• Microbiology and Biotechnology Letters
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• v.22 no.2
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• pp.210-216
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• 1994

Phage utilizing medium and BL agar supplemented with antibiotic Tc(tetracycline) were developed as selective media for the isolation and counting of bifidobacteria in dairy products. The former was based on the host specificity of phage. When bifidobacteria and Lactobacillus casei HY 2782 were mixed together in dairy product, L. casei HY 2782 was laysed by J1 phage which has host specificity to L. casei HY 2782 whereas bifidobacteria grew well on the selective medium added wIth J1 phage. The latter was found to inhibit the growth of S. salivarius subsp. thermophilus, L. acidophilus, and L. casei, but commercial bifidobacteria grew well in Tc-containing BL agar.

• Journal of Dairy Science and Biotechnology
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• v.42 no.1
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• pp.18-22
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• 2024

In this study, we performed whole-genome sequencing of Levilactobacillus brevis KL251 (KL251) isolated from kimchi. The KL251 genome, characterized by a circular chromosome spanning 2,345,062 base pairs with a GC content of 45.78%, was analyzed. KL251 contains 2,275 coding DNA sequences (CDSs), 56 transfer RNAs (tRNAs), and 4 ribosomal RNAs (rRNAs). Genes associated with gamma-aminobutyric acid (GABA) production and CRISPR-Cas systems were identified and could potentially be used for GABA synthesis and defense against foreign DNA. Additionally, the presence of functional genes involved in isoprenoid biosynthesis, glutathione generation, and redox sensing showed that cellular metabolism and stress responses were important characteristics of this genome. These genomic findings suggest that the KL251 strain could potentially have several applications, including food fermentation, probiotics, dairy product starters, and the development of health-enhancing products.

• Nutrition Research and Practice
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• v.12 no.5
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• pp.436-442
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• 2018

BACKGROUND/OBJECTIVES: The aim of this study was to identify the effect of dairy products, milk and yogurt on osteoporosis incidence among Korean postmenopausal women using prospective cohort data. MATERIALS/METHODS: Between 2001 and 2003, 10,038 participants were recruited in rural and urban areas for a baseline examination of a community-based cohort study. Of those, 1,573 postmenopausal women (aged 40-69 years at baseline) were eligible for the present study. Intakes of dairy products, milk, and yogurt were assessed using a validated semi-quantitative food frequency questionnaire. The speed of sound at the radius and tibia were measured using a quantitative ultrasound device and osteoporosis was defined based on the WHO criteria (T-score ${\leq}-2.5$). RESULTS: During the 4-years follow-up study, the cumulative incidence of osteoporosis was 18.4% (273 cases) in the radius and 33.6% (407 cases) in the tibia. The subjects with higher frequency of dairy product consumption showed a decreased risk of radius osteoporosis after adjusting for potential confounders [hazard ratio (HR) = 0.51, 95% confidence interval (CI): 0.33-0.80 for >1 time/day vs. non consumer; P for trend = 0.0027]. Similarly, high frequency of milk and yogurt consumption had a protective effect on radius osteoporosis risk [milk: HR = 0.60, 95% CI: 0.42-0.87 for > 5-6 times/week vs. non consumer (P for trend = 0.0130), yogurt: HR = 0.51, 95% CI: 0.30-0.85 for > 5-6 times/week vs. non consumer (P for trend = 0.0167)]. However, high dairy products consumption was not related with tibia osteoporosis. CONCLUSIONS: This study suggests that daily intake of dairy products could potentially reduce radius osteoporosis incidence among Korean postmenopausal women.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.10
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• pp.187-196
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• 2021

Vietnam has become one of the largest markets in Southeast Asia, with huge demand for many kinds of consumer goods, including dairy products. Although the domestic industry of producing and distributing milk has flourished dramatically in recent years, Vietnam still heavily hinges on dairy imports. The total value of milk products in 2020 exceeded 1 billion USD, leading to Vietnam being one of the 20 biggest importers of dairy milk globally. To explore this potential industry, we applied a multivariate linear regression model to investigate the milk consumption behaviors of Vietnamese adults. 2000 participants took part in our survey in which the products evaluated were Dielac Alpha - the most famous national powdered milk introduced in 2007 by Vinamilk. This product was designed for all ages, from children aged 0-6 to pregnant women or adults. The results indicate that the decision to purchase milk could be attributed to a host of factors. While price represents the most strongly influential factor, there might be variations according to consumer characteristics, namely age, marriage status, gender, and particular shopping behavior. From these findings, we propose some managerial implications for regulatory bodies and relevant enterprises to prepare appropriate policies and strategies for their business development.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.39-45
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• 2006

There has been a successful re-entry in the form of infant foods and as a product concept of "well-being" milk by feeding goat natural medicinal plants in high mountain lands and goats eating natural feeds. Typical composition of cow's milk and goat's milk are not significantly differ in major nutritional constituents. However, the noticeable differences between milks of the bovine and caprine species concern in the dimensions of the micelles, in casein composition, in size of the micelles and in the mineral charge of the micelle, but the ratio Ca/Pi in the micelle is very close for the two species The potential market in Korea could be expected to expand by keeping its freshness and nutritional benefits. The supply of goat milk products all year around is also an important to the consumers. In order to increase its market scale of goat milk, product manufacturers need extensive advertising promotion. Domestically, goat milk is currently manufactured at small scale dairy goat milk companies and consumed mainly in the form of fresh or fermented goat milk, while imported goat milk powder is used to produce infant goat milk formula by major dairy companies. Decreasing the unpleasant goaty flavour for the Korean consumers would be essential for the researchers who work for dairy science and technology.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1490-1495
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• 2006

The purpose of this research was to develop an optimum composition model for a new synbiotic fermented dairy product with high probiotic cell counts, and to experimentally verify this model. The optimum composition model indicated the growth promoter ratio that could provide the highest growth rate for probiotics in this fermented product. Different levels of growth promoters were first blended with milk to improve the growth rates of probiotics, and the optimum composition model was determined. The probiotic viabilities and chemical properties were analyzed for the samples made using the optimal formula. The optimal combination of the growth promoters for the synbiotic fermented milk product was 1.12% peptides, 3% fructooligosaccharides (FOS), and 1.87% isomaltooligosaccharides (IMO). A product manufactured according to the formula of the optimum model was analyzed, showing that the model was effective in improving the viability of both Lactobacillus spp. and Bifidobacterium spp.

• 축산식품과학과 산업
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• v.6 no.2
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• pp.30-33
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• 2017

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.11
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• pp.1779-1786
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• 2020

Objective: To evaluate soy sauce oil (a by-product of making whole soybean soy sauce) as a new dietary lipid source, a large amount of soy sauce oil was administered into the rumen of dairy cows. Methods: Four Holstein dairy cows fitted with rumen cannulae were used in a 56-day experiment. Ruminal administration of soy sauce oil (1 kg/d) was carried out for 42 days from day 8 to day 49 to monitor nutritional, physiological and production responses. Results: Dry matter intake and milk yield were not affected by soy sauce oil administration, whereas 4% fat-corrected milk yield and the percentage of milk fat decreased. Although ruminal concentration of total volatile fatty acids (VFA) and the proportion of individual VFA were partially affected by administration of soy sauce oil, values were within normal ranges, showing no apparent inhibition in rumen fermentation. Administration of soy sauce oil decreased the proportions of milk fatty acids with a carbon chain length of less than 18, and increased the proportions of stearic, oleic, vaccenic and conjugated linoleic acids. Conjugated linoleic acid content in milk became 5.9 to 8.8 times higher with soy sauce oil administration. Blood serum concentrations of non-esterified fatty acid, 3-hydroxybutyric acid, total cholesterol, free cholesterol, esterified cholesterol, triglyceride and phospholipid increased with administration of soy sauce oil, suggesting a higher energy status of the experimental cows. Conclusion: The results suggest that soy sauce oil could be a useful supplement to potentially improve milk functionality without adverse effects on ruminal fermentation and animal health. More detailed analysis is necessary to optimize the supplementation level of this new lipid source in feeding trials.