• Microbiology and Biotechnology Letters
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• v.34 no.1
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• pp.74-77
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• 2006

A lactic acid bacterial strain resistant to several antibiotics such as oxytetracycline, tylosin, neomycin and sulfathiazole, which have been often used as a therapeutic agent in livestock, was isolated from the porcine gastrointestinal tract. The isolate YB-55 was identified as belonging to the genus Pediococcus with the highest similarity to P. pentosaceus on the basis of its 16S rRNA sequence and biochemical properties. The isolated strain showed viability of over 85% at pH 3.0 and was resistant to bile salt. The strain produced lactic acid of 12.3 g/L by jar fermentation and maintained its viability in the presence of antibiotics at dosage related therapeutic effect, suggesting P. pentosaceus YB-55 may of ffr potential as a probiotics for livestock.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.5
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• pp.726-731
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• 2003

The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates. Dadih is an Indonesian traditional fermented milk of West Sumatra which is fermented naturally. Viability of the strain is critical in determining the capacity of lactic bacteria to induce immune stimulation as well as to colonize in the intestinal tract. Therefore, LAB are proposed to exert health promoting or probiotic effects in human, such as inhibition of pathogenic microflora, antimutagenic, and the reduction of cholesterol levels. This manuscript reports in vitro probiotic properties of indigenous dadih lactic bacteria, especially some important colonization factors in GI tract, such as lysozyme, acid and bile tolerance. Bile Salt Hydrolase (BSH) activity, spectrum of bacteriocin, and antimutagenic activity of bacterial cells were also assessed. Twenty dadih lactic isolates were screened further for their tolerance to low pH, at pH 2 and 3 as well as their bile tolerance. There were ten isolates classified as acid and bile acid tolerant, and further screened for lysozyme tolerance, BSH activity. The spectrum of bacteriocin activity of isolates was assayed using cell-free neutralized supernatants by agar spot test against variety of pathogens. Lc. lactis subsp. lactis IS-10285, IS-7386, IS-16183, IS-11857 and IS-29862, L. brevis IS-27560, IS-26958 and IS-23427, Leu.mesen.mesenteroides IS-27526, and L. casei IS-7257 each has good survival rate at low pH values and in the presence of lysozyme, and short lag time in the presence of 0.3 % oxgall. Lc. lactis subsp. lactis IS-11857 and IS-29862 each has high BHS activity, Lc. lactis subsp. lactis IS-10285 and IS-16183 each had a positive spectrum of bacteriocin activity against E. coli 3301 and Lysteria monocytogenes ATCC 19112, while L. brevis IS-26958 has high BHS activity as well as positive spectrum of bacteriocin against E. coli 3301, Lysteria monocytogenes ATCC 19112, and S. aureus IFO 3060. All of the ten dadih lactic strains performed in vitro acid and bile tolerance, indicating a possibility to reach the intestine alive, and display probiotic activities.

• Journal of Physiology & Pathology in Korean Medicine
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• v.35 no.6
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• pp.228-234
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• 2021

Hwangryunhaedoktang is one of the prescriptions used in traditional medicine for skin diseases. In this study, Hwangryunhaedoktang-Gamibang (HG) was fermented with Lactiplantibacillus plantarum, a probiotic lactic acid bacterium, to evaluate its potential as a functional cosmetic composition. Strains with anti-inflammatory activity were selected by isolating lactic acid bacteria from kimchi, a traditional Korean fermented food. HG was inoculated with lactic acid bacteria and the viability was measured. The supernatant was obtained by centrifugation of fermented Hwangryunhaedoktang-Gamibang (HGF) and HG, and the filtered supernatant was freeze-dried and used in the experiment. By measuring DPPH and ABTS scavenging activity, it was confirmed that the antioxidant activity was increased. RAW264.7 cells were inoculated with HG and HGF to confirm anti-inflammatory activity through NO assay, and production levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) were measured through ELISA assay. It was confirmed that HGF had a greater decrease in production than HG. Through lactobacilli fermentation, the beneficial probiotic properties and antioxidant and pro-inflammatory activities of lactic acid bacteria suggest potential clinical or technical applications.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.126-130
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• 2006

The purpose of this research was to study the effect of freeze drying on the microorganisms in kefir. Influences of lyoprotectants and rehydrated media (water at $4^{\circ}C$, $25^{\circ}C$; 10% reconstituted milk at $4^{\circ}C$, $25^{\circ}C$) on the viability of lactic acid bacteria and yeasts in freeze-dried kefir were investigated. Kefir was made from cow milk which was inoculated with 5% kefir grains, and incubated at $20^{\circ}C$ for 20 h. Lyoprotectants (galactose, lactose, maltose, sucrose and trehalose) were added independently before dehydration of kefir by freeze drying. Results indicated significant loss in viability of microorganisms in kefir after freeze-drying. Addition of 10% galactose or 10% sucrose as lyoprotectants significantly increased the survival rates of both lactic acid bacteria and yeasts (p<0.05). The $4^{\circ}C$ rehydration temperature showed the best viabilities for yeasts, however, viability was not significantly affected by rehydration media (p>0.05).

• Food Science of Animal Resources
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• v.42 no.6
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• pp.1009-1019
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• 2022

In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. Lactococcus lactis strain with antibacterial activity was isolated from raw milk. The isolated strain was a low acidifier, making it a suitable candidate as an adjunct starter culture. The commercial starter culture TCC-3 was used as a primary starter in this study. Fresh cheese was produced using TCC-3 and L. lactis CAU2013 at a laboratory scale. Growth of L. monocytogenes (5 Log CFU/g) in the cheese inoculated with it was monitored during the storage at 4℃ and 10℃ for 5 days. The count of L. monocytogenes was 1 Log unit lower in the cheese produced using the lactic acid bacteria strain compared to that in the cheese produced using the commercial starter. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, L. lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.

• Journal of Dairy Science and Biotechnology
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• v.41 no.2
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• pp.76-85
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• 2023

This study investigated the effect of the addition of pomegranate concentrate to yogurt on the growth of pathogenic and lactic acid bacteria. The concentration of the MRS broth was adjusted to one-half and used for an experiment. Pomegranate concentrate was added at concentrations of 4%, 2%, 1%, and 0.5%, which significantly promoted the growth of Lacto-coccus cremoris, Weissella cibaria, Weissella paramesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus lactis. The growth of lactic acid bacteria increased with higher concentrations of pomegranate. However, the addition of pomegranate concentrate inhibited the growth of Escherichia coli KCCM11587, E. coli KCCM11591, E. coli KCCM11596, and E. coliKCCM11600. Yogurt with added pomegranate concentrate demonstrated optimal conditions compared to that of the control without the addition. Particularly, the viable cell count of lactic acid bacteria was significantly higher in the yogurt with pomegranate concentrate. Furthermore, the viability of the lactic acid bacteria in the yogurt with pomegranate concentrate was higher than that of the control without the addition of concentrate during storage.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.511-516
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• 2006

The objectives of this study was to compare the probiotic characteristics of lactic acid bacteria (LAB) for their ability to assimilate cholesterol, production of bacteriocin, inhibition of angiotensin I-converting enzyme (ACE), and viability under artificial gastrointestinal fluids. Among tested lactic acid bacteria, L167 strain exhibited the highest ACE inhibitory activity (58.75%). The production of ACE inhibitory peptide derived from fermented milk by L167 strain started at the beginning of stationary phase with maximum activity occurring late of the stationary phase. The highest ACE inhibitory activity was observed at 20 h in 10% skim milk medium. L155 strain exhibited cholesterol assimilation activity compared with probiotic strains such as Lactobacillus acidophilus ATCC 43121. With addition of bacteriocin culture, viable cells of Staphylococcus aureus in fermented sausage were slightly decreased during storage. Among selected strains of LAB, 3 strains weve identified as L. plantarum (L155, L165, L167), and two strains were identified as Pediococcus damnosus (L12) and L. paracasei ssp. paracasei (P113) by use of API carbohydrate fermentation pattern and physiological tests.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.125-137
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• 2003

Bifidobacteria are normal inhabitants of the human gastrointestinal tract throughout lift, starting just days after birth, and are one of several predominant species of the colonic microflora, along with Peptostreptococcus, Eubacteria, Clostridia, and Bacteroides. Bifidobacteria differ from lactic acid bacteria in that they produce not only lactic acid but also acetic acid as major fermentation products. The classification of bifidobacteria has changed numerous times since they were discovered in 1899 in the feces of breast-fed infants. Since 1994, three additional species have been included in the list (B. lactis, B. inopinatum, and B. denticolens), with a current total of 32 species. A variety of probiotic effects of bifidobacteria are currently being investigated. Research reports suggests several potential probiotic advantages, in particular antimicrobial effects, immune-modulation reduction of the cancer risk, and modulation of gastrointestinal flora. As technological challenges related to viability and enumeration are being overcome, milks fermented with these anaerobic microorganisms(alone or in combination with lactic acid bacteria) are more able to provide consistently satisfying with large numbers of viable microorganisms. Over 70 products containing bifidobacteria are currently offered around the world, including fermented milks, cheese, buttermilk frozen desserts, candy, and pharmaceutical preparations.

• Archives of Pharmacal Research
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• v.29 no.9
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• pp.735-740
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• 2006

Lactic acid bacteria (LAB) quickly attenuate or are killed during the freeze-drying process and storage. The effect of some natural polysaccharides, which are known as potent antitumor and immunomodulating substances, on the viability of the LAB, Lactobacillus acidophilus and Bifidobacterium breve, on freeze-drying and storage were investigated. Among the polysaccharides tested, red ginseng polysaccharide (RGP) and chitosan significantly inhibited the cell death of the LAB during freeze-drying, and fucoidan and RGP most potently protected the cell death of the LAB during storage. The stabilities of the LAB on the addition of RGP and fucoidan were comparable to that of skimmed milk. However, white ginseng polysaccharide (WGP) did not promote storage stability. When 5% skimmed milk/5% RGP treated LAB were freeze-dried and stored, their viabilities were found to be significantly higher those treated with 5% or 10% RGP. The stabilizing effect of 5% RGP/5% skimmed milk during LAB freeze-drying and storage stability was comparable to that of treatment with 10% skimmed milk. Based on these findings, we believe that RGP beneficially improves the stability of LAB during the freeze-dry process and storage.

• 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.