• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.4
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• pp.245-251
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• 2004

The fungal species of Rhizopus oryzae 2062 has the capacity to carry out a single stage fermentation process for lactic acid production from potato starch wastewater. Starch hydrolysis, reducing sugar accumulation, biomass formation, and lactic acid production were affected with variations in pH, temperature, and starch source and concentration. A growth condition with starch concentration approximately 20 g/ L at pH 6.0 and 30$^{\circ}C$ was favourable for starch fermentation, resulting in a lactic acid yield of 78.3%∼85.5% associated with 1.5∼2.0 g/L fungal biomass produced in 36 h of fermentation.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Journal of Animal Environmental Science
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• v.7 no.2
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• pp.137-140
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• 2001

The objective of this study was isolation of halotolerant lactic acid bacteria for fermentation of food wastes. 5 strains of lactic acid bacteria were isolated from fermented foods. Among isolated strains, the strain 5-2 was selected according to the growth characteristics in food wastes containing medium. The selected strain 5-2 was identified as Pediococcus acidilactici based on its biochemical characteristics.

• 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.

• KSBB Journal
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• v.14 no.2
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• pp.212-219
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• 1999

lactic acid production from cellulose by simultaneous saccharification and fermentation(SSF) was studied. The SSF using cellulase enzyme Cytolase CL and Lactobacillus delbrueckii was strongly inhibited by the end product(lactic acid). An ion-exchange resin(RA-400) was used for in-situ product removal during SSF. The sorption capacity of the resin was 200mg/g-resin. The simple SSF and the extractive SSF resulted in lactic acid concentrations of 30.4g/L and 32.0g/L, respectively, at the initial substrate concentration of 50g/L. A model was developed to simulate the extractive SSF. The lactic acid conversion for the initial substrate of 100g/L was estimated to be improved from 60% to 09% by in-situ product removal. The experimentally determined kinectic parameters were pH dependent, and fitted as empirical expressions to establish their values at different pH's. Lactic acid productivity was predicted to be maximum at pH 4.5-5.0.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.494-503
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• 2019

The purpose of this study was to investigate the quality and antioxidant properties of three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria. During the fermentation, the pH was lowered and the titratable acidity increased. The viable cell counts of lactic acid bacteria increased 8.44-9.62 log CFU/g. Organic acid content (especially lactic acid) of sweet potatoes increased by fermentation. Also, ${\gamma}$-Aminobutyric acid increased more than 8.6 times by fermentation in all samples. The total polyphenol and flavonoid contents of sweet potato, showed insignificant changes in all samples by fermentation. ABTS radical scavenging activity of all samples slightly decreased by fermentation, but not significantly. DPPH radical scavenging activity decreased slightly by fermentation except Shinyulmi. However, when compared with the varieties, Shinjami showed the highest activity. The reducing power of Shinjami decreased slightly by fermentation, but activity was the highest among all samples. Based on these results, most of the chemical properties and functionality of fermented sweet potato are retained after fermentation, although some antioxidant activity decreases. We suggest that three fermented sweet potato cultivars (Shinyulmi, Hogammi, and Shinjami) using lactic acid bacteria can be used in various applications because of their effective functional properties.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.509-515
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• 2010

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1693-1700
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• 2012

In this study we examined the antioxidant activity and fermentation characteristics of black rice wine. The antioxidant activity of black rice wine was higher than the control, and DPPH radical scavenging activity showed a correlation with the anthocyanin content of rice wine. The pH remarkably decreased until 3 days of fermentation, and the gradually decreased. The reducing sugar and free sugar content reached a maximum at 1 day of fermentation due to enzyme activity. The amount of organic acids, especially lactic acid, increased during the fermentation period. Lactic acid bacteria and yeast count increased with time and amount of black rice. The L color value increased during fermentation regardless of treatments, and the a color value increased with ratio of black rice due to anthocyanin. For this reason, color was given a high score in black rice wine. But overall preference was high in rice wine made with less than 20% of black rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.151-157
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• 2015

This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and anti-inflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2'-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.