• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1264-1269
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• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Korean Journal of Microbiology
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• v.51 no.2
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• pp.169-176
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• 2015

The malolactic fermentation (MLF), which is widely used in winemaking, is the conversion of malic acid to lactic acid conducted by the malolactic enzyme (Mle) of lactic acid bacteria. In order to select the strains with MLF among 54 lactic acid bacteria isolated from the traditionally fermented foods, we designed a primer set that specifically targets the conserved regions of the mle gene and then selected four strains that harbor the mle gene of Lactobacillus plantarum. All strains were identified as L. plantarum by analyzing the 16S rRNA sequences, biochemical properties, and the PCR products of the recA gene. From comparison of the mle gene sequences consisting of 1,644 bp, the nucleotide and amino acid sequence of strain JBE60 correspond to 96.7% and 99.5% with those of other three strains, respectively. The strain JBE60 showed the highest resistant against 10% (v/v) ethanol among the strains. The strains lowered the concentration of malic acid to average 43%. Considering the ethanol resistance and conversion of malic acid, the strain JBE60 is considered as a potential starter for the malolactic fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1872-1877
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• 2013

Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.445-454
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• 2022

This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.60-66
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• 1996

To investigate a possible application of three strains of lactic acid bacteria(strain No. 49. No. 61. No. 75) from kimchi in milk fermentation industry, the optimal condition for production of intracellular ${\beta}-galactosidase$ from Lactobacillus(L.) plantarum and its enzymatic properties were examined. The preferable carbon source of the medium for strain No. 49 in production of ${\beta}-galactosidase$ was MRS broth with 1.0% lactose instead of dextrose of pH 65. for strain No. 75 with 1.0% galactose and for strain No. 61 with 3.0% lactose at pH 7.5, respectively. The maximum enzyme production from strain No. 49, No. 75 was observed after 48 hours culture at $30^{\circ}C$ in a medium containing the appropriate carbon source, from strain No. 61 after 48 hours culture at room temperature. The optimum temperature for ${\beta}-galactosidase$ activity from L. plantarum was $60^{\circ}C$ for strain No. 49, $37^{\circ}C$ for strain No. 61 and $50^{\circ}C$ for strain No. 75, respectively. The heat stability of enzyme activities for all three strains remained 90% at $45^{\circ}C$. The optimal pH was pH 6.5 and enzyme activities were most stable at pH for all three bacteria.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.62-67
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• 2016

Hydrolytic enzyme activities, including those of ${\beta}$-glucosidase, ${\beta}$-glucuronidase, ${\beta}$-xylosidase, ${\beta}$-galactosidase, ${\beta}$-arabinofuranosidase, ${\beta}$-arabinosidase, and ${\beta}$-arabinopyranosidase, which are useful for bioconversion, were explored in lactic acid bacteria isolated from Korean traditional fermented foods. Nine bacterial strains were selected for the fermentation of green tea extract prepared by supercritical fluid extraction. Changes in the concentrations of catechin, epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin-3-gallate in green tea extract were investigated after fermentation by the selected lactic acid bacteria strains. The strain Leuconostoc mesenteroides MBE1424, which showed the highest ${\beta}$-glucuronidase enzyme activity among the tested bacterial strains, increased the epigallocatechin content of the green tea extract by 60%. In addition, L. mesenteroides MBE1424 was more resistant than the control strain at high temperature and showed a maximum specific growth rate at $40^{\circ}C$. L. mesenteroides MBE1424 was presumed to have an enzyme system containing ${\beta}$-glucuronidase with utility in the bioconversion of green tea extract.

• Journal of Life Science
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• v.11 no.5
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• pp.432-438
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• 2001

Various lactic acid bacteria were isolated from Korean Dongchimi (whole radish Kimichi with added water) in order to study their antimutagenic activity. Ames test using Salmonella enterica serovar typhimurium TA98 and TA100 showed the strain DLAB19 to have the highest antimutagenic activity among the 300 isolated strains against MNNG(N-methyl-N-nitro-N-nitrosoguanidine), NPD (4-nitro-O-phenylenediamine), 4-NQO(4-nitroquinoline-1-oxide) and AFB$_{1}$(aflatoxin B$_{1}$). The strain was identified as Leuconostoc mesenteroides subsp. cremoris according to the Bergeys Mannual Systematic Bscteriology based on its morphological, cultural, physiological characteristics and biological system Antimutagenic activity of Leu. mesenteroides subsp. cremoris DLAB19 was found in the culture supernatant suggesting the bacterium secretes, the antimutagenic substance in the media. The antimutagenic activity of Leu. mesenteroides subsp. cremoris DLAB19 was reconfirmed by the spore-rec assay using spores of Bacillus subtilis H17 (Rec$^{+}$) and M45 (Rec$^{[-10]}$ ).).

• Korean Journal of Microbiology
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• v.47 no.4
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• pp.308-315
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• 2011

The purpose of this work was to examine the antimicrobial activity derived from the lactic acid bacterium, UK-3 isolated from the vaginas of women of childbearing age. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus plantarum UK-3, and registered in GenBank as [JK266589]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 684.11 mM and 174.26 mM, respectively, and pH changed from 7.0 to 3.7 after 72 h of incubation. High performance liquid chromatography was used to confirm lactic acid and acetic acid production. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various Gram-positive (e.g., Staphylococcus aureus, Staphylococcus epidermidis, Methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Neisseria species., Listeria monocytogenes), Gram-negative bacteria (e.g., Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis), and yeast (e.g., Candida albicans) by the plate diffusion method. As a result, the concentrated L. plantarum UK-3 cultures had lower acidity and inhibited the growth of all microorganisms tested, whereas the growth of L. acidophilus was not affected.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.773-780
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• 2015

Lactic acid fermentation of black raspberry (Rubus occidentalis) juice was carried out by using the Lactobacillus plantarum GBL17 strain. The sterilized black raspberry juice was fermented using the L. plantarum GBL17 strain at $30^{\circ}C$ for 72 hours after which the total acidity increased and the pH value decreased. In addition, the highest total acidity content (2.38%) was reached, the lowest pH value (3.22) was observed, and the sugar content decreased by $9.8^{\circ}Brix$ after the 72 hour fermentation. The number of viable cells rapidly increased up until 24 hours, after which it gradually decreased. HPLC analysis of the organic acids showed 14.51 mg/g of lactic acid content in the fermented black raspberry juice, which was not detected in the non-fermented black raspberry juice (control). The content of fructose and glucose slightly decreased after fermentation. The total polyphenol and flavonoid contents of the fermented black raspberry juice increased significantly after fermentation. The DPPH radical scavenging activity of fermented black raspberry juice (70.92%) was higher than that of the control (62.96%). After lactic acid fermentation, there was no significant increase in ABTS radical scavenging activity. These results confirm that lactic acid bacteria, such as L. plantarum GBL17, showed generally higher activities with a potential as a functional beverage.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.72-79
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• 2004

This study was conducted to investigate the identification of lactic acid bacteria produced ν-aminobutyric acid(GABA) from traditional salt fermented anchovy. There was no appreciable difference in the number of lactic acid bacteria from fermented anchovy. Among the types of lactic acid bacteria, three strains of lactic acid bacteria produced ν-aminobutyric acid from those sample were identified temporary as name of Lactobacillus brevis BH-21, Lactobacillus rhamnosus BH-32 and Lactobacillus plantarum BH-38 by using gram positive identification(GPI) card and API 50 kit, respectively. 3 strains of Lactobacillus sp. were found to produce GAB A in the culture of filtrate. Lactobacillus brevis BH-21 produced GABA, some of which yielded 43.2 mg/mL GABA in the medium of 0.1% glucose, 0.1% yeast extract, 0.05% polypeptone, 0.002% MgSO$_4$$.$4H$_2$O, 0.001% FeSO$_4$$.$7H$_2$O, 0.01% NaCl, 0.1% monosodium glutamate, pH 6.0. This result suggests that Lactobacillus brevis BH-21 has the potential to be developed as a strain of GABA production.