• 한국미생물·생명공학회지
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• 제47권2호
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• pp.211-219
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• 2019

The effect of microencapsulation on previously isolated Lactobacillus delbrueckii 94/L4 as starter culture for yogurt, and Lactobacillus casei 97/L3 as a probiotic candidate was investigated. Preliminary results showed that L. delbrueckii 94/L4 exhibited tolerance to bile, unlike L. casei 97/L3. Freeze drying significantly (p < 0.05) reduced the viability of both isolates by log 0.71-2.70. Although microencapsulation preserved the viability of L. casei 97/L3 cells exposed to simulated gastrointestinal tract conditions for 120 min, it did not impart significant (p < 0.05) protection against loss of viability during the first 30 min of exposure. Conversely, microencapsulated L. delbrueckii 94/L4 with the addition of Streptococcus thermophilus 24/S1 as starter culture was successfully incorporated into milk to form yogurt, yielding a significantly (p < 0.05) improved product quality.

• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 한국축산식품학회지
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• 제34권3호
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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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• 제23권4호
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• pp.459-466
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• 2013

The lactic acid bacterium Streptococcus thermophilus is widely used as a starter culture for the production of dairy products. Whole-genome sequencing is expected to utilize the genetic basis behind the metabolic functioning of lactic acid bacterium (LAB), for development of their use in biotechnological and probiotic applications. We sequenced the whole genome of Streptococcus thermophilus MTCC 5461, the strain isolated from a curd source, by 454 GS-FLX titanium and Ion Torrent PGM. We performed comparative genome analysis using the local BLAST and RDP for 16S rDNA comparison and by the RAST server for functional comparison against the published genome sequence of Streptococcus thermophilus CNRZ 1066. The whole genome size of S. thermophilus MTCC 5461 is of 1.73Mb size with a GC content of 39.3%. Streptococcal virulence-related genes are either inactivated or absent in the strain. The genome possesses coding sequences for features important for a probiotic organism such as adhesion, acid tolerance, bacteriocin production, and lactose utilization, which was found to be conserved among the strains MTCC 5461 and CNRZ 1066. Biochemical analysis revealed the utilization of 17 sugars by the bacterium, where the presence of genes encoding enzymes involved in metabolism for 16 of these 17 sugars were confirmed in the genome. This study supports the facts that the strain MTCC 5461 is nonpathogenic and harbors essential features that can be exploited for its probiotic potential.

• 한국축산식품학회지
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• 제28권1호
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• pp.51-58
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• 2008

본 연구는 지방을 비교적 많이 함유하는 발효소시지의 지방을 감소시키기 위해 대두단백질을 지방대체제로 이용하여 발효소시지를 제조하였으며, starter culture로는 상업화된 유산균주인 LK30 plus 균주를 대조구로 하여 콜레스테롤 저하와 항고혈압활성 및 S. aureus에 대한 항균력을 갖는 기능성 유산균주를 복합 starter culture로 접종하여 숙성기간동안 제품의 이화학적, 조직학적, 미생물적 특성과 콜레스테롤 저하 및 항고혈압 활성과 S. aureus의 균수의 변화를 통해 항균활성을 평가하였다. 지방을 첨가하지 않는 저지방 발효소시지는 기존의 고지방 발효소시지에 비해 약 90% 이상의 지방을 감소시켰고, 숙성시간을 약 7-14일 정도 단축시킬 수 있었나, 저지방 발효소시지에서 나타나는 지나친 감량에 의한 외관의 주름 및 경도의 증가가 나타났다. 발효소시지들의 일반성분 검사 결과, 숙성시간이 경과됨에 따라 수분은 감소하는데 반해, 지방과 단백질의 함량은 상대적으로 증가하였으며, 제품의 pH는 발효기간 동안 감소되어졌다가 숙성기간동안 유지되는 경향을 보였다. 또한, 숙성 중 명도는 감소하고, 전단력과 무게감량은 증가하는 경향을 보였다. 콜레스테롤 저하와 항고혈압 활성 및 S. aureus에 대한 항균활성과 같은 기능성은 발효소시지내에서는 뚜렷한 효과를 보이지 않았다. '따라서 저지방 발효소시지에서 나타나는 과다한 주름을 방지하기 위하여 일정함량의 지방첨가와 probiotic 유산균 주가 함유하는 기능성이 발효 육제품에도 나타날 수 있도록 하는 보다 심도 있는 연구가 필요할 것으로 판단된다.

• 한국축산식품학회지
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• 제42권6호
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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.

• 한국축산식품학회지
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• 제40권2호
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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.

• 한국축산식품학회지
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• 제35권3호
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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.

• 한국축산식품학회지
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• 제26권4호
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• pp.511-516
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• 2006

발효 소시지의 제조에 starter로 사용한 균주를 선발하기 위해 각 유산균 균주들의 ACE 저해 활성, 콜레스테롤 흡착능력, 발효 육제품 저장 중 S. aureus에 대한 저해 황성을 평가하였다. ACE 저해 활성은 L. plantarum L167이 가장 우수하였고(58.75%), 콜레스테롤 흡착 능력이 우수한 균주로는 L. plantarum L155를 선발하였다. 박테리오신을 생산하는 P. damnosus를 starter로 이용하여 제조한 발효 소시지에 S. aureus를 접종하여 상온 저장 중 생균수를 측정한 결과 저장 35일째에 대조구에 비하여 1 log의 균수 감소 효과가 나타났다.

• 한국축산식품학회지
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• 제33권1호
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• pp.75-82
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• 2013

This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.