Deficiency in Opu Systems Imparts Salt-Sensitivity to .

can be used as a starter strain in fermented foods or as a probiotic. However, it is salt-sensitive. Here, genomes were compared with the genomes of strains of species (, , , and ) that were isolated from fermented foods and show salt tolerance, to identify the basis for the salt-sensitivity of .

Antioxidant and anti-hepatitis A virus activities of Kjellman extracts.

is a nutrient-rich algae species that contains abundant physiological phytochemicals, including peptides, carotenoids, fucoidans, and phlorotannins. However, elucidation of the antiviral effects of this algae and identification of new functional ingredients warrant further investigation. This study was aimed at investigating the potential anti-hepatitis A virus activities of extracts of prepared in different solvents.

Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic in fresh beef.

Unlabelled: Some serotypes cause diarrhea in infants and acute gastroenteritis. In this study, the incidence of Shiga toxin-producing (STEC) and enterohemorrhagic (EHEC) in 310 fresh raw beef samples and the presence of pathogenicity-associated virulence genes in the isolated strains were evaluated. The contamination rate reached 18.

Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.

Recently, kimchi has been recognized as a healthy food worldwide, prompting increased interest in its health benefits and quality characteristics. Although commercial kimchi is manufactured in various countries, little is known about quality differences between the kimchi from different countries. To clarify differences in quality characteristics, minerals, free sugars, organic acids, free amino acids, and volatile compounds, commercial kimchi manufactured in Korea, China, and the United States were investigated.

Isolation and Characterization of Kimchi Starters PBio03 and PBio104 for Manufacture of Commercial Kimchi.

This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance.

Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum.

Fermented vegetables have emerged as prebiotics with various health benefits. However, the possible mechanisms behind their health benefits are unclear. To relate the metabolite profile changes in fermented mixed vegetables with associated health benefits of fermented vegetables, we analyzed the metabolite profiles of mixed vegetables, before and after fermentation by Lactobacillus plantarum, using gas chromatography/time-of-flight-mass spectrometry (GC/TOF-MS).