Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from 24.1 μg/mL after 8 h to 43.9 μg/mL after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded 8.9×10 8 CFU/mL when incubated at 37°C for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.
The bactericidal effect of nano plasma ion (NPi) which was generated by NPi was analyzed using different kinds of microorganisms, exposure times, chamber sizes, ion amounts and distance. As the result of Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Klebsiella pneumoniae, Staphylococcus aureus and Bacillus subtilis were shown different in decrement. Gram-negative bacteria E. coli showed the highest percentage (96.57%) and Gram-positive bacteria B. subtilis which produced spore has the lowest percentage (57.41%). From the exposure time of NPi most of the microorganisms were extinct at an early stage. According to the size of the chamber we compared the loss of E.coli and the experiment result shown, analyzed NPi using 5 chambers 0.005 m 3 to 30 m 3 for 2 hr, that when volume of the chamber increased, saturation ion and bactericidal effect was decreased. In addition, an NPi generator installed in the 1 m 3 chamber investigated the decrement of E. coli. Saturation ion concentration increased with decrement. Finally, E. coli showed a similar reduction according to the distance from NPi generator.
In this study, quality characteristics of yogurt supplemented with Angelica gigas Nakai leaf extract were examined. The pH of the yogurt ranged from 4.40 to 4.45 and the titratable acidity ranged from 0.96% to 0.98%. The viscosity tended to decrease with the addition of the Angelica gigas Nakai leaf extract, but did not affect stability during storage. In the range of 0.1% to 0.3%, lactic acid bacteria were present in the range of 1.9×10 9 to 3.2×10 9 CFU/mL. The decursin content in yogurt was quantitatively analyzed, depending on the addition of 0.1% to 0.3% of Angelica gigas Nakai leaf extract and was found to be 0.26 μg/g, 15.23 μg/g, and 23.57 μg/g respectively. Organic acid showed the highest generation of lactic acid. The antioxidant properties of yogurt were shown to increase with the addition of the Angelica gigas Nakai leaf extract. The sensory score of yogurt supplemented with 0.1% of the Angelica gigas Nakai leaf extract was highly valued, at a level similar to that of plain yogurt. Yogurt supplemented with 0.2% of the extract was rated above the normal score of 6.31 to 6.50. As shown by the results, the optimal concentration of Angelica gigas Nakai leaf extract for addition to yogurt was within 0.2%.
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