• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.441-446
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• 2019

The assortment of endophytic lactic acid bacteria (LAB) in kimchi derives from its raw vegetables, which include Chinese cabbage, radish, welsh onion, onion, garlic, red pepper, and ginger. These vegetables were examined during mulkimchi fermentation using gene-specific multiplex polymerase chain reaction and 16S ribosomal RNA sequence analysis. Sixteen species from five LAB genera (Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella) appeared in the raw kimchi materials. Interestingly, nine LAB species were identified in mulkimchi on fermentation day 0 as follows: Leuconostoc carnosum, Leuconostoc citreum, Leuconostoc gelidum, Leuconostoc inhae, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus sakei, Lactococcus lactis, and Weissella confusa. Seven additional LAB species were present in mulkimchi at fermentation day 9 as follows: Leuconostoc gasicomitatum, Leuconostoc kimchii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus pentosus, Pediococcus pentosaceus, and Weissella koreensis. These species corresponded completely with the LAB in kimchi vegetables. Wei. confusa was the predominant LAB during early fermentation (pH 6.20 to 4.98 and acidity 0.20 to 0.64%), while Lac. sakei, Lac. plantarum, and Wei. koreensis became dominant later in fermentation (pH 4.98 to 3.88 and acidity 0.64 to 1.26%). These results collectively demonstrate that the LAB involved in mulkimchi fermentation originates from the raw vegetables examined.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.304-309
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• 2020

Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0℃ in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.74-83
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• 2016

In order to improve the sour taste and foul odor of fermented soymilk, bacteria were isolated from kimchi and identified. Of the 89 bacterial strains isolated from kimchi, 3 isolates produced fermented soymilk with a sour taste and foul odor. The selected bacterial strains R53, R83, and R84 were identified by morphological, biochemical, and 16S rRNA analyses as Weissella koreensis. The strain R83, which produced fermented soymilk having the mildest sour taste and foul odor, was selected for further investigation and named W. koreensis KO3. The optimum culture condition for the fermentation of soymilk by W. koreensis KO3 was at $30^{\circ}C$ for 12 h. When soymilk was fermented under the optimum culture conditions, the viable cell count reached up to $8.71{\times}10^8CFU/ml$ and pH and acidity reached as low as 6.02 and as high as 0.33%, respectively. Twenty-seven amino acids and their derivatives were detected in fermented soymilk. The amounts of serine, glycine, threonine, alanine, and aspartic acid, which contribute to a sweeter taste, increased during fermentation. Orinithine, which was not detected before fermentation, increased during fermentation. Sensory evaluation showed that W. koreensis KO3-fermented soymilk has improved bean, roasted nut, and sour flavors as well as an enhanced mouthfeel, appearance, preferability, and overall acceptability compared with those of standard fermented soymilk. With further study and development, soymilk fermented by W. koreensis KO3 could serve as a health-promoting food with favorable sensory qualities.

• KOREAN POULTRY JOURNAL
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• v.40 no.12
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• pp.126-129
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• 2008

경부고속도로 천안휴게소에 서면 도로 너머로 화려한 원색의 기다란 건물이 보인다. 장난감을 만드는 회사인가 싶을 정도로 알록달록한 이곳은 외관의 느낌과 달리, 면역체계 증진을 위한 사료첨가제와 AI 예방제, 다약제내성병원체(MDRP)치료제를 개발 판매하고 있으며, 각종 친환경 유기농 제품군을 생산, 판매하고 있는 친환경 바이오 전문 기업 (주)리스나(대표 이종화, 이혁기, 정태호)의 본사이다. 리스나(Liisna)는 'Life is Nature'의 약자로 '삶은 곧 자연이다. 생명의 원천은 자연이다. 생명과 자연은 하나다.' 라는 의미를 포함하고 있다. 리스나의 전신인 구 오보바이오는 2005년 단국대학교 내 창업센터에서 시작해 2007년 지금의 자리로 이전하였다. 그리고 순환적 발전 모델을 추구하고자 2008년 8월 '(주)리스나'로 사명과 CI를 변경했다. 사명과 CI 변경을 통해 '바이셀라 코리엔시스(Weissella koreensis)'를 기반으로 한 바이오 사업 부문과 유기농 사업 부문이 순환적으로 결합되어 친환경 바이오 전문기업으로서의 시너지 효과를 꾀하고 있다. 아울러 '인류의 건강한 행복을 지향하는 기업' 이라는 비전을 이루기 위해 노력하고 있다.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.57-65
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• 2013

This study was conducted to evaluate the effect of dietary Weissella koreensis (Wk), a prominent kimchi lactic acid bacteria supplementation on growth performance, nutrients utilization, gut microbiota and meat characteristics in broiler chicken. Both live and killed Wk was compared to know which could be more efficacious as a feed probiotics. Three Wk supplemented groups and no Wk supplemented group were designated according to supplementation levels and cell status. Those were; Control (no Wk), 0.1 % live Wk (LWk 0.1), 0.5% live Wk (LWk 0.5) and 0.5% killed Wk (KWk 0.5). Body weight gain and feed conversion efficiency were improved (P<0.05) by dietary LWk supplementation. KWk did not exert any benefit on growth performance. Crude protein utilizability of KWk supplemented diet was lower (P<0.05) than that of other diets. However, there were no differences among treatments in other nutrients utilization. Serum IgG concentration and relative weight of bursa of Fabricius was highest (P<0.05) in broiler chicken fed KWk 0.5 diet. Cecal anaerobic lactic acid bacteria count of LWk groups were higher (P<0.05) than those of control and KWk 0.5 groups. Dietary Wk supplementation failed to lower the count of cecal and fecal E. coli. There was no effect of dietary Wk on TBARS values and fatty acids profile of broiler leg meat. However, the dietary supplementation of Wk exerted characteristic difference on electronic nose flavor of broiler meat. This study showed that dietary supplementation of LWk was able to improve body weight gain, feed conversion efficiency and cecal lactic acid bacterial count in broiler chicken. Further, the result of this study implemented that a live kimchi lactic acid bacteria, LWk, but not killed Wk, could be used as a probiotic feed supplement for broiler.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.142-158
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• 2019

Kimchi is a traditional Korean fermented vegetable probiotic food. The use of high quality ingredients and predominant LAB (lactic acid bacteria)-whether it be ambient bacteria or adding starters, low temperature and facultative anaerobic condition for the fermentation are important factors for preparing kimchi with better taste and functionality. The predominated LAB genera are Leuconostoc, Lactobacillus, and Weissella in kimchi fermentation. The representative species are Leu. mesenteroides, Leu. citrium, Lab. plantarum, Lab. sakei, and Wei. koreensis. Kimchi, especially the optimally fermented kimchi, has various health benefits, including control of colon health, antioxidation, antiaging effects, cancer preventive effect, antiobesity, control of dyslipidemic and metabolic syndrome, etc.; due to the presence of LAB, various nutraceuticals, and metabolites from the ingredients and LAB. The kimchi LAB are good probiotics, exhibiting antimicrobial activity, antioxidant, antimutagenic and anticancer effects, as well as immunomodualatory effect, antiobesity, and cholesterol and lipid lowering effects. Thus, kimchi ingredients, LAB, fermentation methods, and metabolites are important factors that modulate various functionalities. In this review, we introduced recent information showing kimchi and its health benefits in Korean Functional Foods (Park & Ju 2018).

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.341-347
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• 2022

In this study, the bacterial community of galchi-baechu kimchi was determined using culture-based and culture-independent techniques (next generation sequencing:NGS), and showed discrepancies between results. Weissella koreensis and Pediococcus inopinatus were the dominant species according to the NGS results, while Bacillus species and P. inopinatus were dominant in the culture-dependent analysis. To identify safe starter candidates, sixty-five Bacillus strains isolated from galchi-baechu kimchi using culture-dependent methods were evaluated for their antibiotic resistance, presence of toxin genes, and hemolytic activity. Strains were then assessed for salt tolerance and protease and lipase activity. As a result, four strains-B. safensis GN5_10, B. subtilis GN5_19, B. velezensis GN5_25, and B. velezensis GT8-were selected as safe starter candidates for use in fermented foods.

• Journal of Korean Medicine for Obesity Research
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• v.18 no.2
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• pp.64-73
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• 2018

Objectives: This study investigated the effect on microbial ecology, fermentation characteristics and anti-obesity of Platycodon grandiflorum (PG) fermentation with salt. Methods: PG was fermented for four weeks with 2.5% salt and the characteristics of fermented PG were performed by measuring pH, total sugar content, viable bacteria number and microbial profiling. Also, we measured total polyphenol, flavonoid and the percent of inhibition of lipase activity and lipid accumulation. Results: Salt added to PG for fermentation had an effect on pH, total sugar, total and the number of lactic acid bacteria. Total sugar and pH were reduced and number of total and lactic acid bacteria were increased after fermentation. The majority of bacteria for fermentation were Lactobacillus plantarum, Leuconostoc psedomesenteroides and Lactococcus lactis subspecies lactis regardless of salt addition. However, microbial compositions were altered by added salt and additional bacteria including Weissella koreensis, W. viridescens, Lactobacillus sakei and Lactobacillus cuvatus were found in fermented PG with salt. Total flavonoid was increased in fermented PG and lipid accumulation on HepG2 cells treated with fermented PG was reduced regardless of salt addition. Moreover, fermented PG without salt suppressed lipase activity. Conclusions: Addition of salt for PG fermentation had influence on fermentation characteristics including pH and sugar content as well as number of bacteria and microbial composition. In addition, fermented PG showed anti-obesity effect by increasing flavonoid content and inhibition of lipase activity and lipid accumulation.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.429-437
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• 2020

This study aimed to investigate the change in physicochemical properties and lactic acid bacterial communities during kimchi fermentation at different temperatures (8, 15, and 25 ℃) using two molecular genetics approaches, multiplex polymerase chain reaction and 16S rRNA gene sequencing. The pH during fermentation at 8, 15, and 25 ℃ decreased from 6.17 on the initial fermentation day to 3.92, 3.79, and 3.48 after 54, 30, and 24 days of fermentation, respectively, while the acidity increased from 0.24% to 1.12, 1.35, and 1.54%, respectively. In particular, the levels of lactic acid increased from 3.74 g/L on the initial day (day 0) to 14.43, 20.60, and 27.69 g/L during the fermentation after 24, 18, and 12 days at 8, 15, and 25 ℃, respectively, after that the lactic acid concentrations decreased slowly. The predominance of lactic acid bacteria (LAB) in the fermented kimchi was dependent on fermentation stage and temperature: Lactobacillus sakei appeared during the initial stage and Leuconsotoc mesenteroides was observed during the optimum-ripening stage at 8, 15, and 25 ℃. Lac. sakei and Lactobacillus plantarum grew rapidly in kimchi produced at 8, 15, and 25 ℃. In addition, Weissella koreensis first appeared at days 12, 9, and 6 at 8, 15, and 25 ℃ of fermentation, respectively. This result suggests that LAB population dynamics are rather sensitive to environmental conditions, such as pH, acidity, salinity, temperature, and chemical factors including free sugar and organic acids.

• Journal of Microbiology and Biotechnology
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• v.33 no.8
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• pp.1066-1075
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• 2023

Kimchi is a traditional Korean fermented vegetable that is stored and fermented at low temperatures. However, kimchi lactic acid bacteria (LAB) are typically isolated under mesophilic conditions, which may be inappropriate for isolating the diverse LAB. Therefore, this study investigated the suitable conditions for isolating various LAB from kimchi. Here, LAB were isolated from four kimchi samples using MRS, PES, and LBS media and varying isolation temperatures (30, 20, 10, and 5℃). Then, MRS was selected as the suitable medium for LAB isolation. A comparison of culture-dependent and culture-independent approaches indicated that 5℃ was not a suitable isolation temperature. Thus, the number and diversity of LAB were determined at 30, 20, and 10℃ using 12 additional kimchi samples to elucidate the effect of isolation temperature. With the exception of two samples, most samples did not substantially differ in LAB number. However, Leuconostoc gelidum, Leuconostoc gasicomitatum, Leuconostoc inhae, Dellaglioa algida, Companilactobacillus kimchiensis, Leuconostoc miyukkimchii, Leuconostoc holzapfelii, and Leuconostoc carnosum were isolated only at 10 and 20℃. The growth curves of these isolates, except Leu. holzapfelii and Leu. carnosum, showed poor growth at 30℃. This confirmed their psychrotrophic characteristics. In Weissella koreensis, which was isolated at all isolation temperatures, there was a difference in the fatty acid composition of membranes between strains that could grow well at 30℃ and those that could not. These findings can contribute to the isolation of more diverse psychrotrophic strains that were not well isolated under mesophilic temperatures.