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, 2019

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

Probiotics have been shown to benefit human health through their role in improving the health of our body, especially gastrointestinal tracts. Probiotic bacteria are commonly incorporated into a variety of functional foods or drug formulations. Despite the extensive commercial exploitation of probiotic bacteria, there are still major knowledge gaps regarding the precise molecular composition and labeling of products. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate t...
Research Article

Dec 31, 2019

Chemokine Effects of Lactobacillus ruminus, and Bifidobacterium longum in Rotavirus Infected Vero Cells
로타바이러스 감염된 Vero 세포에서 Lactobacillus ruminus와 Bifidobacterium longum의 케모카인 변화 분석

Yae Jin Choi, Hea Soon Shin
최예진, 신혜순

Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):47-51.
https://doi.org/10.35732/ctlabp.2019.5.2.47

Probiotics, such as Lactobacillus spp. and Bifidobacterium spp. are reported to have the multiple potential health benefits including blocking gastroenteric pathogens, reduce gut permeability, enhancing immune response and anti-viral effects. In this study, we explored whether LR211 and BL205, 206 exert on MCP-1 and IL-8 chemokines responses in rotavirus infected vero cells. And we investigated anti-rotaviral activity of Lactobacillus spp. and Bifidobacterium spp. isolated agai...
Research Article

Dec 31, 2019

The Quality Properties of Pork Loin Marinated in Various Dairy Products
발효 유제품에 침지한 돈육 등심의 품질 특성

Jeong-Ah Lee, Sin-Young Park, Sol-Hee Lee, Kyu-Min Kang, Jong-Hwan Hong, Kang-Min Lee, Hack-Youn Kim
이정아, 박신영, 이솔희, 강규민, 홍종환, 이강민, 김학연

Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):52-58.
https://doi.org/10.35732/ctlabp.2019.5.2.52

Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, el...
Research Article

Dec 31, 2019

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

Soymilk has been substituted for milk for people who are suffering from lactose- intolerance. In this study γ-aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolate...
Note

Dec 31, 2019

Physiological Activity of Lactobacillus Species Isolated from Kimchi
김치 유래 유산균의 생리학적 활성

Donghun Chu, Moochang Kook
추동훈, 국무창

Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):65-69.
https://doi.org/10.35732/ctlabp.2019.5.2.65

According to the previous study, Lactobacillus pentosus A67 and L. plantarum subsp. plantarum C2 were isolated and screened. In this study, culture broths of strains A67 and C2 were performed various physiological activity assays including antimicrobial, antioxidant, cytotoxicity, cell proliferation activity. The remarkable anti-microbial activities using the culture broths of the two strains were showed by disc diffusion method, MIC tests. In the 2,2-diphenyl-1-picryl hydrazyl (DPPH) and super...

CURRENT ISSUE
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CURRENT ISSUE: Dec 2019, Vol. 5 , No. 2

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	Research Article Chemokine Effects of Lactobacillus ruminus, and Bifidobacterium longum in Rotavirus Infected Vero Cells 로타바이러스 감염된 Vero 세포에서 Lactobacillus ruminus와 Bifidobacterium longum의 케모카인 변화 분석 Yae Jin Choi, Hea Soon Shin 최예진, 신혜순 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):47-51. https://doi.org/10.35732/ctlabp.2019.5.2.47 HTML PDF PubReader
Research Article The Quality Properties of Pork Loin Marinated in Various Dairy Products 발효 유제품에 침지한 돈육 등심의 품질 특성 Jeong-Ah Lee, Sin-Young Park, Sol-Hee Lee, Kyu-Min Kang, Jong-Hwan Hong, Kang-Min Lee, Hack-Youn Kim 이정아, 박신영, 이솔희, 강규민, 홍종환, 이강민, 김학연 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):52-58. https://doi.org/10.35732/ctlabp.2019.5.2.52 HTML PDF PubReader	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
Note Physiological Activity of Lactobacillus Species Isolated from Kimchi 김치 유래 유산균의 생리학적 활성 Donghun Chu, Moochang Kook 추동훈, 국무창 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):65-69. https://doi.org/10.35732/ctlabp.2019.5.2.65 HTML PDF PubReader

MOST READ ARTICLE

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: 455	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: 427
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: 262	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: 221
Research Article The Quality Properties of Pork Loin Marinated in Various Dairy Products 발효 유제품에 침지한 돈육 등심의 품질 특성 Jeong-Ah Lee, Sin-Young Park, Sol-Hee Lee, Kyu-Min Kang, Jong-Hwan Hong, Kang-Min Lee, Hack-Youn Kim 이정아, 박신영, 이솔희, 강규민, 홍종환, 이강민, 김학연 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(2):52-58. https://doi.org/10.35732/ctlabp.2019.5.2.52 HTML PDF PubReader Last 3 months views: 210	Research Article Comparative Analysis on the Quality Characteristics between Oven Cooking Type Pork Cutlet Added Probiotics and Commercial Pork Cutlet 프로바이오틱스를 첨가한 구이형 돈가스와 일반 돈가스의 품질특성 비교 분석 Sin-Young Park, Gye-Woong Kim, Jin-Man Kim, Jong-Ho Koh, Juhui Choe, Hack-Youn Kim 박신영, 김계웅, 김진만, 고종호, 최주희, 김학연 Curr. Top. Lact. Acid Bact. Probiotics 2019;5(1):20-26. https://doi.org/10.35732/ctlabp.2019.5.1.20 HTML PDF PubReader Last 3 months views: 207
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