• 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.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제17권11호
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• pp.1575-1581
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• 2004

A total of 96 growing barrows (Duroc${\times}$Landrace${\times}$Yorkshire) at an average BW of 20.2 kg were used to investigate the effects of montmorillonite (MMT) or copper-bearing montmorillonite (Cu-MMT) on growth performance, intestinal microflora, digestive enzyme activities of pancreas and small intestinal contents, and the apparent nutrient digestion. The pigs were allocated to three groups with 32 pigs per treatment for 42 days and the average BW at the end of the experiment was 49.7 kg. The three dietary treatments were basal diet only (control group), basal diet +1.5 g/kg MMT, and basal diet +1.5 g/kg Cu-MMT. The results showed that supplementation with Cu-MMT significantly improved growth performance as compared to control and pigs fed with Cu-MMT had higher average daily gain than those fed with MMT. As compared to control, supplementation with Cu-MMT significantly reduced the total viable counts of Escherichia coli and Clostridium in the small intestine and proximal colon. Supplementation with MMT had no significant influence on intestinal microflora, although there was a tendency for Escherichia coli and Clostridium to be lower than the control. Pigs fed with Cu-MMT had lower viable counts of Escherichia coli in colonic contents than those fed with MMT. Although supplementation with MMT improved the activities of the digestive enzymes in the small intestinal contents, the tendency was not significant. Supplementation with Cu-MMT significantly improved the activities of total protease, amylase and lipase in the small intestinal contents. Supplementation with MMT or Cu-MMT improved the apparent nutrient digestion.

• Journal of Animal Science and Technology
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• 제58권4호
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• Food Science and Biotechnology
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• 제16권6호
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• pp.948-953
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• 2007

The powdered cereal sunsik is a partially thermal-processed product that required safety evaluations for food-borne pathogens. Thirty-six sunsik products from Korean markets were collected and analyzed for contamination by total viable cell counts, coliforms, Escherichia coli, and the spore-forming Clostridium perfringens and Bacillus cereus. Enterobacter sakazakii, as a newly emerging pathogen, was also analyzed. Approximately 28% of sunsik were contaminated at 5 log CFU/g for total viable counts. Coliforms and E. coli were detected in 33 and 4% of the samples, respectively. The spore-forming B. cereus was found in 42% of the samples at a maximal level of 3 log CFU/g on average. About 6% the samples were contaminated with Cl. perfringens at an average level of 15 CFU/g. Forty-five % of sunsik contained E. sakazakii, at levels from 0.007 to over 1.1 cell/g by MPN method. In addition, one sunsik product for infants and children showed over 3 log CFU/g for both B. cereus and E. sakazaki. Therefore, concern should be placed on controlling for microbial hazards such as B. cereus and E. sakazakii in sunsik, particularly for the products fed to infants under 6 months of age.

• 동아시아식생활학회지
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• 제18권1호
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• pp.95-103
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• 2008

The aim of this study was to evaluate the physicochemical, microbial, and sensory characteristics, as well as antioxidative activities of yoghurts containing spirulina powder, during storage at 4$^{\circ}C$. The pH of the yoghurts decreased until the 9th day of storage, but significantly increased by the 12th day. Total acidity also increased until the 9th day of storage, and then significantly decreased by the 12th day. Sugar content did not change significantly (approximately 18 $^{\circ}Brix$). Viscosity(cP) increased until the 6th day of storage, but had decreased at the 12th day. The viable bacterial cell counts of the control group decreased during storage. In contrast, the viable cell counts of the spirulina containing samples increased until the 9th day, and then decreased by the 12th day of storage. Antioxidant activity decreased in all groups, but the changes in antioxidant activity were lower in the spirulina groups than in the control group. According to sensory evaluations, the samples presented no significant differences during storage. Based on the above results, the optimum concentration of spirulina was determined as 0.25%. Also, the period of circulation of yoghurt containing spirulina was estimated to be 9 days at 4$^{\circ}C$.

• 미생물학회지
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• 제33권2호
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• pp.125-130
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• 1997

미생물에 의한 6가이온 크롬의 3가이온으로의 환원은 세균에게 크롬내성을 제공할 수 있는 것으로 알려져 있다. 본 연구에서는 이러한 가설을 확인하기 위하여 크롬오염 토양과 오염되지 않은 토양으로부터 형태적으로 다른 20종의 세균을 순수분리하고 각각의 균주에서 크롬내성과 크롬환원능을 상호 비교하였다. 전자의 공여체로 glucose를 사용했을 때 세포현탁액에 의한 크롬의 환원은 시간당 0.014-0.305mM Cr(VI)의 범위로 관찰되었으며, 액체배지에서 2mM의 크롬에 대한 내성은 크롬을 첨가하지 않은 배지에서 배양한 경우와 혼탁도를 비교한 결과 전혀 저해를 받지 않는 경우부터 93.4%의 성장저해를 받는 경우까지 다양하게 관찰되었다. 이러한 결과로부터 상관관계를 분석한 결과 크롬내성과 크롬환원은 전혀 상관이 없는 것으로 계산되었다. 한편 군집수준에서의 크롬내성비교는 크롬오염 토양과 오염되지 않은 토양에서 각각 19.1%와 0.4%로 나타나 크롬의 존재는 내성균주의 선택적 성장을 유도하는 것으로 밝혀졌다. 그러나 이때 획득된 크롬에 대한 내성은 크롬의 환원에 의해서 제공되는 것이 아님을 상관관계 분석으로부터 알 수 있었다.

• 한국식품영양과학회지
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• 제42권5호
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• pp.828-831
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• 2013

고춧가루 첨가 시기에 따른 사과고추장혼합물에서의 에탄올 생성과 고추장 제조 후 관능검사를 실시하여 사과고추장의 가능성을 검토하고자 하였다. 고춧가루 첨가 전의 사과고추장혼합물에서 효모의 생육은 발효 5일 후 약 6.5 log CFU/ g으로 빠른 증식을 보였으며, 에탄올 생성 농도는 발효 15일 후 3.8%에 도달하였다. 고춧가루를 미리 첨가한 사과고추장혼합물의 경우에 효모균주의 생육은 발효 20일 후 7 log CFU/g으로 증가하였고, 25일 발효 후에 에탄올 농도가 1.3 %에 이르러 고춧가루 첨가 방법에 따른 에탄올 생성 농도에서 큰 차이를 보였다. 그러나 고춧가루 첨가시기에 따른 사과고추장의 전체적인 기호성에서는 큰 차이를 보이지 않았다.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.249-254
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• 2017

The purpose of this study was to investigate the acid tolerance, bile acid tolerance, and fermentation activity of lactic acid bacteria isolated from Kimchi in the presence of hydrolysates of whey protein concentrate. Kimchi isolates DK109, DK119, DK121, DK128, DK211, DK212, and DK215, which were identified as Lactobacillus sp., and L. casei DK128 showed the highest acid and bile acid tolerance. To produce whey hydrolysates, enzymes were added to a 10% (w/v) whey protein concentrate (WPC) solution at 1:50 (w/v, protein). The viabilities of the DK strains were determined in the presence of low pH and bile salts. Then, yogurt was produced via fermentation with L. casei DK128, an isolate from Kimchi, in the presence of the following additives: CPP, WPC, and WPC hydrolysates (WPCH) generated by alcalase (A) or neutrase (N). The produced yogurts were subjected to various analyses, including viable cell counts (CFU/mL), pH, titratable activity, and sensory testing. After 8 h of fermentation, the pH and titratable activity values of all test samples were 4.2 and 0.9, respectively. The viable counts of LAB were $3.49{\times}10^8$, $5.72{\times}10^8$, $7.01{\times}10^8$, and $6.97{\times}10^8$, for the Control, CPP, A, and N samples, respectively. These results suggest that whey proteins have potential as dietary supplements in functional foods and that WPCH could be used in yogurt as a low-cost alternative to CPP.

• 한국식품과학회지
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• 제28권1호
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• pp.190-196
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• 1996

고차단성 포장재를 이용하여 김치를 각기 다르게 진공포장한 후 $10^{\circ}C$와 $0^{\circ}C$의 저온조건에 저장하면서 진공도 차이에 따른 pH, 산도, 색상, 젖산균수 등의 변화를 측정하고 관능검사를 병행하여 진공포장이 김치 품질에 미치는 영향을 살펴보았다. 전체적으로 진공도 차이는 저장중 김치의 pH와 적정 산도, 색상, Leuconostoc과 Lactobacilli를 포함한 젖산균수, 관능검사 결과 등에 거의 영향을 미치지 않았다. 이로부터 저온 유통되는 소포장 김치의 품질보존을 위해서는 고도의 진공포장이 아닌 포장재 내부의 head space를 제거하는 수준으로도 충분히 효과적임을 확인할 수 있었다.