Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi.

The present study aimed to identify the metabolites associated with the physiological activity of kimchi-derived lactic acid bacteria (LAB). A clear difference was observed between the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging rates when the pyruvate content was high (273.5 ng/µL; radical removal speed 6.

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.

For quality standardization, the application of functional lactic acid bacteria (LAB) as starter cultures for food fermentation is a well-known method in the fermented food industry. This study assessed the effect of adding a non-thermally microbial inactivated starter culture to kimchi, a traditional Korean food, in standardizing its quality. In this study, pretreatment based on sterilization processes, namely, slightly acidic electrolyzed water (SAEW) disinfection and ultraviolet C light-emitting diode (UVC-LED) of raw and subsidiary kimchi materials were used to reduce the initial microorganisms in them, thereby increasing the efficiency and value of the kimchi LAB starter during fermentation.

Characterization of the Psychrotrophic Lactic Acid Bacterium subsp. LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties.

With the aim of developing a new food starter culture, twenty-three psychrotrophic lactic acid bacteria (LAB) were isolated from 16 kimchi samples. One strain, subsp. LS4, which had typical psychrotrophic characteristics, was selected, and its phenotypic and genomic properties as a starter culture were investigated.

Characterization of High-Ornithine-Producing DB1 Isolated from Kimchi and Its Application in Rice Bran Fermentation as a Starter Culture.

High-ornithine-producing DB1 were isolated from kimchi. Ornithine is produced from arginine via the intracellular arginine deiminase pathway in microorganisms; thus, high cell growth is important for producing ornithine in large quantities. In this study, excellent DB1 growth (A: 5.

Characterization of SK Isolated from Kimchi Fermented at Low Temperature (around 0 °C) Based on Complete Genome Sequence and Corresponding Phenotype.

This study identified lactic acid bacteria (LAB) that play a major role in kimchi fermented at low temperature, and investigated the safety and functionality of the LAB via biologic and genomic analyses for its potential use as a starter culture or probiotic. Fifty LAB were isolated from 45 kimchi samples fermented at -1.5~0 °C for 2~3 months.

Awareness of chronic obstructive pulmonary disease in current smokers: a nationwide survey.

Background/aims: Cigarette smoking is the most common risk factor for chronic obstructive pulmonary disease (COPD). However, few studies of the attitudes toward COPD of smokers, the group at risk of developing this condition, have been conducted. The purpose of this study was to explore the awareness of and attitudes toward COPD of current smokers.

Awareness of COPD in a high risk Korean population.

Purpose: Increased awareness and understanding of chronic obstructive pulmonary disease (COPD) is an important aspect of disease management. The aim of this study was to explore COPD awareness among smokers participating in a smoking cessation program.

Materials And Methods: Face-to-face interviews were conducted with 289 subjects in three smoking cessation clinics, using a structured questionnaire.