcus salivarius subsp. thermophilus from raw milk. First, urease-producing lactic acid bacteria in raw milk were screened on the HY agar medium containing urea. Thereafter the urease-producing colonies were tested the ability to ferment maltose and to grow at43$\circ $C. We obtained about 400 maltose-negative colonies that grew at 43$\circ $C. No significant difference in carbohydrate fermentation test for isolated and type strains(S. salivarius subsp. thermophilus ATCC 19258 and ST-4) was found. And all of the isolated strains were able to ferment galactose. Furthermore, it was investigated that the cellular fatty acid profiles of isolated strains were similar to that of type strains. These results indicated that the isolated strains from raw milk were S. salivarius subsp. thermophilus. But when the isolated and type strains were incubated in 12% reconstituted skim milk at 43$\circ $C, the isolates produced lactic acid more slowly than the type strains.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.70-77
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• 2020

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2007.11a
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• pp.240-240
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1108-1114
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• 2001

This study was conducted to develop semi-solid infant foods using pumpkins. Purees were made from pumpkin and sweet-pumpkin, and were manufactured with blending, steaming or blanching. The moisture content of sweet-pumpkin puree was lower than pumpkin puree, but viscosity, Hunter\`s L, a, b values, $\beta$-carotene and riboflavin contents were higher. Steaming puree from sweet-pumpkin had the highest score in overall-preference and was selected as the ingredient far infant foods. In amylogram, gelatinization temperature was decreased and amylograph viscosity was increased, as the content of modified starch became high. Semi-solid infant floods were prepared with steaming puree from sweet-pumpkin, modified corn starch, rice powder and dairy products such as milk, whole milk powder and skim milk powder. After sterilization of infant foods, Hunter\`s color values were little changed. And the viscosity of infant foods were increased generally, but kept in 3% modified starch group. Sensory evaluation results showed that sweet-pumpkin puree 40%, rice flour 7%, skim milk powder 3% and water 50% was optimum ratio of infant foods.