• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2003.05a
• /
• pp.76-77
• /
• 2003

최근, UN해양법이 발효됨에 따라 어업자원의 이용 및 자원관리에 관한 권리는 연안국의 소유가 되었으며, 우리나라와 같은 원양 어업국은 연안국의 조업규제로 인하여 최근까지 이용하던 많은 해외 어장을 상실하게 되었다. 따라서 원양어업 분야에 있어서는 연안국의 조업규제가 적은 공해상의 새로운 어장개척이 중요한 과제로 등장하였으며, 이를 위한 다양한 노력이 세계 각지에서 행해지고 있다. (중략)

• Journal of the Korean Wood Science and Technology
• /
• v.36 no.6
• /
• pp.147-158
• /
• 2008

In this study, fermentation characteristics of waste agricultural and forest biomass for production of heat energy were focused to be used in agricultural farm households. The purpose of this study was focused on seeking practical utilization of agricultural and forest biomass wastes in agricultural farm households in the form of thermal energy by means of simple fermentation process. Fermentation process was performed in terms of different raw-materials and their mixture with different ratios. Urea, lime, and bioaids were added as fermenting aids. Moisture contents of fermenting substrates were adjusted to 55~65%. In order to optimize the fermentation process various factors, such as raw-materials, moisture contents, amount of fermenting aids, and practical measurement of hot-water temperature during fermentation were carefully investigated. The optimum condition of fermenting process were obtained from hardwood only and hardwood: softwood (50 : 50) beds. In case of hardwood only the highest temperature was recorded between 60 to $90^{\circ}C$ the lowest temperature was determined to more or less $40^{\circ}C$ and the average temperature was ranged to $50{\sim}60^{\circ}C$ and this temperature ranges were maintained up to 20~30 days. The optimum amount of additives were estimated to ca. 15 kg of urea, 20 kg of bioaids, and 10 kg of lime for 1 ton of substrate. To reach the highest temperature the optimum moisture content of fermenting substrate was proved to 55% among three moisture content treatments of 45%, 55% and 65%. The temperature of hot-water tank installed in fermenting bed of hardwood : grass (50 : 50) showed very different patterns according to measuring positions. In general, temperatures in the mid- and upper-parts of substrate piling were relative higher than lower and surface parts during 45-day fermentation process. The maximum temperature of fermenting stage was determined to $65^{\circ}C$, minimum temperature, more or less $40^{\circ}C$, and average temperature was $60^{\circ}C$. The water temperature of tank exit was ranged to $33{\sim}48^{\circ}C$ during whole measuring periods. It could be concluded that fermentation process of waste agricultural and forest biomass produces a considerable amounts of heat, averaging about $50{\sim}60^{\circ}C$ for maximum 3 months by using the heat exchanger (HX-helical type).

• Food Engineering Progress
• /
• v.14 no.1
• /
• pp.1-6
• /
• 2010

Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74${\pm}$0.49%(w/w) moisture, 12.51${\pm}$1.23%(w/w) crude protein, 4.20${\pm}$0.51.%(w/w) crude fat and 5.21${\pm}$1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94${\pm}$0.08 mg/g), calcium(1.53${\pm}$0.06 mg/g) and magnesium(1.12${\pm}$0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30$^{\circ}$Brix and 20${^{\circ}C}$ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30$^{\circ}$Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20${^{\circ}C}$(125.24${\pm}$1.86 mg/mL) was higher than those at 25${^{\circ}C}$(99.69${\pm}$2.11 mg/mL) and 30${^{\circ}C}$(95.55${\pm}$1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30${^{\circ}C}$ were 85.9${\pm}$2.3, 55.7${\pm}$2.5 and 55.2${\pm}$3.4%, respectively. The content of eleutheroside B increased up to 146.58${\pm}$4.10 $\mu$g/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.613-620
• /
• 2012

This study was carried out to investigate changes in nutrient composition and fermentation properties in abalone mul-kimchi using dried pollack stock (AMKP) and licorice stock (AMKL) during storage at $4^{\circ}C$ for 35 days. The levels of moisture (88.37-90.94%) and crude ash (2%) did not differ much between AMKP and AMKL during the 35 days of storage. But crude protein and crude lipid levels decreased gradually until 21 days of storage. AMKP and AMKL fermentation during 21 days led to a decrease in pH, increased acidity, and the highest Leuconostoc sp. count. AMKP and AMKL showed acidity of 0.50% at pH 4.30, when the kimchi samples were ripened properly. Glutamic acid showed the highest content in AMKP and AMKL, and hydroxypoline was the most abundant of all free amino acids. We have provided basic data for commodification research on abalone mul-kimchi.

• KSBB Journal
• /
• v.16 no.1
• /
• pp.87-94
• /
• 2001

The biosynthesis of Lovastatin, a cholesterol lowering agent formed by the filamentous fungus, cerulenin-resistant Aspergillus terreus mutant was studied in shake flasks and bioreactors. The lovastatin production could be improved by fed-batch under the limited condition of carbon source. The relationship between the fungal morphology and the lovastatin production was also examined during the fed-batch cultures. The fed-batch studies in shake flasks were carried out to find the optimum glucose feeding method, and the pulsed feeding of glucose from 3 days onward at 24 hours intervals was found to be optimal to increase the lovastatin production and reduce the average pellet size. When the pH was controlled at around 5.8 during the whole fermentation period, the lovastatin concentration reached 384 mg/L, which is much higher than the values obtained pH-uncontrolled and pH 7.4. The optimal glucose feeding strategies was found that 30 g/L of glucose was added initially in batch mode, and then fed-batch was conducted by continuous addition of glucose solution(180 g/L) from 72 to 240 hr at a rate of 1.2 mL/hr at $28^{\circ}C$, pH 5.8, 400 rpm, and 1.0 vvm. The lovastatin concentration of 547 mg/L was obtained in 168 hr. It was about 1.5 times higher than the value of the batch fermentation.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.2
• /
• pp.272-278
• /
• 2009

This study was carried out to evaluate the physicochemical characteristics of fermented milks containing mulberry leaf extract. The mulberry leaf extracts were added to fermented milk at $0{\sim}2.0%$. The pH, acidity, numbers of viable cells, chemical composition and color values of fermented milk preparation were analyzed, and these samples were subjected to a taste test panel. As the ratio of mulberry leaf extract increased, the pH value of the fermented milk decreased proportionally and acidities increased significantly. The numbers of viable cells was highest in the fermented milk sample containing 0.5% mulberry leaf extract. In the chemical composition analyses, increases in the concentration of mulberry leaf extract led to a significant increase in crude protein, crude fat, and crude ash contents and a significant decrease in lactose content. Ca, Mg and K in the fermented milk were also significantly increased with the addition of mulberry leaf extract. As mulberry leaf extract amount increased, the lightness and redness values decreased, while the yellowness value increased. From the sensory evaluation of the fermented milk containing mulberry leaf extract, color, taste, texture and overall acceptability of the fermented milk sample containing 1% mulberry leaf extract was found to be much better than those of the other groups.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.30 no.1
• /
• pp.8-15
• /
• 1997

For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

• Journal of Animal Science and Technology
• /
• v.45 no.5
• /
• pp.805-812
• /
• 2003

This study was conducted to examine effects of feeding dry TMR(DTMR), wet TMR(WTMR) and fermented TMR(FTMR) on rumen fermentation, enzyme activity and digestibility in the total tract of sheep. Three rumen cannulated sheep were used in a 3${\times}$3 latin square design. The present results showed that pH, NH3-N, total and individual VFA, A/P ratio and enzymes (CMCase, Xylanase and Protease) activity in the rumen were higher in WTMR and FTMR compared with DTMR. In addition, dry matter, organic matter, crude protein, ether extract, NDF and ADF digestibility in the total tract were also higher in WTMR and FTMR compared with DTMR. Therefore, the present results showed that WTMR and FTMR are better than DTMR for rumen fermentation and nutrients digestibility.

• Journal of Animal Science and Technology
• /
• v.51 no.4
• /
• pp.315-320
• /
• 2009

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.6
• /
• pp.709-714
• /
• 2002

Fish sauce is a traditional Korean fermented seafood and has been used as a condiment since long time ago. Northern sand lance sauce was manufactured with koji, enzyme, and squid viscera of fermentation accelerating agents, and ripened at $15^{\circ}C$. Moisture contents of all samples decreased gradually as fermentation progressed. Crude protein contents increased rapidly up to 1 month-fermentation and then increased slightly up to 5 month. Northern sand lance sauce with squid viscera was the highest in the contents of protein and lipid. The ash content increased gradually during the fermentation periods, while pHs decreased. TMA contents increased up to 3 month-ripening and then decreased slightly. Amino nitrogen content of Northern sand lance sauce with squid viscera increased as fermentation progressed and was the highest among all samples. VBN contents increased up to 5 month-ripening and that of Northern sand lance sauce with squid viscera was the higher than others.