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

Jun 30, 2021

Bacteriocins of Lactic Acid Bacteria and Their Industrial Application

Bamgbose Timothy, Atta Habiba Iliyasu, Anupkumar R. Anvikar

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):1-13.
https://doi.org/10.35732/ctlabp.2021.7.1.1

Lactic acid bacteria produce different types of inhibitory compound that have a bactericidal effect. The inhibitory compounds produced include metabolic end products, bacteriocins that are antimicrobial peptides with antibiotic effect, hydrogen peroxides and numerous organic acids depending on their fermentation pathway. The inhibitory activity by bacteriocins produced by lactic acid bacteria is diverse, comprising of strains capable of inhibiting different types of Gram-positive micro-organisms to those that affect only organism of close gener...
Review Article

Jun 30, 2021

The Concepts and Applications of Postbiotics for the Development of Health Functional Food Product
건강기능식품 개발을 위한 포스트바이오틱스의 개념과 활용

Byung-Yong Kim, Sung Sun Park
김병용, 박성선

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):14-22.
https://doi.org/10.35732/ctlabp.2021.7.1.14

Probiotics have been shown to health benefit through their role in improving the health of our body. They are commonly incorporated into a variety of functional foods or drug formulations. However, technical limitations such as viability controls have hindered their full potential applications for functional foods. Therefore, non-viable bacteria and/or derived biomolecules, namely postbiotics can be used for overcoming this limitation. The postbiotics are the inanimate microbial cells of probiotics or cell components such as peptidoglycans, tei...
Research Article

Jun 30, 2021

Effects of Lactic Acid Bacteria Added in the Salted Squid and Fermented Oyster Products on Microbiological and Sensory Qualities during Storage
유산균 첨가가 양념젓갈의 보존성에 미치는 영향

Jaegon Kim, Gyeong-Hwuii Kim, Min-Sun Kim, Myung-Hyun Lee, Geun-Ah Kim, In Gi Hwang, Sung-Sik Yoon
김재곤, 김경휘, 김민선, 이명현, 김근아, 황인기, 윤성식

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):23-29.
https://doi.org/10.35732/ctlabp.2021.7.1.23

The salted fish or seasoned-fermented shellfish, jeotgal, is traditionally prepared for a long time and popular as a side dish for Koreans. However, high salt content is known as a key factor to hinder its sales in current health-conscious society. Based on the guideline of Korean Standards, the fermented or seasoned fish products including salted-seasoned squids should contain fish as a raw material more than 75% in the products. An immunostimulatory LAB strain, which was characterized by this research group, was deliberately ...
Research Article

Jun 30, 2021

Identification and Changes in the Viability of Lactic Acid Bacteria in Various Foods according to the Storage Period
저장기간에 따른 다양한 식품 내 유산균의 동정 및 유산균 수 변화

Bo Min Song, Bo Zheng Zhang, Jung Min Park, Jin Man Kim
송보민, 장보정, 박정민, 김진만

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):30-36.
https://doi.org/10.35732/ctlabp.2021.7.1.30

According to the National Health and Nutrition Examination Survey (KNHANES), the eating habit patterns and perspectives of consumers change according to dietary life changes. Consumers are becoming increasingly interested in healthy and functional foods. The lactic acid bacteria (LAB) and probiotics have health-promoting functions and can facilitate the growth of useful bacteria, inhibit harmful bacteria, and promote smooth bowel movements. This study compared the contents of LAB in various foods, including biscuit, sand, and chocolate, accordi...

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CURRENT ISSUE: Jun 2021, Vol. 7 , No. 1

Review Article

Bacteriocins of Lactic Acid Bacteria and Their Industrial Application

Bamgbose Timothy, Atta Habiba Iliyasu, Anupkumar R. Anvikar

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):1-13.
https://doi.org/10.35732/ctlabp.2021.7.1.1

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Review Article

The Concepts and Applications of Postbiotics for the Development of Health Functional Food Product
건강기능식품 개발을 위한 포스트바이오틱스의 개념과 활용

Byung-Yong Kim, Sung Sun Park

김병용, 박성선

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):14-22.
https://doi.org/10.35732/ctlabp.2021.7.1.14

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Research Article

Effects of Lactic Acid Bacteria Added in the Salted Squid and Fermented Oyster Products on Microbiological and Sensory Qualities during Storage
유산균 첨가가 양념젓갈의 보존성에 미치는 영향

Jaegon Kim, Gyeong-Hwuii Kim, Min-Sun Kim, Myung-Hyun Lee, Geun-Ah Kim, In Gi Hwang, Sung-Sik Yoon

김재곤, 김경휘, 김민선, 이명현, 김근아, 황인기, 윤성식

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):23-29.
https://doi.org/10.35732/ctlabp.2021.7.1.23

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Research Article

Identification and Changes in the Viability of Lactic Acid Bacteria in Various Foods according to the Storage Period
저장기간에 따른 다양한 식품 내 유산균의 동정 및 유산균 수 변화

Bo Min Song, Bo Zheng Zhang, Jung Min Park, Jin Man Kim

송보민, 장보정, 박정민, 김진만

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):30-36.
https://doi.org/10.35732/ctlabp.2021.7.1.30

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Review Article The Role of Gut Microbiota in Ginsenoside Metabolism and Biotransformation of Ginsenoside by Lactic Acid Bacteria Ginsenoside 대사에서 장내미생물의 역할과 유산균을 활용한 생물전환 Hoon Park 박훈 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):1-12. https://doi.org/10.35732/ctlabp.2019.5.1.1 HTML PDF PubReader Last 3 months views: 601	Review Article Recent Research Technologies for Quality Control of Commercial Probiotics 프로바이오틱스 제품의 과학적 품질관리를 위한 최신 기술의 활용 Byung-Yong Kim 김병용 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):39-46. https://doi.org/10.35732/ctlabp.2019.5.2.39 HTML PDF PubReader Last 3 months views: 466
Review Article Direction and New Concept in Probiotics R&D Probiotics 연구의 방향성과 신개념 Probiotics Jae-Won Kim 김재원 Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):9-16. https://doi.org/10.35732/ctlabp.2020.6.1.9 HTML PDF PubReader Last 3 months views: 394	Review Article The Concepts and Applications of Postbiotics for the Development of Health Functional Food Product 건강기능식품 개발을 위한 포스트바이오틱스의 개념과 활용 Byung-Yong Kim, Sung Sun Park 김병용, 박성선 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(1):14-22. https://doi.org/10.35732/ctlabp.2021.7.1.14 HTML PDF PubReader Last 3 months views: 310
Research Article Improvement Effect of Skin Health and Skin Disease of Oligosaccharides 올리고당의 피부건강 및 피부질환 개선효과 Jung Cheul Shin, Na Ri Kim, Jong Ho Koh, Jae Hwan Kim 신중철, 김나리, 고종호, 김재환 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):13-19. https://doi.org/10.35732/ctlabp.2019.5.1.13 HTML PDF PubReader Last 3 months views: 258	Research Article Production of Functional Fermented Soymilk by γ-Aminobutyric Acid Producing Lactic Acid Bacteria γ-Aminobutyric Acid 생산 유산균을 이용한 기능성 발효 두유 제조 Min-Hui Han, Jeong-Mo Yang, Young-Chul Joo, Gi-Seong Moon 한민희, 양정모, 주영철, 문기성 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):59-64. https://doi.org/10.35732/ctlabp.2019.5.2.59 HTML PDF PubReader Last 3 months views: 255
Research Article Anti-biofilm Effect of Bioconversion of Whey by Lactic Acid Bacteria against Foodborne Pathogenic Bacteria 유산균을 이용한 유청 바이오컨버전 산물의 병원성 세균 항생물막 효과 Jinho Lee, Minjoo Kim, Donghan Kim, Changyeop Yu, Bong Sun Kim, Ji Soo Lee, Seok-Seong Kang 이진호, 김민주, 김동한, 유창엽, 김봉선, 이지수, 강석성 Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):25-31. https://doi.org/10.35732/ctlabp.2020.6.1.25 HTML PDF PubReader Last 3 months views: 251	Research Article In Vitro Assessment of Probiotic Properties for Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food, Kimchi Eui-Sang Cho, Jeonghye Chun, Jeongin Park, Mibang Kim, Chi Young Hwang, Deok Jun Yoon, Inonge Noni Siziya, Dong-Ho Seo, Myung-Ji Seo Curr. Top. Lact. Acid Bact. Probiotics 2020;6(1):17-24. https://doi.org/10.35732/ctlabp.2020.6.1.17 HTML PDF PubReader Last 3 months views: 231