• Journal of Microbiology and Biotechnology
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• 제12권5호
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• pp.746-752
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• 2002

The purpose of the present study was to examine the antagonistic activities of Enterococcus faecalis strain PL9003 (PL9003) on Helicobacter pylori. This strain was isolated from infant feces and found to inhibit both the growth of H. pylori and its in vitro adherence to the human gastric cell line MKN-45. The binding of PL9003 to MKN-45 was observed under a light microscope after Cram staining and under a scanning electron microscope. When detected with an FITC-conjugate antibody, both viable and nonviable PL9003 were found to decrease the number of H. pylori bound to MKN-45. When detected by an enzyme-linked immunoabsorbent assay, about 70% of the H. pylori bound on MKN-45 disappeared with the four-1314 addition of viable or nonviable PL9003. The spent culture supernatant (SCS) of PL9003 also decreased the viability of H pylori even after neutralization and pepsin treatment. The above results suggest that PL9003 has a potential as a new probiotic for the stomach.

• 한국식품영양학회지
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• 제12권5호
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• 농업과학연구
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• 제47권3호
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• pp.445-457
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• 2020

Prebiotics are defined as "Nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of bacteria in the intestine" and as defined improve host health. This study was carried out to investigate the effects of bifidobacteria (Bifidobacterium lactis BB12 and Bifidobacterium longum BB536) growth enhancer (BE0623) supplement as a prebiotic. The addition of BE0623, a growth promoting material for bifidobacteria, significantly increased bifidobacteria viable cells counts in fermented milk by about 45 to 75 times compared to the non-added control group. In addition, microscopic observation showed a significant effect on proliferation of bifidobacteria in fermented milk with added BE0623. The viable cell counts in bifidobacteria also increased roughly 102-fold compared to the control group (non-added BE0623) and was higher than that of commercial growth promoters. Each fraction obtained though the purification of BE0623 influenced the increase of bifidobacteria growth. Culturing bifidobacteria with a combination of fractions of BE0623 had a synergistic effect compared to culturing bifidobacteria with each fraction individually. When any of the fractions were not added, the effect of the growth enhancer on bifidobacteria was reduced. These results indicate that all fractions contain substances that promote the growth of bifidobacteria. Therefore, BE0623 is considered to be available as a growth promoting material for bifidobacterium.

• Clinics in Shoulder and Elbow
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• 제26권2호
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• pp.191-204
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• 2023

Avascular necrosis (AVN) of the humeral head is a rare, yet detrimental complication. Left untreated, humeral head AVN frequently progresses to subchondral fracturing and articular collapse. Cases of late-stage humeral head AVN commonly require invasive procedures including humeral head resurfacing, hemiarthroplasty, and total shoulder arthroplasty (TSA) to improve clinical outcomes. However, in cases of early-stage AVN, core decompression of the humeral head is a viable and efficacious short-term treatment option for patients with pre-collapse AVN of the humeral head to improve clinical outcomes and prevent disease progression. Several techniques have been described, however, a percutaneous, arthroscopic-assisted technique may allow for accurate staging and concomitant treatment of intraarticular pathology during surgery, although further long-term clinical studies are necessary to assess its overall outcomes compared with standard techniques. Biologic adjunctive treatments, including synthetic bone grafting, autologous mesenchymal stem cell/bone marrow grafts, and bone allografts are viable options for reducing the progression of AVN to further collapse in the short term, although long-term follow-up with sufficient study power is lacking in current clinical studies. Further long-term outcome studies are required to determine the longevity of core decompression as a conservative measure for early-stage AVN of the humeral head.

• Journal of Dairy Science and Biotechnology
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• 제41권4호
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• pp.211-218
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• 2023

This study aimed to identify lactic acid bacteria isolated from eight fermented milk products in Iran. We enumerated Lactobacillus species using De Man-Rogosa-Sharpe (MRS)-maltose and MRS agar with pH adjusted to 5.2, as well as assessment at 37℃ for 48 hr, studied Streptococcus spp. using M17 agar at 43℃ for 24 hr, and assessed Bifidobacterium species using nalidixic acid, paromomycin sulfate, neomycin sulfate, and lithium chloride (BL-NPNL) agar at 37℃ for 48 hr. The total viable Streptococcus spp. cell in fermented milk varied at 4.73-8.83 log CFU/mL. However, Bifidobacterium spp. were not detected in any of the tested samples. Lactobacilli were not detected in four of the eight samples, and viable Lactobacilli cells in the remaining four samples ranged 2.48-3.85 log CFU/mL. The pH of the tested samples ranged 3.53-4.19, and soluble solids (Brix measurement) ranged 7.5%-17.9%. A total of 130 isolates of gram-positive catalase-positive bacteria were characterized at the species level using 16S rRNA sequencing. Sequence analysis identified six species: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. sunkii, Lactobacillus delbrueckii subsp. indicus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Levilactobacillus brevis.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.335-342
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• 2009

Bioactive compounds were produced from carrot pomace by solid-state fermentation using Bacillus subtilis HA and Leuconostoc mesenteroides. The carrot pomace (CP) fermented by B. subtilis HA with 3% monosodium glutamate (MSG) showed higher production of various bioactive compounds, with 1.64 Pa·sn of consistency, 2.31% of mucilage content, 16.95 unit/g of fibrinolytic enzyme activity, 35.3 unit/g of proteolytic activity and 37.5 mg% of tyrosine content. The mucilage production was greatly dependent upon the concentration of MSG added. Most MSG added in CP was converted into mucilage (2.3%) including 0.83% poly-$gamma$-glutamic acid (PGA) with 1,505 kDa of molecular weight. The CP fermented secondly by Leuc. mesenteroides showed acidic pH and lower consistency. However, the fibrinolytic and proteolytic activities were increased. The secondly fermented CP showed the viable cell counts with $2.5{\time}108$ CFU/g of B. subtilis HA and $3.7{\time}109$ CFU/g of Leuc. mesenteroides, respectively. The freeze-dried fermented CP showed 2.88 Pa·sn of consistency, 24% of mucilage content and 104.9 unit/g of fibrinolytic enzyme activity, respectively. Also, the powder of fermented CP indicated viable cell counts of $8.0{\time}107$ CFU/g of B. subtilis and $4.0{\time}108$ CFU/g of Leuc. mesenteroides. Therefore, the fermented CP that was fortified with dietary fibers, fibrinolytic enzyme and probiotics could be utilized as valuable ingredients of functional foods in food or cosmetic industries.

• 한국식품저장유통학회지
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• 제16권6호
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• pp.804-809
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• 2009

최근, 저온 장시간 발효된 묵은지에 대한 소비가 증가하고 있다. 본 논문에서는, 저온($5^{\circ}C$)에서 46주 동안 발효된 묵은지의 pH, 산도, 유기산, 생균수, 아미노산, polygalacturonase (PG) 활성 등을 분석하였다. 10주 발효한 김치에서는 pH 4.1, 산도 0.99%를 나타낸 반면, 46주 발효한 김치에서는 pH 3.9, 산도 1.29%를 보였다. 한편, 10주에서 46주로 발효 기간이 증가하면서, 젖산, 젖산/초산비, Lactobacillus species/Leuconostoc species비 등은 증가한 반면, 호기성 세균, 효모, Lactobacillus species, Leuconostoc species, 유리아미노산, PG 효소 활성은 감소하였다.

• KSBB Journal
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• 제15권4호
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• pp.370-374
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• 2000

제약폐수처리장과 판지폐수처리장의 활성슬러지 또는 폭기 조 media로부터 분리한 균들과 type culture들을 첨가할 경우 제약폐수와 판지폐수의 처리에 도움을 주는지를 알아보았다 폐수에 균틀을 배양하였을 때, 제약폐수에서는 charcoal m media로부터 분리한 Bacillus종 (PC-3)이 특이하게 잘 증식하 여 24시간 배양후의 생균수가 $1.1{\times}10^6m/L$를 나타내었으며, 판지폐수의 경우에는 type cultute인 Bacillus subtilis KCTC 1028이 가장 잘 증식하여 24시간 배양후의 생균수가 $1.1{\times}10^7m/L$를 나타내었다. PC-3률 첨가하는 제약폐수의 회분식처 리실험에서 균첨가효과가 확인되었으며8일째의 첨가구의 C COD제거율이 무첨가구의 COD제거율에 비해 18% 더 높았다. Bacillus subtilis KCTC 1028 을 첨가하는 판지폐수의 회 분식처리실험에서도 균첨가효과가 확인되었으며, 24시간후의 첨가구의 COD제거율이 무첨가구의 COD제거율에 비해 14% 더 높았다. Bacillus subtilis KCTC 1028은 전분질원료 주정 폐 액에서 잘 증식하였으므로, 전분질원료 주정폐액을 Bacill따 s subtilis KCTC 1028의 경제적인 생산배지로 이용할 수 있다.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.36-45
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• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• 한국식품조리과학회지
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• 제22권1호
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• pp.12-21
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• 2006

This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were $14.57{\pm}0.13%\;and\;11.86{\pm}0.12%$, capsaicinoids contents on a dry-weight basis were $207.91{\pm}6.68\;mg/100\;g\;and\;172.32{\pm}5.94\;mg/100\;g$, and total free sugars were $21.63{\pm}1.81%\;and\;12.49{\pm}0.56%$, respectively. ASTA color of red pepper flakes was $150.93{\pm}4.56$. Viable cell numbers of red and green pepper flakes were $3.9X10^4\;CFU/g\;and\;5.2X10^5\;CFU/g$, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren't statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference $({\Delta}E^*_{ab})$ for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.