• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.303-308
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• 2006

This study was conducted to investigate the effects of mud flat bacteria origin pretense supplementation on e99 qualify, nutrient digestibility and total protein concentration of serum in laying hens. A total of two hundred fifty two laying hens were randomly allocated into three treatments with seven replications for eight weeks. Dietary treatments included 1) CON (basal diet), 2) PRO1 (basal diet + 0.05% pretense) and 3) PRO2 (basal diet + 0.1% pretense). During the entire experimental peripd, hen-day egg production was not affected by treatments (P>0.05). Difference of yolk height was increased in PRO1 treatment compared with CON treatment (P<0.05). Difference of egg weight was increased in PRO2 treatment compared with CON and PRO1 treatments (P<0.05). Shell quality, yolk color unit, haugh unit and egg yolk index were not affected by treatments (P>0.05). DM digestibility was improved in CON and PRO2 treatments compared with PRO1 treatment (P<0.05). N digestibility was improved in PRO2 treatment compared with CON treatment (P<0.05). Total protein concentration in serum were not affected by treatments (P>0.05). In conclusion, mud flat bacteria origin pretense was effective for improving egg weight, yolk height and nutrient digestibility in laying hens.

• Korean Journal of Poultry Science
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• v.34 no.1
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• pp.9-14
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• 2007

This study was conducted to investigate the effects of coastal mud-flat bacteria origin protease supplementation on laying performance, nutrient digestibility and total protein concentration of serum in laying hens. A total of 252 laying hens were randomly allocated into three treatments with seven replications for eight weeks. Dietary treatments included 1) CON (basal diet), 2) PRO1 (basal diet + 0.05% protease) and 3) PRO2 (basal diet + 0.1% protease). During the entire experimental period, hen-day egg production was not affected by treatments (P>0.05). Difference of yolk height was increased in PRO1 treatment compared with CON treatment (P<0.05). Difference of egg weight was increased in PRO2 treatment compared with CON and PRO1 treatments (P<0.05). Shell quality, yolk color unit, haugh unit and egg yolk index were not affected by treatments (P>0.05). DM digestibility was improved in CON and PRO2 treatments compared with PRO1 treatment (P<0.05). N digestibility was improved in PRO2 treatment compared with CON treatment (P<0.05). Total protein concentration in serum were not affected by treatments (P>0.05). In conclusion, mud flat bacteria origin protease was effective for improving egg weight, yolk height and nutrient digestibility in laying hens.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.12
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• pp.907-912
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• 2011

Development of visible light responsive photocatalysts is a promising research area to facilitate utilization of solar energy for hydrogen production via photocatalytic water splitting. In this study two groups of samples, nitrogen (N)-doped niobium pentoxide ($Nb_2O_5$) and titanium dioxide ($TiO_2$) ($Nb_2O_5-N$, $HNb_3O_8-N$, $TiO_2-N$) and N-undoped ones ($Nb_2O_5$ and $TiO_2$) were tested. In order to utilize visible light, nitrogen atoms were doped in selected photocatalysts by using urea. A shift of the absorption edges of the Ndoped samples in the visible light region was observed. Under visible light irradiation, N-doped samples were more prominent photocatalytic activities than the N-undoped samples. Specifically, 99.7% of rhodamine B (RhB) was degraded after 60 minutes of visible light irradiation with $TiO_2-N$. Since $TiO_2-N$ shows the highest activity of RhB degradation, it was supposed to generate the highest current response. However, $HNb_3O_8-N$ showed the highest current response ($63.7mA/cm^2$) than $TiO_2-N$. More interestingly, when we compare the hydrogen production, $Nb_2O_5-N$ produced $19.4{\mu}mol/h$ of hydrogen.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.7-14
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• 2016

The objective of this study was to determine the effect of bacterial inoculation (Lactobacillus plantarum or combo inoculant mixed with Lactobacillus plantarum and Lactobacillus buchneri) and addition of fibrolytic enzyme on chemical compositions and fermentation characteristics of whole crop barley (WCB) and triticale (TRT) silage, their ruminal in vitro fermentation, and digestibility. In TRT silage, enzyme addition significantly (p<0.01) decreased NDF content compared to no enzyme addition treatment. Organic acids such as lactate and acetate contents in WCB and TRT silages were significantly (p<0.01) higher compared to those in the control. Particularly, lactate content was the highest in L. plantarum treatment. Fibrolytic enzyme treatment on both silages had relatively higher lactic acid bacteria content, while mold content was lower in both treatments compared to that in the control. In vitro dry matter digestibility was generally improved in WCB silages. It was higher (p<0.01) in TRT with mixed treatment of L. plantarum, L. buchneri, and enzyme compared to others. In vitro ruminal acetate production was relatively higher in treatments with both enzyme and inoculant additions compared to that in the control. Therefore, the quality of silage and rumen fermentation could be improved by inoculants (L. plantarum and L. buchneri) regardless whether whole crop barley (WCB) or triticale (TRT) silage was used. Although it was found that fibrolytic enzyme addition to both silages had various quality and rumen fermentation values, further study is needed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.3
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• pp.289-298
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• 1984

These studies were carried out to investigate the effects of rice straw on microflora in relation to the decomposition of organic matter, and the rate of rice straw decomposition. The number of total bacteria was increased in the first stage, and the number of microorganisms in upper layer was generally larger than lower layer. The number of fungi tended to decline as rice plant grew. Aerobacter among cellulose decomposition bacteria decreased with time, and the number of microorganisms in lower layer was higher than upper layer. The number of glucose decomposition bacteria and sulfate reducing bacteria increased in the submerged soil to which rice straw was applied, but decreased by percolation. the change of manganese oxidizing bacteria seemed not to be affected by rice straw application while they tend to increase as the rice plant grew. The aspect of microorganisms in the percolated water was same that of lower layer, but the number was low as much $10^{-1}$ during the whole stages. The decomposition rate of rice straw applied to submerged soil was about 40 per cent during the rice grew. The decomposition rate of cellulose contained rice straw was about 30 per cent, and lignin was about 60 per cent. The 70-80 per cent of nitrogen remained in the rice straw applied to soil.

• Journal of Korean Society of Environmental Engineers
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• v.27 no.2
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• pp.151-157
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• 2005

A one-dimensional numerical model was developed to simulate vertical profiles of electron acceptors and their reduced species in benthic sediments. The model accounted for microbial degradation of organic matter and subsequent chemical reactions of interest using stoichiometric relationships. Depending on the dominant electron acceptors utilized by microorganisms, the benthic sediments were assumed to be vertically subdivided into six zones: (1) aerobic respiration, (2) denitrification, (3) manganese reduction, (4) iron reduction, (5) sulfate reduction, and (6) methanogenesis. The utilizations of electron acceptors in the biologically mediated oxidation of organic matter were represented by Monod-type expression. The mass balance equations formulated for the reactive transport of organic matter, electron acceptors, and their corresponding reduced species in the sediments were solved utilizing an iterative multistep numerical method. The ability of model to simulate a freshwater sediments system was tested by comparing simulation results against published data obtained from lake sediments. The simulation results reasonably agreed with field measurements for most species, except for ammonia. This result showed that the C/N ratio (106/16) in the sediments is lower than what the Redfield formula prescribes. Since accurate estimates of vertical profiles of electron acceptors and their reduced species are important to determine the mobility and bioavailability of trace metals in the sediments, the model has potential application to assess the stability of selected trace metals in the sediments.

• Journal of Mushroom
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• v.2 no.4
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• pp.192-199
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• 2004

The mycelial mass of K. mutabilis greatly increased at pH 5.5~6.0 but decreased pH 6.0. The linear mycelial growth wsa mostly supported on sawdust of Quercus accutisima and the mycelial density wsa high on sawdust of Q. accutisima and corn cob. Much mycelial distribution could be showen in ray parenchyma cell and ray tracheid. Severe degradation of ray parenchyma cell was found but little degradation of ray tracheid cell was found. The dry weight loss wsa 5.9% after agar-block test. And the pH wsa acidified from 6.07 to 4.31 and hot water extractives was decreased after degradation of Q. serrata sawdust by K. mutabilis.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.9-15
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• 2000

To investigate changes of components in salt-fermented anchovy, Engraulis japonims sauce during fermentation, various chemical properties were examined at $1.5{\~}3$ months interval during 18 months fermentation. Moisture content and pH were decreased slightly, but the contents of VBN and crude protein, total and amino nitrogen, hydrolytic degree and absorbance at 453 nm were increased gradually during fermentation. On the other hand, ash content and salinity showed almost no change. Hk and uric acid were the most abundant in ATP related compounds, ranging from $80.1{\%}\;to\;92.7{\%}$ in salt-fermented anchovy sauce during the fermentation, After 18 months of fermentation the sauce was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine, valine in that order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.488-492
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• 2001

To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at $2\~3$ months intervals during 18 months of fermentation. The hydrolytic degree increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the content of total and amino nitrogen increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.7\%\;to\;90.1\%$. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, aspartic acid, alanine, lysine, threonine in that order.