• Journal of Dairy Science and Biotechnology
• /
• v.28 no.2
• /
• pp.31-39
• /
• 2010

Lactic acid bacteria (LAB) are typical probiotic microbes which are used in various industries including fermented foods, feed additives, and pharmaceuticals. The purpose of this study was to compare the ability of antioxidative activities of 23 strains of LAB isolated from cheese, kimchi, yogurt, and etc. LAB were tested for antioxidative activities such as 2,2'- azino-bis(3-ethyl-benzothiazoline-6-sulphonic acid) (ABTS) radical scavenging abilities and superoxide dismutase (SOD)-like ability. Antioxidative activities were examined different media such as MRS, M17, and 10% skim milk. Culture supernatant in M17 medium showed a higher antioxidative activity than these in MRS and 10% skim milk. Comparison of ABTS radical scavenging ability by the LAB showed a wide variation with a range from 9~93% and SOD-like ability of LAB ranged from 70~78%, respectively. Therfore, some of LAB can play important roles in the protection for oxidative stress and CPP-producing activity of LAB may be a promising material for application in the dairy industry.

• Asian-Australasian Journal of Animal Sciences
• /
• v.2 no.3
• /
• pp.307-308
• /
• 1989

• Journal of Environmental Health Sciences
• /
• v.32 no.1 s.88
• /
• pp.96-101
• /
• 2006

Chlorination inhibition on the organic removal activity of activated sludge microorganism was investigated in this study. It is well known that chlorination improves the settleability of filamentous bulking sludge through the selective impediment of filamentous microorganisms. However, it is based on the declination of effluent water quality after actual chlorination in dairy wastewater treatment plant. In case of the activated sludge which was exposed in the suggested concentration of chlorine $7.5\;mgCl_2/gVSS/day$ for the filamentous bulking control, decrease of organic uptake rate of $4.9\~24.0\%$, and dentrification rate of $24.8\~30.3\%$ ware shown in comparison to the control group which was not reacted with chlorine. As a result of comparing floc size of activated sludge microorganism, the average of floc diameter in the chlorine exposed group was $150\;{\mu}m$, which displays $25\%$ decrease compared with the control group.

• Journal of Microbiology and Biotechnology
• /
• v.12 no.6
• /
• pp.998-1001
• /
• 2002

Potential antitumor activity of Lactobacillus plantarum cytoplasm was examined using F9 teratocarcinoma-bearing BALB/C mice. The cytoplasmic fraction of L. plantarum was separated by sonication followed by ultracentrifugation. The fraction at a dose of 100 or 200 mg/kg/day was orally administered for 7 consecutive days before or after tumor inoculation to 16 mice. As a control, heat-killed whole cell was used at a dose of 100 mg/kg/day. Upon oral administrations of both the cytoplasm and heat-killed whole cell, when performed after and before tumor inoculation, the survival of F9-bearing mice prolonged more effectively. Administration of the cytoplasm after tumor inoculation extended the average survival days by 30 and $40\%$ at daily dosages of 100 and 200 mg/kg/day, respectively. This result suggests that the cytoplasmic fraction of L. plantarum has strong antitumor activity against mouse F9 teratocarcinoma in vivo.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.4
• /
• pp.197-206
• /
• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• Journal of Dairy Science and Biotechnology
• /
• v.41 no.2
• /
• pp.45-56
• /
• 2023

This review serves two purposes: first, to promote the use of improved optimization techniques in response surface methodology (RSM); and second, to enhance the optimum conditions for the fermentation of probiotics. According to research in dairy science, Lactiplantibacillus plantarum K79 is a candidate probiotic that has beneficial health effects, such as lowering blood pressure. The optimum conditions for L. plantarumK79 to produce peptides with angiotensin-converting enzyme (ACE) inhibitory activity were proposed, through modeling each of ACE inhibitory activity and pH as a function of the four factors that are skim milk concentration (%), incubation temperature (℃), incubation time (hours), and starter added amount (%). To estimate optimum conditions, the researchers employed a desirability-based multi-response optimization approach, utilizing third-order models with a nonsignificant lack of fit. The estimated optimum fermentation conditions for L. plantarum K79 were as follows: a skim milk concentration of 10.76%, an incubation temperature of 36.9℃, an incubation time of 23.76 hours, and a starter added amount of 0.098%. Under these conditions, the predicted ACE inhibitory activity was 91.047%, and the predicted pH was 4.6. These predicted values achieved the objectives of the multi-response optimization in this study.

• Food Science of Animal Resources
• /
• v.35 no.3
• /
• pp.339-349
• /
• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.1
• /
• pp.37-45
• /
• 2014

Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

• Journal of Dairy Science and Biotechnology
• /
• v.36 no.2
• /
• pp.121-124
• /
• 2018

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with anti-inflammatory activity.

• Asian-Australasian Journal of Animal Sciences
• /
• v.18 no.4
• /
• pp.497-501
• /
• 2005

An experiment was conducted on crossbred male calves to study the effect of arsenic (As) on immunity status and certain hematological parameters. Ten crossbred male calves of 3-4 months of age were distributed into two equal groups. Group I was kept as control, whereas, group II was supplemented daily with 50 ppm As (as $As_sO_3$) up to 90 days, in the diet. Calves of both groups were fed as per ICAR standards and their requirements were fulfilled by feeding concentrate mixture and green oats. All calves were kept under similar managemental conditions. Blood samples were collected at fortnightly intervals to estimate various haematological parameters and superoxide dismutase (SOD) enzyme activity. Serum Ig and serum glutamic pyruvate transaminase (SGPT) were also measured. Cell-mediated immune responses of the calves were monitored at 0, 45 and 90 of experimental feeding, through lymphocyte proliferation. No change in blood total leukocyte counts (TLC), differential leukocyte counts (DLC), packed cell volume (PCV), haemoglobin (Hb) and SGPT was observed with As supplementation. A decrease in SOD activity was noticed in group II calves. Stimulation index (SI) for lymphocyte proliferation decreased from 1.14 to 0.79 in group II calves during 90 days experimental feeding, whereas, there was no change in SI values in group I indicating significant decrease in immune response of As supplemented calves. Blood As concentration increased in group II calves with the decrease in immune response. Short term supplementation of As to growing calves suggested suppressive effects on cell-mediated immunity. However, long term experiments are required to demonstrate clearly the efects of this toxic metal in calves.