• The Korean Journal of Food And Nutrition
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• 제15권1호
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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.

• The Korean Journal of Food And Nutrition
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• 제17권1호
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• pp.8-17
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• 2004

The effect of chlorella extract on the growth and acid production of yoghurt starter was investigated in order to prepare the yoghurt added with chlorella extract. The various levels of chlorella extract powder were added to skim milk medium and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bulgaricus. The changes in acid production(pH, titratable acidity) and number of viable cells of the medium during fermentation in skim milk added with chlorella extract powder have determined. When chlorella extract powder was added to skim milk medium at the levels of 0.5%, 1.0%, 2.0%, and 3.0%, the addition of 0.5% chlorella extract powder with the single culture of Str. thermophilus, Lac. casei, and Lac. bulgaricus showed the highest number of viable cell counts after 9 hours incubation. And also all single cultures of the yoghurt starter produced the higher amounts of acid with the addition of 0.5% chlorella extract powder. When chlorella extract powder was added to the medium at the levels of 0.25%, 0.5%, 1.0%, and 2.0%, the addition of lower lever(0.25∼0.5%) of chlorella extract powder with the mixed culture of the lactic acid bacteria showed more the acidity of pH and the number of viable cell counts. Among the treatments tested, the addition of 0.25% chlorella extract powder with the mixed culture of Str. thermophilus and Lac. casei produced the highest number of viable cell counts after 12 hours incubation. Therefore it was suggested to manufacture the yoghurt with the addition of 0.25% chlorella extract powder and the inoculation of mixed culture of Str. thermophilus and Lac. casei for on the stimulation of growth of the yoghurt starter.

• Korean Journal of Food Science and Technology
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• 제33권4호
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• pp.444-450
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• 2001

Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at $37^{\circ}C$. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to $0{\sim}3$ log cycle with the temperature of $49{\sim}73^{\circ}C$, $0{\sim}3$ log cycle with the pressure of $380{\sim}680\;MPa$, and $2{\sim}5$ log cycle with the time of $10{\sim}70\;min$, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at $37^{\circ}C$. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from $1.8{\times}10^6\;to\;1.94{\times}10^4\;CFU/g$ after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of $4.00{\times}10^1\;CFU/g$. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.

• Applied Biological Chemistry
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• 제42권4호
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• pp.277-282
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• 1999

This study was carried out to clarify the microorganisms which participated in the fermentation of kanjang. The changes in the viable cell counts of total aerobic bacteria, lactic acid bacteria and yeasts for raw soybean, soybean during cooking, meju during cultivation, and kanjang mash during maturing were investigated along with the changes in components during those periods. Lactic acid bacteria that were found to be $6{\times}10^2\;CFU/g$ in raw soybean were disappeared after cooking process, but total aerobic bacteria were diminished from $1.9{\times}10^6\;CFU/g$ to $10^2\;CFU/g$. Aerobic bacteria of inner and outer parts of meju increased to more than $10^9\;CFU/g$. The higher viable cell counts of lactic acid bacteria in the inner parts of meju were observed than those in outer ones. On the contrary, significantly higher viable cell counts of yeasts in the outer parts of meju were found. Total nitrogen content and color density of kanjang increased by using meju with extended cultivation periods. No significant differences were observed in microbial counts between kanjang mash with aeration and non-aeration during kanajng mash maturing.

• Journal of Microbiology and Biotechnology
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• 제18권7호
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• pp.1266-1273
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• 2008

Lactic acid bacteria (LAB) with antimicrobial activity and high exopolysaccharide (EPS) production ability isolated from sourdough were studied for their fermentation characteristics as potential new starter cultures. The values of pH, titratable acidity, and viable cell counts were $4.06{\pm}0.009-4.50{\pm}0.015,\;0.787{\pm}0.020%-1.172{\pm}0.018%,\;and\;8.78{\pm}0.08-8.98{\pm}0.06$ log CFU/ml, respectively. In order to select probiotics with a high survival rate in the gut, isolates were tested to assess resistance against the artificial gastric acid and bile juice. Viable LAB counts were significantly (p<0.05) affected by the acidity. At pH 2.0, the total declines in the initial bacterial counts were 4.52$\pm$0.07 log for S. thermophilus St-Body-1, >7.98$\pm$0.03 log for E. flavescens DU-10, >7.95$\pm$0.05 log for E. faecium DU-12, and 3.15$\pm$0.06 log for L. amylovorus DU-21. Among the strains, L. amylovorus DU-21 was the only strain that had bile tolerance under simulated gastrointestinal conditions. In order to improve EPS production by L. amylovorus DU-21, the influence of carbon source was studied. When glucose was used as a carbon source, EPS production dramatically increased to 17.19$\pm$0.28 g/l (p<0.05). The maximum cell growth (10.012$\pm$>0.012 log CFU/ml) and EPS production (18.71$\pm$0.19 g/l) were achieved when 15 g/l of glucose was employed as the carbon source.

• Applied Biological Chemistry
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• 제51권4호
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• pp.294-298
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• 2008

Effects of endosulfan (EN), an insecticide, and bleomycin (BL), an antibiotic, on the body weight in the normal mice, and the in vivo cell growth, tumor weight, and hematological parameters of the Ehrlich ascites carcinoma (EAC) cell-bearing Swiss albino mice Mus musculus were evaluated. EN and BL were respectively administered orally and intraperitoneally to the experimental mice; the control group consisted of EAC cell-bearing untreated mice only. EN reduced the body weight in normal mice, whereas BL resulted in a steady body weight compared to the control. EN increased the EAC cell count significantly by reducing the growth of normal viable cells. In contrast, BL reduced the cell count by increasing the proportion of viable cells in the body. The tumor weights induced by EN were significantly higher than those of the EAC control and the BL-treated animals. In comparisons with the control and the BL mice, hematological parameters such as hemoglobin (%) and the number of RBC and lymphocytes were lowered, while counts of WBC, neutrophils, and monocytes were elevated after EN treatments. These results show that BL is capable of reducing the EN-induced neoplastic and haematological alterations in the mice under laboratory conditions.

• Journal of Periodontal and Implant Science
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• 제29권1호
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• pp.265-276
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• 1999

This study was performed to evaluate the effect of hydrogen peroxide-producing Lactobacillus acidophilus V-20onthe replication of periodontal pathogens, Actinobacillus actinomycetemcomitans and Porphyromonas gingivalis. When A. actinomycetemcomitans and P. gingivalis were incubated alone and in the combination with L. acidophilus V-20, the viable cell numbers of A. actinomycetemcomitans and P. gingivalis were compared between those cultures. The effect of S. mutans, E. durans, and L. lactis on the replication of A. actinomycetemcomitans and P. gingivalis was also evaluated. The change of periodontal indexes(probine depth, gingival index, GCF volume) and the viable cell numbers of A. actinomycetemcomitans and black pigmented bacteroides in subgingival plaque sample were evaluated following gargling of fermented milk made from L. acidophilus V-20 for 1 month on patients with periodontal disease in maintenance phase. In the mixed culture of L. acidophilus V-20 and A. actinomycetemcomitans or P. gingivalis, the replication of A. actinomycetemcomitans or P. gingivalis wascompletely inhibited. But in the mixed culture of P. gingivalis and hydrogen peroxide-nonproducing Lactobacillus casei, the viable ceil numbers of P. gingivaliswas not decreased when compared with the numbers in the mixed culture of P. gingivalis and L. acidophilus V-20. In the mixed culture of A. actinomycetemcomitans and S. mutans, E. durans, or L. lactis, the viable cell number of A. actinomycetemcomitans was not almost changed when compared with the numbers in the culture of A. actinomycetemcomitans alone. And in the mixed culture of P. gingivalis and E. durans or L. lactis, the viable cell numbers of P. gingivaliswas not almost changed compared with the counts in the culture of P. gingivalis alone. But the replication of P. gingivalis was completely inhibited in the mixed culture of P. gingivalis and S. mutans. When the change of periodontal indexes following gargling of fermented milk was compared with baseline, probing depth and gingival index were not changed, but GCF volume was significantly decreased(p<0.05). And when the viable ceil numbers of microorganisms in subgingival plaque sample were compared with baseline, total viable ceil number was almost unchanged and the viable cell numbers of A. actinomycetemcomitans and black pigmented bacteroides were significantly decreased(p<0.05). These results suggest that L. acidophilus V-20 inhibit the replication of A. actinomycetemcomitans and black pigmented bacteroides by the formation of hydrogen peroxide.

• Korean Journal of Microbiology
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• 제52권3호
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• pp.313-318
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• 2016

Bacteria in the viable but nonculturable (VBNC) state fail to produce colonies on routine bacteriological media, but are still alive in the state of very low metabolic activity. The aim of the present study was to induce the VBNC state of the Edwardsiella tarda using sea water microcosm under starvation conditions at $10^{\circ}C$ and to investigate resuscitation of the VBNC cells in temperatures changed from 10 to $25^{\circ}C$, with and without additives. E. tarda entered into the VBNC state within about 42-84 days of incubation in the microcosm. Throughout this period, the total cell counts as determined using acridine orange direct counting remained near the original inoculum level of ${\sim}10^8cells/ml$. The live cell counts measured with direct viable counting, on the other hands, declined to ${\sim}10^4cells/ml$. When the VBNC cells were incubated with addition of yeast extract, fish muscle extract or serum at $25^{\circ}C$, the ratios of resuscitated samples were 37%, 23%, and 37%, respectively. The characteristics of resuscitated E. tarda were consistent with those of the original E. tarda. When the resuscitated E. tarda were intraperitoneally injected into olive flounders, all fishes died within 5 days, indicating that the VBNC E. tarda might retain its pathogenic potential. Therefore, E. tarda under starvation conditions in the winter enter into the VBNC state and the VBNC E. tarda cells resuscitated at summer and autumn seawater temperature are considered to be pathogen continuously to olive flounder on the southern coast of Korea.

• Korean Journal of Agricultural Science
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• 제47권3호
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• pp.445-457
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• 2020

Prebiotics are defined as "Nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of bacteria in the intestine" and as defined improve host health. This study was carried out to investigate the effects of bifidobacteria (Bifidobacterium lactis BB12 and Bifidobacterium longum BB536) growth enhancer (BE0623) supplement as a prebiotic. The addition of BE0623, a growth promoting material for bifidobacteria, significantly increased bifidobacteria viable cells counts in fermented milk by about 45 to 75 times compared to the non-added control group. In addition, microscopic observation showed a significant effect on proliferation of bifidobacteria in fermented milk with added BE0623. The viable cell counts in bifidobacteria also increased roughly 102-fold compared to the control group (non-added BE0623) and was higher than that of commercial growth promoters. Each fraction obtained though the purification of BE0623 influenced the increase of bifidobacteria growth. Culturing bifidobacteria with a combination of fractions of BE0623 had a synergistic effect compared to culturing bifidobacteria with each fraction individually. When any of the fractions were not added, the effect of the growth enhancer on bifidobacteria was reduced. These results indicate that all fractions contain substances that promote the growth of bifidobacteria. Therefore, BE0623 is considered to be available as a growth promoting material for bifidobacterium.

• Journal of the Korean Society of Food Science and Nutrition
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• 제34권9호
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• pp.1485-1489
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• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.