발효과정에서 생성되는 발효유제품의 안식향산 함량 수준 평가

임상동,박미선,김기성,유미영,Lim, Sang-Dong,Park, Mi-Sun,Kim, Kee-Sung,Yoo, Mi-Young 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

Bactoscan 을 이용한 원유의 신속 세균 검사법에 관한 연구

임상동,김기성,김희수,정순희,서정환,최준표 ( Sang Dong Lim,Ki Sung Kim,Hee Soo Kim,Soon Hee Chung,Jung Hwan Suh,Jun Pyo Choi ) 한국낙농학회 1995 한국낙농학회지 Vol.17 No.1

김치에서 분리한 Lactobacillus pentosus LSDM 의 생화학적 및 생리적 특성에 관한 연구

임상동,김희수,김기성,최인욱,진여상,김현욱 ( Sang Dong Lim,Hee Soo Kim,Ki Sung Kim,In Uk Choi,Yoh Sang Jin,Hyun Uk Kim ) 한국낙농학회 1996 한국낙농학회지 Vol.18 No.1

Lactobacillus pentosus LSDM 을 이용한 카테지 치즈에 관한 연구

임상동,김희수,김기성,최인욱,윤혜현,김현욱 ( Sang Dong Lim,Hee Soo Kim,Ki Sung Kim,In Uk Choi,Hye Hyun Yoon,Hyun Uk Kim ) 한국낙농학회 1996 한국낙농학회지 Vol.18 No.1

가시오가피 추출물이 마크로파지 활성과 우유의 발효 중 젖산균 성장에 미치는 영향

임상동,김기성,Lim, Sang-Dong,Kim, Kee-Sung 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

We examined the effect of Acanthopanax senticosus extract on macrophage activity and its effect on the growth of lactic starter culture when added to fermented milk. Greater amounts of Acanthopanax senticosus extract correlated with higher macrophage activity (p<0.05), in particular at $1,000\;{\mu}g/mL$. Water extract of Acanthopanax senticosus resulted in higher levels of nitric oxide (NO) than 70% ethanol extract at $1,000\;{\mu}g/mL$. In contrast, 70% ethanol extract resulted in higher $interleukin-1{\alpha}\;(IL-1{\alpha})$ and Tumor necrosis $factor-{\alpha}\;(TNF-{\alpha})$ levels than water extract. The growth of lactic starter culture was inhibited by increasing amounts of Acanthopanax senticosus water extract, resulting in a lower decrease in pH. A stirred type or drink type fermentation process seemed more suitable than a set type for the proper production of Acanthopanax senticosus extract added to fermented milk.

원유에서 분리한 Lactobacillus zeae RMK354의 생리적 특성 및 ACE 억제능

임상동,김기성,도청룡,Lim, Sang-Dong,Kim, Kee-Sung,Do, Jeong-Ryong 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

본 연구는 국내 각 지역의 목장에서 수거한 원유에서 분리된 젖산균을 대상으로 10% 환원탈지유에 $37^{\circ}C$에서 pH 4.4에 도달할 때까지 배양한 다음 각각에서 얻어진 유청으로 ACE 저해율을 측정한 결과 88.6%인 우수한 균주를 선발하였다. 선정된 균은 Gram 양성, rod형태의 homo균이며, 당 발효실험과 16S rRNA 분석결과 Lactobacillus zeae로 판명되었고, Lactobacillus zeae RMK354로 명명하였다. 발효유에 적합한 starter인지 확인하기 위해 생리적 특성을 조사하였다. L. zeae RMK354는 배양온도 $40^{\circ}C$에서 빠른 생장을 보였고, pH4.3에 도달하는데 10시간이 소요되었다. 16종의 항생제 중 polymyxin B와 vancomycin에 대해 내성이 높았으며, 효소활성실험에서 esterase와 leucine arylamidase의 활성도가 높았다. 담즙에 대한 내성이 있는 것으로 나타났으며, pH 내성 실험결과 pH 2에서 큰 변화가 없음에 따라 내신성이 있었다. 항균력 시험에서는 Escherichia coli와 Staphylococcus aureus에 대해 억제력이 없었으나 Salmonella typhimurium에 대해 60.0%의 항균력을 보였다. 이러한 결과를 토대로 ACE 억제활성능이 우수한 기능성 발효유 제품의 스타터로 L. zeae RMK354는 적합하다고 할 수 있다.

한약재가 젖산균 성장에 미치는 영향에 관한 연구 - I. 원육 , 구기자 , 황정 열수추출물이 젖산균 성장에 미치는 영향

임상동,김기성,김희수,최인욱,박윤경 ( Sang Dong Lim,Ki Sung Kim,Hee Soo Kim,In Wook Choi,Yoon Kyung Park ) 한국낙농학회 1997 한국낙농학회지 Vol.19 No.1

Lactobacillus acidophilus RMK567의 동결건조 컬쳐로 제조한 요구르트에서 GABA 생성력

임상동,유성호,양해동,김상기,박승용,Lim, Sang-Dong,Yoo, Sung-Ho,Yang, Hae-Dong,Kim, Sang-Ki,Park, Seung-Yong 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

${\gamma}-Aminobutyric$ acid (GABA) producing lactic acid bacteria, Lactobacillus acidophilus RMK567 was cultivated in 50 L of sterilized MRS broth using a fermenter at $40^{\circ}C$ for 24 h. The cell number was increased to $10.04{\pm}0.13$ Log CFU/mL with a growth rate constant (k) of 0.454 generation/h and a generation time (g) of 2.303 h after a lapse of a lag phase (L) of 5.16 h. A total of 487 g of cell paste with 40.5% moisture was harvested with viable cell number of 12.48 Log CFU/g cell paste. The cell pastes after preparation with glycerol, glucose, and polydextrose as cryo-protectants were lyophilized under a vacuum of 84 m torr. A total of 408 g of freeze dried (FD) cell powders were mixed with a commercial strain of Streptococcus thermophilus to prepare of three types FD starter cultures with the viable cell numbers of 12.42 (FDA-GY), 12.60 (FDBGG) and 12.91 (FDC-GP) Log CFU/g. During preservation the FD cultures at -$18^{\circ}C$, the cell viability of the FD starter cultures were rapidly dropped to below 3.24% of the day of storage. No significant difference was found in the cell viabilities among three types of FD starters cultures, but significant difference (p<0.01) was found in storage periods. Yoghurts fermented through FD starter culture of L. acidophilus RMK567 were determined to contain $155.16{\pm}8.53$ ppm, $243.82{\pm}4.27$ ppm, and $198.64{\pm}23.46$ ppm of GABA, respectively. This study shows that GABA production activity of L. acidophilus RMK567 is not affected during the freeze drying process and would be available for commercial production of yoghurt containing high GABA content.

더덕 추출물이 마크로파지 활성과 발효 중 젖산균 성장에 미치는 영향

임상동,김기성,도정룡,Lim Sang-Dong,Kim Kee-Sung,Do Jung-Ryong 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

We examined the macrophage activity of Codonopsis lanceolata and its effect on the growth of lactic starter culture when it was added to fermented milk. Nitric oxide(NO) and interleukin-1${\alpha}(IL-1{\alpha})$ were increased significantly(p<0.05) by addition of Codonopsis lanceolata water extract at $1,000\;{\mu}g/mL$. Tumer necrosis factor-${\alpha}(TNF-{\alpha})$ was increased significantly (p<0.05) by addition of Codonopsis lanceolata water extract or 70% ethanol extract at $1,000\;{\mu}g/mL$. Water extract of Codonopsis lanceolata showed higher macrophage activity than 70% ethanol extract. Growth of lactic starter culture was inhibited by the increased addition of Codonopsis lanceolata water extract, resulting in less decrease in pH. A stirred type or drink type fermentation process seemed mote suitable than a set type in proper production of Codonopsis lanceolata extract added fermented milk.

원유에서 분리한 Lactobacillus acidophilus RMK567의 GABA 생성 및 생리적 특성

임상동,김기성,도정룡,Lim, Sang-Dong,Kim, Kee-Sung,Do, Jeong-Ryong 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

In order to develop a new starter for fermented milk, 2082 bacteria were isolated from raw milk. The strain that showed excellent acid forming and ${\gamma}$-aminobutyric acid (GABA) production ($711.40{\mu}g/g$ D.W) characteristics after incubation at $37^{\circ}C$ for 18 hr was selected and identified as Lactobacillus acidophilus by the result of API carbohydrate fermentation pattern and 16S rDNA sequence. L. acidophilus RMK567 was investigated for its physiological characteristics. RMK67 strain showed good GABA production compared with commercial lactic acid bacteria. The optimum growth temperature of L. acidophilus RMK567 was $40^{\circ}C$ and cultures took 15 hr to reach pH 4.3. L. acidophilus RMK567 showed higher sensitivity to penicillin-G, novobiocin, as compared to other 14 different antibiotics. However, it showed more resistance to kanamycin, neomycin, streptomycin. It showed higher leucine arylamidase and ${\beta}$-galactosidase activities compared to 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed resistence to Escherichia coli, Salmonella typhimurium and Staphylococcus aureus with rates of 29.2%, 39.1% and 51.4%, respectively. Based on these and previous results, L. acidophilus RMK567 could be an excellent starter culture for fermented milk with excellent GABA contents.