• Food Science of Animal Resources
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• v.28 no.1
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• pp.51-58
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• 2008

This study was performed to evaluate the physico-chemical properties of fermented sausages containing probiotic starter cultures (LK-30 plus, Lactobacillus plantarum 155 and 167, and Pediococcus damnosus L12) with reduced fat levels, and to determine the optimum condition for the manufacture of these products. Although low-fat fermented sausages were reduced fat content at the amount of 90% and the ripening time by 1-2 weeks, as compared to regular-fat counterpart, they became harder and had many winkles outside due to the extreme drying. In addition, fat level in fermented sausages affected the composition and shear force values. During ripening, pH, lightness and yellowness values tended to decrease, however, microbial counts of inoculated lactic acid bacteria were increased up to $10^8-10^9cfu/g$ within 3 days and remained constant thereafter. Low-fat fermented sausages had higher microbial counts than regular-fat ones. Although the inoculated probiotic starter cultures alone had the functional properties, such as cholesterol reduction, anti-high blood pressure and antimicrobial activity, they did not have distinctive characteristics in the fermented sausages. Based on these results, the low-fat fermented sausages were successfully manufactured, but a little bit increased fat level and improved functional properties in the fermented sausages would be required to have better quality as compared to regular-fat counterparts.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.996-1008
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• 2022

Lactic acid bacteria are representative probiotics that have beneficial effects on humans. Nineteen strains among the 167 single strains from kimchi was selected and their physiological features were investigated. The selection of a strain was based on strong enzyme (lipase, α-amylase, and α-glucosidase) inhibitory activities and anti-obesity effects in the adipocytes. For the final selection, the strain Lactiplantibacillus plantarum KC3 was tested for its potential as a starter. To assess its functionality, a freeze-dried culture of L. plantarum KC3 was administered to a diet-induced obese mouse model receiving a high-fat diet. The animal group administered with L. plantarum KC3 showed significant body weight loss during the 12-week feeding period compared to the high-fat control group. This study investigated the physiological characteristics of selected strain and evaluated its potential as an anti-obesity probiotic in mice.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.155-171
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• 2020

Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via angiotensin-converting enzyme (ACE) inhibition, antioxidant capacity, antidiabetic activity via α-amylase and α-glucosidase inhibition, proteolysis rate, and oxidative degradation of fermented camel and beef sausages in vitro by the novel probiotic Lactococcus lactis KX881782 isolated from camel milk. Moreover, camel and beef sausages fermented with commercial starter culture alone were compared to those fermented with commercial starter culture combined with L. lactis. The degree of hydrolysis, antioxidant capacity, cytotoxicity against Caco-2 and MCF-7, α-amylase, α-glucosidase, and ACE inhibitory activities were higher (p<0.05) in fermented camel sausages than beef sausages. In contrast, the water and lipid peroxidation activity were lower (p<0.05) in camel sausages than beef sausages. L. lactis enhanced the health benefits of the fermented camel sausages. These results suggest that camel sausage fermented with the novel probiotic L. lactis KX881782 could be a promising functional food that relatively provides several health benefits to consumers compared with fermented beef sausage.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.511-516
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• 2006

The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• Journal of Microbiology and Biotechnology
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• v.32 no.7
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• pp.877-884
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• 2022

Probiotics are microorganisms that can benefit host health when ingested in a live state, and lactic acid bacteria are the most common type. Among fungi, Saccharomyces boulardii (SB) is the only strain known to have a probiotic function with beneficial effects on colitis; however, information on other probiotic yeast strains is limited. Therefore, this study aimed to discover yeast strains expressing intestinal anti-inflammatory activities by exhibiting probiotic properties in dextran sodium sulfate (DSS)-induced colitis mice model. Nuruk (Korean traditional fermentation starter) containing various microbial strains was used as a source for yeast strains, and S. cerevisiae 28-7 (SC28-7) strain was selected with in vitro and in vivo characteristics to enable survival in the intestines. After 14 days of pretreatment with the yeast strains, DSS was co-administered for six days to induce colitis in mice. The results revealed that the disease activity index score was lowered by SC28-7 treatment compared to the DSS group, and the colon length and weight/length ratio were recovered in a pattern similar to that of the normal group. SC28-7 administration significantly reduced the secretion of pro-inflammatory cytokines in the serum and modified the mRNA expression of inflammatory cytokines (interleukin-1β, transforming growth factor-β, and interferon-γ) and proteins involved in gut barrier functions (mucin 2, mucin 3, zonula occludens-1, and occludin) in colon tissues. These results indicate that SC28-7 attenuates DSS-induced colon damage and inflammation, supporting its future use as a probiotic yeast for treating and preventing intestinal inflammatory diseases such as inflammatory bowel disease.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1160-1167
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• 2018

The objective of this study was to evaluate the composition, pH, titratable activity, microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP), Lactobacillus plantarum NK181, and Streptococcus thermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%, 1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased; however, titratable acidity and viable cell counts were increased. The addition of GEP to yogurt led to a decrease in moisture content and an increase in the fat, ash, and total solids content. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ${\beta}$-carotene bleaching, and ferric reducing antioxidant power (FRAP) assay gradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable in terms of cell viability and antioxidant effect. These results might provide information regarding development of ginseng dairy products with enhanced antioxidant activities and probiotic properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1481-1487
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• 2016

Lactic acid bacteria showing alginate-degrading and cellulolytic activity were isolated and identified as a starter for seaweed fermentation. A total of 331 strains of lactic acid bacteria isolated from various Korean traditional foods, such as Kimchi, Jeotgal, and Makgeolli, were examined alginate-degrading and cellulolytic activity by the plate assay method. Six strains showed strong alginate-degrading and cellulolytic activity among the isolated 331 strains. Among these six strains, four strains (strain No. 162, 164, 192, and 196) showed probiotic properties (antimicrobial activity, tolerance to simulated gastric juice, artificial bile acid, and NaCl). No. 192 strain (Gram-positive cocci, catalase negative, and homofermentative) showed the best probiotic properties among selected strains and was identified as Enterococcus faecium by 16S rRNA sequencing. Strain No. 192 (E. faecium) showed the best growth and antioxidative activity during seaweed (sea mustard and sea tangle) fermentation for 72 h at $37^{\circ}C$ among the four selected strains.