• Title/Summary/Keyword: Streptococcus thermophilus

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Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts (흑마늘 농축액을 첨가한 요구르트의 제조와 품질특성)

  • Shin, Jung-Hye;Kim, Gyoung-Min;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju
    • Korean journal of food and cookery science
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    • v.26 no.3
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    • pp.307-313
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    • 2010
  • Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

Preparation and Characteristics of Yogurt added with Garlic Powder (마늘 분말을 첨가한 요구르트의 제조와 품질특성)

  • Kim, Gyoung-Min;Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju
    • Journal of agriculture & life science
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    • v.44 no.2
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    • pp.49-56
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    • 2010
  • Yogurt base was prepared from skim milk added with 0.1, 0.3 and 0.5% (w/v) garlic powder and fermented with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 h. The yogurt products were evaluated for acid production such as pH and titrable acidity, number of viable cell, viscosity, color value and sensory properties. The titrable acidities of yogurt added with garlic powder were higher than that of control(0.73%). There was no significant difference in viable cell counts among samples except 0.3% garlic powder. The viscosity of 0.5% garlic yogurt was the highest than any other garlic yogurt. There was no significant difference in color difference among experimental groups. The overall sensory scores of yogurt added with 0.1% and 0.3% garlic powder were not significantly different with those of control. These results suggest that the added amounts of garlic powder to prepared yogurt are adequate below 0.3%.

Deacidification Effect of Campbell Early Must through Carbonic-Maceration Treatment: Isolation and Properties of the Bacteria Associated with Deacidification (Carbonic Maceration처리에 의한 Campbell Early 발효액의 감산 효과: 감산 관련 미생물의 분리 및 특성)

  • Chang, Eun-Ha;Jeong, Seok-Tae;Jeong, Sung-Min;Lim, Byung-Sun;Noh, Jung-Ho;Park, Kyo-Sun;Park, Seo-Jun;Choi, Jong-Uck
    • Food Science and Preservation
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    • v.18 no.6
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    • pp.973-979
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    • 2011
  • The grape cultivar Campbell Early has high levels of malic acid as well as tartaric acid. The high concentration of total acid in the Campbell Early wine is a critical aspect of the wine's sensory characteristics. To prevent the deterioration of the wine's quality, which is caused by the strong sour taste derived from the raw material in wine making, the deacidification factor was investigated via carbonic maceration under different temperature conditions, especially in the presence or absence of malolactic bacteria. Based on the results of the presence test of the malolactic bacteria during carbonic-maceration treatment, Lactobacillus brevis, Lactobacillus plantarum, and Streptococcus thermophilus were characterized morphologically and were identified via biochemical tests and 16S-rRNA-gene-sequencing analysis. The isolated strains were found not to consume malic acid and to produce lactic acid. Moreover, these strains were consumed as soluble solids. The isolated strains are popularly known as lactic-acid bacteria and should have produced lactic acid from glucose. The Oenococcus oeni of the malolactic bacteria was not isolated. These results showed that the isolated strains are not deacidified during carbonic-maceration treatment.

Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract

  • Eom, Su Jin;Hwang, Ji Eun;Kim, Kee-Tae;Paik, Hyun-Dong
    • Food Science of Animal Resources
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    • v.37 no.5
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    • pp.787-791
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    • 2017
  • Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

Antimicrobial Effect of Achyranthes japonica Nakai Extracts against Clostridium difficile (우슬 추출물의 Clostridium difficile에 대한 항균 효과)

  • Jung, Sun-Mi;Choi, Soo-Im;Park, Sang-Min;Heo, Tae-Ryeon
    • Korean Journal of Food Science and Technology
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    • v.39 no.5
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    • pp.564-568
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    • 2007
  • In this study, the ethanolic extracts of 40 species of traditional herbal medicines were examined for their antimicrobial activities against Clostridium difficile. Among the 43 screened traditional herbal medicines, Achyranthes Japonica Nakai (AJN), Siegesbeckia glabrescens Makino, and Phelloedendron amurense Ruprecht showed antimicrobial activities greater than 90% at a concentration of 500 ppm. According to the minimum inhibitory concentration (MIC) test the ethyl acetate soluble fraction of the AJN ethanolic extracts (AJNEA) showed the highest growth inhibitory activity against C. difficile, with a MIC of $625{\mu}g/mL$. In addition, the effect of AJNEA on the growth of lactic acid bacteria was investigated. AJNEA did not inhibit the growth of the tested Bifidobacterium spp. or Lactobacillus spp., with the exception of B. longum, Streptococcus thermophilus, and L. helveticus. These results indicate that AJNEA can be utilized as a potential antimicrobial agent against C. difficile related disease.

Efficacy of the Probiotic Probiotical Confirmed in Acute Gastroenteritis

  • Kluijfhout, Sandra;Trieu, Thanh-Van;Vandenplas, Yvan
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.23 no.5
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    • pp.464-471
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    • 2020
  • Purpose: Some probiotic strains reduce the duration of acute diarrhea. Because of strain and product specificity, each product needs to be supported by clinical data. This study aimed to test the efficacy of the synbiotic food supplement Probiotical (Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium infantis, fructo-oligosaccharides) in children with acute gastroenteritis of likely infectious origin. The primary endpoint was the number of children with normal stool consistency during the treatment duration. Methods: A total of 46 children (aged 3.6 months to 12 years) with acute gastroenteritis that started less than 48 hours prior to their visit at a hospital-based emergency department were included in this prospective, randomized, placebo-controlled trial. All children were treated with oral rehydration solution and placebo (n=20) or the test product (n=26). Results: Significantly more children had a normal stool consistency on days 1 and 2 in the probiotic group: 5 children (20%) on day 1 in the probiotic group compared with none in the placebo group (p=0.046). On day 2, 11 children in the probiotic group (46%) and 3 (16%) in the placebo group (p=0.024) had a normal stool consistency. The mean duration of diarrhea was shorter in the probiotic group compared with that in the placebo group (3.04±1.36 vs. 4.20±1.34 days) (p=0.018). Conclusion: The test product was shown to normalize stool consistency significantly more rapidly than the placebo. These data confirm the findings from a previous study in a larger group of children performed in a primary healthcare setting.

Characterization and ACE Inhibitory Activity of Fermented Milk with Probiotic Lactobacillus plantarum K25 as Analyzed by GC-MS-Based Metabolomics Approach

  • Zhang, Min;Jiang, Yunyun;Cai, Miao;Yang, Zhennai
    • Journal of Microbiology and Biotechnology
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    • v.30 no.6
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    • pp.903-911
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    • 2020
  • Addition of probiotics to yogurt with desired health benefits is gaining increasing attention. To further understand the effect of probiotic Lactobacillus plantarum on the quality and function of fermented milk, probiotic fermented milk (PFM) made with probiotic L. plantarum K25 and yogurt starter (L. delbrueckii ssp. bulgaricus and Streptococcus thermophilus) was compared with the control fermented milk (FM) made with only the yogurt starter. The probiotic strain was shown to survive well with a viable count of 7.1 ± 0.1 log CFU/g in the PFM sample after 21 days of storage at 4℃. The strain was shown to promote formation of volatiles such as acetoin and 2,3-butanediol with milk fragrance, and it did not cause post-acidification during refrigerated storage. Metabolomics analysis by GC-MS datasets coupled with multivariate statistical analysis showed that addition of L. plantarum K25 increased formation of over 20 metabolites detected in fermented milk, among which γ-aminobutyric acid was the most prominent. Together with several other metabolites with relatively high levels in fermented milk such as glyceric acid, malic acid, succinic acid, glycine, alanine, ribose, and 1,3-dihydroxyacetone, they might play important roles in the probiotic function of L. plantarum K25. Further assay of the bioactivity of the PFM sample showed significant (p < 0.05) increase of ACE inhibitory activity from 22.3% at day 1 to 49.3% at day 21 of the refrigerated storage. Therefore, probiotic L. plantarum K25 could be explored for potential application in functional dairy products.

Lactic Acid Fermentation of Rice and Quality Improvement by Amylolytic Enzyme Treatment during Fermentation (쌀의 젖산발효 및 발효중 전분가수분해효소 처리에 의한 품질 향상)

  • Mok, Chul-Kyoon;Han, Jin-Suk;Kim, Young-Jin;Kim, Nam-Soo;Kwon, Dae-Young;Nam, Young-Jung
    • Korean Journal of Food Science and Technology
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    • v.23 no.6
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    • pp.739-744
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    • 1991
  • A palatable paste-type lactic fermented rice (LFR) was prepared by lactic acid fermentation after liquefaction and saccharification of cooked rice. A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus (1 : 1) produced the LFR of the best quality. A great improvement in quality of the LFR was achieved by 0.02% each ${\alpha}-amylase$ and glucoamylase treatment during the fermentation (simultaneous saccharification and fermentation), which resulted from the increased sourness and sweetness and the decreased size of solid particles contained in the LFR. The resulted LFR was superior in quality. Physical and chemical properties of the LFR were evaluated.

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Antibacterial Activity and Macrophage Activation of Lactic Acid Bacteria (유산균의 항균효과와 대식세포 활성화)

  • Park, So-Hee;Kim, Yun-A;Lee, Do-Kyung;Lee, Sang-Jin;Chung, Myung-Jun;Kang, Byung-Yong;Kim, Kyung-Jae;Ha, Nam-Joo
    • Environmental Analysis Health and Toxicology
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    • v.22 no.4
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    • pp.287-297
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    • 2007
  • 유산균(Lactic acid bacteria)은 Escherichia coli와 Salmonella typhimurium과 같은 병원균에 항균 활성을 지니며 면역 증강효과를 나타내는 등 건강에 이로운 다양한 역할을 한다. 유산균에 의한 항균 효과는 E. coli와 S. typhiumurium에 대항하는 항균 활성으로 측정되어 졌으며, 면역 증강 효과는 유산균을 처리한 RAW264.7 대식세포의 활성화로 측정하였다. Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifidum의 E. coli와 S. typhimurium에 대한 항균활성은 9시간 이상 혼합 배양하였을 때 가장 좋은 항균효과를 나타내었고 E. coli와 S. typhiumurium 두 균주가 9시간 이후에는 모두 콜로니를 형성하지 않았다. RAW264.7 세포는 유산균에 의한 NO와 $TNF-{\alpha}$의 생성과 대식세포의 형태 변화를 알아보기 위한 대식세포로서 이용되었다. NO와 $TNF-{\alpha}$의 생성은 유산균을 처리한 RAW264.7세포의 24,48시간 배양 시 농도 의존적으로 증가하였고 대식세포의 형태 변화 역시 유산균에 의해 영향을 받았음을 확인할 수 있었다. 이를 통하여 (주)쎌바이텍으로부터 분양받은 유산균은 항균활성과 대식세포의 활성을 유도하여 면역을 증강시키는 효과를 지니고 있음을 in vitro 실험을 통해 확인하였다.

Antibacterial and Antioxidant activities of Bio-fermented Sanguisorbae Radix Extract (지유 발효추출물의 항세균 및 항산화 활성)

  • Kil, Ki-Jung;Doh, Eun-Soo;Chang, Jun-Pok;Lee, Seung-Hyun;Yoo, Ji-Hyun
    • The Korea Journal of Herbology
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    • v.30 no.4
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    • pp.29-35
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    • 2015
  • Objectives : The objective of this research was to investigate the antibacterial and antioxidant activities of bio-fermented Sanguisorbae Radix extract.Methods : The Sanguisorbae Radix extract was fermented byStreptococcus thermophilus,and their products was tested for antibacterial activity against pathogenic microorganisms namely,Bacillus cereus,Bacillus subtilis,Staphylococcus aureus,Escherichia coli,Vibrio parahaemolyticusandSalmonella typhimuriumby paper disc diffusion method and the antioxidant activities of extract was evaluated by five different assays as electron donating ability(EDA), superoxide dismutase(SOD)-like activity, polyphenol, flavonoid contents and nitrite scavenging ability.Results : The bio-fermented Sanguisorbae Radix extract was safe from heat. Antibacterial activity of fermented Sanguisorbae Radix extract appeared relatively highly againstBacillus cereusandStaphylococcus aureusand didn't show any difference. EDA in comparison to Vitamin C showed over 90% activity at about the same time of Sanguisorbae Radix extract expressed highly. SOD activity showed 15% in fermentation before and after. The nitrite scavenging ability of Sanguisorbae Radix extract before and after fermentation showed higher numerical value over 70% in pH 2.5 than that of butylated hydroxytoluene(BHT). But SOD activity, EDA and nitrite scavenging ability were not different between the Sanguisorbae Radix extract before and after fermentation. Total polyphenol content expressed over about 20 mg/g, and that of the Sanguisorbae Radix extracts was increased than that of the fermented Sanguisorbae Radix extracts.Conclusions : The results suggest the usefulness of developing functional materials using antioxidant active Sanguisorbae Radix extract was fermented bySalmonella typhimuriumwith high polyphenol contents and nitrite scavenging ability.