• Korean Journal of Organic Agriculture
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• v.21 no.3
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• pp.467-476
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• 2013

This study was conducted to investigate the effect of fermentation on biological activity of Chelidonium majus var asiaticum and to screen effective starter culture strains. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogenes and Salmonella gallinarum and antioxidant activity as free radical scavenging activity by using DPPH were tested. Total six starter culture strains, two of Lactobacillus brevis, one of Lactobacillus plantarum and three of Saccharomyces cerevisiae were used. Plant extract was prepared after fermentation by using ethanol. All strains showed normal growth in viable cell counts of fermented cultures and L. plantarum showed the highest cell growth significantly (p<0.05). In antibacterial activities of extracts, the activity was found only in the extract from the fermentation using L. plantarum. In antioxidant activity, the highest activity was shown in the fermentation using L. plantarum significantly (P<0.05). Newly produced spots in two of three elution systems on TLC-DPPH test were detected in the fermentation using L. plantarum.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.75-91
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• 1994

As a part of the fermentation control scheme for the preservation and improvement of the quality of Kimch, this paper summerizes a result of the research into the cleaning method of materials, the fermentation of Kimch using cleaning materials, the search of lacticacidbacteria for starter, the seperation state of cell wall by starter, the fermentation of Kimchi in the airtight instrument and in the air controlled state. And it shows the influence on the growth of lacticacidbacteria when the herb-medicine is used as a sub-ingredients, and the effects on the quality of ginseng added Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.534-538
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• 1992

This study was carried out to investigate the effect of potassium sorbate on the growth of yogurt starter and contaminant yeast. Yogurt starter was isolated using 9 company of market yogurt and 10 strains of contaminant yeast was isolated in swollen yogurt after incubated for 7 days at $25^{\circ}C.$ The growth of isolated starter was inhibited by 0.3% of potassium sorbate except starter-H. Most isolated yeast was inhibited by the 0.1% of potassium sorbate. The growth of yeast-9 was the most inhibited among isolated yeast. The growth of selected starter-H was similiar to that of control in MRS broth containing 0.3% of potassium sorbate. 0.3% of potassium sorbate did not affect the growth of selected starter-H incubated with selected yeast-9 in skimmilk at $37^{\circ}C$ for 48hr, whereas, the growth of yeast-9 did not occur during incubation. The viable cell change of starter-H in yogurt contaminated with selected yeast-9 was not observed at $4{\pm}1{\circ}C$ for 7 days and the contaminant inhibited in 0.3% potassium sorbate containing yogurt during storage at $25^{\circ}C.$

• Journal of Life Science
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• v.13 no.1
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• pp.59-66
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• 2003

The bacterial strain was isolated from the 4th day's fermented Dolsan Leaf Mustard Kimchi(DLMK) at $20^{\circ}C$/TEX>. It was used as Kimchi starter, and then its physiological activity was investigated for 50 days at $4^{\circ}C$/TEX> and $10^{\circ}C$/TEX> The physiological activity of DLMK was examined for both antioxidative and Angiotensine Converting Enzyme(ACE) inhibitory activity. In the starter-inoculated DLMK(1 X $10^{10}$ CFU/mL) at 4 and $10^{\circ}C$, the optimal ripening period was more shortend than that of control(without starter) up to about 5.6 and 5 times, respectively. The maximal antioxidative activity in the starter-inoculated DLMK(1 X $10^{10}$ 10 CFU/mL) at 4 and $10^{\circ}C$ were 67% and 75%, respectively. The yield of cell concentration per day($lnX_{max}$/$t_{max}$) and the yield of antioxidative activity per day($P_{max}$/ｔ$t_{max}$) had a linear relationship. Also, the yield of antioxidative activity per day was increased with increasing the concentration of inoculated bacterium. By adding 1 X $10^{10}$ CFU/mL at 4 and $10^{\circ}C$, the ACE inhibitory activity of DLMK was maximal. The rates of inhibiting activities were 52% and 76%, respectively. Consequently, physiological activities were significantly affected by the inoculation concentrations of starter, but bacterium itself was not appeared the physiological activity. We assume that the bacterium metabolizes certain materials in DLMK and released compounds such as glucosinolates or its metabolized forms from DLMK show the antioxidative and ACE inhibitory activity.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.684-689
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• 2003

In previous paper, we isolated the bacteria, Bacillus subtilis JM-3, with proteolytic and fibrinolytic activity for candidate microorganisms that have rapid fermenting and physiological functions from anchovy sauce. This study was carried out to search physiological functions of Bacillus subtilis JM-3, such as antimicrobial, antioxidative, antimutagenic, angiotensin-converting enzyme inhibition, and anticarcinogenic activity in vitro. The cell free culture of Bacillus subtilis JM-3 showed strong antibacterial activity against Listeria monocytogenes, antioxidative activity with 87% of inhibition rate against linoleic acid, 50% of antimutagenic activity against N-nitrosodimethylamine and N-nitrosomorpholine, and 88.9% of growth inhibition rate against SNU-1 cell line (stomach cancer cell of human). However, Bacillus subtilis JM-3 did not show angiotensin-converting enzyme inhibition activity.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.217-224
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• 2005

The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and a-chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with a-chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.264-269
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• 2002

The production of exopolysaccharide from Zoogloea ramigera 115SLR in batch culture was affected by carbon sources, rifampicin concentration, inoculum size and cell density of starter culture. The increase of organic nitrogen concentration and cell density in defined medium by adding starter culture resulted in higher production of exopolysaccharide (EPS) within 2 days. Glucose and lactose as carbon sources showed EPS production of 10.7 gk and 10.5 ga, respectively. Higher EPS production was obtained with 2.5% (w/v) glucose. White sugar, brown sugar and galactose produced less than 10 gt of EPS. The optical density of starter culture affected on EPS yield, producing over 10 gt of EPS in the range of 1.0-1.7. In the presence of rifsmpicin, Z. ramigera 115SLR produced EPS of 12.9 gt. Molecular weight of EPS produced with/without rifampicin was determined with 1.367$\times$106 and 1.711$\times$106 g/mol using HPSEC-MALLS-RI, respectively.

• Food Science of Animal Resources
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• v.33 no.1
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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.

• Journal of Microbiology and Biotechnology
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• v.29 no.2
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• pp.191-199
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• 2019

We inoculated different combinations of three starter candidates, Bacillus licheniformis, Staphylococcus succinus, and Tetragenococcus halophilus, into sterilized soybeans to predict their contributions to volatile compound production through soybean fermentation. Simultaneously, we added NaCl to soybean cultures to evaluate its effect on the volatile compounds profile. Cells in soybean cultures (1.5% NaCl) nearly reached their maximum growth in a day of incubation, while cell growth was delayed by increasing NaCl concentrations in soybean cultures. The dominance of B. licheniformis and S. succinus in the mixed cultures of three starter candidates switched to T. halophilus as the NaCl concentration increased from 1.5% to 14% (w/w). Seventeen volatile compounds were detected from the control and starter candidate-inoculated soybean cultures with and without the addition of NaCl. Principal component analysis of these volatile compounds concluded that B. licheniformis and S. succinus made major contributions to producing a specific volatile compound profile from soybean cultures where both species exhibited good growth. 3-Hydroxybutan-2-one, butane-2,3-diol, and 2,3,5,6-tetramethylpyrazine are specific odor notes for B. licheniformis, and 3-methylbutyl acetate and 2-phenylethanol are specific for S. succinus. Octan-3-one and 3-methylbutan-1-ol were shown to be decisive volatile compounds for determining the involvement of S. succinus in the soybean culture containing 7% NaCl. 3-Methylbutyl acetate and 3-methylbutan-1-ol were also produced by T. halophilus during soybean fermentation at an appropriate level of NaCl. Although S. succinus and T. halophilus exhibited growth on the soybean cultures containing 14% NaCl, species-specific volatile compounds determining the directionality of the volatile compounds profile were not produced.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.518-522
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• 2005

Yogurt containing high ${\gamma}$-aminobutyric acid (GABA) was developed using lactic acid bacteria and germinated brown rice. Lactobacillus acidophilus, L. plantarum, and L. brevis OPY-1 strains were inoculated into Lactobacillus MRS broth for use as yogurt starter. After treatment with 5% monosodium glutamate in MRS broth, L. brevis OPY-1 strain isolated from Kimchi produced GABA concentration of 8,003.28 nmol/mL. Starter was inoculated into fermentation substrate mixture containing germinated brown rice extract and blend of powdered whole milk and skim milk. Samples were incubated, and viable cell colonies were counted. Highest number of lactic acid bacteria was reached between 16 and 20 hr. Concentrated rice milk fermented with high GABA-producing strain contained GABA concentrations of $137.17\;{\mu}g/g$ D.W., whereas concentrated fermented milk prepared by conventional method contained GABA of $1.29\;{\mu}g/g$ D.W. Sensory evaluation panelists gave favorable ratings to fermented rice milk containing high GABA concentration.