주박의 활용도를 높이기 위하여 주박을 요구르트 제조에 사용하였다. 주박을 α-amylase와 glucoamylase로 처리 후 동결 건조하여 제조한 주박 효소분해물을 탈지분유 현탁액에 첨가하고 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus 혼합 starter를 접종하여 산의 생성과 유산균의 생육을 경시적으로 조사하였다. 동시에 주박 효소분해물을 첨가하지 않은 조건을 대조구로 하였다. 탈지분유에 주박 효소분해물을 0.5~2.0% 첨가한 결과 적정산도는 주박 효소분해물의 사용량에 비례하여 증가하였으며, 15시간 배양한 결과 0.77%(대조구)에서 0.98%(2.0% 첨가)로 증가하였다. pH의 감소도 적정산도의 변화와 일치하는 경향이었다. 주박 효소분해물의 첨가로 유산균의 생육이 촉진되었다. 유산균 생균수는 배양 전 6.9~7.1 log CFU/g에서 12시간 배양 후 7.84 log CFU/g(대조구)와 8.13 log CFU/g(2.0% 첨가)로 주박 효소분해물의 첨가량에 비례하여 증가하였다. 그러나 관능적인 특성은 주박 효소분해물의 첨가량이 증가할수록 감소하였다.

Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers about Bifidobacerium and Lactobacillus, which are two of the most known of the LAB. Bifidobacerium alleviates diarrhea from various causes by improving intestinal microflora, and it has been reported that it reduces Helicobacter pylori bacteria known as the cause of gastric ulcer and stomach cancer. Bifidobacerium has also reported to be effective on immunization and allergy, reduce blood cholesterol, cancer, lactose intolerance. Lactobacillus alleviates diarrhea but has not fully demonstrated its effectiveness relative to other health issues. Several lactic acid bacteria and yeast are expected to act as probiotics, so, in the future, more research on the health benefits of lactic acid bacteria is needed.

Probiotic functional foods are known to have various functional effects such as intestinal regulation, modulation of immune system, reduction of allergies, and lowering of cholesterol. The purpose of this study was to select probiotic strain that is most suitable for freeze-dried coffee for the development of functional coffee products. The survival rate of probiotics, at drinking condition of coffee, at acid, at bile and after freeze-dried in coffee were measured on 1 strain isolated from commercial freeze-dried coffee, 8 strains used as fermented milk starter, 1 Bifidobacterium and 1 Bacillus coagulans. Bacillus coagulans showed the highest survival rate from 2.4×107 cfu/g to 2.0×107 cfu/g especially after freeze-drying. The results at drinking condition of coffee, at acid tolerance, at bile tolerance and at storage test showed significantly better survival rate of Bacillus coagulans than that of control (Lactobacillus casei). Especially, Bacillus coagulans showed 3.8-fold higher survival rate at acid tolerance (pH 1, 120 minutes) than control. Thus, the lactic acid-producing Bacillus coagulans is characterized as a probiotic strain suitable for functional coffee formulation and commercialization.

본 연구는 여러 종류의 수액에서 lactobacillus brevis CFM20에 의한 γ-aminobutyricacid(GABA) 생산을 증가시키기 위해 수행되었다. 수액은 0.22㎛의 membrane filter로 여과하고 유산균으로 발효시켰다. 분리 된 L. brevis CFM20은 MRS 배지에서 pH 6.5, 37℃의 최적 조건에서 GABA를 276.42㎍/mL의 농도로 생산하였다. 0.8%(w/v) MSG를 함유 한 MRS 배지에서 배양된 L. brevis CFM20은1011.86㎍/mL의 농도에서 가장 높은 GABA 생산을 보였다. 0.8%(w/v) MSG와 5%(w/v) 동결건조 시킨 미강추출물을 수액에 첨가하여 얻은 GABA 량은 835.409㎍/mL였다. 결론적으로 5%(w/v) 동결건조된 미강추출물을 수액에 첨가하면 GABA 함량이 증가 된 발효 수액 음료를 개발 할 수 있을 것이라고 사료된다.

Demand for the development of non-antibiotic growth promoters (AGP) in animal production surged in recent years. However, elucidating the specific mechanisms and action of prebiotics, probiotics, and synbiotics as non-AGP in animals is still in progress. This work investigated and compared faecal microbiotas of weaned piglets under the administration of a basal diet (CON) and with prebiotic lactulose (LAC), probiotic Enterococcus faecium NCIMB 11181 (PRO), or their synbiotic combination (SYN). Although prebiotics and/or probiotics in the diet significantly increased alpha-diversity compared with CON values, no differences were detected in richness and diversity values among the treatment groups (LAC, PRO, and SYN). At phylum level, the Firmicutes to Bacteroidetes ratio increased in the treatment groups in comparison to the CON group, and the lowest abundance of Proteobacteria was found in LAC group. At family level, Enterobacteriaceae decreased in all treatments, especially more than 10-fold reduction in LAC group compared with CON group. At genus level, the highest abundance of Oscillibacter was detected in PRO group, the highest Clostridium in LAC group, and the highest Lactobacillus in SYN group; the abundance of Escherichia was lowest in LAC group. Clustering in the DAPC plots illustrated distinct separation of the feeding groups (CON, LAC, PRO, and SYN) from one another, showing that microbial communities had different compositions according to different feed additives. Effects of LAC and PRO treatments on the faecal microbiota suggest independent mechanisms; nonetheless, the impact of SYN might also be distinct from that when each are administered singly as LAC or PRO.

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of 106 CFU/g, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at 10℃ until reaching 0.5% acidity, and then stored at －1.5℃ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

건강한 삶에 대한 현대인의 관심이 나날이 고조되고 있으며, 이에 따라 노화와 질병의 예방에 효과가 있는 항산화제의 연구가 활발히 이루어지고 있다. 특히 천연물이나 식품을 소재로 한 식이성 항산화제에 대한 연구는 꾸준히 증가하고 있는 추세이며, 천연물의 소재나 연구 분야의 폭이 매우 넓다. 본 연구는 고들빼기의 기능성 식품으로서 이용 가능성을 검토하기 위하여 동결건조 후, 각각의 용매(에탄올, 메탄올, 물)로 추출한 샘플을 DPPH radical 소거능, 아질산염 소거능, 총 페놀함량, 유기산 및 미생물함량을 측정하였다. 고들빼기 추출물에 대한 DPPH radical 소거능은 대체로 추출농도가 높아질수록 증가하는 경향을 보였고, 메탄올로 추출한 80% 희석액으로 추출했을 때 DPPH radical 소거능이 약 76.3%로 가장 높게 나타났다. pH가 증가함에 따라 아질산염 소거능은 감소하였고, 메탄올로 희석한 시료가 pH 1.2에서 77.8%으로 가장 높았다. 총 페놀 화합물 함량은 에탄올로 추출한 100% 희석액에서 76.7 mg GAE/g으로 가장 높았다. 고들빼기 김치의 유기산은 젖산, 구연산 순으로 높게 검출되었다. 저장기간이 길어질수록 총균수는 줄어들고, 유산균수함량이 증가하였다. 이러한 결과로 볼 때 고들빼기는 폴리페놀 함량이 풍부하고, DPPH, 아질산염 소거효과를 보여, 기능성 소재로서의 활용이 가능하리라 생각된다.

식품소재로 주박의 용도확대를 위하여 주박을 첨가한 요구르트의 제조를 조사하였다. 탈지분유 현탁액에 동결 건 조한 막걸리 주박 분말을 첨가하고 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus 혼합 starter를 접종하여 산의 생성과 유산균의 생육을 조사하였다. 탈지분유에 주박을 0.5~2.0% 첨가한 결과 적정산도는 주 박의 사용량에 비례하여 증가하였으며, 12시간 배양한 결과 1.07%(대조구)에서 1.23%(2.0% 첨가)로 증가하였다. pH의 감소도 적정산도의 변화와 일치하는 경향이었다. 유산균의 생육도 적정산도와 유사한 경향으로 배양 전 6.7~6.8 log CFU/mL에서 12시간 배양 후 8.36 log CFU/mL(대조구)와 8.91 log CFU/mL(2.0% 첨가)로 주박의 첨가량에 비례하여 증가하였다. 또한 주박 분말의 첨가로 저장 중 요구르트의 층 분리현상이 완화되었으며, 관능적 특성도 대조구와 매우 유사하였다.

This study attempted to find an efficient method for the preparation of high-purity galactooligosaccharides (HP-GOS) using β-galactosidase and yeast fermentation. GOS prepared using Lactozym 3000L showed the greatest enhancement in total GOS of the six β-galatosidases tested. GOS alone achieved 51% conversion of initial lactose. GOS production was enhanced by fermentation with commercial yeast (Saccharomyces cerevisiae); its concentration reached 71% after 36h fermentation with 8% yeast. Component sugar analysis with HPLC indicated that HP-GOS fermented with S. cerevisiae showed significantly increased levels of 4’/6’-galactosyllactose and total GOS as well as a significantly decreased glucose level. HP-GOS facilitated the growth of Lactobacillus sp. (L. acidophilus and L. casei) and Bifidobacterium sp. (B. longum and B. bifidum). In sum, high-purity GOS has been successfully produced through both an enzymatic process and yeast fermentation. GOS encourages the growth of bacteria such as Lactobacillus and Bifidobacterium that may be beneficial to human gastrointestinal health.

Probiotics is known improve the microenvironment of colon; however, the metagenomic DNA study of its lactic acid bacteria in constipation induced by loperamide is not clearly understood. In the present study, we investigated the reduction of the lactic acid bacteria in case of constipation, in normal and loperamide-induced rat. Lactic acid powder (lactic acid bacteria 19) was prepared from Chong Kun Dang Pharmaceutical Corporation. After 2 weeks of oral administration, the group treated with the higher concentration of lactic acid bacteria (109 CFU/mL per kg of body weight) following loperamide treatment was the most effective in increasing number, weight, and water content of feces. A similar but significant increase was found in the group treated with lower concentration of lactic acid bacteria (107 CFU/mL per kg of body weight) after loperamide treatment. The concentrations of acetic acid and propionic acid in feces in the loperamide-induced rat with high concentration lactic acid, were significantly higher than that of others. Furthermore, gastrointestinal transit ratio as well as the length and area of intestinal mucosa were significantly increased after treatment with lactic acid bacteria in loperamideinduced rat. Metagenomics DNA analysis indicated that the microorganism homology in cecum was similar between the groups of normal (NOR) and HIG. Our results show that lactic acid bacteria were effective in improving the constipation.

수확시 숙기와 조제방법이 호밀 라운드베일 사일리지의 건물 손실률과 형태변화에 대한 영향을 구명하기 위하여 3 가지 시험을 수행하였다. 호밀은 3번의 생육단계에 맞춰 수확하였으며 (수잉기, 출수기 및 개화기) i) 예건 (비예건,단기예건, 장기예건)에 따른 변화, ii) 유산균첨가제 (무처리, 첨가제 A 및 첨가제 B) 처리에 따른 변화, iii) 비닐색 (백 색, 흑색, 녹색)에 따른 변화를 관찰하였다. 수잉기 및 비예 건 처리구에서 저장 2개월 후의 형태 변화가 심하게 나타 났다. 그러나 출수기 이후의 수확 처리구에서는 변화정도 가 심하지 않았다. 첨가제 처리는 사일리지의 형태변화와 건물 손실률을 감소시켰다. 건물 손실률은 수확이 지연되 거나 첨가제 처리로 유의적으로 감소되었다. 수잉기 처리 에서는 형태변화가 심하게 관찰이 되었는데 첨가제 처리구 가 비 처리구보다 형태변화가 더 심하게 일어났다. 흑색비 닐 처리는 다른 비닐색에 비해 형태변화가 심하게 일어났 으나 건물 손실률은 비닐색에 따른 차이가 없었다. 상관관 계에서는 수확시 숙기와 예건기간이 형태변화와 정의 상관 이 있는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 건물함량은 사일리지의 형태변화에 영향을 주는 가장 큰 요인으로 나타났다.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.

We isolated 105 strains of lactic acid bacteria (LAB) from home-made kimchi and breast milk-fed Korean infant feces on the basis of morphological analysis. This study aimed to compare the probiotic characteristics of selected strains of LAB including bile and acid tolerances, cholesterol assimilation and adhesion activity. Among the isolates of LAB, 54 isolates were identified as Lactobacillus plantarum (14 strains), L. brevis (12 strains), L. sakei (9 strains), L. acidophilus (3 strains), L. casei (1 strain), and L. fermentum (1 strain). Acid tolerances under artificial gastric juice, pH 2.5 for 2 h at 37°C, were significantly different among the Lactobacillus species. Lactobacillus acidophilus and L. plantarum strains exhibited high tolerance in acid and bile. Lactobacillus acidophilus strains exhibited high cholesterol assimilation activity and showed a significantly higher tolerance to 0.3% bile acid than other Lactobacillus strains (p<0.05). Based on these results, we selected the best strain, named NS1 (L. acidophilus) as a potential probiotics that can be utilized in the manufacturing of dairy foods and dietary supplements.

he quantitative analytical method for Lactic Acid Bacteria (LAB) in Korea Food Standard was reviewed in caseof measurement for some market yoghurts. Contents of LAB in fermented yoghurt in Korea food market were investigated.BCP plate count agar, PCA with BCP, and MRS were tested for the measurement of LAB. The measured count for LAB inthe product were determined as following order; BCP plate count agar > MRS agar > PCA with BCP. The measured LABrange in the product using BCP plate count agar was between 116×107 and 180×107 CFU/mL, that using MRS agar wasbetween 18.6×107 and 23.2×107 CFU/mL, and that using PCA with BCP was 3×105 and 22×105 CFU/mL. As the results,use of proper medium for the accurate LAB measurement including coccus as well as bacillus would be recommended.

Intestinal lactic acid bacteria (LAB) for humans are closely associated to the host’s health because the presenceof LAB is an important bio-defense factor in preventing colonization and subsequent proliferation of pathogenic bacteria inthe intestine. Some probiotics such as Lactobacillus species can intoxication of carcinogens including chemical mutagens.The purpose of this study was to compare the ability of antimutagenesity among 24 strains of LAB isolated from infantfeces, yogurt and kimchi etc. The antimutagenic effects of protein fractions extracted from the cells of 24 LAB strains wereinvestigated using mutagens as 4-nitroquinoline-N'-oxide in Ames test (Salmonella Typhimurium TA 100). In the Amestest, dose-dependent activity was exhibited significantly against 4NQO. Three strains of Lactobacillus showed the highestanti-4NQO activitiy (62.1%) among the tested strains of LAB.

HACCP (Hazard Analysis Critical Control Point) has been receiving a worldwide recognition as a scientific andsystemic sanitary management technology in the food safety. At present, mandatory HACCP for dairy products is appliedin dairy processing plants and milk collection stage, while it is not applied in dairy farm and transportation. Therefore, it isrequired to establish HACCP application in all dairy industrial areas. The purpose of this study is to suggest an effectiveapproach to implement HACCP chain system in domestic dairy products. Most lactic acid bacteria has been useful toimprove gastrointestinal disorders such as diarrhea, constipation and reduce colon cancer risk and hydrocholesterol inKorea. The Ministry of Food and Drug Safety has increasingly applied the HACCP-chain system to secure the safety oflivestock products. Therefore, we suggest for the introduction of HACCP chain system in the dairy industry as follows.First, the system needs political support to activate. Second, the enterprise needs to recognize that it is essential system inan era of a consumer. Third, it should be utilized as an effective tool to enhance a brand value in the market. If there areobstacles in the implementation process for dairy products, governments, academia and relevant institutions should resolvea dispute together, which might enhance the level of livestock processing industry and hygiene safety management.