• 한국축산식품학회지
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• 제30권6호
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• pp.957-965
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• 2010

To develop a new starter culture for fermented milk, Streptococcus macedonicus LC743 was isolated from raw milk and its physiological characteristics were investigated. S. macedonicus LC743 showed good immunomodulating activity compared to the index LAB starters tested. The optimum growth temperature of S. macedonicus LC743 was $40^{\circ}C$, and it took 18 h to reach pH 4.34 under these conditions. S. macedonicus LC743 showed higher sensitivity to novobiocin in a comparison of 15 different antibiotics and showed the highest resistance to gentamycin. It also showed higher activities of leucine arylamidase and acid phosphatase. Moreover, it was comparatively tolerant to bile juice and acid and displayed high resistance to Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus with rates of 80.0%, 68.42%, and 81.54% respectively. These results demonstrate that S. macedonicus LC743 could be an excellent starter culture for fermented milk with a high level of immunomodulating activity.

• 한국축산식품학회지
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• 제23권4호
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• 한국식품과학회지
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• 제43권5호
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• pp.655-658
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• 2011

갈근탕을 이용한 유산균 발효에 적합한 균주를 선발하기 위하여 3종의 Lactobacillus균을 이용하여 발효시킨 갈근탕의 특성을 분석해 본 결과, 발효에 의한 유기산의 생성으로 3종의 발효 갈근탕 모두 pH가 3.8 이하로 저하되었다. 또한 각 Lactobacillus들에 의한 갈근탕의 지표물질 중 하나인 isoflavone 배당체 daidzin의 비배당화 활성을 평가한 결과 L. plantarum KFRI 144균주가 89.9%의 가수분해율을 보여 가장 높은 활성을 나타내었다. 이러한 결과로부터 L. plantarum KFRI 144균주는 갈근탕 약효성분의 생체이용률을 높일 수 있는 기능성 발효 갈근탕 제조의 starter 균주로 사용될 수 있을 것으로 기대된다.

• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 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.

• 한국축산식품학회지
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• 제26권4호
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• pp.511-516
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• 2006

발효 소시지의 제조에 starter로 사용한 균주를 선발하기 위해 각 유산균 균주들의 ACE 저해 활성, 콜레스테롤 흡착능력, 발효 육제품 저장 중 S. aureus에 대한 저해 황성을 평가하였다. ACE 저해 활성은 L. plantarum L167이 가장 우수하였고(58.75%), 콜레스테롤 흡착 능력이 우수한 균주로는 L. plantarum L155를 선발하였다. 박테리오신을 생산하는 P. damnosus를 starter로 이용하여 제조한 발효 소시지에 S. aureus를 접종하여 상온 저장 중 생균수를 측정한 결과 저장 35일째에 대조구에 비하여 1 log의 균수 감소 효과가 나타났다.

• 대한영양사협회학술지
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• 제25권4호
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• 한국식품영양과학회지
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• 제41권11호
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• pp.1626-1631
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• 2012

김치 및 젓갈류에서 probiotics의 기능을 갖는 유산균을 분리하여 발효두부 제조용 starter로 선별하여 김치양념을 이용한 발효두부 제조 가능성을 검토하였다. 분리한 60균주의 병원성균에 대한 항균활성과 인공위액 및 담즙산에 대한 내성이 우수한 균주 KL-6를 선발하였다. 최종 선발된 KL-6의 배양액의 DPPH free radical 소거능을 측정한 결과 성장에 따라 항산화 활성이 증가하였고, 16S rRNA 염기서열 분석에 의해 동정한 결과 P. acidilactici KL-6(100%)로 확인되었다. 김치 양념과 혼합한 두부(Control)와 선발유산균을 starter로 접종(2%, v/v)하여 김치 양념과 혼합한 두부(TL) 그리고 starter를 접종하여 $37^{\circ}C$에서 24시간 동안 전 발효시킨 김치 양념과 혼합한 두부(TPL)의 발효 특성을 비교하였다. pH는 발효 1주 경과 후 모든 처리구에서 감소하였고, 발효 14주에 각 처리구별 pH는 3.96(control), 3.97(TL), 4.03(TPL)이었다. 유산발효두부의 총균수는 발효 2주까지 모든 처리구에서 증가하였으며, 이후 감소하는 경향을 나타내었다. 유산균수의 경우 TL 및 TPL구는 발효 1주째, 대조구는 발효 2주째 $10^6$ CFU/g에 도달하였으며, 발효가 진행됨에 따라 각 처리구 공히 감소하여 발효 14주째 $10^3$ CFU/g을 나타내었다. 대장균군수의 경우 대조구는 발효 1주일째까지 관찰되었으나, TL및 TPL구는 발효 1주째부터 관찰되지 않았다. 기호성은 TL구와 TPL구가 맛, 향, 조직감, 종합적 기호도에서 대조구보다 높았으며, TPL구가 가장 우수하였다.

• 한국식품조리과학회지
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• 제17권3호
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• pp.224-228
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• 2001

김치를 첨가한 발효소세지의 숙성기간에 따른 pH 및 미생물학적 변화를 관찰하여 김치첨가가 발효소세지의 미생물학적 특성에 미치는 영향을 검토하였다. 상업용 starter culture 첨가소세지의 pH는 초기에 5.69였으나 점점 감소되어 5.01에 이르렀고, 김치 첨가량이 증가할수록 pH는 감소되어 fresh kimchi 10, 20%와 powder kimchi 2%좌 4% 첨가 소세지는 초기에 pH가 5.4부근이었으나 저장함에 따라 4.87까지 감소하였다. 미생물의 변화는 starter culture 첨가소세지는 초기의 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가 소세지보다 $10^{7}$ cfu/g 수준으로 낮았으나 숙성기간 중 급격하게 증가하여 $10^{10}$cfu/g 수준에 이르렀다. 김치첨가소세지는 초기부터 숙성기간 동안 총세균수, 젖산균수 그리고 효모와 곰팡이수가 김치 첨가로 인해 초기에 $10^{9}$cfu/g 수준으로 약간 높았으나 숙성기간 중 완만하게 증가하여 $10^{10}$cfu/g 수준에 이르러 발효하는 동안 미생물학적 안정성을 보였다.

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1533-1541
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• 2016

Samples of doenjang (a fermented soybean paste) were prepared with different types of salts; purified salt (PS), 3-year-aged solar salt (SS3), 1-year-aged solar salt (SS1), and bamboo salt (BS, 3^rd processing product). For starter doenjang samples, selected starters comprising two bacilli, one yeast, and one fungus were inoculated, whereas for non-starter doenjang samples, microorganisms present in rice straw were inoculated after enrichment. The doenjang samples were fermented for 13 weeks at 25℃. During the fermentation period, SS and BS doenjang samples showed higher bacilli counts as well as much lower yeast counts than PS doenjang. At 13 weeks, yeast counts of starter doenjang samples were 7.75, 5.69, 6.08, and 4.74 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. For non-starter doenjang samples, counts were 7.17, 5.05, 5.92, and 4.54 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. SS and BS promoted growth of bacilli but inhibited growth of yeasts compared with PS. Debaryomyces hansenii was the dominant yeast in PS doenjang, whereas Candida guilliermondii and Pichia sorbitophila were dominant in SS and BS doenjang. In the sensory evaluation, SS and BS doenjang scored better than PS doenjang. In conclusion, SS and BS seem better than PS for production of high-quality doenjang.