• Journal of the Korea Organic Resources Recycling Association
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• v.15 no.1
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• pp.149-158
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• 2007

To investigate the characteristics of the nitrogen mineralization of oil cakes according to changes in temperature(10, 20, $30^{\circ}C$) moisture(40, 50, 60, 70% of field capacity in loam and 50, 60, 70, 80% of field capacity in sandy loam), mineral nitrogen was measured in soil after incubation for 30 days. In addition, the mineralization in sandy loam and loam which had different soil texture were compared. According to incubating the castor seed, soybean, and rice bran cakes with soil, the higher the temperature and moisture content were, the higher the content of mineral nitrogen was observed. The content of mineral nitrogen was higher in sandy loam than loam. The content of mineral nitrogen was decreased with soil depth increasing and was also higher in sandy loam than loam.

• Korean Journal of Plant Resources
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• v.12 no.3
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• pp.171-178
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• 1999

The purpose of this study was to investigate the optimal mixture ratio for the mycelial culture of the Pleurotus ostreatus. The chief cultural media in this study were cotton hull, sawdust and rice straw and the supplemental media were zeolite, corn cob, defatted rice bran, white cotton, tobacco trash powder, rice hull and peat. The results of this study were as follows; the optimal mixture ratio of the chief cultural media were effective in 6 : 3 : 1(V/V, %), and the mycelial growth and density in the supplemental media were considerably better 1% zeolite,3% corn cob, 5% defatted rice bran, 1% white cotton, 1% tobacco trash powder, 7% rice hull in good order. The optimal mixture ratio be to the mixed supplemental media in the chief cultural media were as follows ; 2 : 2(V/V, %) at the conditions of mixed zeolite and corn cob; 3 : 2(V/V, %) at the conditions of mixed defatted rice bran and white cotton; 1 : 3(V/V, %) at the conditions of mixed tobacco trash powder and rice hull. At the conditions of the whole cultural media mixed, the mycelial growth and density were in good conditions ; cotton hull, sawdust, rice straw, zeolite, corn cob, defatted rice bran, white cotton, tobacco trash powder, rice hull, and peat were mixed 43.0 : 17.2 : 25.8 : 2.0 : 2.0 : 3.0 : 2.0 : 1.0 : 3.0 : 1.0 (V/V, %).

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.759-766
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• 2003

Two experiments were conducted to evaluate the nutritive values of defatted rice bran (DRB) and examine the effects of its dietary supplementation on broiler performances. In Experiment 1, to measure true metabolizable energy (TME), nitrogen corrected true metabolizable energy (TMEn), and true amino acid availability (TAAA), 30g of DRB sample was forced-fed to each of 16 ISA-Brown roosters followed by a 48h collection of excreta. The TME and TMEn values for DRB were 2.19 kcal/g and 2.05 kcal/g, respectively. The mean value of TAAA of the 15 amino acids in DRB was 77.29%. In Experiment 2, a total of 72 Avian broiler chicks were divided into 4 groups with 3 replicates of 6 birds per replicate, and fed one of the experimental diets containing 0, 5, 10 or 15% of DRB. Feed intake, weight gain, feed conversion rate, and body composition were measured for 3 weeks. Although there were no significant differences (P$\geq$0.05), body weight gain and feed intake of chickens fed a diet containing 15% DRB were slightly higher than those of the other groups. From these results, it can be concluded that feed formulation using TMEn and TAAA of DRB is an effective method for assuring feed quality and DRB can be supplemented to broiler rations up to 15% level.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.296-302
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• 2000

산패된 미강을 닭과 돼지에게 급여하여 사육시킨후 도축한 고기에서 저장중 색깔과 지방산화 변화를 구명하기 위하여 실시하였다. 사료배합 조성에서 탈지강을 첨가한 것을 대조구로 하여 신선한 미강(유리지방산함량 8.2%)과 산패괸 미강(유리지방산함량 15.6%)을 돼지(삼원교잡종, Landrace $\times$Yorkshire$\times$Duroc)사료에 각각 20% 첨가하여 평균 종료체중 92kg이 될 때까지 56일간 사육하였으며, 닭(Avi-an 종) 사료에 각각 10%를 첨가하여 3주령부터 급여를 시작하명서 3주간 사육하였다.도축후 1$^{\circ}C$에서 24시간 후에 발골 및 세절하여 함기포장을 한 다음-2$0^{\circ}C$에서 3개월간 저장하였다. 산패된 미강급여구는 신선한 미강급여구에 비해 저장중 명도(L*)가 낮았고 적색도/황색도(a*/b*)는 높았다. 모든 급여구는 저장기간 동안 황색도(b*)는 증가하였고 적색도는 감소하였다. 저장 0일에 비해 3개월에 있어서 계육과 돈육의 적색강도 감소율을 보면 산패된 미강급여구가 66%와 67%로 미강급여구의 84%와 78%나 비급여구의 84%와 77%에 비해 유의적으로 낮게 나타나 가장 많이 변색되었다. 세절육의 냉동중 지방산화는 계육에서 더 많이 진행되었고 저장 1개월만에 급증하였다. 미강을 급여구가 신선한 미강급여구에 비해 산화억제력이 약했다. 따라서 닭과 돼지에 미강을 급여하면 탈지강 급여구에 비해 식육에서 지방산화를 더 많이 억제시키지만, 미강의 산패 정도가 식육의 산화에도 직접적으로 영향을 끼치는 것으로 나타났다.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.123-134
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• 1975

Out of 96 yeast strains isolated from various natural habitats, five strains were screened based on their ability to ferment agricultural biproducts such as rice-, barley-and wheat-bran, and sawdust. These were identified as Hansenula anomala var anomala, Candide utilis, C. pelliculosa, Debaryomyces hansenii, and Irpex lacteus. Using these yeasts the above mentioned agricultural biproducts were fermented in various combinations. The fermented product was fed to 180 male Starcroses for eight weeks and obtained a body weight increase of 15.1g a day, while the unfermented control feed increased 10.5g a day.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.200-206
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• 1996

This study was carried out in order to investigate the effect of additives on Jeungpyun (fermented and steamed rice cake) Preparation. Soy bean flour, whole milk Powder, skim milk Powder, egg yolk, egg white, and mugwort were added in the Preparation of Jeungpyun. There were not significantly difference in loaf volume between control and experimental groups addfd egg yolk, egg white and mugwort. In sensory evaluation, the hardness of Jeungpyun containing of soy bean flour, milk Powder, and egg were lower than control The Jeungpyun containing mugwort was more bitter and harder than the control. The rheological properties measured by texturometer were significantly different among the Jeungpyun added with different kinds of additives. The hardness was significantly lower in Jeungpyun containing whole milk Powder and soy bean flour and springiness was higher in mugwort Jeungpyun compared with the control. In 4$^{\circ}C$ storage, retrogradation of Jeungpyun assessed from hardness measured by texturometer was delayed by addition of soy bean flour and whole milk powder.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.490-500
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• 2004

Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.

• Journal of Life Science
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• v.30 no.2
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• pp.129-136
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• 2020

For effective treatment of wastewater containing ammonium nitrogen (NH₄-N), AT2, AT9, and AT12 strains, having high total organic carbon (TOC) removal capability, and FN47, possessing excellent ammonia nitrogen removal capability present in the activated sludge in the aeration tank of food wastewater treatment plants, were isolated and identified. The cells of these isolated strains were used for microbial augmentation with FIW-1 in the defatted rice bran as a medium to treat industrial wastewater. The investigation of the cultural characteristics of these isolated strains in the aeration tank showed that the affinities for substrate of the isolated strains were extremely high, of which AT12 (Alcaligenes sp. AT12) was the highest among the isolated strains. Ammonium nitrogen removal efficiency in the food wastewater was 71% in the isolated strain FN47 (Microbacterium sp. FN47) treatment group. When only activated sludge was added in the lab scale pilot using food wastewater during continuous culture experiment, the TOC removal efficiency was 63%. Meanwhile, the removal efficiency of 92% was obtained when the microbial augmentation FIW-1 for wastewater treatment was applied. In addition, the chemical oxygen demand (COD) level from the effluent wherein microbial augmentation FIW-1 was input for the initial three days in the wastewater treatment site experiment showed a treatment rate of about 43%, which was increased to 62% after an elapse of 5 days.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.237-244
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• 1978

Among the strains isolated form the various sources, the strain AC-12 producing a powerful pectinase was selected by the extensive screening test. The selected strain was indentified and its toxicity investigated. The conditions of the pectinase production, the characteristics of the purified enzyme and the clarification effect on the apple juice were studied. 1. The selected strain AC-12 was identified by the classification method of paper and fennel and named as Aspergillus sp. AC-12. 2. As a result of the breeding test of the white mouse, no toxicity was found from this enzyme. 3. The yield of pectinase in the medium of defatted rice bran was much better than that in the medium of wheat bran. 4. The optimum conditions for the culture of the strain in the medium of defatted rice bran were that the cultural time was 72hrs, the amount of water to be added about 80%, temperature $30{\sim}35^{\circ}C$ and pH $3.0{\sim}5.0$. 5. The yield of pectinase was slightly increased by the addition of pectin to the medium of defatted rice bran and by the addition of pectin, $NaNO_3$ and $K_2HPO_4$ to the medium of wheat bran, respectively. 6. The optimum conditions for the enzyme activity were pH $3.0{\sim}4.0$ and temperature $40{\sim}50^{\circ}C$. The enzyme was stable below $40^{\circ}C$ and pH $2.0{\sim}8.0$, respectively. But above $50^{\circ}C,$ this enzyme was abruptly inactivated. The activity was slightly increased by the addition of $MnSO_4\;and\;CuSO_4.$ 7. It was regarded that the opimum temperature for the clarification of the apple juice was $40{\sim}50^{\circ}C$, the optimum pH 3.0 and the optimun concentration of the enzyme 0.1%, and the apple juice was almost clarified by the reaction at $45^{\circ}C$ for 60 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.513-518
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• 1992

Optimum conditions for enzymatic hydrolysis of purified rapeseed(Brassica napus var. Youngsan) protein were investigated. Pronase showed higher activity in the hydrolysis of rapeseed protein than that of alcalase and neutrase. Preheated treatment of the rapeseed protein decreased the activity of pronase. The degree of hydrolysis of rapeseed protein was greater in distilled water than in phosphate buffer solution. Degree of hydrolysis was reached in steady state after 1 hr. Optimum conditions of the hydrolysis of the rapeseed protein were $40^{\circ}C$ in reaction temperaturem pH 8.0 in substrate solution, 1/100 (w/w) in the ratio of enzyme to substrate and 1% (w/v) in substrate concentration for pronase, respectively. At the optimum hydrolysis conditions, Km value was 3.48% (w/v).