• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.247-252
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• 2015

The aim of this study was to evaluate the electron microscopic and rheological properties of Mozzarella cheese manufactured using Streptococcus macedonicus LC743. The rheological properties of the pre-cut curd samples processed with S. macedonicus LC743 showed a weaker texture than those processed with a commercial starter, but showed a similar or stronger texture than those processed with mixed cultures (S. macedonicus LC743 plus the commercial starter). Cheese made with S. macedonicus LC743 showed higher values of hardness, springiness, cohesiveness, gumminess, and chewiness compared to those made with the commercial starter and mixed cultures. Scanning electron microscopy micrographs showed that the cheese manufactured with the commercial starter had a rough surface, whereas that manufactured with S. macedonicus LC743 had casein micelles that were agglomerated in small lumps and formed a small valley.

• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.237-245
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• 2015

The aim of this study was to evaluate physicochemical characteristics of the Mozzarella cheese produced by Streptococcus macedonicus LC743 with immunomodulating activity. The Mozzarella cheese produced by S. macedonicus LC743 has contents of water, protein and fat 53.16%, 53.16% and 20.52%, respectively. In case of nitrogen composition, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCASN), phosphotungstic acid soluble nitrogen (PTASN) has the value of 0.384%, 0.051% and 0.060 Nmg/g, respectively. Total amino acid of Mozzarella cheese produced by S. macedonicus LC743 has the higher contents of amino acid than Mozzarella cheese produced by commercial starter except for cysteine. The Mozzarella cheese has immunomodulating activity on IL-$1{\alpha}$, TNF-${\alpha}$, NO with the value of >2,000 pg/mL, 743.38 pg/mL and $8.31{\mu}M$, respectively. The immunomodulating activity of Mozzarella cheese produced by S. macedonicus LC743 was higher than domestic of imported cheese.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.957-965
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• 2010

To develop a new starter culture for fermented milk, Streptococcus macedonicus LC743 was isolated from raw milk and its physiological characteristics were investigated. S. macedonicus LC743 showed good immunomodulating activity compared to the index LAB starters tested. The optimum growth temperature of S. macedonicus LC743 was $40^{\circ}C$, and it took 18 h to reach pH 4.34 under these conditions. S. macedonicus LC743 showed higher sensitivity to novobiocin in a comparison of 15 different antibiotics and showed the highest resistance to gentamycin. It also showed higher activities of leucine arylamidase and acid phosphatase. Moreover, it was comparatively tolerant to bile juice and acid and displayed high resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus with rates of 80.0%, 68.42%, and 81.54% respectively. These results demonstrate that S. macedonicus LC743 could be an excellent starter culture for fermented milk with a high level of immunomodulating activity.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.215-221
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• 2015

This study aimed to establish the optimum culture conditions for Mozzarella cheese by using Streptococcus macedonicus LC743, a strain selected for its immunomodulatory activity. For process optimization, 1.0% and 2.0% strain was inoculated and incubated at $32^{\circ}C$ and $35^{\circ}C$, respectively. The general components, bacterial count, total solids, yields, and immunomodulatory activity of the Mozzarella cheese were investigated. When the strain was inoculated at 2.0% and incubated at $32^{\circ}C$, the product quality and immunomodulatory activity was optimal and required minimal processing time. Therefore, 2.0% of S. macedonicus LC743 starter culture was added to milk at $32^{\circ}C$, after pasteurization at $63^{\circ}C$ for 30 min, and agitated for 4~5 min after addition of $230{\mu}L/kg$ of rennet. Curd was made by setting the milk 25~35 min after addition of 0.01~0.02% calcium chloride. The curd was cut at 0.1~0.12% acidity (81 min later) and after heating the cheese to up to $43^{\circ}C$. Whey was removed at an acidity of 0.17~0.18% by agitation for 53 min. Next, cheddaring for 210 min up to an acidity of 0.6~0.65%, stretching at $72{\sim}75^{\circ}C$, and molding at $65{\sim}70^{\circ}C$ were performed, and the product was allowed to cool down to $5^{\circ}C$. Salting was done with a solution of $18{\sim}20^{\circ}B{\acute{e}}$ at $12^{\circ}C$ for 20 min and drying occurred at 80~90% relative humidity at $10^{\circ}C$ for 2~3 days.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.355-362
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• 2008

This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.40-44
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• 2012

To develop a new starter culture for Mozzarella cheese, the immunomodulatory action of Streptococcus macedonicus LC743 in male C57BL/6 mice was studied. Mice were fed for 7 wk with feed containing 1% Mozzarella cheese made with three kinds of starter cultures from S. macedonicus LC743 (G3), FD-DVS TCC-3 (G2) and S. macedonicus LC743 : FD-DVS TCC-3(1:1) (G4) and control (feed only, G1), respectively. No significant differences in body weight gain were observed among the various groups of mice. The spleen index and thymus index were observed and no significant differences were found among the groups. The production of TNF-${\alpha}$ of S. macedonicus LC743 group significantly increased compared to the control group. The production of IL-$1{\beta}$ was significantly enhanced by the feeding of S. macedonicus LC743 group compared to the control group. In regards to the white blood cell counts, the neutrophil percentages were significantly higher in the G1 group compared to other groups. The lymphocyte percentages were significantly higher in G2, G3 and G4 groups in comparison to the control group. The results of this study may suggest that the supplementation of S. macedonicus LC743 can increase the cytokine production activity by the activated macrophages in mice. Based on the result of this study, it could be concluded that S. macedonicus LC743 could stimulate the immune functions of mice.

• Microbiology and Biotechnology Letters
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• v.47 no.2
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• pp.220-233
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• 2019

Bacterial lysates have become a common ingredient for natural health care. Lactic acid bacteria (LAB) could serve as potential candidates for lysate production: the lactic acids produced by LAB have been utilized for their moisturizing, antimicrobial, and rejuvenating effects, while other substances provide topical benefits and health effects for the skin. Our study aimed to obtain lysate from a LAB S. macedonicus MBF 10-2 through an optimized fermentation using the Response Surface Methodology. Strain MBF10-2 was cultivated in a 2L fermenter tank in de Man Rogosa and Sharpe (MRS) medium and in plant-based peptone modified MRS, i.e. Soy-peptone and Vegitone. The duration and the medium composition (dextrose and soy peptone or proteose peptone) were adjusted to obtain an optimum production of cell lysate. Central Composite Design was employed for Design Expert 7.0.0 by adjusting 3 factors: dextrose (1%, 1.5%, 2%, 2.5%, 3%), soy or proteose peptone (0.5%, 0.75%, 1%, 1.25% and 1.5%), and duration of fermentation (8, 10, 12 14, and 16 h for MRS-Soy peptone and 15, 17, 19, 21, and 23 h for MRS Vegitone). Bacteriocin-Like Inhibitor Substance activity of lysate and pH were used as indicators. The optimum condition for lysate production using MRS Soy Peptone and Vegitone are as follows: dextrose concentration 2.5%, plant-based peptone 1.25%, while optimum fermentation duration were 11.18 h (MRS Soy Peptone) and 17 h (MRS Vegitone) with a starter concentration of 10% at $OD_{600nm}$ $0.2{\pm}0.05$. However, the standard MRS medium produced better quality lysate compared to MRS plant-based peptones.