• Food Science and Preservation
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• v.19 no.6
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• pp.951-956
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• 2012

In this study, the effects of the use of a starter on radish soaked at $4^{\circ}C$ for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein ($37812.41{\pm}1922.95$ and $39755.13{\pm}1205.70$ mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.28 no.3
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• pp.97-107
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• 2017

The present study was conducted to investigate the effects on growth performance, nutrient digestibility, and gut health of broiler chickens when a dietary supplementation of multienzymes was added to diets, containing different energy levels. A total of 480 broiler chickens of similar body weight (Ross 308, 1-day-old) were randomly subjected to four treatments. The dietary treatments included a corn-soybean meal-based diet supplemented with: multienzyme (amylase+protease+ mannanase+xylanase+phytase), 0.05% enzyme, and different energy levels (3010 and 3060 kcal/kg). The experimental diets were fed to the chicks in a mash form for 35 days in two phases (1-21 d, phase I; and 22-35 d, phase II). During the overall period, chicks fed with diets supplemented with multienzymes had a better weight gain (p<0.05) and feed conversion ratio (FCR) than those fed with diets without enzymes. There was no difference in the growth rate and FCR among the chicks fed with diets supplemented with enzymes, even though the dietary energy levels were different. The apparent fecal and ileal digestibility of dry matter, gross, crude protein, calcium, and phosphorus were significantly enhanced (p<0.05). The population of cecal and ileal Lactobacillus spp. was significantly increased (p<0.05), and Clostridium spp. and coliforms were significantly decreased (p<0.05) in diets supplemented with enzymes. Villus height and villus height to crypt depth ratio in the small intestine was also significantly enhanced (p<0.05) in diets supplemented with enzymes. In conclusion, multienzyme supplementation had positive effects on the weight gain of broilers, FCR, digestibility of nutrients, and on the growth of intestinal microbiota.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.206-212
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• 2011

Makgeolli is Korean traditional alcoholic beverage that has historically been brewed. In this study, we analyzed the profile of organic acids in makgeolli and also evaluated its physiological characteristics. Makgeolli contained excess lactic acid, which is produced by lactic acid bacteria (LAB). Anti-obesity effects of makgeolli were investigated in 3T3-L1 preadipocytes. Compared to the negative control, makgeolli inhibited the differentiation of preadipocyte as quantified by Oil red O dye. In particular, $100{\mu}g/mL$ makgeolli reduced 40 to 70% of differentiation. To evaluate the anti-angiogenic and anti-inflammatory effects of makgeolli, we performed chorioallantoic membrane assay and measured nitric oxide production from lipopolysaccharide-induced RAW264.7 cells. Most makgeolli interrupted the formation of neo-vasculature and significantly inhibited NO production in a dose-dependent manner. Taken together, these findings suggest that commercial makgeolli has inhibitory activities against adipogenesis, neo-vascularization, and inflammation, and also they are influenced by second metabolites from nuruk microflora containing fungi and LAB.

• Food Science and Preservation
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• v.16 no.2
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• pp.139-146
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• 2009

Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene, $O_2$, and $CO_2$), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at $10^{\circ}C$ and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.502-508
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• 1999

Microbiological characteristics of low salt Mul-kimchi was examined. Mul-kimchi was prepared by mixing of radish (25%), green onion (2.4%), red pepper (1.9%), garlic (1.9%) and salt (0, 0.2, 0.5, 1.0, 1.5, 2.0, 2.5, 2.5, 3.0%) in water and fermented at 4, 15 and $25^{\circ}C$ for 10 days, respectively. During fermentation period, total cell, Leuconostoc sp., Lactobacillus sp., Streptococcus sp., Pediococcus sp., coliform bacteria, gram (-) bacteria and yeast cell number were counted on their selection media. The microbes in Mul-kimchi were isolated and identified. Total cell number increased as salt concentration decreased and fermentation temperature increased. Lactic acid bacteria showed the highest number in 1.0% salt concentration. Yeast cell number increased with increase of salt concentration. Lactobacillus sp. were identified Lactobacillus plantarum and L. pentosus in Mul-kimchi containing $0.2{\sim}1.0%$ salt while those of Mul-kimchi containing 3.0% salt were Lactobacillus plantarum and L. brevis. The other lactic acid bacteria were identified Leuconostoc citrum, Leu.mes.ssp.mesenteroides/dextranicum and streptococcus facium in Mul-kimchi containing $0{\sim}3.0%$ salt while Pediococcus sp. was not detected. Gram-negative Aeromonas hydrophila, Pseudomonas fluorescens, Pseu. aureofaciens and yeast Candida pelliculosa, Cryptococcus laurentii were identified in the Mul-kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1467-1474
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• 2013

To develop a starter culture system for the fermentation of mukeunji, we introduced lactic acid bacteria and yeast isolated from mukeunji into kimchi fermentation as a single or a mixed culture. On evaluating mukeunji flavor, we found that the mixed starter kimchi prepared with two strains, ML17 and MY7, gave the best sensory score. These strains were identified as Lactobacillus (Lb.) curvatus ML17 and Saccharomyces (S.) servazzii MY7 by molecular identification method. The fermentative characteristics of starter kimchi were investigated by measuring changes in the physicochemical and microfloral characteristics during the fermentation. The decrease in pH and increase in acidity in the starter kimchi were faster compared to respective values of control kimchi. There was a gradual decrease in hardness of starter kimchi, which was still slow compared to hardness decrease in control kimchi. Microbial analysis of starter kimchi revealed that Lb. curvatus ML17 and S. servazzii MY7 were the dominant organisms during the entire fermentation period. The lactic acid and citric acid contents of starter kimchi were higher than those of the control kimchi after 90 days of fermentation. By sensory evaluation, the starter kimchi scored higher in appearance, mukeunji flavor, sourness, carbonated flavor, savory taste, texture, and overall acceptability, but lower in off-flavor than the control kimchi.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.47-55
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• 2009

This study was carried out to investigate the effects of spider-derived protease [Arazyme (AZ)] supplementation on egg production, egg quality, cecal microflora and viscosity of intestinal contents in laying hens at the late production. A total of two hundred, 59-wks-old, Hy-Line Brown layers were divided into four groups, placed into 5 replicates per group (50 birds per group) and fed one of four diets containing 0.05, 0.075 or 0.1% AZ or control for 5 wks. The results showed that egg weight in group fed the diet containing 0.05% AZ was significantly higher than those of other groups (P<0.05). There were no significant differences in egg interior and eggshell qualities among the groups. The serum parameters such as total cholesterol, the levels of GOT and GPT were not influenced by AZ feeding. There were no significant differences in the cecal number of total microbes, Coliforms and lactic acid bacteria among the groups. The viscosity and ammonia concentration of intestinal contents in the groups fed AZ were significantly reduced compared to those of the control (P<0.05). In conclusion, laying hens fed AZ supplemented diet improved egg weight as compared with that of control. In addition, the AZ supplemented diet reduced the viscosity and ammonia concentration of intestinal contents, reflecting a significant feed enzyme effect.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.433-438
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• 2010

This study investigated the effects of dietary supplementation of the fermented by products garlic and onion on growth performance, blood composition and cecal microflora in broiler chickens. A total four hundred eighty, day old broiler chickens (Ross) were randomly divided into four groups with four replicates of thirty birds each. The treatment groups were negative group (NC, antibiotic-free diet), positive group (PC, basal diet with 0.05% and 0.03% anticoccidials), fermented of onion by product 1.0% group (T1) and fermented of onion by product 1.0% group (T2). The body weight of broilers fed the diets containing fermented by products garlic was higher than the other treatments during overall period. No significant difference were observed on serum chemical composition and blood corpuscle. In the cecal microflira of broiler, the population of the Lactic acid bacteria was showed the higher in chicken fed diets supplemented with fermented of garlic group than other groups (P<0.05). These results suggest the possibility that fermented of garlic and onion by product could be used as the alternative of antibiotics growth promotor of broiler chickens.

• Korean Journal of Poultry Science
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• v.34 no.1
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• pp.43-52
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• 2007

Experiments were conducted to investigate the effects of dietary botanicals (herbs and plant extracts) on the performance, nutrient metabolizability, small intestinal microflora, IgG level and blood parameters in broiler chickens. In Exp. 1, 1,000 (500 each sex) broiler chicks($Ross^{(R)}$) were divided into 20 groups of 50 chickens each(25 birds each sex). Four groups were assigned to each of five dietary treatments:control and diets containing antibiotics($Avillamix^{(R)}$, avillamycin-premix), Herb M(Herb $mix^{(R)}$), Plant extract B(BIOSTRONG $510^{(R)}$) and Plant extract A($APEX^{(R)}$). In Exp. 2, 240(120 each sex) broiler chicks($Ross^{(R)}$) were devided into six treatment groups:control and diets containing antibiotics($Avillamix^{(R)}$, avillamycin-premix), Plant extract D($Digestarom^{(R)}$), Plant extract P($Phellozyme^{(R)}$), Plant extract G($Galicin^{(R)}$) and Plant extract C(CRINA $POULTRY^{(R)}$). Each treatment consisted of four replicates of 10 birds each. In both experiments, birds had free access to diets and water for 5 wk on floor pens(Exp. 1) and cages(Exp. 2). In Exp.1, production index of groups fed diets supplemented with herbs and plant extracts was slightly higher than the control and those fed Herb M was highest. In Exp. 2, groups fed diets supplemented with herbs and plant extracts consumed more feed than the control during the period between 4 and 5 wk(P<0.05). Feed conversion(feed/gain) was lower in antibiotics group than other groups. The values of RBC, Hb and HCT were higher(P<0.05) in chicken fed diets supplemented with the additives than in the control in Exp. 1. BA value was lower(P<0.05) in groups fed diets supplemented with the additives than in the control in Exp. 2. Serum IgG were higher(P<0.05) in groups fed diets supplemented with the additives than in the control in both experiments. The cfu of intestinal microflora and metabolizability of nutrients were not significantly different among treatments in both experiments. It was concluded that the botanical supplements can be used as an alternative to antibiotics in broiler diets.

• Journal of Life Science
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• v.18 no.12
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• pp.1693-1699
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• 2008

Recent studies have suggested that inulin might be utilized as a prebiotics for the promotion of antimicrobial growth, but a major obstacle to the use of inulin has been its low bifidogenic effects, which were initially observed in the ceca of broiler chickens. Inulin has some problems with related to denaturation in air and lowering passage rate from upper digestive tract to caecum. To solve this problems, a newly developed compound derived by microencapsulation, inuloprebiotics, was hypothesized to enrich cecal bifidobacterial populations and reduce the colonization levels of Salmonella in the ceca of broiler chickens. The in vitro growth of intestinal beneficial bacteria including Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus acidophilus, and Lactobacillus casei grew effectively on the medium containing inulin, whereas the growth of Streptococcus aureus and Clostridium perfringens was not differences among the treatment groups. Broiler chickens consumed chow diets containing 0.5%, 0.7% or 1.0% inuloprebiotics, or a control diet without inuloprebiotics supplementation. The chickens on the inuloprebioticssupplemented diets evidenced significantly higher cecal levels of Bifidobacterium and Lactobacillus species as compared with the chickens on the control diet. The population of cecal E. coli and Salmonella was specifically reduced as the result of treatment with inuloprebiotics. However, we noted no significant differences in Bifidobacterium species, E. coli and Salmonella counts among the inuloprebiotics treatment groups. The inuloprebiotics-supplemented diets induced an increase in the serum IgG concentration. The thymus index was significantly increased in the broiler chickens that consumed diets containing 0.7% or 1.0% inuloprebiotics, with the exception of the chickens consuming the diet supplemented with 0.5% inuloprebiotics. These results indicate that the inuloprebiotic preparations exerted an immune system-promoting effect or selectively enriched the cecal Bifidobacterium species populations in the broiler chickens, and also suggest that inuloprebiotics may prove useful as a stable natural antimicrobial agent.