Current Topics in Lactic Acid Bacteria and Probiotics

About Current Topics in Lactic Acid Bacteria and Probiotics

Current Topic in Lactic Acid Bacteria and Probiotics는 유산균 관련 기초 및 응용연구에 관한 전 분야의 원고를 게재합니다. 연 2회(6월 30일, 12월 31일)발간되고 있으며, Crossref, Google Scholar에서 색인되고 있습니다. 모집 논문 주제에 적합한 논문을 대상으로 학술지 투고 논문 심사 기준에 따라 분야별 전문가 2인의 심사위원 심사결과를 토대로 학술지 편집위원회에서 최종 선정됩니다. 투고하는 논문은 학술지 연구윤리 규정 및 투고규정을 준수하여 작성해야 합니다.
About Korean Society for Lactic Acid Bacteria and Probiotics

한국유산균프로바이오틱스학회는 2001년 “한국유산균연구회”로 출범하였으며, 2004년 5월에는 '한국유산균학회(Korean Society for Lactic Acid Bacteria)'로 창립 총회를 개최한 이래 본격적인 학술활동을 수행하고 있습니다. 그동안 회원 여러분들의 노고와 성원에 힘입어 매년 괄목할만한 발전을 거듭하고 있으며, 특히 본 학회의 초대 회장인 강국희 박사님께서 중심이 되어 설립한 '아시아유산균학회(AFSLAB)'의 핵심멤버로서 아시아지역 유산균 연구의 중추적인 역할을 수행하면서 국제적인 위상을 높여가고 있습니다. 유산균은 지구상에 인류가 출현한 이래 인간의 건강을 지켜주는 대표적인 유익한 미생물로서 전 세계의 수많은 학자들의 연구에서 나타난 바와 같이 다양한 건강증진 효능이 학술적으로 증명되었고, 근자에 와서 이러한 놀라운 효능들이 우리사회의 주요한 관심사로 대두되면서 본 학회의 역할이 그 어느 때 보다도 중요해지고 있습니다. 미생물 발효의 천국이라 할 수 있는 한반도에서 유산균에 대한 사회적 기대와 요구에 부응하기 위해서 학회 차원의 국내외 심포지엄 개최는 물론 주기적인 세미나 활동을 통해 산ㆍ학ㆍ민ㆍ관ㆍ연의 유기적인 협력체계를 구축하여 정보를 공유하는 한편 학문적 수월성을 제고하고, 관련 산업의 발전을 도모하는 것이 본 학회의 중요한 역할입니다.
Review Article

Dec 31, 2024

Companion Animals and Probiotics
반려동물과 프로바이오틱스

Seok-Cheol Cho
조석철

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):63-74.
https://doi.org/10.35732/ctlabp.2024.10.2.63

Companion animals, which help people in various aspects, are a part of the family and the market related to companion animals is expanding to all industries. Among them, pet food is growing both domestically and globally, focusing on advanced feed and functional supplements. With human and pet food becoming increasingly vigilant, probiotics, which have become common as raw materials for health functional foods, are being applied as pet food and supplements. In the field of probiotics research, where research on human digestive health, strengthe...
Research Article

Dec 31, 2024

Antioxidant and Anti-Inflammatory Effects of Live and Heat-Killed Limosilactobacillus fermentum isolated from Baekkimchi
백김치로부터 분리된 Limosilactobacillus fermentum 생균과 열처리 사균체의 항산화 및 항염 효과

Ga-Young Lee, Min-Kyeong Lee, Ji-Woo Choi, Hye-Jin Youn, Hyun-Hee Cho, Hoon Park
이가영, 이민경, 최지우, 윤혜진, 조현희, 박훈

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):75-87.
https://doi.org/10.35732/ctlabp.2024.10.2.75

This study aimed to evaluate the probiotic properties of Limosilactobacillus fermentum SMF680 and Limosilactobacillus fermentum SMF709, which were isolated from Baekkimchi, and to assess the antioxidant and anti-inflammatory activities of live and heat-killed cells. The selected SMF680 and SMF709 strains showed similar acid resistance, bile resistance, and intestinal cell adhesion compared to Lacticaseibacillus rhamnosus GG (LGG), a commercial probiotic strain. The live and hea...
Research Article

Dec 31, 2024

Quality Characteristics of Lactose-Free Yogurt with Schisandra chinensisPowder and Bifidobacterium lactics
오미자 분말과 Bifidobacterium lactics를 활용한 유당분해 요거트의 품질 특성

Seon-Ok Jang, Sin-Young Park
장선옥, 박신영

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):88-97.
https://doi.org/10.35732/ctlabp.2024.10.2.88

This study was manufactured the lactose-free yogurt with used lactose-free milk, Bifidobacterium lactics, and Schisandra chinensisPowder (SCP). Samples were classified into S3, S6, and S9 according to the added levels of SCP. The quality properties analysis was performed the pH, CIE color, viscosity, electronic nose, electronic tongue, and sensory evaluation. The pH of samples was significantly increased with increasing SCP (p<0.05). The lightness of samples was significantly decreased with ...
Research Article

Dec 31, 2024

Antioxidant Activities of Tempeh prepared with Black Soybeans
서리태로 제조한 템페의 항산화활성

Jin-Hee Choi
최진희

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):98-104.
https://doi.org/10.35732/ctlabp.2024.10.2.98

This study aimed to evaluate the potential of black soybeans (Seoritae) as a probiotic food ingredient through the preparation of tempeh. Seoritae, a black soybean variety, is known for its high content of anthocyanins and glycitein compared to white soybeans, and these compounds are widely reported to exhibit potent antioxidant properties. Tempeh was prepared using white soybeans as the control group (CON), while varying proportions of Seoritae and white soybeans were used to produce additional tempeh samples. The total polyphenol and flavonoi...

CURRENT ISSUE: Dec 2024, Vol. 10 , No. 2

Review Article

Companion Animals and Probiotics
반려동물과 프로바이오틱스

Seok-Cheol Cho

조석철

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):63-74.
https://doi.org/10.35732/ctlabp.2024.10.2.63

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Research Article

Antioxidant and Anti-Inflammatory Effects of Live and Heat-Killed Limosilactobacillus fermentum isolated from Baekkimchi
백김치로부터 분리된 Limosilactobacillus fermentum 생균과 열처리 사균체의 항산화 및 항염 효과

Ga-Young Lee, Min-Kyeong Lee, Ji-Woo Choi, Hye-Jin Youn, Hyun-Hee Cho, Hoon Park

이가영, 이민경, 최지우, 윤혜진, 조현희, 박훈

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):75-87.
https://doi.org/10.35732/ctlabp.2024.10.2.75

HTML PDF PubReader

Research Article

Quality Characteristics of Lactose-Free Yogurt with Schisandra chinensisPowder and Bifidobacterium lactics
오미자 분말과 Bifidobacterium lactics를 활용한 유당분해 요거트의 품질 특성

Seon-Ok Jang, Sin-Young Park

장선옥, 박신영

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):88-97.
https://doi.org/10.35732/ctlabp.2024.10.2.88

HTML PDF PubReader

Research Article

Antioxidant Activities of Tempeh prepared with Black Soybeans
서리태로 제조한 템페의 항산화활성

Jin-Hee Choi

최진희

Curr. Top. Lact. Acid Bact. Probiotics 2024;10(2):98-104.
https://doi.org/10.35732/ctlabp.2024.10.2.98

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