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.
Research Article

Dec 31, 2021

Effect of Fermentation by Lactiplantibacillus plantarum on Antioxidant and Nutritional Characteristics of Jujube Hot Water Extract
대추 열수 추출물의 항산화 및 영양학적 특성에 대한 Lactiplantibacillus plantarum 발효의 영향

Su Zi Kim, Seok-Gyu Lee, Na Yeon Son, Jae Ung Lee, Gyung Gyu Baek, Jong-Eun Kim, Sung-Hwan Han, Hyun-Gyun Yuk
김수지, 이석규, 손나연, 이재웅, 백경규, 김종은, 한성환, 육현균

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):37-44.
https://doi.org/10.35732/ctlabp.2021.7.2.37

The objective of this study was to evaluate the effect of fermentation by Lactiplantibacillus plantarum on the changes in antioxidant capacity and nutritional quality of jujube hot water extract. The dried jujubes were boiled at 100°C for 3-4 h (the 1^st extract) and then another extract (the 2^nd extract) was prepared with the same manner after removing the 1st extract. Both extracts were inoculated with L. plantarum, followed by fermentation at 37°C for 72 h. Change in the number of
Research Article

Dec 31, 2021

Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis) Extracts
산수유 추출물 첨가 요구르트의 품질 특성과 항산화능

Do Hyun Kim, Jong Hyeok Yune, Jong Hyeon Han, Yea Ji Kim, Sung Gu Han
김도현, 윤종혁, 한종현, 김예지, 한성구

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):45-52.
https://doi.org/10.35732/ctlabp.2021.7.2.45

Yogurt is mostly consumed dairy food and considered as a nutritious food because of its probiotics such as lactic acid bacteria (LAB). LABs are known to possess antioxidant, anticarcinogenic and antimicrobial effects. Corni fructus has healthy and pharmacological effects such as the inhibition of apidogenesis and angiopoiesis. Thus, the purpose of this study was to evaluate quality characteristics and antioxidant activity of yogurt supplemented with water and ethanol extracts of corni fructus. Yogurt was manufactured with addition of 0.1%-0.2% ...
Research Article

Dec 31, 2021

Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control
김치 종균 배양용 식용 배지 개발 및 이를 이용한 김치 숙성도 제어 방법

Chang Hee Jeong, Hye In Ko, Tae Woon Kim
정창희, 고혜인, 김태운

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):53-59.
https://doi.org/10.35732/ctlabp.2021.7.2.53

To control the fermentation rate of kimchi, we studied the composition of an edible medium for co-culturing of mixed starter including Lactococcus lactis WiKim0098 and Leuconostoc citreum WiKim0096. The effect of kimchi broth ingredients such as dried pollack, seaweed, onion, radish, dried red pepper, green onion, dried mushroom, and dried shrimp on the growth of L. lactis WiKim0098 and Leu. citreum WiKim0096 were evaluated. All ingredients except for dried shrimp inhibited the...
Research Article

Dec 31, 2021

Evaluation of Enzymes and Beta-Glucan Production by Germination Conditions and Mixed Fermentation Using Hulled Barley
겉보리의 발아조건 및 혼합발효를 이용한 효소 및 베타글루칸 생산 연구

Se Yeon Lee, Chae Hun Ra
이세연, 라채훈

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):60-66.
https://doi.org/10.35732/ctlabp.2021.7.2.60

The solid-state fermentation was carried out to produce enzymes and β-glucan using hulled barley with different germination time conditions and co-culture processes. The ergosterol concentration determined by high-performance liquid chromatography at UV 254 nm was used as a biomass indicator for fungal growth. Solid-state fermentation of hulled barley pretreated for 60 min at 121°C produced greater fungal biomass as well as increased concentrations of enzymes and β-glucan. The best germination time of solid-...
Research Article

Dec 31, 2021

Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi
김치 유래 Probiotic 유산균을 이용한 홍삼 요구르트의 제조 및 품질 특성

Soo-Yeon Park, Un-Sik Hwang, Cheong-Bin You, Eun-Su Lee, Hoon Park
박수연, 황운식, 유청빈, 이은수, 박훈

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):67-76.
https://doi.org/10.35732/ctlabp.2021.7.2.67

This study aimed to determine the probiotic properties of lactic acid bacteria (LAB) isolated from kimchi and to develop a probiotic starter culture for yogurt supplemented with red ginseng extract powder (RGE). Two LAB strains were selected by analysis of acid resistance, bile resistance and antioxidant activity, and identified as Lactiplantibacillus plantarum SY46 and Levilactobacillus brevis SY65 by 16S rRNA sequencing. Both strains showed similar or higher auto-aggregation, co-aggregation, antimicrobial act...
Research Article

Dec 31, 2021

Antimicrobial Effect of Lactiplantibacillus pentosus Strains Isolated from Kefir against Multidrug-Resistant Bacteria
Kefir 유래 유산균 Lactiplantibacillus pentosus Strains의 다제내성균에 대한 항균효과

Jeong-Eun Lee, Jin-Hong Kim, Moochang Kook
이정은, 김진홍, 국무창

Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):77-81.
https://doi.org/10.35732/ctlabp.2021.7.2.77

In this study, the inhibitory effect of Lactiplantibacillus pentosus BMSE-K006 and K009 against multidrug-resistant strains, such as Enterococcus spp., Staphylococcus spp., Escherichia spp., Pseudomonas spp., Salmonella spp., Klebsiella spp., Enterobacter spp., was to be confirmed. The antimicrobial effect of L. pentosus BMSE-K006 was confirmed higher than L. pentosus BMSE-K009...

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CURRENT ISSUE: Dec 2021, Vol. 7 , No. 2

Research Article Effect of Fermentation by Lactiplantibacillus plantarum on Antioxidant and Nutritional Characteristics of Jujube Hot Water Extract 대추 열수 추출물의 항산화 및 영양학적 특성에 대한 Lactiplantibacillus plantarum 발효의 영향 Su Zi Kim, Seok-Gyu Lee, Na Yeon Son, Jae Ung Lee, Gyung Gyu Baek, Jong-Eun Kim, Sung-Hwan Han, Hyun-Gyun Yuk 김수지, 이석규, 손나연, 이재웅, 백경규, 김종은, 한성환, 육현균 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):37-44. https://doi.org/10.35732/ctlabp.2021.7.2.37 HTML PDF PubReader	Research Article Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis) Extracts 산수유 추출물 첨가 요구르트의 품질 특성과 항산화능 Do Hyun Kim, Jong Hyeok Yune, Jong Hyeon Han, Yea Ji Kim, Sung Gu Han 김도현, 윤종혁, 한종현, 김예지, 한성구 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):45-52. https://doi.org/10.35732/ctlabp.2021.7.2.45 HTML PDF PubReader
Research Article Development of Edible Medium for Kimchi Starter, and Application of Kimchi Fermentation Control 김치 종균 배양용 식용 배지 개발 및 이를 이용한 김치 숙성도 제어 방법 Chang Hee Jeong, Hye In Ko, Tae Woon Kim 정창희, 고혜인, 김태운 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):53-59. https://doi.org/10.35732/ctlabp.2021.7.2.53 HTML PDF PubReader	Research Article Evaluation of Enzymes and Beta-Glucan Production by Germination Conditions and Mixed Fermentation Using Hulled Barley 겉보리의 발아조건 및 혼합발효를 이용한 효소 및 베타글루칸 생산 연구 Se Yeon Lee, Chae Hun Ra 이세연, 라채훈 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):60-66. https://doi.org/10.35732/ctlabp.2021.7.2.60 HTML PDF PubReader
Research Article Quality Characteristics of Red Ginseng Yogurt Produced with Probiotic Lactic Acid Bacteria Isolated from Kimchi 김치 유래 Probiotic 유산균을 이용한 홍삼 요구르트의 제조 및 품질 특성 Soo-Yeon Park, Un-Sik Hwang, Cheong-Bin You, Eun-Su Lee, Hoon Park 박수연, 황운식, 유청빈, 이은수, 박훈 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):67-76. https://doi.org/10.35732/ctlabp.2021.7.2.67 HTML PDF PubReader	Research Article Antimicrobial Effect of Lactiplantibacillus pentosus Strains Isolated from Kefir against Multidrug-Resistant Bacteria Kefir 유래 유산균 Lactiplantibacillus pentosus Strains의 다제내성균에 대한 항균효과 Jeong-Eun Lee, Jin-Hong Kim, Moochang Kook 이정은, 김진홍, 국무창 Curr. Top. Lact. Acid Bact. Probiotics 2021;7(2):77-81. https://doi.org/10.35732/ctlabp.2021.7.2.77 HTML PDF PubReader

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Note Probiotics Characterization of Lactobacillus Species Isolated from Kimchi 김치 유래 유산균의 프로바이오틱스 특성 Donghun Chu, Moochang Kook 추동훈, 국무창 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):33-37. https://doi.org/10.35732/ctlabp.2019.5.1.33 HTML PDF PubReader Last 3 months views: 323	Research Article Isolation and Characterization of Gamma-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria from Kimchi 김치로부터 Gamma-Aminobutyric Acid(GABA)를 생산하는 유산균의 분리 및 특성 Eunyeong Hwang, Jae-Yong Park 황은영, 박재용 Curr. Top. Lact. Acid Bact. Probiotics 2020;6(2):64-69. https://doi.org/10.35732/ctlabp.2020.6.2.64 HTML PDF PubReader Last 3 months views: 303