• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.176-182
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• 2015

The aim of this study was to evaluate the characteristics of muffin made with tagatose which substituted sugar. Moisture contents were measured and Texture Profile Analysis was carried out during 3 day storage. 3 types of muffin, T0 (no tagatose added, sugar was the only sweet taste source), T25 (tagatose : sugar = 25:75(w/w), and T50 (tagatose : sugar = 50:50(w/w) were prepared. As the tagatose contents increased, the Maillard reaction proceeded more, so the color of the muffin crust was darker. Moisture contents of muffins decreased during storage, up to 2 days of storage, moisture contents of T25 and T50 were higher significantly, but at the 3rd day of storage, no differences were detected among samples. In the texture profile analysis, hardness, chewiness and fracturability were higher as the tagatose contents increased. Springiness and cohesiveness did not show any differences between T0 and T25 significantly. In the sensory evaluation, T0 got the lower points on the crust color value, but the crust colors were not significantly different among samples. Other characteristics like crumb color, moistness, sweetness, flavor and overall acceptance were not different significantly. As a result, when synbiotic and low-calorie tagatose was partly added to muffin up to 50 % as sugar substitute, overall qualities of those muffins were not different with only sugar added ones, even moisture contents were higher but color was a little bit darker, so tagatose can be used on making healthy muffins successfully.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.749-755
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• 2014

Exopolysaccharides (EPSs) have been widely used in the food industry as viscofying, stabilizing, and emulsifying agents as well as in the pharmaceutical industry for their immunomodulatory, anti-tumor, and anti-inflammatory effects. A total of 458 lactic acid bacteria (LAB) strains isolated from several kinds of soybean pastes were screened for the production of homo-EPS (HoPS). LAB isolates were primarily screened using thin layer chromatography (TLC) and further screened polymerase chain reaction (PCR) targeting genes involved in HoPS production. Six LAB isolates producing high amounts of HoPS were identified by TLC. Among these isolates, glucansucrase gene was amplified in two strains (JSA57, JSB22), whereas the fructansucrase gene was detected in three strains (JSA57, JSB22, JSB66). After isolating the strains, their morphological characteristics and 16S rDNA sequences were determined. Six species were identified as L. alimentarius HSB15, L. plantarum JSA22, L. pentosus JSA57, L. brevis JSB22, L. alimentarius JSB66, and L. parabrevis JSB89. To evaluate the potential probiotic properties of these LAB, their survival rates against a simulated intestinal environment were determined. After 2 hr of incubation in artificial gastric juice, survival rates of JSA57, JSB90, JSB22, and JSB66 were all greater than 50%. After 2 hr of incubation in bile juice, viable cell count of JSB22 was similar with initial vial cell counts. Growth of the six LAB was screened in arabino-oligosaccharide (AOS)-containing MRS broth. Results showed that growth of the isolates selectively increased after culture in AOS-containing media. Strain JSB22 (6 hr), JSB66 (6 hr), HSB15 (20 hr), and JSA22 (29 hr) showed maximum growth rate. Especially, JSB22 showed the highest growth rate. These results suggest that EPS-producing LAB isolated from Deonjang could be applied as synbiotics.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.341-348
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• 2011

The antagonistic activities against animal entero-pathogenic bacteria were investigated with 444 natural substances fermented by various probiotics. A white rice product fermented (FWR) by Clostridium butyricum IDCC 9207 with a high growth inhibition of Salmonella typhimurium KCTC 2054 and Escherichia coli O157:H7 was selected. Also, a FWR was shown to suppress 8 among 21 pathogenic bacteria. In a mouse model with salmonella (${\times}10^9$ CFU/mouse) infection, 5 samples (200 ${\mu}{\ell}$/mouse/day) were fed to mice (n = 25) for 18 days. A fermented white rice containing C. butyricum IDCC 9207 (FWRCb9207) among 5 samples significantly inhibited the growth of salmonella, while in the control group (PBS, tetracycline) the number of salmonella increased. And the treatment with FWRCb9207 was found to increase the secretory immunoglobulin A (sIgA) level in the feces of salmonella-infected mice. The results obtained in this study suggest that a FWRCb9207 might be utilized as a feed additive in pigs and poultry diets.

• Journal of Life Science
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• v.22 no.3
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• pp.340-346
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• 2012

Bacterial resistance to antibiotics and residues of antibiotics in poultry products have encouraged the use of probiotics, prebiotic substrates, and synbiotic combinations of prebiotics and probiotics as alternative approaches to the use of antibiotics in poultry. The present study was carried out to evaluate the effect of a new probiotic CS61 culture on growth performance, feed conversion efficiency, and safety in broiler chickens, and to evaluate its value as an alternative for antibiotics used as a feed additive. Two dosages of CS61 culture (0.1% and 1%) were fed to chickens for 28 days. The results showed that terminal body weight and daily weight gain in the treatment groups increased in a dose-dependent manner when compared with the control group. Dietary supplementation with CS61 culture also improved feed conversion rate compared to the control group. There were no treatment-related toxic effects in terms of clinical findings, mortality, necropsy findings, hematology, or serum biochemistry parameters in any group tested. The nitric oxide assay showed that CS61 peptide has a dose-dependent inhibitory effect on lipopolysaccharide-induced nitric oxide production in RAW 264.7 cells. The results of this experiment indicated that dietary supplementation of CS61 culture may improve growth performance and feed conversion efficiency in chickens through its anti-inflammatory effect.

• Microbiology and Biotechnology Letters
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• v.50 no.3
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• pp.361-374
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• 2022

For this study, we designed and produced mulberry low-fat ice cream supplemented with synbiotics (MLF-ISS). The sensory characteristics and physical, chemical, and microbiological qualities of MLF-ISS were then determined. Mulberry juice inoculated with or without probiotic (Lactobacillus plantarum TISTR 926 and Saccharomyces boulardii CNCM I-745) was also tested at 37℃ for 24 h to determine probiotic growth rate, pH, total anthocyanin content (TAC), total phenolic content (TPC), and antioxidant activity (AA). Only the TAC of mulberry juice inoculated with S. boulardii CNCM I-745 increased considerably (p < 0.05) among these parameters. MLF-ISS was produced with varied mulberry fruit concentrations (0, 10, 20, 30, or 40%) (w/w). The MLF-ISS prepared with 30% mulberry fruit (w/w) (30-MLF-ISS) had a higher score in appearance, color, and sweetness (p < 0.05) when sensory qualities were measured using the 9-point hedonic scale method. In the CIE lab system (L^*, a^*, b^*), the color values of 30-MLF-ISS were 27.80 ± 0.26, 12.99 ± 0.59, and 1.43 ± 0.05, respectively. The 30-MLF-ISS was also subjected to a proximate analysis. The melting rate of 30-MLF-ISS was 0.29 ± 0.03 g/min and the time it took for the first drop to fall was 37.00 ± 7.00 min. TAC, TPC, and AA of 30-MLF-ISS were observed to alter significantly (p < 0.05) during varied intervals of storage at - 18℃ (0, 30, and 60 days). The viability of probiotics in 30-MLF-ISS slightly decreased after storage at -18℃ for 8 weeks, but remained about 6 log CFU/g. During storage at -18℃ for 0 and 120 days, no pathogenic bacteria were detected in 30-MLF-ISS. These findings show that 30-MLF-ISS has nutritional and functional value, is free of foodborne pathogenic bacteria, is safe for consumers' health, and is suitable for application in the ice cream and related food industries.