Particulate leaching method for the preparation of porous PLLA scaffolds was carried out and especially, the effect of PLLA/CHCl3 solution concentration on the salt leaching rate and the pore structure of PLLA scaffolds were considered. It was found that maintaining lower PLLA/CHCl3 concentration and higher CHCl3 evaporation temperature in the preparation of PLLA/NaCl mixtures resulted in the enhancement of salt leaching rat e and higher porosity. This is understood that those conditions could minimize the formation of dense PLLA layer on the surface of PLLA/NaCl mixture as well as introducing better porosity on the surface. Higher salt leaching temperature accelerated the salt leaching rate but it seems that there is no influence on the porosity of PLLA scaffolds.

Lactobacillus acidophilus NCFM, Lactobacillus casei YIT 9018, Bifidobacterium longum 8001, and Bifadobacterium longum 8025 at the level of 10^6 cfu/ml were cultured with 10⁴ cfu/ml of Escherichia colt O157:H7 KSC 109 or Salmonella typhimurium ATCC 14028, in order to verify the effects of lactic acid bacteria and bifidobacteria on the growth of the pathogens. In the mixed culture of lactic acid bacteria with E. colt O157:H7 KSC 109, growth inhibition and atypical microcolonies of E. colt O157:H7 KSC 109 were observed. The pathogens inoculated grew for 5 hours (pH 5.3), by the time L. acidophilus NCFM reached the exponential growth phase, and then the surviving pathogens were decreased to 10¹ cfu/ml after 35 hours. When L. casei YIT 9018 was grown with the pathogens, they grew for 10 hours (pH 4.6), by the time L. casei YIT 9018 reached the end of exponential growth phase, and then the surviving pathogens were decreased drastically. Up to the stationary growth phase of lactic acid bacteria, L. acidophilus NCFM exhibited stronger inhibition against the pathogens than L. casei YIT 9018 did, which might be attributed to its faster growth. Likewise bifidobacteria inhibited the growth of the pathogens. tested, bifidobaceria was weaker in the inhibitory activity than lactic acid bacteria. When Bifidobacterium longum 8001 was cultured with the pathogens, E. colt O157:H7 KSC 109 was gradually inhibited at the stationary growth phase of bifidobacteria, atypical microcolonies were formed on Levine EMB medium after 48 hours, and Salmonella grew up to 10^6 cfu/ml, then was drastically inhibited at the exponential growth phage of Bifxdobacterium longum 8001. But when Bifidobacteriuam longum 8025 was cultured with the pathogens, the pathogens grew to the same level of Bifidobacteriuam longum 8025 after 10 hours, then the surviving pathogens were decreased drastically.

국민소득과 문화수준의 향상에 따라 식생활 양식이 변화되어 가정에서의 안동식혜제조는 점차 사라져 가고 있다. 그러므로 전통안동식혜의 제조법을 계승보존하고 제조공정 및 상품성을 높여 보다 우수한 가공식품으로 개발할 목적으로 안동식혜로부터 분리 선발한 균주와 종균협회에서 분양받은 젖산균들을 첨가하여 안동식혜를 제조하였다. 안동식혜의 숙성과정 중 성분분석 및 관능검사를 실시하여 가장 우수한 L. delbreuckii를 선발하였다. 안동식혜에서 분리한 균은 초기에는 Lactobacillus의 간균이 많았으나 시간이 지남에 따라서 Streptococcus의 구균이 많았다. 숙성기간동안 일반성분의 변화는 조단백질의 함량은 주발효 기간인 4일까지는 증가하였으나 그 이후로는 차차 감소하였고 pH는 급격히 감소하여 2일째 4.20이었으며 총산은 2일째 0.38이었으며 그 후 조금씩 증가하였다. 총당은 시간이 경과함에 따라 점차 증가하였다. 유리당의 조성은 maltose를 포함하여 6종류였으며 또한 미확인 물질도 1개 검출되었다. Maltose의 함량은 4일까지 증가하여 76.4%였으나 그 후로는 감소하였다. 아미노태질소는 시간이 경과할수록 증가하였으며 2일째 38.5mg%였으며 이며 식혜의 맛이 가장 좋았다. 암모니아태질소와 수용성 및 염용성 단백질은 시간이 경과함에 따라 점차 감소하였다. 주요 유리아미노산은 proline 및 aspartic acid였으며 methionine은 시간이 경과함에 따라 점차 증가하였으나 lysine은 오히려 감소하였다. 수용성 및 염용해성 단백질의 아미노산 조성은 glutarmic acid 및 aspartic acid의 함량이 가장 많았다. 염용해성 단백질의 경우 arginine은 시간이 경과함에 따라 점차 증가하였다. 지방산의 조성은 linoleic acid 및 oleic acid가 주요지방산으로 총지방산의 90%이상을 차지하였으며 palmitic acid는 시간이 지남에 따라 점차 증가하였다. 효소의 활성은 acid protease와 liquefying amylase는 숙성 4일째, saccharogenic amylase 와 lipase는 숙성 2일째 가장 높았다.

To suggest the development possibility of immunostimulating materials from lactic acid bacteria (LAB) postbiotics, Lactobacillus sakei/Leuconostoc mesenteroides were isolated from Kimchi. Next, two isolated LAB were cultured to prepare postbiotics (LABP) to measure macrophage activity. LABP significantly increased the production of macrophage stimulating factors such as nitric oxide, tumor necrosis factor-α, and interleukin-6. LABP-crude polysaccharides (CP) fractionated from LABP by EtOH precipitation not only showed more potent macrophage stimulating activity but also induced phagocytic activity in a dose-dependent manner. In addition, LABP-CP was identified as polysaccharides with a major monosaccharide composition of mannose (59.1%), glucose (23.0%), and galactose (14.0%) with high-molecular-weight of 103.5~126.7 kDa. In conclusion, postbiotics prepared from LAB isolated from Kimchi were confirmed to have industrial applications as a functional material with immunostimulating activity.

In this study, probiotic properties such as acid resistance, bile tolerance, intestinal adhesion and fat accumulation inhibition of lactic acid bacteria isolated from kimchi were investigated in order to develop probiotics effective anti-adipogenic effects. Among the 120 types of lactic acid bacteria isolated from kimchi, 42 types of lactic acid bacteria being to acid resistance, 35 types of lactic acid bacteria being to bile resistance, and 24 types of lactic acid bacteria being to both acid resistance and bile resistance were selected. These 24 types were tested for the intestinal adhesion ability which is an essential factor of probiotics’ function and L. rhamnosus GG was used as a positive control in this test. 10 types of lactic acid bacteria having the intestinal adhesion ability were selected. The selected 10 types of lactic acid bacteria were treated in 3T3-L1 cells and intracellular fat was stained with Oil Red O reagent to measure fat accumulation. As a result, in the group treated with lactic acid bacteria OS-15, 48, 102 and 120, fat accumulation was significantly decreased compared with the non-treated group. And the strain OS-48 showed the greatest inhibitory effect on fat accumulation. The lactic acid bacterium OS-48 was identified as Lactiplantibacillus plantarum by analysis based on 16S rRNA sequencing and was named Lactiplantibacillus plantarum OS-48. Therefore, based on the results of this study, L. plantarum OS-48 is expected to be very useful as probiotics with anti-obesity effect in the food industry such as fermented food and functional food.

Human intestinal flora is very diverse; with lactic acid bacteria (LAB) existing as part of the most vital gut microbes that improve host health. The application of LAB as a whole organism or its metabolite in the case of probiotic and bacteriocin respectively is extensive. Thus, the need to always bio-prospect for newer strains of LAB is essential. This study focused on isolating LAB from kunun-zaki and kindirmo, a fermented non-alcoholic beverage of non-dairy and dairy sources respectively, explored their physiological and biochemical properties, antibiotics sensitivity pattern and identified based on their 16S rRNA sequencing. A total of eighty isolates were selected sixty-six from kunun-zaki and fourteen from kindirmo in which 93.7% were bacilli and 6.3% were spherical in shape having 68.75% and 30% homofermentative and heterofermentative pathway respectively. All isolates have the ability to utilize glucose to produce lactic acid while their tolerance to pH 3 and salt concentration at 2%, 4% and 6.5% varied widely. Thirty-four isolates based on their physiological and biochemical properties were selected for molecular identification to ascertain their genera and species. Limosilactobacillus fermentum (68%); Lactiplantibacillus plantarum (6%) and Weissella confusa (3%) were confirmed species isolated. Thus, it was concluded that traditional fermented foods such as kunun-zaki and kindirmo are a good source to bio-prospect for LAB for product development, starter culture and probiotic study.

김치로부터 내산성, 내담즙성 및 항산화활성이 우수한 유산균을 분 리하였으며, 프로바이오틱스 활성이 우수한 2종의 균주를 스타터 로 선정하여 고농도의 홍삼 추출물이 보강된 요구르트를 제조하고, 그 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리 한 L. plantarum SY46과 L. brevis SY65 균주는 인공위액과 담 즙염에 대한 저항성, 병원균에 대한 항균활성 및 항산화활성이 상 업용 프로바이오틱스 균주인 L. rhamnosus GG(LGG)와 비교하 여 우수하였으며, auto-aggregation과 co-aggregation 능력은 유사한 특성을 나타내었다. 홍삼 추출분말 5%와 10%가 각각 첨가 된 우유에 SY46과 SY65의 복합 균주를 접종하고 24시간 발효한 결과, 홍삼 요구르트의 pH는 각각 4.46과 4.28, 산도는 1.25%와1.53%, 유산균 생균수는 9.26와 9.90 Log CFU/mL를 나타내었다. 홍삼의 첨가량이 증가할수록 DPPH 라디칼 소거능과 β-carotene bleaching 억제능이 증가되어, 유산균체의 항산화능과 더불어 홍 삼이 요구르트의 항산화능을 높이는데 기여하는 것으로 나타났다. 따라서 본 연구결과, L. plantarum SY46과 L. brevis SY65 균주 를 스타터로 활용하여 프로바이오틱스 및 홍삼의 기능성이 강화된 요구르트의 제조가 가능할 것으로 기대된다.

Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive microorganisms to those that affect only organism of close general. With the growing concern over the spread of antibiotic-resistant microorganisms and the possibility of current therapies becoming inefficient, it is imperative to find antibiotics alternatives. In food preservation, naturally occurring peptides with antimicrobial activity are favoured over chemical preservatives a more reason why there should be a holistic approach to taking advantage of bacteriocinogenic bacteria in medicine and food industry. This review focuses on the application of bacteriocin in food preservation, food industry, livestock and medicine.

본 연구는 시중에 유통 중인 유산균 첨가 시료 6개를 7개월 동안 저장하여, 유산균 생균 수의 변화와 우수 균종을 분리 및 분석하고자 하였다. 제품별 저장 기간에 따라 유산균 생균 수의 변화는 MRS agar에서 9.04 Log CFU/g에서 7.20 Log CFU/g, BCP agar에 서 8.96 Log CFU/g에서 7.63 Log CFU/g으로 7개월이 경과한 후에 유의적으로 감소하였다. 식품위생검사기관에서 기간별 시료의 평균 유산균 생균 수는 6.58 Log CFU/g 이상 유지하여, 본 연구 결과와 76.0%–100% 일치하는 경향을 나타냈다. 제품의 유 산균 표시 함량은 2.7×106–6.2×106 CFU/g으로 표시되었으며, 본 연구 결과에서 1.5×107–1.4×108 CFU/g 이상 검출되어 실제 외포장지의 표시 함량은 올바른 표시에 부합되었다. 검출된 유산균 중 우점종(85%)을 최종 선발하여 16S rRNA 유전자 염기서열 분석 결과, Lactiplantibacillus(identity 100%), Streptococcus thermophilus 10%(identity 99%) 및 Weissella confusa 5% (identity 99%)로 동정되었다. 이는 본 연구의 시료에서 검출된 우수 균주로, 위 균주 외에 또 다른 우수한 균주를 선발하여 식품에 접목하는 연구가 필요한 것으로 생각된다. 또한 6개 제품 모두 7개 월 후 유산균 수 함량이 107–108 CFU/g으로 확인되었으며, 실험한 제품류(비스킷류, 샌드류 및 초콜릿류)의 외포장지에 표시된 유산균 함량은 본 실험의 결과보다 적게 표시되었으며, 유통기한(6개월) 동안 유산균의 함량은 유지되었다.

한국산업규격(KS)에서 오징어젓은 오징어 배합비율이 75% 이상으로 정하고 있다. 본 연구는 저염 젓갈을 제조하기 위한 기초연구로 유산균 첨가에 따른 영향을 실험한 결과이다. 면역활성이 있는 기능성 유산균을 오징어젓 및 어리굴젓에 각각 첨가한 후, 냉장 또는 실온에서 45일간 보존하면서 미생물학적, 관능적 품질을 평가하였다. 오징어젓은 실온에서 보관한 경우, 보존기간이 경과하면서 유산균 수는 대체로 증가하였다. 어리굴젓의 경우에도 유산균 첨가 시료에서 실온에 2주간 노출한 경우, 생균수가 약 100배 증가하였다. 한편, 일반세균의 경우에는 유산균 첨가 및 비첨가 대조구 모두 현저한 변화가 없이 일정수준으로 유지되는 것으로 나타났다. 미생물 학적 변화를 바탕으로 판단할 경우 본 시험에 공시된 오징어젓 및 어리굴젓은 유산균 첨가에 의한 현저한 미생물의 증식이나 감소는 수반되지 않으며, 소비자가 통상적으로 섭취하는 기간동안 유산균의 빠른 증식은 물론, 일반세균의 증식억제효과는 기대하기 어려울 것으로 판단된다. 그러나 저염화와 더불어 관능적 품질 향상이 뚜렷하게 나타났으며, 기호성이 우수한 제품의 개발이 가능하다고 판단된다.

To develop Gamma-aminobutyric acid(GABA)-producing probiotics we isolated GABA-producing lactic acid bacteria from kimchi. 17 strains of GABA-producing lactic acid bacteria were isolated among 703 lactic acid bacteria originated from 21 kind of kimchi. Two strains, K991 and K998, were selected with highest GABA production ability. The results of 16S rRNA gene sequence analysis, K991 and K998 were identified as Lactococcus lactis, which showed 99.93% and 99.87% similarity, respectively. When the two strains were cultivated in MRS containing 5% MSG at 30°C, GABA began to be produced after 12 hours, reaching maximum production at 40 hours(13.20 mM and 13.35 mM, respectively). In contrast, GABA production was about three times lower when MSG was not added.

Fermented foods of Korean temple are vegetable-based foods and their seasonings are limited to five pungent herbs. The aim of this study was to investigate cell-free supernatants (CFS) of lactic acid bacteria isolated from the fermented foods of Korean temples. Three selected CFS significantly inhibited the biofilm formation of Escherichia coli O157:H7 at 24 h, while one of the selected CFS markedly inhibited the biofilm formation at 72 h. However, only one CFS significantly attenuated the biofilm formation of Staphylococcus aureus at 24 h, but these CFS failed to inhibit the biofilm formation. Moreover, selected CFS effectively inhibited the growth of E. coli O157:H7, whereas the growth of S. aureus was not affected in the presence of CFS. These results suggest that CFS of lactic acid bacteria isolated from fermented foods of Korean temples shows antimicrobial activity agasint Gram-negative E. coli O157:H7, but not at Gramd-positive S. aureus .