• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.110-110
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• 2018

The purpose of this study was to evaluate the improved antioxidant activity of Aronia extract fermented by lactic acid bacteria isolated from fermented seafoods. Aronia fruits were collected from Sunchang, Chonbuk, South Korea. And these collected fruits were lyophilized for fermentation. For the selection of effective lactic acid bacteria useful for fermentation. Aronia fermented by lactic acid bacteria that isolated from fermented seafood was extracted with 60% ethanol. Antioxidant activity of Aronia extract was evaluated on the DPPH radical scavenging activity and total polyphenol contents were studied. To determine the optimal fermentation conditions, the changes of antioxidant efficacy was evaluated by controlling temperature (25, 30, 37, $40^{\circ}C$), Time (0~5 day) and inoculation dose of lactic acid bacteria (0.125~0.5ml). To confirm the antioxidative effect of Aronia fermented under optimal conditions, the DPPH & ABTS radical scavenging activity, total polyphenol & flavonoid contents were compared before and after fermentation were studied. 16 different kinds of lactic acid bacteria were isolated from fermented seafood, and of which antioxidant activity of Aronia fermented by Pediococcus pentosaceus B1 was maximum. Aronia fermentation at $37^{\circ}C$ was maximized when fermented for 3 days and fermentation time is decreased as the start inoculation amount of lactic acid bacteria increased. The degree of increase in antioxidant activity after Aronia fermentation is that DPPH & ABTS radical scavenging activity was increased about 27%, 20% and total polyphenols & flavonoids contents was increased about 12%, 15%. In the result of this experiment indicated that fermentation process enhances the antioxidant efficacy of Aronia.

• Journal of Dairy Science and Biotechnology
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• v.27 no.1
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• pp.53-57
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• 2009

Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

• Journal of Microbiology and Biotechnology
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• v.13 no.1
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• pp.119-124
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• 2003

This study was conducted to evaluate the practical usefulness of the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PACE) fingerprinting of whole cell proteins far the identification of lactic acid bacteria in Kimchi. SDS- PACE of whole cell proteins of the reference strains and lactic acid bacteria isolated from Kimchi yielded differential banding patterns that were highly specific fingerprints, thus making it possible to identify. Identification of the isolates from Kimchi was achieved by comparing the SDS-PAGE fingerprints of isolates to those of reference strains. In addition, the reliability of SDS-PAGE was examined by comparing the results with those of the APL 50 CHL system assay and 16S rRNA gene sequence. SDS-PACE assay showed a different identity to reference strains, while the APL 50 CHL system and 16S rRNA gene sequence could not distinguish a few strains. Therefore, SDS-PAGE of the whole cell proteins is a specific and a reliable method that will be useful for the identification of lactic acid bacteria in Kimchi to the species level, and can be used as an alternative or complementary identification method.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.210-219
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• 2007

In this study was investigated the growth effect of native plant (Microlepia marginata(panzer Christ., Prunella vulgaris. aleutica Fernald, Perillafrutescens var. japonica Hara., Gleichenia japonica Spreng) extracts on various lactic acid bacterias, electron donating ability, total cell count and hydroxyl radical scavenging activity. The total cell count of Enterococcus faecium KCCM 12118, Lactobacillus rhamnosus KCCM 32826, Lactobacillus plantarum KCCM 11542, Pediococcus pentosaceus KCCM 40464 in the absence of native plant extracts (10%) at $37^{\circ}C$ after 48hr were $2.2{\times}10^9\;cfu/ml$, $2.1{\times}10^9\;cfu/ml$, $2.3{\times}10^9\;cfu/ml$, $2.2{\times}10^9\;cfu/ml$. On the other hand, the total cell count of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 in the presence of native plant extracts (10%) at $37^{\circ}C$ after 48hr were $4.3{\times}10^9\;cfu/ml$, $4.3{\times}10^9\;cfu/ml$, $4.8{\times}10^9\;cfu/ml$, $3.9{\times}10^9\;cfu/ml$. The electron donating ability indicated to E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 added by 10% native plant extracts, respectively. when 10% native plant extracts were added lactic acid bacterias, the electron donating ability is the highest. Hydroxyl radical scavenging activity of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 showed higher than that of control.

• Journal of Life Science
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• v.26 no.4
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• pp.446-452
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• 2016

Garlic (Allium sativum L.) and its extracts have been used in a wide range of applications, including as folk medicines in many Asian countries. This traditional herb has several functional properties and strong biological activities, making it useful as a functional food material. This study investigated the biological activities of solid-garlic after fermentation by lactic acid bacteria. Several solid-garlic fermentation strains of lactic acid bacteria were isolated from Korean traditional fermented food or obtained from the Korean Collection for Type Cultures. Lactic acid bacteria showed selective growth in garlic extracts on MRS media. Fermentation of solid garlic (heated 121℃, 15 min or not heated) by lactic acid bacteria gave total polyphenol and flavonoid contents of 731.0-845.2 g/g and 92.68-413.58 g/g, respectively. The DPPH scavenging activities and SOD like activities were measured as 7,584% and 9499%, respectively. These activities were relatively higher than a positive control, vitamin C. Measurement of antidiabetic activity using α-glucosidase inhibition assay showed that solid garlic fermented with lactic acid bacteria gave a higher activity than the control, acarbose. Fermentation of solid garlic with lactic acid bacteria may therefore help to alleviate adverse biological activities, as well as provide functional food materials.

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.6
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• pp.593-598
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• 1997

The changes of tissue structure in timothy and alfalfa during ensiling process with silage additives; lactic acid bacteria, cellulase and formic acid, were observed with a video microscope. Stem samples were obtained from the second internode, and cut to divide into 2 pieces. One piece was for observation of ensiled material and the other was for silage. The latter piece was put into a nylon cloth bag, and ensiled with grass for 50 days in a small experimental silo Lignification of the plant tissues was checked by acid phloroglucinol. Natural silage fermentation resulted in some degradation of less lignified parenchyma in both plant species. However, lignified sclerenchyma and vascular bundles remained intact. The cellulase enhanced the degradation of parenchyma tissue, while the formic acid suppressed the degradation. The effect of lactobacillus was small. The percentage of remained cross sectional area of stem and the loss of NDF and ADF by silage fermentation confirmed the observation. High negative correlations were obtained between the remained area and loss of fibrous components during silage fermentation in both plants, and between the loss of fibrous components and in vitro dry matter digestibility in timothy but not in alfalfa.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1727-1734
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• 2005

The fermentation characteristics and mono- and di-saccharides compositions during the early stage of ensiling were studied with a temperate grass, Italian ryegrass (Lolium multiflorum Lam.) and a tropical grass, guineagrass (Panicum maximum Jacq.). The laboratory silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5 and 7 days (14 days in Italian ryegrass) after ensiling, respectively. The Italian ryegrass silage showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days of ensiling and succeeded to achieve lactic acid type fermentation; high lactic acid/acetic acid and lactic acid content at the end of ensiling (14 days), low values of pH (3.74), acetic acid, ethanol and ammonia-N/total nitrogen, none or only small amounts of Butyric acid, valeric acid and propionic acid. The guineagrass silage showed a slow decrease in pH and a slow increase in lactic acid content during the full ensiling period, causing a high final pH value, low contents of lactic acid, acetic acid, total volatile fatty acids and total organic acids. In Italian ryegrass silage, mono- and di-saccharides compositions decreased largely within the initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within the initial 0.5 day of ensiling, but fructose and glucose contents showed an initial rise by the activity of enzymes in plant tissues, and then decreased gradually. On the other hand, the contents of monoand di-saccharides in guineagrass showed the largest decreases due mainly to plant respiration within the initial 0.5 day of ensiling, and no initial rises in fructose and glucose contents during the early stage of ensiling because of the absence of fructans which are hydrolyzed into fructose and glucose in temperate grasses. In both silages, the rate of reduction in mono- and di-saccharides compositions within the initial 5 days of ensiling was ranked in the order of glucose>fructose>sucrose, suggesting that glucose and fructose might be more favorably utilized than sucrose by microorganisms and glucose is the first fermentation substrate. It was concluded that the silage made from Italian ryegrass with high moisture content had a good fermentation quality owing to the dominance of lactic acid bacteria and active lactic acid fermentation during the initial stage of ensiling. These results can be explained by rapid plant sap liberation and the high activity of plant enzyme hydrolyzed fructans into fructose and glucose within the initial 2 days of ensiling, which stimulate the homofermentative lactic acid bacteria growth. In ensiling a temperate grass, the physical characteristics may ensure the rapid onset of fermentation phase, which results from the smaller losses of water-soluble carbohydrates during the initial stage of ensiling and providing sufficient water-soluble carbohydrates for lactic acid bacteria. The silage made from guineagrass with intermediate dry matter and high initial mono- and di-saccharides content was stable silage. This could be explained by the higher incorporation of air during the very early stage of ensiling and the restriction of cell breakdown and juice release due to the properties of a tropical grass with coarse porosity and stemmy structures. These physical characteristics delayed the onset of lactic acid bacteria fermentation phase by extending the phases of respiration and aerobic microorganisms activity, causing the higher loss of water-soluble carbohydrates and the shortage of lactic acid bacteria fermentation substrates.

• Journal of Life Science
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• v.17 no.11
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• pp.1547-1554
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• 2007

In this study was investigated the growth effect of Prunella vulgaris. aleutica Fernald(leaf and flower) extracts on various lactic acid bacterias, electron donating ability and hydroxyl radical scavenging activity. The total cell count of Enterococcus faecium KCCM 12118, Lactobacillus rhamnosus KCCM 32826, Lactobacillus plantarum KCCM 11542, Pediococcus pentosaceus KCCM 40464 in the absence at $37^{\circ}C$ after 48hr were $2.2{\times}10^9\;cfu/ml,\;2.1{\times}10^9\;cfu/ml,\;2.3{\times}10^9cfu/ml,\;2.2{\times}10^9\;cfu/ml$. On the other hand, the total cell count of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCC 11542, P. pentosaceus KCCM 40464 in the presence of Prunella vulgaris. aleutica Fernald(leaf and flower) extracts(10%) at $37^{\circ}C$ after 48hr were $4.3{\times}10^9-4.5{\times}10^9\;cfu/ml,\;4.3{\times}10^9-4.5{\times}10^9\;cfu/ml,\;4.8{\times}10^9-4.9{\times}10^9\;cfu/ml,\;4.1{\times}10^9-4.1{\times}10^9\;cfu/ml$. The electron donating ability indicated to E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 added by 10% Prunella vulgaris. aleutica Fernald(leaf and flower) extracts, respectively. when 10% native plant extracts were added lactic acid bacterias, the electron donating ability is the highest. Hydroxyl radical scavenging activity of L. plantarum KCCM 11542, L. rhamnosus KCCM 32826, E. faecium KCCM 12118, P. pentosaceus KCCM 40464 showed higher than that of control.

• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.410-414
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• 1999

This study was carried out to investigate distribution of homofermentative lactic acid bacteria(LAB) and heterofermentative LAB during kimchi fermentation period. The number of heterofermentative LAB was decreased during the fermentation. The ethanol extracts of Lithospermum erythrorhizon and Sophrora flavescens AITON showed strong antimicrobial activities against both homofermentative LAB and heterofermentative LAB. The extracts of Glycyrrhiza uralensis and Curcuma longa showed stronger antimicrobial activity against hetrofermentative LAB than against homofermentative LAB. the antimicrobial activities of the plant extracts against LAB were accelerated by mixing of two or three kinds.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.117-123
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• 2011

This study was conducted to establish process conditions for plant-originated lactic acid production using a mixed culture of plant originated lactic acid bacteria, Lactobacillus sakei B2-16, and Lactobacillus plantarum P23, which were isolated from kimchi, and Bacillus subtilis, which was TP6 isolated from Denjang. Soybean medium was pretreated for 10 minutes at $110^{\circ}C$ and hydrolyzed with 0.2%(w/v) cellulase at $55\sim60^{\circ}C$ for at least 2 hrs. The quality of the final fermentation product was influenced by the inoculation ratio of the Lactobacillus sakei B2-16, Lactobacillus plantarum P23, and Bacillus subtilis TP6. The optimum microorganism inoculation ratio was 1:0.7:0.3, Lactobacillus sakei B2-16: Lactobacillus plantarum P23: Bacillus subtilis TP6, respectively. The sensory characteristics of the product were a refreshing sourness and a soft flavor.