지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 220 - 233 (14page)
이용수
초록· 키워드
오류제보하기
Bacterial lysates have become a common ingredient for natural health care. Lactic acid bacteria (LAB) could serve as potential candidates for lysate production: the lactic acids produced by LAB have been utilized for their moisturizing, antimicrobial, and rejuvenating effects, while other substances provide topical benefits and health effects for the skin. Our study aimed to obtain lysate from a LAB S. macedonicus MBF 10-2 through an optimized fermentation using the Response Surface Methodology. Strain MBF10-2 was cultivated in a 2L fermenter tank in de Man Rogosa and Sharpe (MRS) medium and in plant-based peptone modified MRS, i.e. Soy-peptone and Vegitone. The duration and the medium composition (dextrose and soy peptone or proteose peptone) were adjusted to obtain an optimum production of cell lysate. Central Composite Design was employed for Design Expert 7.0.0 by adjusting 3 factors: dextrose (1%, 1.5%, 2%, 2.5%, 3%), soy or proteose peptone (0.5%, 0.75%, 1%, 1.25% and 1.5%), and duration of fermentation (8, 10, 12 14, and 16 h for MRS-Soy peptone and 15, 17, 19, 21, and 23 h for MRS Vegitone). Bacteriocin-Like Inhibitor Substance activity of lysate and pH were used as indicators. The optimum condition for lysate production using MRS Soy Peptone and Vegitone are as follows: dextrose concentration 2.5%, plant-based peptone 1.25%, while optimum fermentation duration were 11.18 h (MRS Soy Peptone) and 17 h (MRS Vegitone) with a starter concentration of 10% at OD600nm 0.2 ± 0.05. However, the standard MRS medium produced better quality lysate compared to MRS plant-based peptones.
목차
등록된 정보가 없습니다.
참고문헌 (35)
참고문헌 신청
Gueniche A / 2009 / Nutritional Cosmetics / Elsevier :421~439
Lahtinen S / 2012 / Lactic acid bacteria : microbiological and functional aspects / CRC Press
Cotter PD / 2005 / Bacteriocins: developing innate immunity for food / Nat. Rev. Microbiol 3:777~788
Sidek NL / 2018 / Stability of bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus acidilactici kp10 at different extreme conditions / BioMed. Res. Int 2018:5973484
De Vuyst L / 2007 / Bacteriocins from lactic acid bacteria: production, purification, and food applications / J. Mol. Microbiol. Biotechnol 13:194~199
Lahtinen S / 2012 / Lactic acid bacteria : microbiological and functional aspects / CRC Press
Cotter PD / 2005 / Bacteriocins: developing innate immunity for food / Nat. Rev. Microbiol 3:777~788
Sidek NL / 2018 / Stability of bacteriocin-like inhibitory substance (BLIS) produced by Pediococcus acidilactici kp10 at different extreme conditions / BioMed. Res. Int 2018:5973484
De Vuyst L / 2007 / Bacteriocins from lactic acid bacteria: production, purification, and food applications / J. Mol. Microbiol. Biotechnol 13:194~199
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Effects of Oral Intake of Kimchi-Derived Lactobacillus plantarum K8 Lysates on Skin Moisturizing
Journal of Microbiology and Biotechnology
2015 .01
-
Development of a universal analytical method for various neurotransmitters in the cell culture media, brain lysate, and serum using LC-MS/MS
한국분석과학회 학술대회
2023 .05
-
반응표면 분석법에 의한 흑마늘 추출물이 첨가된 간장의 제조 조건 설정
한국식품조리과학회지
2016 .01
-
Effects of Soy Flour Fortified Bread Consumption on Cardiovascular Risk Factors According to ApoE Genotypes in Overweight and Obese Adult Women: A Cross-over Randomized Controlled Clinical Trial
Clinical Nutrition Research
2015 .01
-
Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds
Journal of Microbiology and Biotechnology
2017 .01
-
전통장류에 대한 일부 초등학생 대상 영양교육의 효과
한국식품조리과학회지
2015 .01
-
간장 및 이를 활용한 식품의 레불린산 분석방법 검증 및 모니터링
분석과학
2017 .10
-
Effects of Soy Bread on Cardiovascular Risk Factor, Inflammation and Oxidative Stress in Women With Active Rheumatoid Arthritis: A Randomized Double-Blind Controlled Trial
Clinical Nutrition Research
2024 .01
-
Soy Supplementation Does Not Affect Serum Adiponectin Levels in Adults: A Systematic Review and Meta-Analysis of Randomized Controlled Trials
Clinical Nutrition Research
2024 .04
-
국내산 대두의 불용성 물질을 포함한 두유 요구르트의 발효 및 품질 특성
동아시아식생활학회지
2016 .12
-
The Quality Characteristics of Soy Yogurt with Different Content of Allulose and Sucrose fermented by Lactic Acid Bacteria from Kimchi
동아시아식생활학회 학술발표대회논문집
2018 .06
-
Validation of soy isoflavone intake and its health effects: a review of the development of exposure biomarkers
Nutrition Research and Practice
2021 .02
-
Validation of soy isoflavone intake and its health effects: a review of the development of exposure biomarkers
Nutrition Research and Practice
2021 .02
-
Optimization of an Industrial Medium and Culture Conditions for Probiotic Weissella cibaria JW15 Biomass Using the Plackett-Burman Design and Response Surface Methodology
Journal of Microbiology and Biotechnology
2022 .05
-
Development of Cabbage Juice Medium for Industrial Production of Leuconostoc mesenteroides Starter
Journal of Microbiology and Biotechnology
2017 .01
-
Production of Lactobacillus brevis WK12, a Microbial Additive for Kimchi Fermentation, and Studies on Its Formulation Strategy Using Soy Powder and Microencapsulation
한국미생물학회 학술대회논문집
2016 .04
-
Effect of spent coffee grounds on soy protein bread properties and microstructure
한국분석과학회 학술대회
2024 .11
-
Isolation and Characterization of the Fungi Strains that have High Activity of Enzyme for Taste Enhancement of Soy Sauce
한국미생물학회 학술대회논문집
2021 .08
-
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-centered Metatranscriptomics
한국미생물학회 학술대회논문집
2020 .10
-
Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-centered Metatranscriptomics
한국미생물학회 학술대회논문집
2020 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0