• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.859-863
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• 2010

The principal objective of this study was to compare and analyze the qualitative characteristics of mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). The concentrations of polyphenols were approximate in FMLT and MLT, with measurements of 4,022.82 mg/100 g and 3,932.32 mg/100 g, respectively. These polyphenol concentrations were relatively high and were approximate to the contents in green tea and yellow tea. Moreover, both MLT and FMLT contained small amount of vitamin C. The concentrations of caffeine were also relatively low for both MLT and FMLT, with values of 5.68 mg/100 g and 21.11 mg/100 g, respectively. When the quality of the MLT and FMLT was evaluated, we noted only minimal difference in color a (redness) values between each material; however, the b (yellowness) and the L (lightness) values were higher in the MLT than in the FMLT. When sensory tests were conducted, both materials were judged to have a bitter taste, and FMLT has a synthetic and pleasant taste.

• Korean Journal of Veterinary Service
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• v.33 no.4
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• pp.375-385
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• 2010

An investigation was conducted to evaluate the effects of supplementing Alisma canaliculatum, Viscum album and Cornus officinalis probiotics on the growth performance and immune response in growing pigs. This experiment was conducted using 120 pigs (crossing of Landrace${\times}$Yorkshire and castrated) which were assigned to 5 treatments in 3 replications with 8 pigs per replications. The dietary treatments were NC group (without antibiotics), PC group (basal+Oxytetracycline 50ppm), AC group (basal+A. canaliculatum 0.5%), VA group (basal+V. album 0.5%) and COP group (basal+C. officinalis probiotics 0.5%). The initial body weights of pigs were 35kg on average and the experiment lasted for 9 weeks. The experimental animals were kept in the pens following a completely randomized design. They were provided the diets adequate for grower stage as recommended by NRC (ME:3,265 kcal/kg and CP:16%). COP fed pigs showed lower weight gain up to 6 weeks of age compared to NC group and other groups without significant differences (P>0.05). The carcass weights of pigs fed VA and COP were significantly higher compared to NC group (P<0.05), Back fat thicknesses groups fed three different additives were higher than NC group and lower then PC group (P<0.05). Crude fat contents in loin meat were significantly lower in groups fed three different additives while moisture contents of those three groups were higher than other groups (P<0.05). The thiobarbituric acid reaction substance (TBARS) value measured at fresh and $2^{nd}$ weeks was lower in additives fed groups but no statistical differences were observed among the treatments (P>0.05). Significantly highest PUFA (16.42g/100g) and ${\omega}$-3 fatty acids (ALA, EPA and DHA) content of meat were observed in COP fed pigs compared to NC group (P>0.05), which might mean that three additives function to enhance serum IgG in pigs. In consequence, it can be suggested that AC, VA and COP may have a potential to replace antibiotics as growth promoter and immune enhancer in the diets for growing pigs.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.164-172
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• 2013

This study was carried out to investigate functional quality characteristics of extract obtained after sugar-leaching for 12 weeks (SLE) and extract obtained after lactic acid fermentation for 8 weeks (LFE) of mulberry leaves. The yield, sugar content, pH, and total acidity of SLE were 27%, 43 $^{\circ}Brix$, 4.6, and 0.45%. The yield, sugar content, pH, and total acidity of LFE were 166%, 33 $^{\circ}Brix$, 3.6, and 1.17% respectively. The lactic acid bacteria viable numbers ($1.2{\times}10^{10}$ CFU/ml) of LFE were more than those of SLE ($2.8{\times}10^2$ CFU/ml). The LFE expressed activities of hydrolytic enzymes (amylase, cellulase, pectinase, protease), but SLE did not express. The contents of acetic acid, citric acid, and malic acid of SLE were higher than those of LFE, but lactic acid content of LFE was higher than that of SLE. The main free sugars of SLE were glucose (200.93 mg/g), fructose (236.32 mg/g), and sucrose (18.41 mg/g), but LFE did not detect all free sugars. The contents of polyphenol, anthocyanin, and piperidine alkaloid of LFE were higher than those of SLE. ${\alpha}$-Glycosidase activities were inhibited 3.4% and 16.2% by SLE and LFE. These results suggest that lactic acid fermentation extraction is an effective method to increase the yield and contents of functional quality of mulberry leaves extract.

• Food Science and Preservation
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• v.13 no.3
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• pp.397-403
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• 2006

This experiment was conducted to examine the changes in polysaccharide concentration and morphological variation of Fomitopsis pinicola mycelium during submerged-culture in the citrus peel medium (CP). On the 12 days culture, the yields of mycelium and alcohol insoluble substance were 40.21%(w/v) and 6.94%(w/w), respectively, which were much higher than 11.29%(w/v, wet basis) and 3.17%(w/w, wet basis) obtained from YM medium. A large amount of acid soluble polysaccharides was derived from YM medium while a larger amount of alkali soluble polysaccharide was produced from CP medium. Yields of the mycelium were higher when cultured in CP medium However, there was no significant difference in formation of membranous vesicle between mycelia cultured in CP medium and YM medium. It was also observed that the formation of vacuole was closely related to the activation of the multivescular body known as cytolysome. As a result activation of mycelium and cell wall biosynthesis were more accelerated in CP medium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.595-601
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• 2010

This study was conducted to detect and identify Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella enterica subsp. using simultaneous multiplex polymerase chain reaction (multiplex PCR) assay. 23S rRNA partial gene (S. aureus), tox R gene (V. parahaemolyticus), and inv A gene (S. enterica subsp.) as diagnostic marker gene were suggested, and their amplicon sizes were 482 bp, 368 bp, and 284 bp, respectively. Non specific amplicons by STA-5F/STA-5R primer, ToxR-F/ToxR-R primer, and 139/141 primer were not observed in genomic DNA of pathogen bacteria as Bacillus cereus, Listeria monocytogenes, Escherichia coli, Proteus vulgaris, Streptococcus pyogenes, Candida albicans, and Shigella sonnei. The extracted crude DNA of targeted bacteria was detected as PCR template successfully. The detection limits were $10^5\sim10^4$ CFU/mL and 10 pg of purified genomic DNA of S. aureus, V. parahaemolyticus, and S. enterica subsp. by using simultaneous multiplex PCR.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.6
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• pp.460-465
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• 2006

An 8-week feeding trial was conducted to investigate the effects of dietary supplementation with probiotics as a feed additive for Juvenile olive flounder (Paralichthys olivaceus). Three experimental diets supplemented with Bacillus polyfermenticus (BP), Bacillus licheniformis (BL), or Bacillus polyfermenticus plus Saccharomyces cerevisiae, (BP+SC) at $1.0{\times}10^7CFU/kg$ diet on a dry-matter basis were prepared. The basal diet was used as a control. After the 8-week feeding trial, the respiratory burst activity (NBT assay) of fish fed the BP + SC diet was significantly higher than that of fish fed the control diet. Fish fed the BP, BL and BP + SC diets had significantly lower cumulative mortality than did fish fed the control diet after the third day of the challenge test (P<0.05). However, there were no significant differences among fish fed the experimental diets in weight gain, feed efficiency, protein efficiency ratio, hematosomatic index, condition factor, survival rate, or Iysozyme activity. Results could suggest that dietary B. polyfermenticus, B. licheniformis, and B. polyfermenticus +S. cerevisiae enhance nonspecific immunity and disease resistance in juvenile olive flounder.

• Journal of Life Science
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• v.14 no.5
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Journal of Dairy Science and Biotechnology
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• v.35 no.2
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• pp.135-142
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• 2017

This study was conducted to evaluate the quality characteristics of yogurt containing 5.0%, 10.0%, and 20.0% rice-wine (RW), which was added during the preparation of yogurt. Changes in pH, total titratable acidity (TA), bacterial lactic acid, yeast population, viscosity, whey separable phenomenon, and cumulative gas production were monitored during the fermentation and storage of yogurt. The pH was decreased following all treatments, and TA and viscosity were gradually increased during fermentation. The pH of RW yogurt was lower than that of the control sample, and TA was higher than the control during fermentation. The viscosity of yogurt containing 5.0% and 10.0% RW yogurt was higher than that of the control sample at 0~6 h. Cumulative gas production and whey separable phenomenon increased as the amount of RW added increased during fermentation. Viscosity was higher in control yogurt than in RW yogurt during storage. The total acceptability, texture, odor, color, sweet taste, and yogurt taste were higher in the control than in all RW groups.

• Korean Journal of Organic Agriculture
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• v.20 no.2
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• pp.185-200
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• 2012

It has been reported that world population continues to increase so that a matter of food security can be a world-wide problem for mankind. An anticipated rise in world population of 30% and the subsequent increased demand for food brings with it challenges in terms of global resource usage and food security. However, ruminant livestock production and consumption make a large contribution to the greenhouse gas (GHG) emissions which can be attributable to food production. Given the association between GHG and climate change, this is clearly of great concern to the livestock industry worldwide. Nevertheless, ruminant livestock also play an important role in global food security as they can convert the plant cell wall materials and non-protein nitrogen compounds, found widely in plants but indigestible to all monogastric animals including man, into high value proteins for human consumption. Much effort has been made to maximize animal production, feed conversion ratio, and to improve animal breeding in ruminant agriculture. In addition improving feed formulation techniques, developing chemical additives, plant extracts, and new plant varieties for grazing have been tested. Future ruminant production systems will need to capitalize on important benefits of ruminants. It is therefore suggested that ruminant agriculture has a key role to play in maintaining and enhancing provision of quality proteins and essential nutrients for human being but the challenge of reducing GHG emissions, and methane in particular, needs to be successfully addressed.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.106-112
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• 2006

Fifty four acid-resistant and bile-resistant isolates of lactic acid bacteria were initially isolated from the faces of Korea native cattle and Holstein using MRS agar and LAPT agar, and ten strains with superior activity against bile salt were finally selected LS1, LS15, and LL6 isolates showed survival of 66.5%, 82.6% and 80.7% against the simulated stomach liquid(pH 2.5), respectively. LL6 and LL7 isolates had the highest inhibitory activities against the pathogenic bacteria such as Salmonella typhimurium, Staphylococcus aureus, and Clostridium perfringens. By using API 50 CHL kit LS1, LS2 and LM1 isolates were identified as a L. fermentum. LL6 and LL7 isolates as a L. acidophilus, and LS3 isolate as a L. plantarum. The other four isolates belong to genus Lactobacillus. All the isolates tested were sensitive to some antibiotics such as ampicillin, amoxicillin and erythromycin, but resistant to colistin and ciprofloxacin. LB1, LL6 and LL7 isolates were resistant to gentamicin and neomycin. Especially, the LL6 isolate showed the highest resistance to both of the simulated stomach liquid and bile salt, in addition to the highest inhibitory activities against Sal. typhimurium, Staph. aureus and Cl. perfringens.