• KSBB Journal
• /
• v.24 no.2
• /
• pp.149-155
• /
• 2009

19 strains, which could be identified as Lactobacillus sp. were isolated. The Cucurbita maxima has been known as a traditional healthy food and variable positive effects on the human body were already reported. In this study we tried to develop a production process for a healthy fermented drink with Cucurbita maxima and strains originated from Kimchi. Many kinds of lacctobacci species existed in the fermented food cannot survive in the acidic conditions in the stomach. So we tried to search and select a strain, which can arrive to the small intestine. A species of a Lactobacillus named as C332 was identifed as Lactobacillus plantarum and selected for the fermentation process. With the treatment with artificial gastric juice and artificial bile the survival rate of the cells could be calculated. The physiological characteristics at the variable conditions have been tested. After fermentation process the sensoric tests on the product with panels were tried. The most of the cells could survive in the acidic conditions and falcultive anaerobe. Especially some antibacterial effects aganinst E.coli were also found. With all kinds of the results from our research the fermented Cucurbita maxima drink can be a successful item in the market.

• Korean Journal of Food Science and Technology
• /
• v.34 no.4
• /
• pp.661-665
• /
• 2002

In order to develop ginseng tea powder with spore forming lactic acid bacteria Lactobacillus sporogenes was used. In the jar fermentor experiment under optimal culture conditions, the number of spore of L. sporogenes reached about $20{\times}10^8\;CFU/mL$ and sporulation rate was 97%. Granulated ginseng tea was made from glucose 7 kg, lactose 2 kg, ginseng extract 1 kg and spores 5 g $(5200{\times}10^8\;CFU/g)$. In the treatment of artificial gastric juice (pH 3.0) for 4 h and artificial bile for 8 h, the survival rate of spores in the granulated ginseng tea was 55.4% and 90.0% respectively. The spores survived 77.6% after incubation for 20 min in boiled water. Its storage stability was about 75% for 12 months at room temperature.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.34 no.6
• /
• pp.326-333
• /
• 2020

Nitrate-nitrite-nitric oxide (NO) pathway is a major alternative source of NO and is essential for NO - dependent physiological functions in body. Food supplements having nitrate/nitrite can improve metabolic syndromes including hypertension through antioxidant activity or vasodilation. The purpose of this study was to observe the effects of fermented garlic (F. garlic) having high concentration of NO2- on changes in blood flow and nitric oxide synthesis in the cerebral cortex of rodents. The generation of nitric oxide detected by a chemi-luminescence detector was higher in F. Garlic compared with NaNO2 solution under artificial gastric juice with pH 2.0. Ether F. garlic or NaNO2 diluted with artificial cerebrospinal fluid was directly applied into around the needle probe of laser Doppler flow meter that was located on epidural surface of the cortex. Direct application of F. garlic resulted in increase of cerebral blood flow detected by a laser Doppler flow meter with a dose-dependent manner. Compared with NaNO2 solution, F. garlic produced changes in cerebral blood flow at lower concentration of NO2-. Pretreatment of methylene blue, a guanylyl cyclase inhibitor prevented upregulation of cerebral blood flow by the treatment of F. garlic. In addition, the application of F. garlic with 250, 500ppm of NO2- caused significantly the production of NO in the cortical tissue but NaNO2 solution with 500ppm of NO2- did not. In summary, these results suggested that F. garlic with high content of NO2- induce increase in cerebral blood flow through nitric oxide-dependent signal pathway.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.11
• /
• pp.1626-1631
• /
• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.8
• /
• pp.1044-1048
• /
• 2008

Bacillus polyfermenticus KJS-2 (Bp2) was isolated from $Bispan^{(R)}$, a commercially available probiotics consisting of more than 4 strains. The objective of this study was to investigate the effect of three-layer coating on the stabilty of Bp2. Bp2 was microencapsulated with sodium alginate using an air atomizer. The Bp2 loaded pellets were also coated with HFP-chitosan and HPMCP for oral delivery system. When compared to the uncoated Bp2, the survival of the three-layer coated Bp2 increased to approximately 63% (p<0.01) in a 30% ethanol solution, 54% (p<0.05) in an artificial gastric juice (pH 2), and 53% (p<0.05) in the bile acid (pH 5). When coated beads were stored at $100^{\circ}C$ and $130^{\circ}C$, Bp2 in coated beads was very stable (p<0.01) compared to uncoated Bp2.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.73-78
• /
• 2002

Bacillus polyfermenticus SCD, which is commonly called as Bisroot strain, is being used for functional foods through the treatment of long-term intestinal disorders, since the live strains in the form of active endospores can successfully reach the target intestine in both humans and animals. The cells of B. polyfermenticus SCD were treated for 24 h in artifical bile after incubation for 2 h in artificial gastric juice and final number of the strain was reached to around $3.3{times}10^7\;CFU/mL$. In test of API ZYM kit, ${\beta}-glucuronidase$ or ${\beta}-glucosidase$ was not produced by B. polyfermenticus SCD. B. polyfermenticus SCD was resistant to antibiotics, such as nisin, streptomycin, tetracycline, and rifamycin. B. polyfermenticus SCD was also affected by alcohol concentration up to 4%, but more than 8%, their growth was not affected significantly. Finally, B. polyfermenticus SCD was shown to inhibit the growth of Listeria monocytogenes ATCC 19111 completely within 24 h of incubation, which indicated its bactericidal nature.

• Microbiology and Biotechnology Letters
• /
• v.34 no.3
• /
• pp.196-203
• /
• 2006

Three slime-forming lactic acid bacteria were isolated from Kimchi and shown to produce viscous exopolysaccharides (EPS) in sucrose media. The isolated strains, GJ2, C3 and C11, were identified as Leuconostoc kimchii, Leuconostoc citreum and Leuconostoc mesenteroides, respectively, by examining their metabolic characteristics and determining their 16S rDNA sequences. Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 exhibited high viability (maintained initial viable cell count of $10^8$ CFU/ml) in 0.05 M sodium phosphate buffer (pH 3.0) for 2 h, in artificial gastric juice for 2 h and in 0.3% oxgall for 24 h. When tested, Leu. kimchii GJ2, in particular, displayed antimicrobial activity against pathogenic microorganisms. Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 produced 21.49 g/l, 16.46 g/l and 22.98 g/l EPS, respectively, in sucrose (5%) medium. The amount of purified EPS extracted from Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 was 14.61 g/l, 7.73 g/l and 4.77 g/l, respectively. Although the EPS produced by Leu. kimchii GJ2, Leu. citreum C3 and Leu. mesenteroides C11 differed in viscosity, TLC and HPLC analysis revealed that each contained only one type of monosaccharide, glucose. The average molecular mass of EPS produced by Leu. kimchii GJ2 was 306,606 Da.

• Korean Journal of Food Science and Technology
• /
• v.5 no.4
• /
• pp.201-205
• /
• 1973

In order to eliminate aflatoxin in foodstuffs, the effects of the treatment by various pH conditions, acid and alkali, and salt on each temperature and time were studied in this experiment and the results were as follows: 1) In the low pH, aflatoxins were much more destroyed than high pH. The destruction of aflatoxins was significantly increased by heat in the same pH levels. 2) BY the treatment of 1.5 and 10% of sodium hydroxide and ammonia, aflatoxins were completely eliminated, but $40{\sim}80%$ of aflatoxins were eliminated by the treatment of 1.5 and 10% of acetic acid, hydrochloric acid and sulfuric acid. 3) By the treatment of aflatoxin in bile acid and artificial gastric juice, aflatoxins were completly eliminated and 75% respectively. 4) By the boiling $(100^{\circ}C)$ for 30 minutes in salt solution, $39{\sim}55%$ of aflatoxins was eliminated and no variation was observed as the concentration.

• Journal of Life Science
• /
• v.24 no.1
• /
• pp.46-53
• /
• 2014

Lactobacillus sakei 383, which showed the highest GABA content in fermented soycurd, survived in artificial gastric fluid (pH 3.0) up to 3 h, and the survival rate was 88%. L. sakei 383 was tolerant to bile juice during incubation in MRS broth with 0.3% oxgall, and the survival rate was 99%. The survival ratio of L. sakei 383 was high in media containing less than 6% NaCl. L. sakei 383 produced an antibacterial substance against various pathogens, including Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella typhi. The quality characteristics of soycurd fermented with L. sakei 383 were measured during the fermentation period. The viable cell number reached a peak ($10^{11}CFU/ml$) 36 h after fermentation and then slowly decreased. According to the fermentation time of L. sakei 383, the acidity of soycurd increased and the pH decreased until 12 h, and they were maintained thereafter. The moisture, crude ash, crude protein, crude fat, and crude fiber content was 94.88, 0.22, 2.38, 1.16, and 0.03%, respectively. The content of total and reducing sugar was comparatively higher in the soycurd fermented with L. sakei 383 than in nonfermented soycurd. The essential and nonessential amino acid content was 11.2 and 38.65 mg/100 g.

• Korean Journal of Food Science and Technology
• /
• v.54 no.2
• /
• pp.209-217
• /
• 2022

In this study, Enterococcus faecalis BMSE-HMP005 isolated from human breast milk demonstrated antimicrobial effects against multidrug-resistant (MDR) bacterial strains. The bacteriocin produced by E. faecalis BMSE-HMP005 was fractionated using reverse-phase high-performance liquid chromatography. This fraction showed antimicrobial effects against both gram-positive and gram-negative MDR bacteria. No hemolytic reactions were observed. E. faecalis BMSEHMP005 was resistant to vancomycin; however, kanamycin, ampicillin, and erythromycin showed minimum inhibitory concentrations that were lower than the acceptable range provided by the European Food Safety Authority. For artificial gastric juice and bile acid, the survival rates were 98.67% and 95.70%, respectively. These results show the potential utility of E. faecalis BMSE-HMP005 as a probiotic with remarkable antimicrobial effects against MDR bacteria.