• 한국미생물·생명공학회지
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• 제13권2호
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• pp.151-156
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• 1985

Lactobacillus helveticus YM-1 과 Streptococcus thermophilus CH-1을 환원탈지유 배지에 접종하여 생육특성 및 배양조건을 검토한 결과 두 균은 전형적인 공생을 나타냈으며 혼합배양시 최적 pH와 온도는 각각 6.5와 4$0^{\circ}C$였다. 또한 두 균 사이에는 단백질 분해력의 차이가 현저하였고 L.helveticus의 배양여액에는 S. thermophilus의 생육을 촉진시키는 물질이 함유되어 있음을 관찰하였다.

• Journal of Applied Biological Chemistry
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• 제57권2호
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• pp.183-188
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• 2014

In order to increase the nutritional quality of soybean meal (SBM) as an animal feed, Bacillus subtilis TP6, a previously isolated strain from an Indonesian traditional fermented soybean food, Tempeh, was used as a starter organism for solid-state fermentation. In the pre-treated SBM with water content of 60% (v/w), B. subtilis TP6 was grown to a maximum viable cell number of $3.5{\times}10^9CFU/g$. Compared to control, crude protein in Bacillus fermented SBM was increased by 16%, while raffinose, stachyose, and trypsin inhibitors were reduced by 31, 37, and 90%, respectively. The Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that proteins in the fermented SBM were remarkably hydrolyzed into smaller molecular masses, resulting in a decrease in large sized proteins. Our data suggested that B. subtilis fermentation could increase the nutritive value of SBM through reduction of anti-nutritive factors and improvement of protein quality by hydrolysis of soy protein. In addition, B. subtilis TP6 produced a functional ingredient, poly-${\gamma}$-glutamic acid which has various health benefits.

• 한국미생물·생명공학회지
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• 제18권1호
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• pp.71-75
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• 1990

B.longum TK-100 및 L.acidophilus TK-2070으로 혼합배양한 culture로 제조한 요쿠르트는 냉장상태에서도 산생성이 되었느데 이는 B.longum TK-100에 의한 것보다는 대수기의 L.acidophilus TK-2070에 의하여 거의 생성되었다. B.longum TK-100은 편성 혐기조건 뿐만아니라 통성혐기조건에서도 생육이 좋은 것으로 나타냈다. 또한, B.longum과 L.acidophilus는 냉장보존 중인 요쿠르트 내에서도 생존도가 양호하므로 발효유의 제조, 개발에 혼합 starter로서의 이용이 가능하다고 하겠다. 한편 aniline bule 0.1가 함유된 RCAM plate상에 나타난 B.longum TK-100의 colony는 직경이 약 2mm의 광택있는 회배색의 중심에 청색을 나타내었고, L.acidophilus TK-2070의 coiny는 직경이 약 1mm 의 회배색을 나타내어 쉽게 분별할 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권4호
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• pp.530-536
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• 2010

Cdc25B is a mitotic regulator that might act as a starter phosphatase to initiate the positive feedback loop at the entry into mitotic (M) phase. In the present study, distribution of Cdc25B mRNA in duodenal mucosa of the chicken was demonstrated by means of in situ hybridization histochemistry (ISHH) using sense and antisense digoxigenin (DIG)-labeled RNA probes. The results showed that there were many labeled cells distributing in the duodenal mucosa of the adult chicken. Of these labeled cells, 81.60${\pm}$9.63% of Cdc25B mRNA positive cells was distributed in the basilar part and mid-portion of the intestinal gland and 36.21${\pm}$8.81% in the middle and basilar portion of villi of the small intestine of the chicken, respectively. Most of these labeled cells were positive in the regions of the stem cell and proliferation. The signals of ISHH decreased from basilar to upper part in the crypt of Lieberkuhn and weakened in the inferior villi of the duodenum. Moreover, the positive signals were both in the cytoplasm and cell nucleus. However, the labeled cells were negative in both the lamina muscularis mucosae and muscular layer. The results of ISHH suggested the existence of Cdc25B mRNA and vigorous proliferation activities in the duodenal mucosa of adult chicken, replenishing the cells which had sloughed off from the superior part of the villus. Our results provide some molecular evidence for a regular pattern of avian intestinal epitheliosis and functional partition and provide an approach to further study of the locations of Cdc25B in the chicken.

• 한국축산식품학회지
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• 제35권2호
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1178-1187
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• 2000

Many immunostimulating substances have been developed to improve immunity of domestic animals, although their exact mode of action and effects are not clearly defined, and they are now widely used in feed industry. Bacterial lipopolysaccharides, called endotoxin, in particular may have a profound effect not only on the immune system but also on macrophages of the reticuloendothelial system. Glucans from a variety of yeast cell wall have been shown to stimulate both specific and non-specific immune responses and to increase growth performance in pigs. Recently, there has been great interest in the role of complex carbohydrates in disease prevention and treatment. Mannanoligosaccharide is a glucomannoprotein complex derived from the cell wall of yeast. Generally, it was also known that the deficiencies of some major vitamins (vitamin A, E and C) and minerals (chromium and selenium) lead to impaired immune system and, as a result, immune function is depressed and recovery delayed. On the other hand, many researchers suggested that one possible reason for the superior performance observed in pigs fed plasma protein may be because of the presence of biologically active plasma proteins (e.g., immunoglobulins) which are known to contribute to the health of the starter pig. And, immunoglobulins present in plasma protein have been implicated as contributing to the overall immunocompetence of the newborn pig. Other immunostimulants, lactoferrin and lysozyme, mainly found in milk and egg white, have been known as having bacteriocidal and bacteriolytic effect. When considering practical use of immunostimulants, the concept of using immunostimulants is new to many people and, in most cases, it is poorly understood how and why such compounds act, and how they should be used in practice. Therefore, in order to clarify the reason for discrepancies in results, special attention should be paid to the dose/response relationship of immunostimulants and the duration of the effect.

• KSBB Journal
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• 제6권4호
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• pp.413-424
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• 1991

Bitid"bactcria를 이용한 요구르트 제조를 위하여 B. bitidwη의 우유내에서 최시 배양조간과 B. bitidum. L. acidophilus 및 Str. thermophihilus의 혼합배양시의 최적 조건을 조사하고 요구르트 제조에 적합한 조건을 조사하여 다음과 같은 결과을 얻었다. B. bitidum의 성장을 위한 탈지유아 농도는,15% 농도가 12%농도보다 산진전은 잘 되었으나 균의 생존력에서 12% 농도가 적합한 것으보 나타났다. B. bifidum 의 성장에 대한 L-cysteine.HCl, yeast extract, glucose와 BIOS 2000의 성장촉진물 침가효과는 BIOS 2000을 첨가한 것이 산 진전면과 균수 유지면에서 B. bhifidum익 성장에 큰 효과가 있었다. B. bifidum, L.acidophilus와 Str. thermophilus를 혼합하여 배양한 것이 산 진전과 균수면에서 B. bifidum 단독 배양한 것보다 좋게 나타났다. B. bifidum. L. acidophilus 와 SIr. thermophilus의 세 균주 혼합배양액을 이용한 요구르트 제조시 접송량은 5%. 배양온도는 $37^{\circ}C$와 배양시간은 8시간이 석당하였다 . 이 경우 세 균주의 비율은 B. bifidu: L. acidophilus. Str. thermophilus가 2:1:1의 비율이 균수유지와 산 진전면에서 가상 좋은 결과를 보였다.

• 한국식품과학회지
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• 제35권4호
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• pp.666-670
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• 2003

김치의 가수분해효소로서 발효원으로 사용되고 균체증식에 필수적인 아미노산 생산에 관여하는 단백질분해호소를 생성하는 균주를 분리하여 동정하였다. 시판되는 풀무원 김치의 5종(전라도김치, 숙성김치, 열무김치, 포기김치, 맛김치)에서 단백질분해효소 활성을 지닌 균주 중 곰팡이와 효모를 제외하고 총 9주를 분리하여 whole cell protein pattern 및 API kit 으로 동정하여 각각의 균주들을 Lactobacillus sp. 1종, Leuconostoc sp. 1종, Bacillus sp. 6종, Brevibacillus sp. 1종으로 판정되었다. 분리된 9종과 단백질 분해효소 활성이 높은 표준균주인 Bacillus subtilis KCCM 12248와 Bacillus licheniformis KCCM 11851에 대해 단백질분해활성을 비교한 결과 김치에서 분리되는 K-2(Brevibacillus속)가 0.11 unit/mg으로 가장 높은 값을 보였다.

• 한국축산식품학회지
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• 제42권1호
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• pp.46-60
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• 2022

In this study, angiotensin-I-converting enzyme inhibitory (ACEI) activity was evaluated in fermented goat milk fermented by lactic acid bacteria (LAB) from fermented foods and breast milk. Furthermore, the potential for ACEI peptides was identified in fermented goat milk with the highest ACEI activity. The proteolytic specificity of LAB was also evaluated. The 2% isolate was inoculated into reconstituted goat milk (11%, w/v), then incubated at 37℃ until pH 4.6 was reached. The supernatant produced by centrifugation was analyzed for ACEI activity and total peptide. Viable cell counts of LAB and titratable acidity were also evaluated after fermentation. Peptide identification was carried out using nano liquid chromatography mass spectrometry (LC-MS/MS), and potential as an ACEI peptide was carried out based on a literature review. The result revealed that ACEI activity was produced in all samples (20.44%-60.33%). Fermented goat milk of Lc. lactis ssp. lactis BD17 produced the highest ACEI activity (60.33%; IC₅₀ 0.297±0.10 mg/mL) after 48 h incubation, viable cell counts >8 Log CFU/mL, and peptide content of 4.037±0.27/mL. A total of 261 peptides were released, predominantly derived from casein (93%). The proteolytic specificity of Lc. lactis ssp. lactis BD17 through cleavage on the amino acid tyrosine, leucine, glutamic acid, and proline. A total of 21 peptides were identified as ACEI peptides. This study showed that one of the isolates from fermented food, namely Lc. lactis ssp. lactis BD17, has the potential as a starter culture for the production of fermented goat milk which has functional properties as a source of antihypertensive peptides.

• Asian-Australasian Journal of Animal Sciences
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• 제24권4호
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• pp.493-499
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• 2011

The objective of this study was to find the way to prolong the storage time of sawdust-based oyster mushroom (Pleurotus osteratus) spent substrate (OMSS) by fermenting with potential probiotic microorganisms to recycle the otherwise waste of mushroom farms. To this purpose, lactic acid bacteria (LAB) were screened to select the best lactic acid-producing strains. Three strains of LAB (Lactobacillus plantarum Lp1', Pediococcus acidilacticii Pa193, L. plantarum Lp2M) were selected and in mixture they lowered the pH of the fermented OMSS to 3.81. fOMSS (fermented sawdust-based oyster mushroom spent substrate) could be stored at room temperature for at least 17 days without any deterioration of feed quality based on the pH, smell, and color. In dry matter disappearance rate in situ, commercial TMR (total mixed ration), OMSS and OMMM (oyster mushroom mycelium mass) showed no significant differences between the samples after 6, 12 and 24 h incubation except for 48 h. Two separate field studies were performed to test the effects of fOMSS supplement on the growth performance of postweaning Holstein calves. Field trials included groups of animals feeding calf starter supplemented with: Control (no supplement), AB (colistin 0.08% and oxyneo 110/110 0.1%), fOMSS (10% fOMSS) and fConc (10% fermented concentrate) and DFM (direct-fed microbials, average $10^9$ cfu for each of three LAB/d/head). Growth performance (average daily gain and feed efficiency) of the fOMSS supplement group was higher than that of AB followed by fConc and DFM even though there was no statistically significant difference. The Control group was lower than any other group. Various hematological values including IgG, IgA, RBC (red blood cell), hemoglobin, and hematocrit were measured every 10 days to check any unusual abnormality for all groups in trial I and II, and they were within a normal and safe range. Our results suggest that sawdust-based OMSS could be recycled after fermentation with three probiotic LAB strains as a feed supplement for post-weaning calves, and fOMSS has the beneficial effects of an alternative to antibiotics for a growth enhancer in dairy calves.