• KSBB Journal
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• v.14 no.4
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• pp.389-395
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• 1999

Bifidobcterium spp. can provide human being with several beneficial physiological. Therefor, there has been a considerable interest in products Bifidobcterium spp. dietary supplements or as starter cultures for probiotic products that may assint in the improvement of health on the human. But indusrial applications have been limited because Bifidobcterium spp. are sensitive to acidic pH due to organic acid produced by themselves and various conditions. The objective of this study was to establish new method for improvement of Bifidobcterium viability by entrapment im calcium alginate beads. We have a plan to select the most suitable polymer through the comparison with acid tolerance oxygen tolerance and theological properties of polymer. Increase of the viable number of Bifidobcterium induced increasing acid tolerance and oxygen tolernce trough the development of entrapment technique. The 4%, 3030mm diameter) sodium alginate beads led to the best survivability under acid condition. Especially, addition of 6% mannitol, 6% glycerol or 6% sorbitol to the sodium alginate helped a beneficial effect on viability against acid, bile salt, hydrogen peroxide and cold strage. The number of viability of entrapeede cells by retreatment was 96 fold higher than non-entrapeed cells after 5 hours of storage under pH 3 acidic condition. These experimental data clearly demonstrate that a whole cell immobilization by entrapment in calcium alginate beads is an important survival mechanism enable to withstand environmental stresses as the acidic condition, hydrogen peroxide toxicity and frozen state.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.4
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• pp.515-520
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• 2010

The response of broiler chicks to intubation of nutrients (starch, casein, soybean oil or their combinations) into the crop immediately after hatch was evaluated for performance, intestinal development, meat yield and immune competence up to 35 d of age. A control group with no access to feed and two test groups fed either inert material (sawdust) or starter diet for the initial 24 h after hatch were compared with nutrient intubated groups (n = 7). A total of 300 broiler chicks were equally distributed to 10 dietary groups with 6 replicates of 5 chicks each. After 24 h of hatch, all groups were fed ad libitum the starter (0-21 d) and finisher diets (22-35 d). Results indicated that post-hatch intubation of starch into the crop significantly (p${\leq}$0.05) improved body weight (at 14 and 35 d of age), readyto-cook meat yields, weights of breast muscle and small intestine segments, cell-mediated immune response, ND titers and weight of bursa compared to chicks starved or fed sawdust during the initial 24 h after hatch. However, chicks with access to feed immediately after hatch or intubation of starch, soybean oil, starch+casein, starch+soybean oil or starch+casein+soybean oil exhibited similar positive effects. Intubation of casein either alone or in combination with soybean oil was superior to the starved or sawdust fed groups, but inferior to other groups for all the parameters studied. It was concluded from the study that intubation of starch individually or in combination with casein and/or soybean oil effectively circumvented the negative effects of post-hatch starvation for 24 h. Among the nutrients intubated, carbohydrate (starch) was better utilized by the chicks than protein (casein) or fat during the initial post-hatch period.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1184-1194
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• 2020

Melanin is a major factor that darkens skin color as one of the defense systems to prevent the harmful effects of UV light. However, darkened skin from the localized or systemic accumulation of melanin is viewed in many cultures as an esthetic problem. Consequentially, searching for anti-melanogenic agents from natural sources is very popular worldwide. Previous screening of fermented rice products, obtained from various rice cultivars fermented with different sources of loog-pang (Thai traditional fermentation starter), revealed that the highest ability to reduce the melanin content in B16F10 melanoma cells was from unpolished black rice fermented with a defined starter mixture of microbes isolated from loog-pang E11. The aim of this study was to investigate the mechanism of the fermented unpolished black rice (FUBR) on the inhibition of melanogenesis in B16F10 melanoma cells. The strongest reduction of cellular melanin content was found in the FUBR sap (FUBRS). The melanin reduction activity was consistent with the significant decrease in the intracellular tyrosinase activity. The FUBRS showed no cytotoxic effect to B16F10 melanoma or Hs68 human fibroblast cell lines. It also significantly reduced the transcript and protein expression levels of tyrosinase, tyrosinase-related protein 1 (TYRP-1), TYRP-2, and microphthalmia-associated transcription factor. Furthermore, it induced a significantly increased level of phosphorylated ERK, p38 and Akt signaling pathways, which likely contributed to the negative regulation of melanogenesis. From these results, a model for the mechanism of FUBRS on melanogenesis inhibition was proposed. Moreover, these results strongly suggested that FUBRS possesses anti-melanogenesis activity with high potential for cosmeceutical application as a skin depigmenting agent.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1510-1517
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• 2012

To evaluate the probiotic potential of Bacillus polyfermenticus CJ6 isolated from meju, a Korean traditional soybean fermentation starter, its functionality and safety were investigated. B. polyfermenticus CJ6 was sensitive to all antibiotics listed by the European Food Safety Authority. The strain was also non-hemolytic, carried no emetic toxin or enterotoxin genes, and produced no enterotoxins. The resistance of B. polyfermenticus CJ6 vegetative cells and spores to simulated gastrointestinal conditions was high (60-100% survival rate). B. polyfermenticus CJ6 produced high amounts (0.36 g as a purified lyophilized form) of ${\gamma}$-polyglutamic acid (PGA). We speculate that the improved cell viability and the production of ${\gamma}$-PGA have a significant correlation. Adhesion of the strain to Caco-2 and HT-29 cells was weaker than that of the reference strain (Lb. rhamnosus GG), but it was comparable to or stronger than those of reported Bacillus spp. When B. polyfermenticus CJ6 spores were given orally to mice, the number of cells excreted in the feces was 4-fold higher than the original inocula. This suggests the inoculated spores propagated within the intestinal tract of the mice. This idea was confirmed by field emission scanning electron microscopy, which revealed directly that B. polyfermenticus CJ6 cells germinated and adhered within the gastrointestinal tract of mice. Taken together, these findings suggest that B. polyfermenticus CJ6 has probiotic potential for both human consumption and use in animal feeds.

• Korean Journal of Veterinary Service
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• v.29 no.3
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• pp.277-285
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• 2006

Plasmids are covalently closed circular molecules of DNA that are stably inherited and replicate somewhat independently of the bacterial chromosome. Genes carried on plasmids can mediate a wide variety of important functions, including antibiotics (R plasmids) and heavy metals resistance, toxins production, cell penetration, iron chelation, complement resistance, and metabolic characteristics such as sucrose and lactose fermentation. Fifty strains of lactobacilli were isolated from 26 staters and 29 fermented milk products. They were classified 27 strains as Lactobacillus paracasei subsp paracasei, 11 stains as Lactococcus lactis subsp cremoris, 6 strains as L delbrueckii subsp lactis, 4 strains as L acidophius, and 2 strains as L delbrueckii subsp bulgaricus. All of these strains were examined for drug resistance and transferability of R plasmids. All of the isolates were sensitive to Am, C, CF, E, NB, P, T, and Te. But resistant to SXT 94% (47 strains), K 66% (33 strains), S 56% (28 strains), ENR 50% (25 strains), NOR 38% (19 strains) CIP 38% (19 strains), GM 16% (8 strains), and N 14% (7 strains), in order. And 32 different resistant patterns were found. The most frequently encountered patterns were CIP-ENR-K-NOR-S-SXT (5 strains). In vitro R plasmids transfer experiment, 57 antibiotic resistant strains which were not transfer to the recipient 2 Escherichia coli strains by conjugation, These results indicate that Lactobacillus in internal trade market' stater recognize R factor but transmissible R plasmid is not existed.

• 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.32 no.1
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• pp.40-44
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• 2012

To develop a new starter culture for Mozzarella cheese, the immunomodulatory action of Streptococcus macedonicus LC743 in male C57BL/6 mice was studied. Mice were fed for 7 wk with feed containing 1% Mozzarella cheese made with three kinds of starter cultures from S. macedonicus LC743 (G3), FD-DVS TCC-3 (G2) and S. macedonicus LC743 : FD-DVS TCC-3(1:1) (G4) and control (feed only, G1), respectively. No significant differences in body weight gain were observed among the various groups of mice. The spleen index and thymus index were observed and no significant differences were found among the groups. The production of TNF-${\alpha}$ of S. macedonicus LC743 group significantly increased compared to the control group. The production of IL-$1{\beta}$ was significantly enhanced by the feeding of S. macedonicus LC743 group compared to the control group. In regards to the white blood cell counts, the neutrophil percentages were significantly higher in the G1 group compared to other groups. The lymphocyte percentages were significantly higher in G2, G3 and G4 groups in comparison to the control group. The results of this study may suggest that the supplementation of S. macedonicus LC743 can increase the cytokine production activity by the activated macrophages in mice. Based on the result of this study, it could be concluded that S. macedonicus LC743 could stimulate the immune functions of mice.

• Microbiology and Biotechnology Letters
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• v.51 no.1
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• pp.93-98
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• 2023

Nuruk is a starter culture of Korea manufactured by spontaneous fermentation of grains. We isolated bacteria of the genera Bacillus and Staphylococcus, and lactic acid bacteria (LAB) from eight commercial nuruk samples collected from four districts of Korea using selective agar media and identified them based current taxonomic standards. Bacillus was detected in all samples, but Staphylococcus or LAB were not detected in three samples. In seven samples, except one sample scored the highest cell number of LAB, Bacillus and Staphylococcus were counted as the highest and the lowest numbers, respectively. Six species of Bacillus were identified, and B. subtilis, B. velezensis, and B. licheniformis were predominant species. Nine species of coagulase-negative Staphylococcus were identified, and the predominance of S. pseudoxylosus and S. saprophyticus was confirmed. Ten species of LAB including Enterococcus, Lactobacillus and close relatives, Pediococcus, and Weissella were identified. P. pentosaceus was identified as the predominant species.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.333-341
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• 2003

The effect of water extract of Schizandra chinensis on the growth of yoghurt starter was investigated in order to manufacture the drink type yoghurt added with water extract of Schizandra chinensis. It was the most desirable extraction conditions for Schizandra chinensis to soak in 50 times of water for 15 hours at 20$^{\circ}C$. The water extract of Schizandra chinensis showed pH 3.07, 2.39％ acidity, 1.10％ total sugars, and 0.15 optical density for color. The water extract of Schizandra chinensis was added to MRS broth medium from 0.1％ to 1.0％ and the medium was fermented by 4 types of lactic acid bacteria such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, and Streptococcus thermophilus. The addition of water extract of Schizandra chinensis inhibited the growth of the lactic acid bacteria. The maximum addition amounts of water extract of Schizandra chinensis was 0.9％ for Lac. acidophilus, 0.8％ for Lac. casei, 0.2％ for Lac. bulgaricus and 0.1％ for Str. thermophilus in order to maintain the propagation of the lactic acid bacteria. When the drink type yoghurts added with 0.4％, 0.6％, 0.8％ and 1.0％ water extract of Schizandra chinensis were kept at 4$^{\circ}C$ for 15 days, it was showed that the number of lactic acid bacteria was not significantly changed during the storage. The viable cell counts of the drink type yoghurts by addition of 0.4∼l.0％ of water extract of Schizandra chinensis were 1.13${\times}$10$\^$9/∼2.29${\times}$10$\^$9/ CFU/mL, and these bacterial counts were still more than the legal standard(1.0${\times}$10$\^$8/ CFU/mL) even at 15 days of storage.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.249-254
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• 2002

To determine the abilities as both lactic starter and probiotics for fermented foods, we investigated the potency of acid production, proteolytic activity and lactose metabolism of Lactobacillus amylovorus IMC-1. And the strain was cultured with lactococci in 10% skim milk medium. It was also examined the bactericidal action of antibacterial substance, produced by the strain IMC-1, against pathogenic bacteria. L. amylovorus IMC-1 showed excellent production of acid in 10% skim milk supplemented with yeast extract, and produced 0.8 and 2.7% of acid at 12 and 72 h incubation, respectively. It was found that the activity of ${\beta}-galactosidase$, about $39\;{\mu}M/minute/dry$ cell weight (mg), was stronger than that of $phospho-{\beta}-galactosidase$ in the strain IMC-1. The strain showed weak proteolytic activity in 10% skim milk, thus it produced 6 and $69\;{\mu}g/mL$ of free tyrosine at 12 and 72 h cultivation, respectively. It was known that the strain utilized mainly ${\alpha}-casein$ than ${\beta}-casein$ from patterns of SDS-PAGE. Mixed culture produced more acid than single cultures of L. amylovorus IMC-1 and Streptococcus thermophilus NIAI 510. Single culture of Str. thermophilus and mixed culture showed increasing cheese flavor with incubation times. Optimal fermentation time of mixed culture for the acid production and flora of lactic starter was 16 and 12 h by adding 0.1 and 0.5% of yeast extract to 10% skim milk, respectively. Antibacterial substance produced by the strain IMC-1 reduced about 2 log of the viable cell counts of both Escherichia coli O157 and Shigella flexneri after 24 and 4 h incubation, and they were not detected after 48 and 6 h incubation, respectively.