• Food Science and Preservation
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• v.6 no.2
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• pp.245-254
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• 1999

Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.329-333
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• 1998

Cell wall (lactic acid bacteria-sonicated precipitate ; LAB-SP) and cytosoll(lactic acid bacteria-sonicated supernatant ; LAB-SS) fractions were prepared from kimchi fermenting lactic acid bacteria such as Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus fermentum , Lactobacillus plantarum and Pediococcus acidilactici, with Lactobacillus acidophillus isolated from yogurt. Using the Ames mutagenicity test and SOS chormotest system, the antimutagenic acitivity of those cell fractions was studied . One hundered eighty $\mu$l of LAB-SP from lactic acid bacteria isolated from kimchi, excepting Pediococcus acidilactici, supressed the mutagenicity of 4-nitroquinoline-1-oxide(4-NQO) in Ames mutagenicity test and SOS chromotes system , by above 90% and 60% , respectively. LAB-SP from lactic acid bacteria also inhibited the mutagenicity mediated by 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2). Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2). Lactobacillus fermentum , Lactobacillus plantarum , and Lactobacillus acidphillus had higher antimutagenicity against Trp-P-2 than the other lactic acid bacteria. However, LAB-SS of lactic acid bacteria did not show any mutagenic activity against 4-NQO in Ames mutagenicity test and SOS chromotest systems. On the mutagenicity of MEIQ and Trp-P-2 , LAB-SS of lactic acid bacteria from kimchi or dairy products exhibited a weaker inhibitory effect than LAB-SP of those bacteria. These results represent that, whether the lactic acid bacteria from kimchi are viable or nonviable, antimutagenic acitivity was still effective. We suggest that the strong, antimutaganic activity of lactic acid bacteria might be found in the cell wall fraction , rather than in the cytosol fraction.

• Journal of The Korean Society of Grassland and Forage Science
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• v.39 no.3
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• pp.132-140
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• 2019

Fermented total mixed ration (TMR) is a novel feed for ruminants in South Korea. The purpose of this study was to evaluate the effects of lactic acid bacteria (LAB) on the quality of TMR and in vitro ruminal fermentation. Strains of three LAB spp. (Lactobacillus plantarum, L. brevis, L. mucosae) were used in fermentation of TMR. Inoculations with the three LAB spp. lowered pH and increased concentrations of lactic acid, acetic acid, and total organic acid compared to non-LAB inoculated control (only addition of an equivalent amount of water) (p<0.05). Bacterial composition indicated that aerobic bacteria and LAB were higher. However, E. coli were lower in the fermented TMR than those in the control treatment (p<0.05). Among the treatments, L. brevis treatment had the highest concentration of total organic acid without fungus detection. Gas production, pH, and ammonia-nitrogen during ruminal in vitro incubation did not differ throughout incubation. However, ruminal total VFA concentration was higher (p<0.05) in the LAB spp. treatments than the control treatment at 48 hours. Overall, the use of L. brevis as an inoculant for fermentation of high moisture. TMR could inhibit fungi growth and promote lactic fermentation, and enhance digestion in the rumen.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.3
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• pp.207-211
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• 2015

The objective of the study was to measure the beneficial effects of lactic acid bacteria (LAB) inoculation on the nutritive value of oat silage collected from thirteen regions in the Republic of Korea. The contents of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF) and crude ash (CA) were slightly lower in LAB inoculated silage when compared with the control silage, whereas inoculation of LAB resulted in increased total digestible nutrient (TDN). Higher number of LAB, but lower count of yeast and fungi indicated the effectiveness of the LAB inoculation on oat silage fermentation. LAB inoculation resulted in low pH silage, which may prevent undesirable microbial growth. The LAB inoculation promoted lactic acid dominant fermentation with marginal levels of acetic acid and butyric acid in oat silage. These data suggest that the LAB inoculation may preserve oat silage at better quality for ruminant animal production.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.285-285
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• 2017

This study is aimed to analyze the effect of lactic acid bacteria inoculants (LAB) on quality of rye silage fermentation, harvested at early heading stage. The nutritive values were similar between the control and LAB inoculated silages. The pH of rye silage in LAB inoculation significantly decreased as compared to control (p<0.05). In addition, the content of lactic acid in LAB inoculation significantly increased (p<0.05), but the content of acetic acid in LAB treatments decreased. In addition, lactic acid bacterial counts in LAB inoculation significantly increased as compared to control (p<0.05). Therefore, we suggest that rye silage could be improved by novel lactic acid inoculation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.4
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• pp.302-307
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• 2021

In the current study, lactic lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus were used as a mixed additive for the production of Orchardgrass silage by ensiled method and nutritional change fermentation ability and microbial content of experimental silages. The addition of LAB to Orchardgrass during ensiling process rapidly reduced the pH of the silages than the non-inoculated silages. In addition, the lactic and acetic acid content of silage was increased by LAB strains than the non-inoculated silages whereas butyric acid content was reduced in silage treated with LAB. A microbiological study revealed that higher LAB but lower yeast counts were observed in inoculated silages compared to non-inoculated silage. Overall data suggested that the addition of LAB stains could have ability to induce the fermentation process and improve the silage quality via increasing lactic acid and decreasing undesirable microbes.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.284-284
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• 2017

The aim of the study is to investigate the effect of new lactic acid bacteria as an additive for improving the quality of the Miscanthus sinnensis silage fermentation. The percentage of crude protein (CP), acid detergent fiber (ADF), and neutral detergent fiber (NDF) in lactic acid bacteria (LAB) inoculated silage showed similar to the control. The pH of Miscanthus sinnensis (MS) silage in the treatment of LAB inoculation significantly decreased as compared to control (p<0.05). The content of lactic acid in the treatment of LAB inoculation significantly increased (p<0.05) as compared to control, but, the content of acetic acid was reduced in the treatment of LAB inoculation. Also, numbers of the lactic acid bacteria population were higher in LAB-treated silage as compared to control (p<0.05). The present study suggested that an addition of lactic acid bacteria significantly improved the quality fermentation in Miscanthus sinnensis silage.

• Journal of Microbiology and Biotechnology
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• v.27 no.5
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• pp.869-877
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• 2017

Lactic acid bacteria (LAB) are used as fermentation starters in vegetable and dairy products and influence the pH and flavors of foods. For many centuries, LAB have been used to manufacture fermented foods; therefore, they are generally regarded as safe. LAB produce various substances, such as lactic acid, ${\beta}$-glucosidase, and ${\beta}$-galactosidase, making them useful as fermentation starters. Existing functional substances have been assessed as fermentation substrates for better component bioavailability or other functions. Representative materials that were bioconverted using LAB have been reported and include minor ginsenosides, ${\gamma}$-aminobutyric acid, equol, aglycones, bioactive isoflavones, genistein, and daidzein, among others. Fermentation mainly involves polyphenol and polysaccharide substrates and is conducted using bacterial strains such as Streptococcus thermophilus, Lactobacillus plantarum, and Bifidobacterium sp. In this review, we summarize recent studies of bioconversion using LAB and discuss future directions for this field.

• KSBB Journal
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• v.30 no.4
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• pp.161-165
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• 2015

Lactic acid and its derivatives are widely used in the food, pharmaceutical, and cosmetic industries. It is also a major raw material for the production of poly-lactic acid (PLA), a biodegradable and environmentally friendly polymer and a possible alternative to synthetic plastics derived from petroleum. For PLA production by new strains of lactic acid bacteria (LAB), we screened LAB isolates from shellfish. A total of 51 LAB were isolated from 7 types of shellfishes. Lactic acid production of individual isolates was examined using high-performance liquid chromatography using a Chiralpak MA column and an ultraviolet detector. Lactobacillus plantarum T-3 was selected as the most stress-resistant strain, with minimal inhibition concentrations of 1.2 M NaCl, 15% ethanol, and 0.0020% hydrogen peroxide. In a 1 L fermentation experiment, $\small{D}$-lactic acid production of 19.91 g/L fermentation broth was achieved after 9 h cultivation, whereas the maximum production of total lactic acid was 41.37 g/L at 24 h.

• Journal of Microbiology and Biotechnology
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• v.21 no.1
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• pp.62-70
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• 2011

The antibacterial effects of nine lactic acid bacteria (LAB) against Campylobacter jejuni were investigated by using agar gel diffusion and co-culture assays. Some differences were recorded between the inhibition effects measured with these two methods. Only two LAB, Lb. pentosus CWBI B78 and E. faecium THT, exhibited a clear anti- Campylobacter activity in co-culture assay with dehydrated poultry excreta mixed with ground straw (DPE/GS) as the only growth substrate source. It was observed that the supplementation of such medium with a cellulase A complex (Beldem S.A.) enhanced the antimicrobial effect of both LAB strains. The co-culture medium acidification and the C. jejuni were positively correlated with the cellulase A concentration. The antibacterial effect was characterized by the lactic acid production from the homofermentative E. faecium THT and the lactic and acetic acids production from the heterofermentative Lb. pentosus CWBI B78. The antagonistic properties of LAB strains and enzyme combination could be used in strategies aiming at the reduction of Campylobacter prevalence in the poultry production chain and consequently the risk of human infection.