A5080412785- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Microbial Metabolism and Applications
- Bacterial biofilms and quorum sensing
- Oral microbiology and periodontitis research
- Gut microbiota and health
- Listeria monocytogenes in Food Safety
- Identification and Quantification in Food
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
- Horticultural and Viticultural Research
- Food composition and properties
- Bacterial Identification and Susceptibility Testing
- Enterobacteriaceae and Cronobacter Research
- Nutrition, Health and Food Behavior
- Biofuel production and bioconversion
- Mycobacterium research and diagnosis
- Microbial Natural Products and Biosynthesis
- Proteins in Food Systems
- Food Industry and Aquatic Biology
- Food Safety and Hygiene
- Biochemical and biochemical processes
Dongguk University
2010-2023
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated. The cell free supernatants (CFS) Lactobacillus curvatus KCCM 43119, Leuconostoc mesenteroides 43060, Weissella cibaria KCTC 3746 W. koreensis 41517 completely inhibited the growth foodborne pathogenic bacteria, while neutralized CFS (pH 6.5) partially growth. competition, exclusion, displacement by LAB strains adhesion to HT-29...
Summary Staphylococcus aureus frequently produces biofilm and causes human infections associated with the ingestion of contaminated food. Based on acknowledgement that antibiofilm agents for methicillin‐resistant S . (MRSA) have not been developed yet, this study investigated potentiality JM01 bacteriocin produced by Pediococcus acidilactici as an effective agent MRSA. To investigate activity its mechanism, antibacterial anti‐adhesive property assays were performed against The effect MRSA...
In this study, the effect of addition various amounts adjuncts (rice, wheat, corn and potato at 10 20%) on fermentation period beer produced from Korean six-row barley was examined. is not suitable for brewing because its relatively high protein/starch ratio. However, can be offset by partially replacing with adjuncts. Adjunct-added samples were analysed compared control sample made 100% barley. All adjunct-added showed changes in final properties (e.g. lower specific gravity, higher alcohol...
Beer is generally considered to be a beverage that has high microbiological stability. However, some undesirable lactic acid bacteria (LAB) can grow in beer and consequently spoil this beverage. In study, bacteriocin-producing Pediococcus acidilactici K10 was used as means of bio-acidifying the mash reducing spoilage LAB content beer. The strain had antimicrobial activity against two strains wort did not environment. inoculated before mashing step. effect starter culture investigated...
Beers are made of malted barley, hop, yeast, and water where the barley malt is main ingredient. There two types barleys, two-row six-row barley. Two-row principally used in large-scale beer brewing, whereas incorporated small scale brewing (e.g., microbrewery). In this study, beers were prepared from five varieties Korean barley1 4 through malting, mashing, fermentation processes. Beer parameters, namely alcohol diacetyl contents, turbidity, foam stability, free amino nitrogen (FAN), yeast...
The feasibility of using six-row barley, which is produced more often than two-row barley (malting barley) in Korea, for beer brewing was studied. Beer brewed from one variety (Jinyang, malting and four varieties (Jasujungchal Hinchalssal are unhulled; Dahyang Samgwangchal hulled). Using principal component analysis the material properties malting, mashing fermentation, sensory beer, categorized into three groups: group 1 (Jinyang Dahyang), 2 (Samgwangchal Hinchalssal) 3 (Jasujungchal)....
Two lactic acid bacteria, Pediococcus acidilactici HW01 and Leuconostoc citreum isolated from Pilsner malt, were added during mashing the impact on fermentation examined. The pH of bacteria supplemented (bioacidified) wort finished beer lower than that control. Bioacidified worts resulted in higher levels free amino nitrogen, reducing sugars alcohol corresponding beers. Foam stability beers P. L. increased by 19% 26%, respectively. filtration time was reduced treated but with citreum. use as...
From the previous study, Enterococcus faecium SH01 was isolated from mukeunji, an over-ripened kimchi, and it produced bacteriocin SH01. Bacteriocin showed inhibitory effect against Listeria monocytogenes ATCC 19111, a bacterial strain causing human listeriosis. Crude purified by ammonium sulfate precipitation its activity at two concentrations (500 1,000 AU/g) 19111 investigated in ground beef increasing temperatures (5, 10, 15, 20℃) for 8 d. The number of significantly decreased (p<0.05)...