• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.265-270
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• 1998

The curd yogurt was prepared from skim milk powder added with the juice, puree and powder, respectively, of the roots of Platycodon grandiflorum (Jacq.) A.DC. Twelve hours were proved to be best for fermentation of the curd yogurt, which showed 4.1 in pH and 1.15% in titratable acidity. Quality of the curd yogurt in sensory evaluation was best when 2 % of juice, 1 % of puree and 1 % of powder were added to the skim milk powder, respectively. When curd yogurt was kept at $5^{\circ}C$ for 9 days, pH decreased, while titratable acidity increased. The viscosity was highest with addition of puree 1%. After fermentation, number of viable cell was $6.2{\times}10^8/ml$ in control. $4.4{\times}10^8/ml$ in juice 2%, $3.7{\times}10^8/ml$ in puree 1% and $4.2{\times}10^8/ml$ in powder 1%. When curd yogurt was kept at $5^{\circ}C$ for 9 days, its keeping quality (pH, titratable acidity, viscosity and number of viable cells) were good.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.351-359
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• 2014

A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, $^{\circ}brix$, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.48, 1.68%, 70.0, 1,026 g/L, and 3.5%, respectively. The most abundant free sugar and organic acid in the FBPE were glucose (567.83 g/L) and tartaric acid (93.68 mg/L), respectively. Lactobacillus homohiochii was the predominant species in all enriched culture samples: 100% of the species in 0B (0% sugar) and 40B (40% sugar) libraries and 95.6% of 20B library (20% sugar). Lactobacillus fructivorans was detected in the 20B library. The predominant species in the samples of enrichment cultures collected from FBPE with three different sugar concentrations were: Candida zeylanoides (45.2%) in the 0Y library (0% sugar), Candida lactis-condensi (35.7%) and C. zeylanoides (35.7%) in the 20Y library (20% sugar), and C. lactis-condensi (38.1%) in the 40Y library (40% sugar). This result may provide a useful frame of reference for further analyses of microbial population dynamics in FBPE.

• Journal of Mushroom
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• v.16 no.1
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• pp.31-38
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• 2018

This study investigated the synergistic effect of single inoculation and co-inoculation of phosphate-solubilizing bacteria (PSB) Pantoea rodasil LH-1and Burkholderia stabilis HS-7. Phosphate-solubilizing abilities of these strains were assessed by measuring phosphorus content in culture media that were singly inoculated or co-inoculated with these strains for 7 days. The co-inoculation of P. rodasil LH-1and B. stabilis HS-7 was found to release the highest content of soluble phosphorus ($783.41{\mu}g\;mL^{-1}$) into the medium, followed by single inoculation of B. stabilis HS-7B ($743.90{\mu}g\;mL^{-1}$) and P. rodasil LH-1 ($736.59{\mu}g\;mL^{-1}$). The highest pH reduction, organic acid production, and glucose consumption were also observed in the medium inoculated with both the strains, compared with that in the medium inoculated with the strain alone. Results of a plant growth promotion bioassay showed 7.7% and 15.5% higher leaf and root growth, respectively, in romaine lettuce co-inoculated with P. rodasil LH-1and B. stabilis HS-7 than those inoculated with the strain alone. However, no significant difference was observed between single inoculation and co-inoculation of these strains with respect to phosphorus release and plant growth. Although the results of the present study did remarkdly not show the synergistic effect of phosphate solubilization by co-inoculation of the PSB strains examined, these results indicate that treatment with PSB exerts a beneficial effect on crop growth.

• Journal of Life Science
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• v.29 no.3
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• pp.354-361
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• 2019

The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.

• Journal of Environmental Science International
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• v.23 no.5
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• pp.895-902
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• 2014

Bacterial cellulose (BC) has played important role as new functional material for food industry and industrial products based on its unique properties. The interest in BC from static cultures has increased steadily in recent years because of its potential for use in medicine and cosmetics. In this study, we investigated culture condition for BC production by Acetobacter sp. F15 in static culture. The strain F15, which was isolated from decayed fruit, was selected on the basis of BC thickness. The optimal medium compositions for BC production were glucose 7%, soytone 12%, $K_2HPO_4$ 0.2%, $NaH_2PO_4{\cdot}_2H_2O$ 0.2%, lactic acid 0.05% and ethanol 0.3%, respectively. The strain F15 was able to produce BC at $26^{\circ}C-36^{\circ}C$ with a maximum at $32^{\circ}C$. BC production occurred at pH 4.5-8 with a maximum at pH 6.5. Under these conditions, a maximum BC thickness of 12.15 mm was achieved after 9 days of cultivation; this value was about 2.3-fold higher than the thickness in basic medium. Scanning electron micrographs showed that BC from the optimal medium was more compact than plant cellulose and was reticulated structure consisting of ultrafine cellulose fibrils. BC from the optimal medium was found to be of cellulose type I, the same as typical native cellulose.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1528-1539
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• 2019

Objective: To evaluate the effects on microbial diversity and biochemical parameters of gradually increasing temperatures, from $5^{\circ}C$ to $25^{\circ}C$ on corn silage which was previously fermented at ambient or low temperature. Methods: Whole-plant corn silage was fermented in vacuum bag mini-silos at either $10^{\circ}C$ or $20^{\circ}C$ for two months and stored at $5^{\circ}C$ for two months. The mini-silos were then subjected to additional incubation from $5^{\circ}C$ to $25^{\circ}C$ in $5^{\circ}C$ increments. Bacterial and fungal diversity was assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiling and biochemical analysis from mini-silos collected at each temperature. Results: A temperature of $10^{\circ}C$ during fermentation restricted silage fermentation compared to fermentation temperature of $20^{\circ}C$. As storage temperature increased from $5^{\circ}C$ to $25^{\circ}C$, little changes occurred in silages fermented at $20^{\circ}C$, in terms of most biochemical parameters as well as bacterial and fungal populations. However, a high number of enterobacteria and yeasts (4 to $5\;log_{10}$ colony forming unit/g fresh materials) were detected at $15^{\circ}C$ and above. PCR-DGGE profile showed that Candida humilis predominated the fungi flora. For silage fermented at $10^{\circ}C$, no significant changes were observed in most silage characteristics when temperature was increased from $5^{\circ}C$ to $20^{\circ}C$. However, above $20^{\circ}C$, silage fermentation resumed as observed from the significantly increased number of lactic acid bacteria colonies, acetic acid content, and the rapid decline in pH and water-soluble carbohydrates concentration. DGGE results showed that Lactobacillus buchneri started to dominate the bacterial flora as temperature increased from $20^{\circ}C$ to $25^{\circ}C$. Conclusion: Temperature during fermentation as well as temperature during storage modulates microorganism population development and fermentation patterns. Silage fermented at $20^{\circ}C$ indicated that these silages should have lower aerobic stability at opening because of better survival of yeasts and enterobacteria.

• Analytical Science and Technology
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• v.31 no.6
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• pp.219-224
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• 2018

The fruit and stem of Opuntia ficus-indica var. aboten (OFS), a native plant of Jeju Island, are considered a safe food source. Moreover, stem extracts have been previously reported to possess a variety of biological effects (e.g. anti-inflammatory and anti-oxidant, including the ability to partially ameliorate cognitive impairment), suggesting that this plant may have utility as a functional food. The present study investigated whether fermentation by lactic acid bacteria enhances the biological effects of OFS extracts. The acetylcholinesterase (AChE) inhibitory activity of fermented or non-fermented OFS extracts was evaluated, and the content of marker components dihydrokaempferol (DHK) and quercetin-3-methyl ether (3-MeQ) was analyzed using high-performance liquid chromatography. Fermented (relative to non-fermented) OFS extracts exhibited improved AChE inhibitory activity ($IC_{50}=28.35 mg/mL$), with AChE inhibitory activity resulting from fermentation by L. plantarum ($IC_{50}=12.56mg/mL$) exceeding that resulting from fermentation by L. fermentum ($IC_{50}=17.71mg/mL$). Furthermore, fermented (relative to non-fermented) OFS extracts exhibited a 16.7 % increase in DHK content, and 3-MeQ content of OFS extracts fermented by L. plantarum and L. fermentum increased by 28.6 % and 21.4 %, respectively. Therefore, OFS stem extract AChE inhibitory activity, as well as DHK and 3-MeQ content, was enhanced by fermentation with Lactobacillus spp. This suggests that fermented OFS extracts may contribute to prevention or improvement of cognitive impairment. These data are anticipated to be useful in the development of enhanced-efficacy OFS products.

• Journal of Life Science
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• v.29 no.8
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• pp.846-853
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• 2019

Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.

• Journal of Life Science
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• v.29 no.4
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• pp.470-477
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• 2019

White jelly fungus (Tremella fuciformis Berk) is effective for hypertension, diabetes, obesity, lung disease, beauty, and has been known as an elixir of life in ancient Chinese dynasty. In this study, we investigated the anti-obesity and diabetic effects of the fermented white jelly fungus extract by the bioconversion process. We fed an obesity-inducing mouse with 5% non-fermented Tremella fuciformis (TF), 2.5% fermented Tremella fuciformis (FTF), and 5% FTF containing High Fats Diet (HFD) and HFD for 8 weeks, respectively. The oral glucose tolerance test (OGTT) was performed analysis after 7 weeks of feeding and the dietary intake, food efficiency ratio, body weight, liver, epididymal fat weight, and serum insulin level were measured after 8 weeks of feeding. Also, HOMA-IR was analyzed. The concentrations of serum total cholesterol, triglycerides test was analyzed. The FTF compare with 5% TF and HFD confirmed that 5% FTF reduced body weight, tissue weight, triglycerides concentration, HOMA-IR, respectively. As a result, we confirmed that the fermented white jelly fungus has the anti-obesity effect. Finally, this study can be used a basic data for obesity treatment using fermented white jelly fungus.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.323-331
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• 2019

White jelly fungus (Tremella fuciformis Berk; TF) has been used as a traditional medicine in Asia; it is known to prevent hypertension, aging, cancer, and arteriosclerosis. This study aimed to investigate the anti-diabetic effects of fermented Tremella fuciformis Berk (FTF) ethanol extracts fermented with L. rhamnosus BHN-LAB 76. We show that FTF increases the ${\alpha}$-glucosidase inhibitory activity and suppress the adipogenesis of 3T3-L1 adipocytes. These inhibitory effects of FTF are accompanied by the regulation of the phosphorylation of AMPK, JNK, and Akt. These data demonstrate that FTF not only inhibits adipogenesis by affecting the adipogenic signaling, but also increases the anti-diabetic effects by regulating the insulin signaling pathway. Therefore, we suggest that the FTF can be used for developing functional food and cosmetics materials.