• 제목/요약/키워드: lactic acid bacteria (LAB)

검색결과 520건 처리시간 0.033초

개 생균제 사용에 적합한 유산균주의 선발 및 면역활성 평가 (Selection and immunomodulatory evaluation of lactic acid bacteria suitable for use as canine probiotics)

  • 박수민;박호은;이완규
    • 대한수의학회지
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    • 제55권2호
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    • pp.81-88
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    • 2015
  • This study was conducted to isolate lactic acid bacteria (LAB) from dog intestine and identify potential probiotic strains for canine use. One hundred and one LAB were isolated from feces of 20 healthy dogs. Acid, bile, and heat resistance along with adherence to Caco-2 cells and antimicrobial activity against pathogens were examined. To analyze immunomodulative effects, the production of nitric oxide (NO), TNF-${\alpha}$, and IL-$1{\beta}$ was measured using RAW 264.7 macrophages. Additionally, RAW BLUE cells were used to evaluate nuclear factor-${\kappa}B$ (NF-${\kappa}B$) generation. Ultimately, three strains were selected as canine probiotics and identified as Lactobacillus reuteri L10, Enterococcus faecium S33, and Bifidobacterium longum B3 by 16S rRNA sequence analysis. The L10 and S33 strains showed tolerance to pH 2.5 for 2 h, 1.0% Oxgall for 2 h, and $60^{\circ}C$ for 5 min. These strains also had strong antimicrobial activity against Escherichia coli KCTC 1682, Salmonella Enteritidis KCCM 12021, Staphylococcus aureus KCTC 1621, and Listeria monocytogenes KCTC 3569. All three strains exerted better immunomodulatory effects than Lactobacillus rhamnosus GG (LGG), a well-known commercial immunomodulatory strain, based on NO, NF-${\kappa}B$, IL-$1{\beta}$, and TNF-${\alpha}$ production. These results suggested that the three selected strains could serve as canine probiotics.

Fermentation Characteristics of Exopolysaccharide-Producing Lactic Acid Bacteria from Sourdough and Assessment of the Isolates for Industrial Potential

  • Jung, Seung-Won;Kim, Wang-June;Lee, Kwang-Geun;Kim, Cheol-Woo;Noh, Wan-Seob
    • Journal of Microbiology and Biotechnology
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    • 제18권7호
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    • pp.1266-1273
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    • 2008
  • Lactic acid bacteria (LAB) with antimicrobial activity and high exopolysaccharide (EPS) production ability isolated from sourdough were studied for their fermentation characteristics as potential new starter cultures. The values of pH, titratable acidity, and viable cell counts were $4.06{\pm}0.009-4.50{\pm}0.015,\;0.787{\pm}0.020%-1.172{\pm}0.018%,\;and\;8.78{\pm}0.08-8.98{\pm}0.06$ log CFU/ml, respectively. In order to select probiotics with a high survival rate in the gut, isolates were tested to assess resistance against the artificial gastric acid and bile juice. Viable LAB counts were significantly (p<0.05) affected by the acidity. At pH 2.0, the total declines in the initial bacterial counts were 4.52$\pm$0.07 log for S. thermophilus St-Body-1, >7.98$\pm$0.03 log for E. flavescens DU-10, >7.95$\pm$0.05 log for E. faecium DU-12, and 3.15$\pm$0.06 log for L. amylovorus DU-21. Among the strains, L. amylovorus DU-21 was the only strain that had bile tolerance under simulated gastrointestinal conditions. In order to improve EPS production by L. amylovorus DU-21, the influence of carbon source was studied. When glucose was used as a carbon source, EPS production dramatically increased to 17.19$\pm$0.28 g/l (p<0.05). The maximum cell growth (10.012$\pm$>0.012 log CFU/ml) and EPS production (18.71$\pm$0.19 g/l) were achieved when 15 g/l of glucose was employed as the carbon source.

Root-Knot Nematode (Meloidogyne incognita) Control Using a Combination of Lactiplantibacillus plantarum WiKim0090 and Copper Sulfate

  • Kim, Seulbi;Kim, Ho Myeong;Seo, Hye Jeong;Yeon, Jehyeong;Park, Ae Ran;Yu, Nan Hee;Jeong, Seul-Gi;Chang, Ji Yoon;Kim, Jin-Cheol;Park, Hae Woong
    • Journal of Microbiology and Biotechnology
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    • 제32권8호
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    • pp.960-966
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    • 2022
  • Lactic acid bacteria (LAB) exert antagonistic activity against root-knot nematodes, mainly by producing organic acids via carbohydrate fermentation. However, they have not yet been used for root-knot nematode (Meloidogyne incognita) control owing to a lack of economic feasibility and effectiveness. In this study, we aimed to isolate organic acid-producing LAB from kimchi (Korean traditional fermented cabbage) and evaluated their nematicidal activity. Among the 234 strains isolated, those showing the highest nematicidal activity were selected and identified as Lactiplantibacillus plantarum WiKim0090. Nematicidal activity and egg hatch inhibitory activity of WiKim0090 culture filtrate were dose dependent. Nematode mortality 3 days after treatment with 2.5% of the culture filtrate was 100%, with a 50% lethal concentration of 1.41%. In pot tests, the inhibitory activity of an L. plantarum WiKim0090-copper sulfate mixture on gall formation increased. Compared to abamectin application, which is a commercial nematicide, a higher control value was observed using the WiKim0090-copper sulfate mixture, indicating that this combination can be effective in controlling the root-knot nematode.

김치의 저온 발효 중 미생물 변화 양상 (Change of Microbial Communities in Kimchi Fermentation at Low Temperature)

  • 박정아;허건영;이정숙;오윤정;김보연;민태익;김치경;안종석
    • 미생물학회지
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    • 제39권1호
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    • pp.45-50
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    • 2003
  • 분자 생물학적 방법 인 DGGE를 이용하여 저온에서 김치가 발효되는 동안 관여하는 미생물의 다양성과 변화양상을 분석하였다. 김치를 저온 ($4^{\circ}C$)에서 발효시키는 60 일 동안 5 일 마다 시료를 채취하였으며, 채취한 김치 시료에서 genomic DNA를 추출하여 실험을 수행하였다. 김치 시료 genomic DNA로부터 16S rDNA의 V3영역을 증폭하여 DGGE를 수행한 결과에서 관찰된 amplicon들의 염기서열을 분석한 결과 저온에서 김치가 발효되는 동안 젖산균들이 주요 미생물 군집으로 나타났으며, 그 중에서도 Weissella koreensis가 발효 전 과정 동안, Lactobacillus sakei의 경우는 발효 10 일째부터, 그리고 Leuconostoc gelidurn은 발효30 일째부터 amplicon들의 농도가 진하게 나타나 이들이 저온에서 김치 발효 과정 동안의 우점종 균주들 임을 알 수 있었다.

Molecular Characterization of Some Antilisterial Bacteriocin Genes from Enterococcus faecium and Pediococcus pentosaceus

  • El-Arabi, Nagwa I.;Salim, Rasha G.;Abosereh, Nivien A.;Abdelhadi, Abdelhadi A.
    • 한국미생물·생명공학회지
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    • 제46권3호
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    • pp.288-299
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    • 2018
  • Food bio preservation is of major interest in the food industry. Many types of antimicrobial compounds can be produced by lactic acid bacteria (LAB), including bacteriocins. Bacteriocins increase the shelf-life of food by decreasing some food-borne diseases. In this study, a multi-coding sequence of bacteriocin genes was used for primer design to produce bacteriocin genes in Enterococcus faecium AH2 strain and Pediococcus pentosaceus AH1. Multi-coding sequences were aligned to detect conserved sequences in the bacteriocin gene. Eight genes encoding proteins involved in bacteriocin production were isolated and sequenced, including six from E. faecium AH2 (entA, entI, entF, entR, orfA2, orfA3) and two from P. pentoceseus AH1 (papA, pedB), and all gene sequences were deposited in the Gen Bank database under accession numbers LC064146-LC064151, LC101300, and LC101789, respectively. P. pentosaceus AH1 and E. faecium AH2 strains displayed bacteriocin activities of $2610AU\;mL^{-1}$ and $690AU\;mL^{-1}$ and inhibition zones of 26 mm and 19 mm, respectively. Overexpression of entA in E. faecium AH2 increased the bacteriocin and antimicrobial activities.

Network Structure and Dextran Formation of Jeungpyeon Made with Yeast Starter

  • Hahn, Young-Sook;Lee, Hae-Eun;Park, Ju-Yeon;Woo, Kyung-Ja
    • Food Science and Biotechnology
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    • 제15권1호
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    • pp.77-81
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    • 2006
  • The dextransucrase activity of microorganisms which were identified as contributing to the fermentation of jeungpyeon made with yeast was measured. The dextran generated during fermentation was quantified and the viscosity changes were measured. The mechanism of network structure formation was clarified by observing the inside of the network structure over the fermentation periods ranging from 1 to 7 hr using scanning electron microscopy (SEM). The pH of jeungpyeon batter decreased significantly as the fermentation proceeded, whereas the viscosity increased. The identified lactic acid bacteria (LAB) were Leuconostoc mesenteroides subsp. mesenteroides, Pediococcus pentosaceus, Tetragenococcus halophilus, and Leuconostoc mesenteroides subsp. dextranicum. The yeast was identified as Saccharomyces cerevisiae A/Tor. Pretorien. The dextransucrase extracted from those microorganisms showed high activity. On the other hand, the amount of dextran generated from the batter increased significantly beyond 2 hr of fermentation, and the viscosity increment showed a similar trend. The SEM photos showed that the most homogeneous fine network structure was observed in the batter fermented for 2 hr. Therefore, we assumed that the dextran that was generated by microorganisms during fermentation interacted with the components of the batter to increase the stability of the network structure.

FUNCTIONAL PROPERTIES OF SAENGSIK (SUBSTITUTE MEAL) FORMULATED WITH UNCOOKED CEREALS FERMENTED BY LACTIC ACID BACTERIA

  • Kim Sung Soo;Kim Kyung Tak;Hong Hee Do;Ha Tae Youl
    • 한국식품영양과학회:학술대회논문집
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    • 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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    • pp.170-177
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    • 2001
  • The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

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Kluyveromyces marxianus와 젖산균의 혼합배양에 의한 치즈 유청의 알코올 발효 (Alcohol Fermentation of Cheese Whey by Kluyveromyces marxianus and Lactic Acid Bacteria)

  • 심영섭;김재원;윤성식
    • 한국식품과학회지
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    • 제30권1호
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    • pp.161-167
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    • 1998
  • 치즈 제조시 생기는 부산물인 유청을 이용하여 알코올 발효 음료를 만들기 위해 유당을 이용하는 효모인 K. marxianus KCCM 32422와 유당을 이용하지 않는 S. cerevisiae KCCM 12028의 2종류의 효모 균주와 7균주의 젖산균을 혼합 배양하여 알코올 생성량 $CO_2\;gas$의 생산량, 적정산도의 변화, 그리고 관능적 특성을 조사하였다. K. marxianus KCCM 32422와 Lb. bulgaricus Lb-12를 혼합배양시에는 4일째 알코올 함량이 2.8%였으며, S. cerevisiae KCCM 12028과 Lb.bulgaricus Lb-12를 혼합배양시에는 4일째 알코올 함량이 0.2%였다. 효모를 첨가하는 최적시간은 K. marxianus KCCM 32422는 젖산균을 접종후 24시간에, S. cerevisiae KCCM 12028은 젖산균 접종후 16시간에 하는 것이 효과적이었다. K. marxianus KCCM 32422와 7균주의 젖산균을 혼합배양시에는 K. marxianus KCCM 32422와 L. lacis KCCM 32406가 배양 96시간에 알코올 2.3%, $CO_2\;gas$는 1.9%로 다른 젖산균에 비하여 알코올과 $CO_2\;gas$의 높은 생산량을 나타내었다. 배양 온도는 $37^{\circ}C$에서 하는 경우가 $20^{\circ}C,\;30^{\circ}C,\;42^{\circ}C$에서 발효시키는 것보다 높은 알코올과 $CO_2\;gas$생산량을 나타내었다. 전반적인 기호도는 L. lacits KCCM 32406가 신맛은 조금 강하고 쓴맛은 전혀 없으며 알코올 맛은 조금강하여 가장 적당하다고 평가되었다.

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Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

  • Chan Won Seo;Nam Su Oh
    • 한국축산식품학회지
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    • 제43권3호
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    • pp.540-551
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    • 2023
  • Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41-0.50), and the addition of MPC led to an increase in the rheological parameters (ηa,50, K, G', and G"). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

Complete genome sequence of Limosilactobacillus fermentum JNU532 as a probiotic candidate for the functional food and feed supplements

  • Bogun Kim;Ziayo Meng;Xiaoyue Xu;Seungwoo Baek;Duleepa Pathiraja;In-Geol Choi;Sejong Oh
    • Journal of Animal Science and Technology
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    • 제65권1호
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    • pp.271-274
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    • 2023
  • Lactic acid bacteria (LAB) have been reported to possess various beneficial properties and are commonly used as probiotics. LAB play a crucial role in milk fermentation, industrial lactic acid fermentation, and health and medicine. Limosilactobacillus fermentum isolated from fermented dairy and food products is considered as 'Generally Recognized as Safe' by FDA. Limosilactobacillus fermentum plays an important role in modulation of the intestinal microbiota, enhancing the host immune system and improving feed digestibility. We isolated a probiotic candidate that was identified and named Limosilactobacillus fermentum JNU532. In a previous report, cell-free culture of L. fermentum JNU532 exhibited anti-melanogenic and antioxidant activities. In this study, we present the complete genome assembly of the bacterial strain JNU532. The final genome consists of one circular chromosome (2,077,416 base pairs) with a guanine + cytosine (GC) ratio of 51.5%.