• Biomedical Science Letters
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• v.11 no.3
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• pp.333-336
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• 2005

Environmental endocrine disruptors are very toxic to the animals including humans. They are hormone-like acting chemicals which can be found in our normal daily life. We have examined the toxic effect of bisphenol A and if lactic acid bacteria could suppress this toxic effect. Thirty rats were divided into three groups (control, bisphenol A treated, bisphenol A and lactic acid bacteria treated). Treatments were carried out at an interval of 12 hours for each group. Control group showed normal and clear morphology of tissues. Cells were fine in their shape and color, and density was high enough for the normal function. However, bisphenol A treated group was abnormally destructed in cell morphology. In the testis, sperms were totally destructed. When treated with lactic acid bacteria together, the toxic effect of bisphenol A was clearly decreased. This study indicated that bisphenol A was toxic in any concentration especially for the liver and testis, however, lactic acid bacteria could suppress the toxic effects of bisphenol A.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.95-99
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• 1995

The distribution of lactic acid bacteria and total bacteria in 27 samples of Nuruk (traditional Korean rice wine starter) were investigated, and lactic acid bacteria isolated from those samples were identified. The average number of lactic acid bacteria and total bacteria were $2,11{\times}10^7$ and $2.08{\times}10^8\;cfu/g$, respectively. There was no appreciable differences in the number of lactic acid bacteria among those samples, meanwhile the number of total bacteria varied significantly from sample to sample. Among the lactic acid bacteria, more cocci were counted than rods in those samples. Thirty-two strains of lactic acid bacteria obtained from those samples were identified as Leuconostoc mesenteroides subsp. mesenteroides (11 strains), Pediococcus acidilactici (7 strains), Lactobacillus plantarum (3 strains), L. murinus (7 strains) and Enterococcus faecium (4 strains).

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.956-964
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• 2015

Probiotics is known improve the microenvironment of colon; however, the metagenomic DNA study of its lactic acid bacteria in constipation induced by loperamide is not clearly understood. In the present study, we investigated the reduction of the lactic acid bacteria in case of constipation, in normal and loperamide-induced rat. Lactic acid powder (lactic acid bacteria 19) was prepared from Chong Kun Dang Pharmaceutical Corporation. After 2 weeks of oral administration, the group treated with the higher concentration of lactic acid bacteria ($10^9CFU/mL$ per kg of body weight) following loperamide treatment was the most effective in increasing number, weight, and water content of feces. A similar but significant increase was found in the group treated with lower concentration of lactic acid bacteria ($10^7CFU/mL$ per kg of body weight) after loperamide treatment. The concentrations of acetic acid and propionic acid in feces in the loperamide-induced rat with high concentration lactic acid, were significantly higher than that of others. Furthermore, gastrointestinal transit ratio as well as the length and area of intestinal mucosa were significantly increased after treatment with lactic acid bacteria in loperamide-induced rat. Metagenomics DNA analysis indicated that the microorganism homology in cecum was similar between the groups of normal (NOR) and HIG. Our results show that lactic acid bacteria were effective in improving the constipation.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.226.3-227
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• 2003

Lactic acid bacteria have been considered as the most beneficial probiotic organisms contributing to inhibition of harmful and putrefactive intestinal bacteria. Among them, Bifidobacterium spp. has been considered as one of the most beneficial probiotic organism that can improve the health of humans, since it is one of the major bacteria flora in human intestine. However, the harmful enzyme-inhibitory activity of lactic acid bacteria of Kimchi, which is a representative Korean fermented food has not been evaluated. (omitted)

• Journal of Microbiology and Biotechnology
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• v.4 no.4
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• pp.305-315
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• 1994

Nineteen strains of bacteriocin-producing lactic acid bacteria were isolated from 432 Kimchi samples, and identified by the comprehensive biochemical and morphological tests verifying their cellular fatty acid composition. Using partially purified bacteriocins from these isolates, their inhibitory activities against other lactic acid bacteria and some pathogens, and sensitivity to enzyme and heat treatments were tested. The isolates were identified as Lactobacillus plantarum (2 strains), L curvatus (2 starins), L brevis (2 strains), Enterococcus faecium (6 strains), Leuconostoc mesenteroides subsp. mesenteroides (1 strain) and Lactobacillus sp. (6 strains). The bacteriocins produced by E. faecium strains provided the broadest spectrum of inhibition, affecting against other Gram-positive bacteria including lactic acid bacteria and health-threatening bacteria such as Clostridium perfringens and Listeria monocytogenes. The bacteriocins of Lactobacillus sp., L plantarum and L brevis strains were capable of inhibiting many strains of the lactic acid bacteria, whereas those of L curvatus and L mesenteroides subsp. mesenteroides strains were only inhibitory to a few strains. Generally, the inhibitory activities of both E. faecium and Lactobacillus sp. strains were greater than those of other producer strains. The bacteriocins from the isolates were sensitive to several proteolytic enzymes, and those of L curvatus and L mesenteroides subsp. mesenteroides were also sensitive to lipase and $\alpha$-amylase as well as to proteolytic enzymes. The bacteriocins from the strains of Lactobacillus sp. and a strain of L. brevis were resistant to autoclaving.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.66-72
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• 2014

Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and ${\beta}$-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.9-14
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• 2003

When ginsenosides Rbl, Rb2, and Rc were anaerobically incubated with commercial and human intestinal lactic acid bacteria, most commercial lactic acid bacteria did not metabolize these ginsenosides to compound K. However, lactic acid bacteria, B. minimum KK-1, Bifidobacterium cholerium KK-2, and B. cuniculi K-513, isolated from human intestinal microflora transformed these ginsensosides to compound K. When the bacterial mixtures of commercial lactic acid bacteria were incubated with these ginsenosides, these compounds were not transfformed to compound K. However, when Bzfidobacterium KK-1 and KX-2 were miked, these ginsenosides were synergistically transformed to compound K. When water extract of ginseng was incubated with these mixed bifidobacteria, compound K was potently produced. Therefore, it is suggested that, if ginseng with these mixed bifidobacteria is fermented, compound K-enforced ginseng materials could be produced that show cytotoxicity against tumor cell lines.

• Applied Microscopy
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• v.48 no.3
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• pp.62-72
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• 2018

This study investigated the anti-obesity effect of a pear (Fructus Pyri Pyrifoliae) extract fermented by lactic-acid bacteria on obesity induced by a high-fat diet in rats. Body-weight measurement, blood analysis, and light microscope observation of adipose tissue in liver and epididymis were conducted after 8 weeks. Gene expression of leptin, adiponectin, and tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$) in liver cells were also investigated. Compared to CON, PFA and PFB showed 8% weight reduction along with weight reduction of adipose tissue in liver and epididymis. Observing the microstructure of liver cells showed that lipid droplets were smaller in PFA and PFB than in CON. We confirmed that Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria can affect gene expression of leptin, adiponectin, and $TNF-{\alpha}$ in liver cells, showing an obesity treatment effect. From the results above, it was observed that weight gain from increased gene expression in adipose cells as well as from the increased proportion of adipose cells caused by a high-fat diet can be statistically significantly reduced by taking Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria. Therefore, Fructus Pyri Pyrifoliae extract fermented by lactic-acid bacteria can be effective for preventing and treating obesity by reducing weight and adipose cells.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.69-76
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• 1999

In order to screen lactic acid bacterial starter having high antibacterial activity and giving good flavor in Dongchmi for Naengmyon antibacterial activity and acid producing ability of 24 strains of Kimchi lactic acid bacteria were tested. Among 24 strains tested Leuconostoc mesenteroides subsp. mesenteroides C16, Leu. paramesenteroides C18 Lactobacillus bavaricus B01, B06, C19, C32 Lac. homohiochii B21 and B22 showed high antibacterial activity and their antibacterial activities were more active against Listeria monocytogenes and Staphylococcus aureus than against Escherichia coli and Salmonella typhimurium. The odors of Dongchimi-juices fermented with Leu. mesenteroides or Leu. paramesenteroides were more favorable than those with Lac. bavaricus or Lac. homohiochii. But the odors of Naengmyon-broths which were made with each Dongchimi-juice were not significantly different each other. In consideration of antibacterial ac-tivity and flavor of Dongchimi-juice two strains of lactic acid bacteria Lac. homohiochii B21 and Leu. mes-enteroides subsp. mesenteroides C16 were finally screened out as Dongchimi starters.