• Korean Journal of Organic Agriculture
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• v.24 no.4
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• pp.735-746
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• 2016

This study was conducted to investigate the antibacterial, antioxidant, and in vitro greenhouse gas mitigation activities of fermented Scutellaria baicalensis Georgi extract. Seven starter cultures were used, comprising four of lactic acid bacteria and three of Saccharomyces cerevisiae. Ten grams of S. baicalensis Georgi powder was diluted in 90 mL autoclaved MRS broth. Each seed culture was inoculated with 3-10% (v/v) S. baicalensis Georgi MRS broth and incubated at $30^{\circ}C$ for 48 h. Among the starter cultures used, only Lactobacillus plantarum EJ43 could withstand the fermentation conditions. This fermentation broth was dried and extracted with ethanol to assess its antibacterial, antioxidant, and in vitro methane mitigation activities. The extract of S. baicalensis Georgi fermented by L. plantarum EJ43 (SBLp) showed higher antibacterial activity (bigger clear zone) compared to the unfermented S. baicalensis Georgi extract (SB0). SBLp also presented 1.2 folds higher antioxidant activity than SB0. During in vitro rumen fermentation, SBLp showed reduction in methane production compared to SB0 or the control. In conclusion, fermentation by L. plantarum EJ43 may enhance antibacterial and antioxidant activities of S. baicalensis Georgi and decrease enteric methane production.

• Journal of Naturopathy
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• v.8 no.1
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• pp.21-28
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• 2019

Purpose: The purpose of this study was to examine the impact of 12 Lactobacillus strains and four yeast mixed fermentation broth on the blood characteristics of subjects who consumed for eight weeks. Methods: Blood samples taken from the subjects and clinicopathologic blood components examined. Results: In the white blood cell count the mean pre-test value of the experimental group consumed Zen fermentation broth was 5.73×10³ cells/µl, and the mean after-treatment was 5.37×10³ cells/µl, but the difference was not significant. The control group was not significant. In the hemoglobin content, the mean value before the intake of the Zen-test group was 13.58 g/dl, and the consumption after the consumption was 14.77 g/dl, which significantly increased. Albumin content was 4.33 g/dl before intake and 4.36 g/dl after ingestion in the Zen-test group, but it increased without significance. Triglyceride content was 109.8 mg/dl in the Zen-test group and 99.83 mg/dl in the post-test group, but it was not significant. In the LDL-content the mean of the premeasured value was 109 mg/dl in the Zen-test group, and that of the post-test was 97.87 mg/dl, and the difference significantly decreased to 11.13 mg/dl. In the HDL content, the mean value of the pre-test was 51.4 mg/dl in the Zen-test group and 56.87 mg/dl in the post-test. Conclusion: After intake of Zen fermentation broth, mean values of leukocyte, albumin, and triglyceride were not significantly different in the experimental group, but hemoglobin, LDL and HDL were significantly different.

• Food Engineering Progress
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• v.13 no.1
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• pp.16-23
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• 2009

Onion juices supplemented with different concentrations of puffed red ginseng extract were fermented using Pediococcus pentosaceus KC-007 and their biologically functional properties were investigated. When onion juices were supplemented with puffed red ginseng extract at the concentration of 0.5, 1, 2, and 4% (v/v) each, viable cell number of lactic acid bacteria was the highest at 24 hr of fermentation in all samples. The titratable acidity increased as the fermentation proceeds irrespective of the added amount of red ginseng extract, and the pH of fermentation broth decreased until 36 hr of fermentation. The reducing sugar of fermentation broth decreased until 24 hr of fermentation and did not change thereafter. The electron donating ability and nitrite scavenging ability were highest when red ginseng extract was added at the concentration of more than 1% (w/v). The overall acceptance in sensory evaluation was the best when red ginseng extract was added at the concentration of 1% (w/v). From these results, it is confirmed that the optimum concentration of puffed red ginseng extract for the lactic acid fermentation of onion juice was 1% (w/v).

• Food Engineering Progress
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• v.23 no.3
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• pp.209-216
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• 2019

The effects of fermentation on soy embryo have been investigated using lactic acid bacteria, Lactobacillus acidophilus (LA), Lactobacillus bulgaricus (LB), Streptococcus thermophilussei (ST), and Lactobacillus plantarum (LP). As a result of the fermentation test of the isoflavone conversion by strain type, inoculation content, and fermentation time, the optimum conditions were LP bacterium, an inoculum amount of 5%, and a fermentation time of 24 hours. The composition of the isoflavone glycosides in the control was the highest in the order of glycitin> daidzin> genistin. When fermented with lactic acid bacteria, glycoside content decreased, and aglycone content increased. The order of composition was daidzein>glycitein>genistein. In the fermentation with LP bacterium, soyasaponin Ab content decreased and Ba and Bb content increased. Upon assessing the result of the experiment, it was found that the pH of the fermentation broth had a great influence in the bioconversion of isoflavone and soyasaponin. In the case of fermentation by pH 6 broth, aglycone and Bb content was the highest. The increase of aglycone content by fermentation reaction with the LP bacterium can increase the physiological activity and functionalization of soy embryo, which is a byproduct of processing.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.6-11
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• 2007

This study was carried out to evaluate the growth characteristics of Propionbacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5${\times}10^7$ cfu/ml in fementation of 72 hr in 12% whey broth treated with low temperature long time method (60$^{\circ}C$, 30min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.570-570
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• 2003

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.283-283
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• 2003

• KSBB Journal
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• v.5 no.4
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• pp.411-414
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• 1990

The extraction behavior of an alkaline protease using reversed micelles was investgated. The reversed micellar solution consisted of AOT in isooctane. It was found that distribution of arkaline protease into the organic phase increased at lower pH, lower ionic strength, and higher AOT concentration. When the real fermentation broth was extracted of alkaline protease, an activity yield of 20% and a purification factor of 2.0 were obtained.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.606-611
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• 2009

This study was conducted to develop a high value pear Makgeoly that possessed the physiological functionality of pears and rice. To accomplish this, the effects of the addition of pears on the alcohol fermentation of Korean traditional rice wine, Makgeoly were investigated. The total acidity contents were unchanged for 9 days of fermentation after the addition of pear to the mash, however, it decreased by approximately 0.13% after 9 days. Additionally, the ethanol contents increased to 16.0% after 5 days of fermentation, after which they did not change significantly. The residual reducing sugar and free sugar content were decreased after 7 days and 5 days of fermentation, respectively. The total acceptability was the best in the Makgeoly that contained grated pear after 10 days of fermentation. Additionally, antihypertensive angiotensin Iconverting enzyme inhibitory activity was found to be greater than 80% in all pear Makgeoly, but the fibrinolytic activity, SOD-like activity and antioxidant activity were weakened. Based on these results, Makgeoly that was brewed by the addition of 20% grated pear into the fermented broth from fermentation at $20^{\circ}$ for 10 days has the potential to become a new functional Korean traditional Makgeoly with high acceptability and antihypertensive properties.

• Journal of Microbiology and Biotechnology
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• v.4 no.3
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• pp.215-221
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• 1994

Two strains of yeast (RA-74-2 and RA-912) showing superior fermenting ability at a high temperature were isolated from soils and wastewaters by an enrichment culture method. Based on the morphological and physiological charateristics, the two strains were identified as Saccharomyces cerevisiae and Kluyveromyces marxianus, respectively. RA-74-2 was able to grow upto $43^{\circ}C$ and sustain similar fermenting ability in the temperatures range from 30 to $40^{\circ}C$. In addition, the sugar- and ethanol-tolerance of RA-74-2 were 30% (w/v) glucose and 10% (v/v) ethanol, which appeared to be higher than those of nine other industrial yeast strains currently being used in the alcohol factories. The thermotolerant ethanol fermenting yeast RA-912 showed identical growth in the temperatures range from 35 to $45^{\circ}C$ and was resistant to various heavy metals. The quality and quantity of byproducts of the isolated yeast strains in fermentation broth after fermentation at $40^{\circ}C$ and $45^{\circ}C$ were similiar with those obtained at $30^{\circ}C$. These results show that RA-74-2 can be adopted for the ethanol fermentation process where the expenses for cooling system is significant, and suggest that RA-912 may be applied in either SSF(simultaneous saccharification and fermentation) or Flash-fermentation process and RA-912 may be used as a gene donor for the development of thermotolerant ethanol-fermenting yeasts.