• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.397-404
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• 2002

Soybean curd residue (SCR) was fermented by lactic acid bacteria, Lactobacillus rhamnosus LS and Entercoccus faecium LL, isolated from SCR. The pH, titratable acidify and viable cell counts were determined from the fermented SCR to evaluate the lactic acid production and growth of lactic acid bacteria. Optimal amounts of pretense enzyme and glucose, and ideal fermentation time for SCR fermentation were estimated by response surface methodology (RSM). Raw SCR fermented by indigenous microorganisms had 0.78 % titratable acidity, The acid production in SCR fermented by L. rhamnosus LS was greatly enhanced by the addition of glucose and lactose. However only glucose increased acid production by Ent. faecium LL. The proof test of SCR fermentation demonstrated that similar results for titratable acidity, tyrosine content and viable cell counts to that predicted could be obtained by the at optimized fermentation conditions. In the presence of 0.029 % (w/w) pretense enzyme and 0.9% (w/w) glucose, the SCR fermented by Ent. faecium LL showed 1.07% (w/v) of titratable acidity, 1.02 mg% tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts. With the SCR fortified with 0.033% pretense enzyme and 1.7% glucose, L. rhamnosus LS showed 1.8% (w/v) of titratable acidity, 0.92 mg% of tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts.

• 한국응용과학기술학회지
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• 제38권2호
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• pp.333-342
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• 2021

본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 37℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰 차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제9권1호
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• pp.52-58
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• 2004

An unstructured mathematical model for lactic acid fermentation was developed. This model was able to predict the inhibition effects of lactic acid and glucose and was con-firmed to be valid with various initial concentrations of lactic acid and glucose. Simulation of energy production was made using this mathematical model, and the relationship between the kinetics of energy metabolism and lactic acid production was also analyzed.

• 한국식품과학회지
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• 제29권6호
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• pp.1208-1212
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• 1997

수분활성을 조절한 오징어육으로 제조한 저염 오징어젓갈의 우점 미생물을 분리 동정하고 숙성중 변화를 조사하였다. 우점미생물은 젖산균으로 Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp., Streptococcus sp.,로 동정되었으며 총균수의 80%를 차지하였다. 숙성중 Leuconostoc, Streptococcus, Pediococcus는 초기에 급격히 증가하였다가 숙성적기 이후에 급속히 감소하였으며 Lactobacillus는 숙성적기 이후에 급격히 증가하였다. 한편, yeast는 숙성중기 이후에 검출되었으며 숙성말기에 급격히 증가하여 주로 부패에 관여하는 것으로 사료되었다.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.179-183
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• 1999

월동 배추 3품종 중 외형적 특징을 조사한 결과 '만풍'이 가장 크고, 무거웠으며 잎의 두께도 가장 두꺼웠다. 그러나 김치제조 시 다듬는 과정에서 초록색의 크고 두꺼운 겉잎이 많이 제거되어 가식부위의 무게는 '설왕'보다 적었다. 배추 3품종 중잎이 두꺼운 '만풍'이 경도 또한 가장 높았으며 산도도 높았다. 김치 제조 후 품질을 조사한 결과 '만풍'은 조직의 경도 저하가 다른 품종에 비하여 적었지만 pH 및 총산의 변화에 있어서는 '만풍' 품종이 가장 큰 변화를 보였다. 김치 발효시 초기의 주된 유기산은 citric acid였지만 발효가 진행되면서 lactic acid와 acetic acid의 생성량이 급격히 증가하였으며 숙성 말기의 주된 유기산은 lactic acid였으며 '만풍' 품종에서 679.7㎎/100g으로서 전체 유기산중 69.6%를 차지하였다.

• 동아시아식생활학회지
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• 제11권5호
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• pp.379-385
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• 2001

김치숙성관련 젖산균이 반죽의 발효와 빵의 품질에 미치는 영향을 조사하였다. 젖산균, Lactobacillus plantarum(LP), Leuconostoc mesenteroides(LM)은 살균 무즙에 배양하여 각각 또는 혼합하여 밀가루량에 대하여 5% 및 10%씩 첨가하였으며 혼합처리구는 LP 5%와 LM 5%를 혼합하였다. 반죽의 pH는 LP+LM 첨가구에서 가장 낮았다. LM 5% 첨가구는 발효시간이 가장 짧았으며, loaf volume은 LM 10%첨가구가 가장 컸다. 빵의 저장중 수분 손실율은 전반적으로 젖산균 첨가구가 대조구보다 낮았으며, LP+LM 혼합 첨가구에서 가장 낮았다. 빵의 경도는 젖산균 첨가군에서 전반적으로 낮았으며 LP 10% < LM 10% < LM 5% < LM+LP < LP 5% < 대조구 순서였다. 빵의 노화도는 젖산균 첨가군이 대조구보다 낮았으며 LM 10%와 LP 10%에서 가장 낮았다.

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1606-1610
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• 2002

The dynamics of fermentation were studied with Italian ryegrass ensiled in the laboratory silos. The silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5, 7 and 14 days after ensiling, respectively. The samples were taken from three silos at each sampling time for chemical analyses. Mono-and disaccharides composition was determined for glucose, fructose and sucrose by high performance liquid chromatography. The Italian ryegrass silage succeeded to achieve lactate type fermentation; high values of lactic acid (85.83 g/kg) and lactic acid/acetic acid at the end of ensiling (14 day), low values of pH (3.74), acetic acid (5.38 g/kg), ethanol (19.20 g/kg) and $NH_3-N/Total\;N$ (75.84 g/kg), no or only small amounts of butyric acid, valeric acid and propionic acid. The fermentation dynamics showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days. Mono-and disaccharides composition largely decreased within initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within initial 0.5 day of ensiling, and fructose and glucose contents showed an initial rise during ensiling, and then decreased gradually. These indicated that the enzymes of plant tissue were active within 2 days of ensiling, which caused the initial rise in fructose and glucose from the hydrolysis of sucrose and fructans. After 5 days of ensilage, glucose was consumed completely, suggesting that glucose was the first fermentation substrate. After 2 days of ensiling, sum amounts of lactic acid and remaining mono-and disaccharides proved to be larger than the quantity of mono-and disaccharides in the initial grass. From the facts mentioned above, it was suggested that considerable amounts of lactic acid were produced from some other substrate such as fructans than initial mono-and disaccharides.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.51-58
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• 2013

Emerging studies suggest that vegetables or fruit juices deemed to be potential alternative base medium for lactic acid bacteria fermentation. Until now, limited studies have been carried out to evaluate such applications. Thus, the objective of present study is that lactic acid bacteria were evaluated for their viability at low pH, growth during storage at low temperature, and $CO_2$ formation. Furthermore, the effects of grapefruit extract with respect to cell viability, sensory ability, and organic acid production were evaluated for these strains. The probiotic properties of the strains, including acid tolerance, bile tolerance, and adhesion to human intestinal epithelial cells (HT-29 cells), prebiotic characteristics, and safety features were examined. All strains survived in MRS medium broth adjusted to pH 3.8, at $10^{\circ}C$ for 6 days, and did not produce $CO_2$ to check post fermentation. The medium of grapefruit extract fermentation by Lactobacillus plantarum CJIH 203 resulted in maximal viable counts, compared with other strains, and the extract subsequently tasted sour due to the presence of lactic acid. Lactobacillus plantarum CJIH203 was highly resistant to artificial gastric juice and intestinal juice, while Lactococcus lactis SJ09 strongly adhered to HT-29 cells. Tagatose showed the greatest ability to enhance the growth of L. plantarum SJ21, relative to the other strains. All strains were verified by safety tests such as hemolysis, gelatin hydration, and urea degradation. Therefore, these strains could be promising candidates for use in reducing excessive post-fermentation and functional products.

• Food Science and Biotechnology
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• 제16권6호
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• pp.994-998
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• 2007

Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.