Journal of Dairy Science and Biotechnology最新文献

Growth Characteristics of Bacteriocin-Producing Lactococcus lactis subsp. hordniae JNU533 in a Glucose-Containing Skim Milk Medium 产细菌素乳酸乳球菌亚种的生长特性。在含葡萄糖的脱脂牛奶培养基中添加hordniae JNU533

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.138

Jiho Shin, Subin Kim, Sejong Oh

{"title":"Growth Characteristics of Bacteriocin-Producing Lactococcus lactis subsp. hordniae JNU533 in a Glucose-Containing Skim Milk Medium","authors":"Jiho Shin, Subin Kim, Sejong Oh","doi":"10.22424/jdsb.2023.41.3.138","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.3.138","url":null,"abstract":"In this study, Lactococcus lactis subsp. hordniae JNU533 (JNU533) was isolated from Swiss-type cheese, and the bacteriocin produced by this strain was characterized. The spot-on-lawn assay was used to determine the antimicrobial spectrum and characteristics of the JNU533-derived bacteriocin. Results confirmed that the JNU533-derived bacteriocin inhibited the growth of lactic acid bacteria. The size of the bacteriocin was approximately 4.9 kDa, and it was heat- and pH-stable under various temperature and pH conditions. Furthermore, the possibility of using JNU533 as a starter culture in the manufacturing of fermented dairy products was assessed. A single colony of JNU533 was inoculated into 10% skim milk containing 0.5% glucose to investigate its characteristics in milk culture. The decrease in the pH was similar to that elicited by Lactobacillus delbrueckii subsp. bulgaricus. Furthermore, the results confirmed that JNU533 inhibited the growth of various bacteria and could be used as a milk fermentation starter. This study highlights the characteristics of the bacteriocin produced by JNU533 and the growth features of this strain in a skim milk medium.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135690827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-Viral Activities of Probiotics against Viral Gastroenteritis: A Review 益生菌对病毒性胃肠炎的抗病毒作用研究进展

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.87

Jung-Whan Chon, Hye-Young Youn, Hyeon-Jin Kim, Hyungsuk Oh, Seok-Hyeong Kang, Won-Uk Hwang, Hajeong Jeong, Hyun-Ju Kim, Kun-Ho Seo, Kwang-Young Song

引用次数: 0

Functional Properties of Peptides in Mixed Whey and Soybean Extracts after Fermentation by Lactic Acid Bacteria 乳酸菌发酵后乳清和大豆混合提取物中多肽的功能特性

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.113

Dong-Gyu Yoo, Yu-Bin Jeon, Se-Hui Moon, Ha-Neul Kim, Ji-Won Lee, Cheol-Hyun Kim

引用次数: 0

Comparison of 10 Different Pre-Enrichment Broths for the Regeneration of Cronobacter spp. (Enterobacter sakazakii) Infected in Powdered Infant Formula 10种不同预富集菌液对婴儿配方奶粉中感染的阪崎肠杆菌再生的比较

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.103

Jung-Whan Chon, Kun-Ho Seo, Hyungsuk Oh, Dongkwan Jeong, Kwang-Young Song

{"title":"Comparison of 10 Different Pre-Enrichment Broths for the Regeneration of Cronobacter spp. (Enterobacter sakazakii) Infected in Powdered Infant Formula","authors":"Jung-Whan Chon, Kun-Ho Seo, Hyungsuk Oh, Dongkwan Jeong, Kwang-Young Song","doi":"10.22424/jdsb.2023.41.3.103","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.3.103","url":null,"abstract":"This study aimed to assess the effectiveness of 10 different pre-enrichment methods using Real-Time polymerase chain reaction (PCR) in support of the FDA method. When the initial Cronobacter spp. (Enterobacter sakazakii) inoculation was 7.2 CFU/g, the Ct values were observed in the following order: 21.37 (Enterobacteriaceae enrichment [EE] broth), 21.95 (brain heart infusion [BHI]), 22.72 (tryptic soy broth [TSB]), 23.02 (violet red bile lactose [VRBL]), 22.31 (TSB-0.1% sodium pyruvate [SP]), 23.43 (distilled water [DW]), 24.34 (phosphate buffered saline [PBS]), 24.95 (nutrient broth [NB]), 25.82 (TSB-0.6% yeast extract [YE]), and 28.27 (violet red bile glucose [VRBG]). For an inoculation of 1.82% CFU/g of Cronobacter spp. (E. sakazakii), the Ct values were recorded in this sequence: 20.34 (EE broth), 22.16 (TSB-0.6% YE), 22.37 (BHI), 22.71 (VRBL), 22.88 (TSB), 23.01 (DW), 23.19 (NB), 23.79 (TSB-0.1% SP), 24.66 (VRBG), and 24.70 (PBS). Finally, when the inoculum of Cronobacter spp. (E. sakazakii) was 0.182 CFU/g, the Ct values followed this order: 21.93 (VRBL), 23.07 (TSB-0.6% YE), 23.31 (DW), 23.47 (PBS), 23.70 (BHI), 24.14 (TSB-0.1% SP), 25.14 (TSB), 29.00 (VRBG), 31.55 (EE broth), and were undetected in the case of NB. Consequently, these results indicate that there were no significant differences among the 10 different pre-enrichment broths. Future studies should focus on exploring pre-enrichment broths that can improve the limit of detection at very low Cronobacter spp. (E. sakazakii) concentrations and enhance the selective recovery of Cronobacter spp. (E. sakazakii) under acid, antibiotic, cold, and heat damage conditions.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135691415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial Activities against Pathogenic Bacteria of Lactic Acid Bacteria Isolated from Allium wakegi 大蒜乳酸菌对病原菌的抑菌活性研究

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.126

Gil-Ha Kim, Natsag Lkhagvasuren, Batchimeg Namshir, Woan Sub Kim

引用次数: 0

Production of Casein Hydrolysates from Concentrated Skim Milk Using Ultrafiltration Techniques 用超滤技术从浓缩脱脂牛奶中生产酪蛋白水解物

Journal of Dairy Science and Biotechnology Pub Date : 2023-09-01 DOI: 10.22424/jdsb.2023.41.3.149

Hee Song Kim, Dong Hun Yang, Seok Jun Park, Hye Jin Kim, Hyoung Su Park, Eui-Jong Lee, Mee-Ryung Lee

{"title":"Production of Casein Hydrolysates from Concentrated Skim Milk Using Ultrafiltration Techniques","authors":"Hee Song Kim, Dong Hun Yang, Seok Jun Park, Hye Jin Kim, Hyoung Su Park, Eui-Jong Lee, Mee-Ryung Lee","doi":"10.22424/jdsb.2023.41.3.149","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.3.149","url":null,"abstract":"Milk protein is often fractionated/concentrated by using various techniques in dairy industries. Among these techniques, ultrafiltration (UF) is particularly efficient at concentrating the casein fraction of milk protein. The objectives of this study were to produce casein hydrolysates by concentrating the casein fraction in skim milk using the UF technique and to investigate the chemical composition of the casein hydrolysates. The skim milk was concentrated using a UF laboratory test unit equipped with 10 kDa and 30 kDa membranes. After UF, the protein content of the milk was concentrated up to ∼7.2% and the Ca was concentrated up to ∼196 mg/100 g of milk. Trypsin was then added to the concentrated skim milk to produce the casein hydrolysates. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that the casein fraction was not present after hydrolysis, indicating that casein in the milk had been hydrolyzed. The Ca content in the casein hydrolysates was much higher (p<0.05) compared to Ca content in commercial casein phosphopeptides (CPP) indicating that was acidified during the manufacture of commercial CPP. In conclusion, it seems that casein hydrolysates containing large concentrations of protein and Ca can also be made from concentrated UF milk without acidification or renneting.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"375 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135690828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Growth-Promoting Effect of Pomegranate Concentrates on Lactic Acid Bacteria and Their Application to Yogurt 石榴浓缩液对乳酸菌的促生长作用及其在酸奶中的应用

Journal of Dairy Science and Biotechnology Pub Date : 2023-06-01 DOI: 10.22424/jdsb.2023.41.2.76

Yun Jeong Go, Woan-sub Kim

{"title":"The Growth-Promoting Effect of Pomegranate Concentrates on Lactic\u0000 Acid Bacteria and Their Application to Yogurt","authors":"Yun Jeong Go, Woan-sub Kim","doi":"10.22424/jdsb.2023.41.2.76","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.2.76","url":null,"abstract":"This study investigated the effect of the addition of pomegranate concentrate to yogurt on the growth of pathogenic and lactic acid bacteria. The concentration of the MRS broth was adjusted to one-half and used for an experiment. Pomegranate concentrate was added at concentrations of 4%, 2%, 1%, and 0.5%, which significantly promoted the growth of Lactococcus cremoris, Weissella cibaria, Weissella paramesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus thermophillus, Lactobacillus bulgaricus, and Lactobacillus lactis. The growth of lactic acid bacteria increased with higher concentrations of pomegranate. However, the addition of pomegranate concentrate inhibited the growth of Escherichia coli KCCM11587, E. coli KCCM11591, E. coli KCCM11596, and E. coli KCCM11600. Yogurt with added pomegranate concentrate demonstrated optimal conditions compared to that of the control without the addition. Particularly, the viable cell count of lactic acid bacteria was significantly higher in the yogurt with pomegranate concentrate. Furthermore, the viability of the lactic acid bacteria in the yogurt with pomegranate concentrate was higher than that of the control without the addition of concentrate during storage.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78755648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Applying Multi-Response Optimization to Explore Fermentation Conditions of Probiotics 应用多响应优化技术探索益生菌发酵条件

Journal of Dairy Science and Biotechnology Pub Date : 2023-06-01 DOI: 10.22424/jdsb.2023.41.2.45

S. Rheem

{"title":"Applying Multi-Response Optimization to Explore Fermentation\u0000 Conditions of Probiotics","authors":"S. Rheem","doi":"10.22424/jdsb.2023.41.2.45","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.2.45","url":null,"abstract":"This review serves two purposes: first, to promote the use of improved optimization techniques in response surface methodology (RSM); and second, to enhance the optimum conditions for the fermentation of probiotics. According to research in dairy science, Lactiplantibacillus plantarum K79 is a candidate probiotic that has beneficial health effects, such as lowering blood pressure. The optimum conditions for L. plantarum K79 to produce peptides with angiotensin-converting enzyme (ACE) inhibitory activity were proposed, through modeling each of ACE inhibitory activity and pH as a function of the four factors that are skim milk concentration (%), incubation temperature (°C), incubation time (hours), and starter added amount (%). To estimate optimum conditions, the researchers employed a desirability-based multi-response optimization approach, utilizing third-order models with a nonsignificant lack of fit. The estimated optimum fermentation conditions for L. plantarum K79 were as follows: a skim milk concentration of 10.76%, an incubation temperature of 36.9°C, an incubation time of 23.76 hours, and a starter added amount of 0.098%. Under these conditions, the predicted ACE inhibitory activity was 91.047%, and the predicted pH was 4.6. These predicted values achieved the objectives of the multi-response optimization in this study.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84621299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Organoleptic Quality Attributes of Three Different Types of Vegetable-Based Milk Analogs Supplemented with Hibiscus Oil 添加芙蓉油的三种不同植物性乳类似物的感官品质特性

Journal of Dairy Science and Biotechnology Pub Date : 2023-06-01 DOI: 10.22424/jdsb.2023.41.2.67

Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyungsuk Oh, Hyeon-Jin Kim, Hyeock Youn, Won-Uk Hwang, Seok-Hyeong Kang, Hajeong Jeong, Hyun-Ju Kim, Dongkwan Jeong, K. Song

{"title":"Organoleptic Quality Attributes of Three Different Types of\u0000 Vegetable-Based Milk Analogs Supplemented with Hibiscus Oil","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyungsuk Oh, Hyeon-Jin Kim, Hyeock Youn, Won-Uk Hwang, Seok-Hyeong Kang, Hajeong Jeong, Hyun-Ju Kim, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2023.41.2.67","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.2.67","url":null,"abstract":"Hibiscus is rich in acids, anthocyanins, flavonols, oils, proanthocyanidins, and various pigments. It is utilized for medicinal purposes, to improve human health, and as a galactagogue to stimulate milk production in cows. Due to its biofunctional activities, hibiscus oil has broad applications spanning different fields. This study analyzed the pH and organoleptic quality attributes of three different vegetable-based milk analogs supplemented with hibiscus oil at 0% – 1.5% concentrations. The results revealed that the addition of hibiscus oil did not affect pH; however, as the concentration of the hibiscus oil increased, the organoleptic quality attributes of the milk analogs supplemented with it decreased. All three milk analogs supplemented with 0.25% hibiscus oil demonstrated favorable attributes compared to the control group. This study provides valuable foundational data for developing new vegetable-based milk analogs that possess enhanced biofunctionality through the supplementation of hibiscus oil.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88536810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antiviral Effect of Probiotics against Respiratory Tract Infections: A Review 益生菌对呼吸道感染的抗病毒作用研究进展

Journal of Dairy Science and Biotechnology Pub Date : 2023-06-01 DOI: 10.22424/jdsb.2023.41.2.57

Jung-Whan Chon, K. Seo, Young-Seon Kim, Hyeock Youn, Hyeon-Jin Kim, H. Oh, Won-Uk Hwang, Seok-Hyeong Kang, Hajeong Jeong, Hyun-Ju Kim, Dongkwan Jeong, K. Song

引用次数: 0