• Toxicological Research
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• v.23 no.1
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• pp.11-17
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• 2007

This study was carried out to investigate the effect of LAB (Lactic acid bacteria: Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus) on detoxication of damaged liver in carbon tetrachloride ($CCl_4$) and ethanol (25%)-treated rats. Rats had been daily (twice a day) pre-treated with saline (0.5 ml/kg: untreated group), $CCl_4$ (0.5 ml/kg: other groups) for 6 days. At seventh day, after treating rat with $CCl_4$ and then, mixture of LAB ($10^{11}$/0.5 ml: LAB group), saline (0.5 ml/kg: untreated group, $CCl_4$ group), and biphenyl dimethyl dicarboxylate (DDB) (50 mg/kg: DDB group) were treated orally with $CCl_4$ for 8 days. Ethanol is treated as the same manner instead of $CCl_4$. To investigate the hepatoprotective effect, rats treated with $CCl_4$ and ethanol were analyzed with serum GOT and GPT level. The GOT and GPT levels of LAB group was lower than the level of $CCl_4$ and DDB group. Especially, compared with data of $CCl_4$ group, GPT activity showed statistically significant result in the significance level of p < 0.05. The LAB group treated with ethanol also showed lower level of GOT and GPT than the other control groups treated with ethanol. The triglyceride level of serum decreased more in a group treated special materials (DDB and LAB group) than ethanol group. As well, the effect of LAB on the antifatigue has been investigated. The animals (10/group) were divided into 4 groups (untreated group, Carrier group, Red-ginseng group, LAB group). Each group was given carrier (0.9 mg/0.2 ml), red ginseng extract (200 mg/kg), and mixture of LAB ($10^{11}$/0.2 ml). Special materials were given for three weeks. After finishing treating through oral, horizontal wire test, rotarod test, and forced swimming test were performed. The time of resistance to fatigue of the group, fed with mixture of LAB, was longer than the time when mice treated with red-ginseng that the effect was already revealed. The result of this study revealed that LAB could decrease hepatocelluar injury compared with rats treated orally with $CCl_4$ and ethanol, and could also decrease fatigue.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.664-669
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• 2010

Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.367-375
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• 2003

The puree of Rubus coreanus was fermented using lactic acid bacteria and its biological activities were examined. Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, and Streptococcus thermophilus KCCM 40430 were used as a single or mixed starter for the lactic acid fermentation, and their cultures at the late logarithmic growth phase were inoculated to final concentration of 2% (v/v). L. casei fermented the puree of Rubus coreanus best when used as a single starter, and the culture of L. casei and L. lactis with the inoculation ratio of one to one showed the highest fermentation activity when used as a mixed starter. However, the fermented broth of the puree of Rubus coreanus using L. acidophilus and S. thermophilus showed the best results in the sensory evaluation. The optimal lactic acid fermentation conditions were as follows; the concentration of oligosaccharide added was 1% (w/v), pH of puree and fermentation temperature were 4.0 and $37^{\circ}C$, respectively, and fermentation time was $72{\sim}96$ hours. Glucose and fructose were major free sugars, and the content of lactic acid was 698.2 mg/100 g in the fermented broth. The fermented broth of the puree of Rubus coreanus showed the electron donating ability and nitrite scavenging ability with the value of 69% and 38.3% at pH 1.2, respectively. SOD-like activity and inhibitory activity on xanthine oxidase were also found in the fermented broth with the value of 60.3% and 41.8%, respectively. When the antimicrobial activities of the fermented broth were examined, it showed the highest growth inhibitory activity against Escherichia coli O-157:H7, and also contained antimicrobial activities against Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.151-157
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• 1985

This study was carried (Jut to find out changes of ${\gamma}$-globulin and cholesterol of rat blood fed on yoghurt and Koumiss. Yoghrt and koumiss were manufactured with fortifed milk and Lactobacillus bulgaricus, streptococcus thermophilus and Saccharomyces fragilis were used. The twenty rats were devised into 4 groups with 5 replications by completely randomized design. The experimental groups are the control, milk, yoghrt and koumiss feeding groups. The results are summerized as follows ; The changes of pH after 8hrs incubation with Lactobacillus bulgricus, Streptococcus thermophilus and the mixed strains were 3.7, 4.6 and 3.5 at $42^{\circ}C$, respectively. Average alcohol percentage of Koumiss was 1.2 (%). The average viscosity of yoghurt and Koumiss with milk showed 1500 cp and 390 cp. respectively at 11 % of milk total solid. ${\gamma}$-globulin contents in blood of rat fed on yoghurt and Koumiss were higher than those of control and milk. Cholesterol of rat blood in yoghurt and Koumiss group were lower than those of control and milk group.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1999.10a
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• pp.119-119
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• 1999

EPS를 생성하는 Str. thermophilus K-1 및 Lb. acidophilus LB12를 10% 환원 탈지유에 배양하고, EPS 생산을 위한 배지로는 Elliker broth를 사용하여 20, 25 및 $37^{\circ}C$에서 72시간까지 저장하면서 12시간 간격으로 시료를 꺼내어 EPS생산량, 생균수, 산도 및 점도 등을 측정하여 EPS생산과 이들 물리저 요인들과의 상호관계를 조사하였다. Str. thermophilus K-1의 경우, $20^{\circ}C,\;37^{\circ}C$에 저장한 시료의 EPS 생산량은저장 60시간에 각각 0.358, 0.386O.D.로 최대를 나타내었으며, 저장 72시간에는 다소 감소하는 것으로 나타났다. $25^{\circ}C$에 저장한 시료는 저장 36시간부터 O.D. 0.313으로 급속히 증가하여 72시간까지 그 수준을 거의 유지하는 것으로 나타났다. Lb. acidophilus CH-2의 경우에는 25, $37^{\circ}C$에서는 EPS생산이 서서히 증가하다가, 36, 48시간에 0.775, 0.833O.D.로 각각 최대를 나타낸 후에 다시 서서히 감소하는 것으로 나타났으며, 저장 $20^{\circ}C$에서는 저장 60시간에 1.123O.D.로 EPS생산이 최대에 도달한 후 저장 72시간에는 다시 감소하는 것으로 나타났다. 이 두균주의 세 가지 배양 온도에서 EPS가 최대를 나타내는 시점은 생균수가 감소하는 시점과 일치하므로, 균주 및 배양온도에 상관없이 균성장 말기 또는 균사멸기 초기에 EPS가 가장 많이 생산됨을 알 수 있었다. 또한 점도 및 산도는 저장 온도가 높을수록, 그리고 저장 기간이 길어질수록 대체로 많이 생성되는 것으로 나타났으며, EPS생산과의 유의성도 상당히 높은 것으로 나타났다. 것들이 부딛힘이 없이 공존하고 일상의 논리가 무시된다. 부정, 의심이 없고 확실한 것이 없다. 한 대상에 가졌던 생각이 다른 대상에 옮겨간다(displacement). 한 대상이 여러 대상이 갖고 있는 의미를 함축하고 있다(condensation). 시각적인 순서가 무시된다. 마음속의 생각과 외부의 실제적인 일을 구분하지 못한다. 시간 상의 순서가 있다가 없다가 한다. 차례로 일어나야 할 일이 동시에 한꺼번에 일어난다. 대상들이 서로 비슷해지고 동시에 있을 수 없는 대상들이 함께 나타난다. 사고의 정상적인 구조가 와해된다. Matte-Blance는 무의식에서는 여러 독립된 대상들간의 구분을 없애며, 주체와 객체를 하나로 보려는 대칭화(symmetrization)의 경향이 있기 때문에 이런 변화가 생긴다고 하였다. 또 대칭화가 진행되면 무한대의 느낌을 갖게 되어, 전지(moniscience), 전능(omnipotence), 무력감(impotence), 이상화(idealization)가 나타난다. 그러나 무의식에 대칭화만 있는 것은 아니며, 의식의 사고양식인 비대칭도 어느 정도 나타나며, 대칭화의 정도에 따라, 대상들이 잘 구분되어 있는 단계, 의식수준의 감정단계, 집단 내에서의 대칭화 단계, 집단간에서의 대칭화 단계, 구분이 없어지는 단계로 구분하였다.systems. We believe that this taxonomy is a significant contribution because it adds clarity, completeness, and "global perspective" to workflow architectural discussions. The vocabulary suggested here includes workflow levels and aspects, allowing very different architectures to be discussed,

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.35-43
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• 2013

The substances of lactic acid bacteria (LAB) isolated feom Kimchi and Tarak, L. mesenteriodes LAB kw5, and S. thermophilus LAB KW15 were investigated for growth effect of Helicobacter pylori with IgY and Auricularia auricula. Inhibition of H. pylori was confirmed at LAB KW5 and KW15 supernatants. Interestingly, anti-H. pylori substance in LAB KW5 and KW15 supernatants were sensitive to lipase, but insensitive to protein hydrolase and carbohydrate hydrolase. The inhibition zone toward H. pylori was not shown with the lipase-treated supernatants. Therefore, there seemed to be lipid-like substances in the cultures. By the analyses with gas chromatography, undecanoic acid ($C_{11:0}$), palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and oleic acid ($C_{18:1}$) were detected at the culture substances from L. mesenteroides LAB KW5 and S. thermophilus LAB KW15, and more eicosadienoic acid ($C_{20:2}$) from L. mesenteroides LAB KW5. Anti-H. pylori substances of LAB with IgY and A. auricula extract were analyzed for inhibition effect of H. pylori. The inhibition increased more by the range from 57% to 86% by the mixture. The substances with IgY and A. auricula extract showed more effective inhibition of H. pylori than single or double trials.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.47-55
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• 1995

New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at $3^{\circ}C$ for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.419-424
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• 2002

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.

• Food Engineering Progress
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• v.14 no.1
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• pp.14-20
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• 2010

The objective of the current study was to determine the cryoprotective effects of trehaolse on lactic acid bacteria in the frozen yoghurt during long-term frozen storage conditions. The frozen yoghurts were prepared using starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus, as well as trehalose and sorbitol as a cryoprotectant. The viable cell numbers of lactic acid bacteria in frozen yoghurt did not significantly decreased during six weeks frozen storage conditions. The MRS broth, which contains either trehalose or sorbitol, cultured with L. bulgaricus and/or S. thermophilus, and then the cultured medium was kept in the frozen condition for six weeks. The results indicated that lactic acid bacteria viability significantly increased with trehalose addition (2 and 5%) in the media compared to those of control and sorbitol supplement groups. The lactic acid bacteria viability in the yoghurts was examined on the effects of repeated freeze and thaw events. The freeze-thaw resistance of lactic acid bacteria significantly increased with trehalose supplement in the yoghurt. The major volatile aroma compounds (acetaldehyde, acetone, ethanol, diacetyl, and acetoin) in yoghurt were separated and indentified by headspace GC-FID analysis. Distinct flavor components and their ratios are known as important quality factors for yoghurt notes. Trehalose addition to the yoghurt was not influenced these factors during lactic acid fermentation. The results in this study demonstrated that trehalose potentially can be applicable as an effective cryoprotectant for lactic acid bacteria in the frozen yoghurt products.

• International journal of advanced smart convergence
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• v.11 no.4
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• pp.227-239
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• 2022

Purpose: In our study, in order to find lactic acid bacteria (LAB) with multi-drug resistance to antibiotics, we isolated 140 strains from 15 types of kimchi commercially available in Korea and 20 types of Kimchi made at home from January to December in 2016, and investigated their H₂O₂ generating ability and multi-drug resistance to antibiotics. Methods: In order to observe the H₂O₂ generation ability of LAB, we performed the experiment with methods such as Rabe, Hillier, and Kang. To test the antibacterial susceptibility of LAB, we used the disc agar diffusion method using MRS agar (Difco, USA) according to the CLSI and WHO test methods. There are 18 types of antibiotic discs used. Results: Out of the total numbers of 140 strains, 6 strains of Ent. Faecium, 25 strains of L. plantarum, 1 strain of L. rhamnosus, 3 strains of L. sakei, 1 strain of L. acidophilus, 1 strains St. thermophilus, and 7 of unidentified strains generated H₂O₂. The antibiotic susceptibility of Ent. Faecium indicated SXT, OX, NA, and E; and the antibiotic susceptibility of L. plantarum indicated NA; and the antibiotic susceptibility of St. thermophilus indicated NA, CC, RA, CTT, CM, and P ; and the antibiotic susceptibility of L. rhamnosus indicated SXT, VA, NA and CTT; and the antibiotic susceptibility of 6 strains of L. sakei indicated SXT, OX, NOR, NA, CTT and CIP, all indicating antibiotic resistance. In the case of multi-drug resistance to antibiotics for 53 strains of L. antarum, 8-drug resistance was the most common with 25 strains, followed by 7-drug-resistant strains with 18 strains, 9-drug-resistant strains with 4 strains, 6-drug-resistant strains with 3 strains, 5-drug-resistant strains with 2 strains, and 17-drug-resistant strains with 1 strain. In the case of multi-drug resistance to antibiotics for Ent. Faecium 27 strains, 9-drug resistance was most commonly identified as 9 strains, 8-drug resistance was identified as 6 strains, 7- and 11 drug resistances were identified as 4 strains each, and 4- and 6-drug resistances were identified as 1 strain each. Conclusion: Ent. Faecium, L. plantarum, L. rhamnosus, L. sakei, and St. thermophilus, shown to have anantibacterial activity in previous studies on LAB and shown to have and H₂O₂ generating ability, antibiotic resistance and multi-drug resistance in this study, are expected to be able to play an excellent role for long-term inpatients to use as an alternative to antibiotics and to cope with emerging antibiotic resistance.