• 한국미생물·생명공학회지
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• 제38권3호
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• pp.308-314
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• 2010

축산 악취물질인 암모니아가스를 대상으로 하여 환경개선제 사용시 자돈의 돈분뇨에서 발생되는 암모니아가스의 발생특성에 대한 연구를 수행하였다. 이 실험을 위하여 96 L의 부피를 가지는 아크릴 악취발생기를 제작하였다. 돈분으로부터 악취를 발생한지 한시간이 경과되면, 대략 평균 24.3ppmv의 암모니아가 발생되고, 범위는 16~40 ppmv였다. 실험결과 분무용 제제의 경우 분무 직후에 50~90%의 저감효과를 보였고, 1차 분무 시 지속성은 약 2일 정도로 나타났다. 천연탈취제의 지속성이 타 제품과 비교할 때 가장 우수하였다. 본 연구에서는 6구획의 실험구를 설정하였고, 5종류의 사료용 제제 첨가구와 일반 사료구에서 모두 항생제를 제외한 사료를 자돈에 급이하였다. 실험구엔 자돈($6.3{\pm}0.2\;kg$) 60마리를 대상으로 하여 각 구획당 10마리였으며, 총 35일간 실험이 진행되어 각 제제가 암모니아 방출에 미치는 영향을 일주일에 한번씩 살펴보았다. 사료용 제제를 급여한 자돈의 돈분에서의 암모니아 발생량은 일반사료만을 먹은 자돈의 돈분에서의 암모니아 발생량보다 낮았다. 사료용 제품중 효율이 우수한 제품은 7주 전 기간에 걸쳐 71~99%의 지속적 암모니아 저감효율을 보여주었으며, 일부 제품의 경우 초기 저감효율이 일시적이고 전기간에 걸쳐 전혀 암모니아 저감효율을 보여주지 않은 제품도 있었다.

• 생명과학회지
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• 제24권5호
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• pp.549-557
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• 2014

본 연구는 probiotics를 이용해 흑마늘 발효물을 제조하고 그 품질특성 및 생리활성을 확인하기 위하여 흑마늘을 20% 첨가한 배지에 9종의 probiotics를 각각 접종하여 생육정도를 분석한 결과 L. rhamnosus, L. paracasei subsp. paracasei, L. casei, L.plantarum 균주가 흑마늘 혼합 배지에서 성장이 우수하였다. 선발된 4종의 균주 각각을 이용하여 흑마늘이 10, 20 및 30% 첨가된 흑마늘 발효물을 제조하여 제조 직후와 발효 12, 24, 48 및 72시간에 시료를 취하여 생균수, pH, 산도, S-allyl cysteine (SAC) 함량을 측정하였으며, 발효전과 발효 72시간 후 발효물을 동결 건조한 시료를 이용하여 RAW 264.7 세포에서 nitric oxide (NO)와 reactive nitrogen species (ROS) 생성억제능을 통해 생리활성을 확인하였다. L. Plantarum으로 발효하였을 때 흑마늘의 첨가량이 증가하여도 높은 생균수를 유지하였다. 발효시간이 경과할수록 pH는 낮아졌고, 산도는 증가하는 경향을 나타내었다. SAC의 함량은 흑마늘의 첨가 비율이 높을수록 더 높았으며, 발효 24~48시간에 증가하였다가 이후에는 감소하는 경향이었는데, 흑마늘을 30% 첨가하여 L. paracasei subsp. paracasei 균주로 72시간 발효하였을 때 238.2 mg/l로 가장 SAC 함량이 높았다. RAW 264.7 세포에 LPS로 염증을 유발하여 NO 생성 억제능을 확인한 결과 L. rhamnosus로 발효하였을 때 다른 균주 발효물에 비해 활성이 높았는데, 흑마늘을 10% 첨가하여 72시간 발효하였을 때 LPS 처리구에 비해 약 53%의 NO 생성 억제능을 보여 가장 활성이 우수하였다. 생체내 항산화활성 평가를 위하여 과산화수소로 유발된 ROS 생성 억제능을 확인한 결과 L. plantarum 균주로 발효한 발효물에서 유의적으로 활성이 높았다. 이상의 결과를 종합하여 볼 때 발효균주에 따라 흑마늘 발효물의 특성이 서로 상이하므로, 원하는 활성에 부합하는 균주를 사용하거나 혼합균주를 사용하여 발효물을 제조하는 것이 바람직할 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제23권2호
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• pp.91-97
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• 2008

Kimchi is a representative traditional food in Korea and a type of vegetable product that is the unique complex lactic acid fermentation in the world. It can be considered as a unique fermented food generated by various flavors, which are not included in raw materials, that can be generated by mixing and fermenting various spices and seasonings, such as red pepper powder, garlic, ginger, and salted fish, added to Chinese cabbages. Functionalities in Kimchi have been approved through several studies and the probiotic function that is mainly based on lactic acid bacteria including their physical functions in its contents has also verified. Studies on the verification of the safety of Kimchi including its physiological functions have been conducted. In particular, the function of lactic acid bacteria, which is a caused of the fermentation of Kimchi. Although the lactic acid bacteria contributed to the fermentation of Kimchi is generated from raw and sub-materials, the lactic acid bacteria attached on Chinese cabbages has a major role in the process in which the fermentation temperature and dominant bacteria are also related to the process. The salt used in a salt pickling process inhibits the growth of the putrefactive and food poisoning bacteria included in the fermentation process of Kimchi and of other bacteria except for such lactic acid bacteria due to the lactic acid and several antimicrobial substances generated in the fermentation process, such as bacteriocin and hydrogen peroxide. In addition, the carbon dioxide gas caused by heterolactic acid bacteria contributes to the inhibition of aerobic bacteria. Furthermore, special ingredients included in sub-materials, such as garlic, ginger, and red pepper powder, contribute to the inhibition of putrefactive and food poisoning bacteria. The induction of the change in the intestinal bacteria as taking Kimchi have already verified. In conclusion, Kimchi has been approved as a safety food due to the fact that the inhibition of food poisoning bacteria occurs in the fermentation process of Kimchi and the extinction of such bacteria.

• Asian-Australasian Journal of Animal Sciences
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• 제16권5호
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• pp.706-713
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• 2003

Two experiments were conducted to evaluate the efficacy of dietary FERMKIT, a commercial toxin binder consisting of probiotic-fermented natural product containing chitin, chitosan and chitosan oligosaccharides ($FERMKITO^{(R)}$, EASY-BIO SYSTEM, Inc., Korea), in binding aflatoxin (AF) and zearalenone (ZEN) and ameliorating their mycotoxicity in meat type ducks. FERMKIT was supplemented to AF contaminated diets (at 120 ppb) at either 0.3 or 0.6% in experiment 1 and to ZEN contaminated diets (at 150 ppb) at 0.6% in experiment 2. In experiment 1 body weight gains were reduced by 37% and mortality was increased by 18% in ducks fed diet contaminated with AF at 120 ppb compared to ducks fed control diet (<10 ppb AF) for the 4-wk experimental period. However, dietary FERMKIT supplementation effectively alleviated overall toxicity induced by AF. The significant treatment-related changes in feather growth, web-toe hemorrhage, leg deformity, liver paleness, organ weights, hematological values and serum biochemical values, as compared to the control, were observed. The FERMKIT supplementation significantly diminished the adverse effects of AF and restored all the parameters measured back (<0.05) toward the control values. These findings indicated that FERMKIT, when added at the levels of 0.3 or 0.6% in the 120 ppb AF diets, could modulate the toxicity of AF with percentage sorption capacity of 52.70% at the level 0.3% and 79.85% at the level 0.6% of the diets (experiment 1). In experiment 2, FERMKIT, when added at 0.6% to the 150 ppb ZEN diets for the 4-wk experimental period, diminished the toxicity as shown by body weight gain, weights of testicles, oviducts, Bursa of Fabricius and cloaca eversion score as compared with the controls (<10 ppb ZEN) and 150 ppb ZEN diet with no added FERMKIT. The findings indicated that FERMKIT could be protective against the effects of ZEN in young growing ducks with percentage sorption capacity of 67.11% as evaluated from toxicity index parameter measured when added at 0.6% of the diets containing 150 ppb ZEN.

• Journal of Microbiology and Biotechnology
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• 제25권6호
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• pp.893-902
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• 2015

Various Lactobacillus reuteri strains were screened for the ability to convert glycerol to 1,3-propanediol (1,3-PDO) in a glycerol-glucose co-fermentation. Only L. reuteri DSM 20016, a well-known probiotic, was able to efficiently carry out this bioconversion. Several process strategies were employed to improve this process. Co²⁺ addition to the fermentation medium, led to a high product titer (46 g/l) of 1,3-PDO and to improved biomass synthesis. L. reuteri DSM 20016 produced also ca. 3 µg/g of cell dry weight of vitamin B₁₂, conferring an economic value to the biomass produced in the process. Incidentally, we found that L. reuteri displays the highest resistance to Co²⁺ ions ever reported for a microorganism. Two waste materials (crude glycerol from biodiesel industry and spruce hydrolysate from paper industry) alone or in combination were used as feedstocks for the production of 1,3-PDO by L. reuteri DSM 20016. Crude glycerol was efficiently converted into 1,3-PDO although with a lower titer than pure glycerol (33.3 vs. 40.7 g/l). Compared with the fermentation carried out with pure substrates, the 1,3-PDO produced was significantly lower (40.7 vs. 24.2 g/l) using cellulosic hydrolysate and crude glycerol, but strong increases of the maximal biomass produced (2.9 vs 4.3 g/l CDW) and of the glucose consumption rate were found. The results of this study lay the foundation for further investigations to exploit the biotechnological potential of L. reuteri DSM 20016 to produce 1,3-PDO and vitamin B₁₂ using industry byproducts.

• 한국조리학회지
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• 제23권8호
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• pp.153-162
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• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• 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.

• 한국식품위생안전성학회지
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• 제35권4호
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• pp.304-311
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• 2020

Galacto-oligosaccharides(GOS)는 프로바이오틱스 미생물의 성장을 증진시켜 인류 건강에 유익한 작용을 갖게 하는 프리바이오틱스이며 식품 산업에서 다양한 활용성을 갖는다. GOS는 보통 β-galactosidase에 의해 촉매 반응이 일어난 lactose로부터 생성된다. 한편, 세포 표면 발현은 살아있는 세포 표면의 펩타이드와 단백질을 세포의 기능성 성분에 융합시켜 발현시키는 것이다. 표층 발현 세포는 다양한 잠재적 이용가치를 갖는다. N 말단 부근에 위치하는 것으로 생각되는 Flo1p 응집 functional domain은 세포의 flocs로의 가역적인 응집을 유발하면서 α-mannan carbohydrates와 같은 세포벽 성분과 비공유결합을 한다. 한외여과한 유청을 농축, 분무건조한 유청막투과액(Whey Permeate, WP)을 이용하여 β-galactosidase 재조합 Pichia pastoris (P. pastoris) 로 표층 발현 처리 (surface engineering)하는 GOS의 합성법은 폐기물을 활용하는 새로운 효율적인 방법이라 할 수 있다.

• 한국미생물·생명공학회지
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• 제49권2호
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• pp.131-137
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• 2021

This study aimed at isolating lactic acid bacteria with anti-MRSA (methicillin-resistant Staphylococcus aureus) bacteriocin activity from fermented shrimp. We selected three strains, named Weissella sp. S1, S2, and S3, using analysis based on 16S rRNA gene sequences. All strains showed appropriate growth in an MRS medium containing 5% (w/v) NaCl and showed antibacterial activities against Bacillus cereus, Escherichia coli, Staphylococcus aureus, and MRSA. The strains exhibited similar growth rates at 0-5% NaCl, with approximate reduction in growth rate observed at 9% NaCl. Weissella sp. S1, S2, and S3 exhibited maximum growth rates at pH 7, 9, and 8, respectively. The crude bacteriocin was prepared from Weissella sp. S3 and subjected to characterization. The remaining activities after 30 min of exposure at each temperature were 100%, beyond 75%, and 49% at 4℃ and 37℃, 50℃ and 70℃, and 100℃, respectively. The remaining activities after 24 h of exposure at each pH were 100%, 75%, and 49% at pH 3 and 5, 7 and 9, and 10, respectively. Use of 50% (v/v) ethanol or isopropanol treatment did not diminish the antibacterial activity of the bacteriocin, while the 50% (v/v) hexane treatment reduced the activity by 51%. The molecular weight of the bacteriocin was nearly 6 kDa that was quantified using tricine-SDS-PAGE. Our findings suggest that Weissella sp. S3 may be considered a probiotic and useful source of antimicrobial substances in the development of bio-preservatives for food or in MRSA treatment.

• 미생물학회지
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• 제49권2호
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• pp.172-178
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• 2013

본 연구는 양식 넙치 Paralichthys olivaceus 사료 내 생균제 첨가가 넙치의 성장, 면역반응 및 병저항성에 미치는 영향을 평가하였다. 실험사료는 넙치용 배합사료(조단백질 52%, 조지방 11%, 조섬유 3%, 조회분 14%, 인 2.7%, 칼슘 1.5%, Suhyup Co., Korea)에 Bacillus sp. IS-2를 첨가하여 $10^3$, $10^5$, $10^7$ CFU/kg의 실험사료를 제작하였다. 2주간의 예비사육 후, 평균무게 $210{\pm}13g$인 실험어를 1,000 L 원형수조에 실험구 당 70마리씩 무작위로 배치하여 실험사료를 1일 2회 어체 중의 2%씩 12주 동안 공급하였다. 성장도 조사 결과 모든 실험구에서는 일반사료를 투여한 대조구에 비해 높은 성장률을 나타내었으며 $10^5$ CFU/kg 실험구에서는 대조구에 비해 약 13% 정도 높은 성장률을 나타내었다. 혈액분석 결과에는 glucose를 제외한 GOT, GPT, 단백질, 총콜레스테롤 등에서 실험구간 유의적인 차이를 나타내지 않아 생균제로 인한 간독성이나 어체 내 문제가 발생하지 않은 것으로 사료된다. Glucose인 경우 실험 종료 시점에서 증가되는 변화를 확인 할 수 있었는데 이는 수온, 수질에 의한 일시적인 현상이라 사료된다. Respiratory burst activity (NBT assay)에 있어서는 실험사료를 공급한 실험구가 대조구에 비해 높은 값을 확인할 수 있었으며 특히 $10^5$ CFU/kg 실험구와 $10^7$ CFU/kg 실험구에서 유의적으로 높은 값을 확인하였다. 혈청의 lysozyme 및 백혈구 활성에 있어서도 실험사료를 투여한 실험구에서 대조구에 비해 높은 활성을 확인 하였다. 공격실험 결과, Streptococcus inae를 접종한지 5일째부터 폐사가 시작되어 7일째 일반사료를 투여한 대조구에서는 100% 폐사율을 보인 반면, $10^3$ CFU/kg 실험구에서는 73%의 폐사율을 $10^5$ CFU/kg 실험구에서는 53%의 폐사율을 나타냈으며, $10^7$ CFU/kg 실험구에서는 45%의 폐사율을 보여 대조구에 비해 많게는 55% 이상의 높은 생존율을 나타내었다. 사료 내 첨가한 Bacillus sp. IS-2의 장내 생존 확인을 위해 실험이 종료 된 후 모든 실험구와 대조구 실험어의 장을 분리하여 배양 된 균체를 DNA를 분리 한 후에 제작 된 ditection primer를 이용한 PCR 결과 일반사료를 투여한 대조구를 제외한 모든 실험구에서 1,465 bp의 PCR product를 확인 할 수 있었다. 상기 결과를 토대로 양식넙치 사료 내 Bacillus sp. IS-2의 첨가는 양식넙치의 성장 및 면역증강, S. iniae에 대한 병정항성에 좋은 효과를 나타내어 사료첨가제로써의 이용 가능성이 클 것이라 사료된다.