• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.66-75
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• 2022

Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.807-814
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• 2021

This study sought to evaluate the effects of fermented soybean meal (FSBM) prepared by inoculating Bacillus coagulans NRR1207 and a Kefir starter on sows and Holstein cow's. FSBM has high nutritional value due to the hydrolysis of anti-nutritional factors such as trypsin inhibitors, hemagglutinin, raffinose and stachyose. In particular, it is widely used as a type of livestock feed due to its high protein content. The composition of FSBM is as follows: crude protein 55.15%, crude fat 2.12% and 0.2% KOH solubility 83.17%, it was higher than soybean meal (SBM). In particular, anti-nutritional factors such as trypsin inhibitor, raffinose and stachyose of FSBM were significantly reduced compared to the SBM. The number of lactic acid bacteria, including B. coagulans NRR1207, is 8.63 × 10⁷ CFU·g^-1, yeast is 1.1 × 10⁶ CFU·g^-1. Offspring numbers, the initial sucking number, sucking days, and weaned numbers of sows fed with FSBM all showed higher values compared to the control group. The average body weight and backfat thickness of sows fed with FSBM increased than those fed with SBM. The weight body of piglets fed with FSBM increased by 1.4 kg compared to the control group. The feed conversion ratio of piglets fed with FSBM was reduced by 10.69% compared to the control group. The results of this study indicate that FSBM can provide beneficial effects with regard to the feeding characteristics of sows and piglets.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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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.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.338-342
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• 2005

본 연구에서는 Kefir를 MRS선택배지에 도말하여 생장이 우수한 Lactobacillus sp. 최종 분리하였다. 분리된 Lactobacillus sp. 균은 API Kit의 당발효 시험과 16s RNA배열 분석으로부터 Lactobacillus rhamnosus로 동정되었다. Lactobacillus rhamnosus균주는 amylase와cellulase, xylanase 비활성이 0.673과 0.269, $0.288\;{\mu}mole/min/mg$으로 높은 활성을 보였다. 그리고, pH 2에서 65% 이상이 잔존하는 강한 pH내성과 1.0% 담즙산이 함유된 배지에서도 72% 생존하는 내담즙성을 나타냈으며, 열안정성도 비교적 뛰어난 것으로 확인되었다. 대장균에 Lactobacillus rhamnosus를 첨가하여 혼합배양시는 18시간이내에 대장균이 100% 사멸되었다. 이상의 결과로부터 분리된 Lactobacillus rhamnosus 균주는 probiotics 로서의 우수한 특성을 가진 것으로 확인되었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.375-379
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• 2005

본 연구는 ${\beta}-galactosidase$와 phytase활성이 높은 균주의 선발을 목적으로 수각 미생물들을 Kefir와 자연환경에서 분리하여 효소활성을 측정하였다. 배양한 유산균과 효모 균체액을 French pressure cell press로 세포를 파쇄하였을 때, 각 미생물의 단백질농도는 효모보다 유산균이 높은 것으로 나타났다. ${\beta}-galcactosidase$의 비활성은 Kluyveromyces maxiranus와 Candida utilis를 제외하고는 대부분 $0.80{\sim}0.89\;umol/min/mg$ 사이였다. 체적활성의 경우는 Lactobacillus paracasei 및 Lactobacillus rahmnosus, Enterococcus faecium이 각각 15.9 및 14.5, 14.5 umol/ml를 기록하여 ${\beta}-galcactosidase$의 추출재료로 우수하였다. phytase의 비활성은 Lactobacillus paracasei 와 Enterococcus faecium이 0.032와 0.038 umol/min/mg로 가장 높았다. 체적활성의 경우는 Lactobacillus paracasei가 35.12 umol/ml로 가장 높았다. 결론적으로 ${\beta}-galactosidase$와 phytase의 생산측면에서 이용한 미생물중에서는 Lactobacillus paracasei가 가장 우수한 것으로 사료되었다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.311-313
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• 2004

모짜렐라 치즈 제조 후 부산물로 생산된 유청에 가당을 하고 케휘어 그레인, 포도주 효모를 접종하여 새로운 발효유주 제조공정을 개발하고자 하였다. 그 결과 가당원료로서 물엿을 첨가한 유청 용액의 적정산도가 가장 높게 나타났으며, 첨가한 당의 종류별당 이용율은 배양초기에는 비교적 차이가 큰 편이었지만 배양시간이 경과할수록 차이가 감소하였다. 가당 유청 용액중에서 복합균주의 생육특성은 환원탈지유와는 달리 젖산구균의 생육이 우세하였다. 치즈 유청을 살균 후 당을 첨가하고 케휘어 배양액과 포도주 효모배양액을 접종하여 $20^{\circ}C$의 저온에서 알코올 발효를 실시하였을 때, 배양 1일부터 발포현상이 나타났으며 4일간 배양 후 1.2% 알코올을 함유하는 발효배양액을 얻을 수 있었다. 발효액을 2회에 걸쳐 증류농축기에서 $75^{\circ}C$에서 25분간 감압 하에서 알코올을 추출하여 20% 알코올 원액을 얻을 수 있었다.

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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• pp.20-27
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• 2016

Lactobacillus kefiranofaciens ZW3 was obtained from kefir grains, which have high lactose hydrolytic activity. In this study, a heterodimeric LacLM-type β-galactosidase gene (lacLM) from ZW3 was isolated, which was composed of two overlapping genes, lacL (1,884 bp) and lacM (960 bp) encoding large and small subunits with calculated molecular masses of 73,620 and 35,682 Da, respectively. LacLM, LacL, and LacM were expressed in Escherichia coli BL21(DE3) and these recombinant proteins were purified and characterized. The results showed that, compared with the recombinant holoenzyme, the recombinant large subunit exhibits obviously lower thermostability and hydrolytic activity. Moreover, the optimal temperature and pH of the holoenzyme and large subunit are 60℃ and 7.0, and 50℃ and 8.0, respectively. However, the recombinant small subunit alone has no activity. Interestingly, the activity and thermostability of the large subunit were greatly improved after mixing it with the recombinant small subunit. Therefore, the results suggest that the small subunit might play an important role in maintaining the stability of the structure of the catalytic center located in the large subunit.

• Microbiology and Biotechnology Letters
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• v.16 no.6
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• pp.443-449
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• 1988

Three yeast strains isolated from various sources were tested in its morphological, physiological, and biochemical characteristics. The results were compared with those of 35 standard yeast strains in order to study important taxonomical characteristics for yeast identification and to find out the problem of computer identifying system. Although few characteristics did not coincide with literature data, three unidentified strains were temporarily identified as Saccharomyces exiguus, Candida edax, and Candida membranaefactence. The use of computer identifying system must be accomponied with conventional identification method because of the restriction of data sources for computer system.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• Journal of Microbiology and Biotechnology
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• v.6 no.1
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• pp.50-53
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• 1996

A cultured milk product was made by fennenting 10$\%$ reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0 $\times 10^9\;and\;2.0 \times 10^6$ cfu/ml, respectively. After the fermentation 21$\%$ of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023$\%$, respectively. When the fermented milk was stored at $4{\circ}C$ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were $6.5 \times 10^5\;and\;1.6 \times 10^6$ cfu/rnl, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.