Simple Purification and Antimicrobial Properties of Bacteriocin-like Inhibitory Substance from Species for the Biopreservation of Cheese.

Bacteriocins may be used as natural preservatives and antibiotic substitutes in various foods. However, the multistep purification process of bacteriocins results in high production costs, which is an obstacle to their commercial use and consumer accessibility. In this study, a bacteriocin-like inhibitory substance (BLIS) from spp.

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages.

The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that and were the predominant bacterial genera, and , , and were the predominant fungal genera.

Inhibitory effects of ultraviolet-C light and thermal treatment on four fungi isolated from pig slaughterhouses in Korea.

Pig slaughterhouses harbor high humidity because of the necessary cleaning that takes place simultaneously with slaughter, which facilitates the existence of mold. Due to the enclosed space, there are several limitations to the control of mold growth with respect to cleaning, ventilation, and drying. In this study, the prevalence of fungi was investigated in four pig slaughterhouses in Korea.

Development of Desiccation-Tolerant Probiotic Biofilms Inhibitory for Growth of Foodborne Pathogens on Stainless Steel Surfaces.

Lactic acid bacteria biofilms can be used to reduce foodborne pathogen contamination in the food industry. However, studies on growth inhibition of foodborne pathogens by inducing biofilm formation of antagonistic microorganisms on abiotic surfaces are rare. We developed a desiccation-tolerant antimicrobial probiotic biofilm.

Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran.

Background: Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity.

Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in , the Extracellular Protein Derived from KACC 91563.

KACC 91563 secretes family 5 extracellular solute-binding protein via extracellular vesicle. In our previous work, it was demonstrated that the protein effectively alleviated food allergy symptoms via mast cell specific apoptosis, and it has revealed a therapeutic potential of this protein in allergy treatment. In the present study, we cloned the gene encoding extracellular solute-binding protein of the strain into the histidine-tagged pET-28a(+) vector and transformed the resulting plasmid into the strain BL21 (DE3).

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic KACC 91563.

The present study aimed at evaluating the utilization possibility of encapsulated probiotic for production of functional fermented sausages. The isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated (initial count, 5.

Characteristics of Kwark Cheese Supplemented with KACC 91563.

The effect of addition of the probiotic KACC 91563 on the chemical and sensory properties of Kwark cheese produced using CHN-11 as a cheese starter were investigated. The addition of KACC 91563 to Kwark cheese did not change the composition or pH value of the cheese, compared with control. KACC 91563 survived at a level of 7.