• 한국식품과학회지
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• 제35권1호
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• pp.111-114
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• 2003

공역리놀레산(CLA)은 항암, 항산화작용, 콜레스테롤저하 등의 효과를 지닌 물질로 알려져 있으며, 일본과 미국에서는 건장보조식품으로 널리 이용되고 있다. 본 연구에서는 CLA 생산능력이 있는 미생물을 김치제조 시에 스타터로 첨가하여 김치의 맛에는 변화를 가져오지 않으면서 CLA를 생산하는 최적조건을 밝히기 위해 혐기성 스타터 비피도박테리아를 배양액상태, 냉동건조된 상태, 캡슐화된 상태 등의 세가지 형태로 접종하였다. 이들 세가지 접종 방법 중 캡슐화된 상태로 스타터를 접종 시에 김치발효 중의 박테리아의 CLA 생산능력이 최적상태로 유지되었다. 김치 제조시에 부재료로 첨가되는 고추에는 상당량의 리놀레산(LA)이 함유되어 있음이 확인되어 추가로 LA를 첨가하지 않았다. 캡슐화된 비피도박테리아 스타터를 접종한 후 김치의 맛과 CLA생산 추이를 살펴본 결과 김치 맛에 영향을 끼치지 않고 CLA를 생산할 수 있는 최적의 접종량은 0.1%(w/w)임이 밝혀졌다.

• 한국축산식품학회지
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• 제38권1호
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.

• Applied Biological Chemistry
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• 제46권4호
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• pp.367-375
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• 2003

복분자 과육의 농축액을 유산균을 이용하여 발효시킨 후 발효액의 생리활성을 평가하였다. 발효에는 Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, Streptococcus thermophilus KCCM 40430을 단독 또는 혼합하여 사용하였으며 접종량은 대수증식기 말기의 배양액을 2%(v/v)가 되도록 첨가하였다. 단독발효의 경우 L. casei의 발효능이 가장 우수하였으며 혼합 starter를 사용하였을 경우에는 L. casei와 L. lactis를 1:1로 혼합하였을 때 가장 우수한 발효능을 나타내었으나 관능검사에 있어서 L. acidophilus와 S. thermophilus를 이용하였을 때 종합적 기호도가 가장 높았다. 발효는 올리고당을 1%(w/v) 첨가하고 pH를 4.0, 발효온도를 $35{\sim}37^{\circ}C$로 하였을 때 $72{\sim}96$시간에서 가장 잘 이루어졌다. 발효액에는 glucose와 fructose가 주요 유리당으로 존재하였고 lactic acid 함량은 698.2 mg/100 g으로 발효전보다 9배 이상 증가하였다. 발효액의 생리활성을 측정한 결과 69%의 전자공여효과를 나타내었으며 아질산염 소거기능은 pH 1.2에서 38.3%, SOD 유사활성과 xanthine oxidase 저해활성은 각각 60.3%와 41.8%의 활성을 나타내었다. 발효액은 Escherichia coli 0-157:H7에 대해서는 17.3%의 생육저해율을 나타내 사용한 검정균 중에서 가장 높은 항균력을 보였으며 Salmonella typhimurium과 Bacillus cereus에 대해서는 각각 8.9%, 9.7%의 생육저해효과를 나타내었고 Staphylococcus aureus에 대해서는 7.2%의 생육저해효과를 나타내었다.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.97-118
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• 1996

All over the world there is an increasing consumer awareness of the potential influence of various foodstuffs on our health. Today dairy products are expected to be more just food. They have to taste well, appeal and give pleasure, provide of well-being, provide specific health benefits and prevent disease. This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the new health promoting products which are now available. Meanwhile during the last decade a new generation of fermented milk products containing selected intestinal bacteria has been introduced to the markets. These are discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response and also describes some fermented milk products available, selection criteria for commercial starter cultures.

• 한국식품영양학회지
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• 제10권1호
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• pp.122-126
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• 1997

Bifidobacteria have been known as beneficial inhabitant of human intestine. Therefore, bifidobacteria began to be noticed as a starter in the manufacture of fermented dairy products. Perhaps the key for effective use of bifidobacteria in commercial dairy products is the maintenance of viability of bifidobacteria during large scale preparation of starter culture and distribution of products. So we tried to obtain the bifidobacteria having suitable characteristics for using as a starter in the manufacture of fermented dairy products. Among bifidobacteria isolated from Korean, E-4 strain showed the highest resistance to oxygen. To know whether the selected strain will be fit for manufacture of fermented dairy products, we also investigated resistance of the selected strain to HCI. The selected strain, E-4, was more resistant to environmental stresses such as oxygen, H2O2 and HCI than Bifidobacterium longum known as resistant strain to environmental stresses. According to carbohydrate fermentation patterns and morphological characteristics, E-4 strain was identified as B. bifidum. In conclusion, the selected strain, E-4, was thought to be fit for manufacture of fermented dairy products.

• Journal of Dairy Science and Biotechnology
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• 제41권3호
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• pp.138-148
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• 2023

In this study, Lactococcus lactis subsp. hordniae JNU533 (JNU533) was isolated from Swiss-type cheese, and the bacteriocin produced by this strain was characterized. The spot-on-lawn assay was used to determine the antimicrobial spectrum and characteristics of the JNU533-derived bacteriocin. Results confirmed that the JNU533-derived bacteriocin inhibited the growth of lactic acid bacteria. The size of the bacteriocin was approximately 4.9 kDa, and it was heat- and pH-stable under various temperature and pH conditions. Furthermore, the possibility of using JNU533 as a starter culture in the manufacturing of fermented dairy products was assessed. A single colony of JNU533 was inoculated into 10% skim milk containing 0.5% glucose to investigate its characteristics in milk culture. The decrease in the pH was similar to that elicited by Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, the results confirmed that JNU533 inhibited the growth of various bacteria and could be used as a milk fermentation starter. This study highlights the characteristics of the bacteriocin produced by JNU533 and the growth features of this strain in a skim milk medium.

• Journal of Microbiology and Biotechnology
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• 제18권4호
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• pp.711-717
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• 2008

To speed up the conversion of rice straw into feeds in a low-temperature region, a start culture used for ensiling rice straw at low temperature was selected by continuous enrichment cultivation. During the selection, the microbial source for enrichment was rice straw and soil from two places in Northeast China. Lab-scale rice straw fermentation at $10^{\circ}C$ verified, compared with the commercial inoculant, that the selected start culture lowered the pH of the fermented rice straw more rapidly and produced more lactic acid. The results from denatured gradient gel eletrophoresis showed that the selected start culture could colonize into the rice straw fermentation system. To analyze the composition of the culture, a 16S rRNA gene clone library was constructed. Sequencing results showed that the culture mainly consisted of two bacterial species. One (A) belonged to Lactobacillus and another (B) belonged to Leuconostoc. To make clear the roles of composition microbes in the fermented system, quantitative PCR was used. For species A, the DNA mass increased continuously until sixteen days of the fermentation, which occupied 65%. For species B, the DNA mass amounted to 5.5% at six days of the fermentation, which was the maximum relative value during the fermentation. To the authors' best knowledge, this is the first report on ensiling rice straw with a selected starter at low temperature and investigation of the fermented characteristics.

• Journal of Microbiology and Biotechnology
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• 제34권3호
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• pp.654-662
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• 2024

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to Mucoromycota, including Lichtheimia, Mucor, Rhizomucor, and Rhizopus, produced smaller amounts of total amino acids and umami-producing amino acids, such as glutamic acid and aspartic acid, than strains belonging to Aspergillus subgenus circumdati. The genera Penicillium and Scopulariopsis produced large amounts of total amino acids and glutamic acid, suggesting that these genera play an essential role in producing umami and kokumi tastes in fermented soybean products. Strains belonging to Aspergillus subgenus circumdati, including A. oryzae, showed the highest amino acid content, including glutamic acid, suggesting the potential benefits of A. oryzae as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.

• 한국식품영양과학회지
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• 제28권1호
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• pp.53-60
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• 1999

Possibility of utilization of fig as a source of vinegar was tested. Alcohol fermentation was conducted by inoculation of Saccharomyces bayanus into fig juice. After 5 days of fermentation at 27oC, fig wine with alcohol content of 13.6%. Then fig vinegar was produced by cultivation of Acetobacter sp. E which was isolated from fig vinegar. Optimum concentration of alcohol, starter content and fermentation temperature for the acid production were 8~9%, 5% and 27~30oC, respectively. More acetic acid was produced by adding 0.5% of yeast extract and 0.01% of Ca pantothenate. Adjustment pH of culture broth with acetic acid and shaking cultivation method were not effective in higher yield of acid production. Addition of sulfite up to 50 ppm did not inhibit for acetic acid fermentation. Addition of 1% bentonite or 1% kakishibu was more effective for the clarification of fig vinegar than any other clarifying agents tested. During aging and racking, acidity, absorbance and tannin content of fig vinegar decreased, while redness and yellowness increased. Aged and racked fig vinegar showed higher sensory score than non aged one in the aspects of color and overall acceptability.

• Journal of Animal Science and Technology
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• 제58권4호
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.