• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.4
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• pp.276-285
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• 2022

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4℃ or 25℃ for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1726-1733
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• 2012

The effect of genotype, fibre level and fibre source on gut morphology, environment and microflora was studied using 18 Mong Cai (MC) and 18 Landrace${\times}$Yorkshire (LY) pigs, aged around 60 d. The diets were based on maize, rice bran, soybean meal, fish meal and soybean oil, and cassava residue (CR) or brewer's grain (BG) as fibrous ingredient sources in the high-fibre diets (HF). A low-fibre diet (LF), containing around 200 g NDF/kg dry matter (DM), was formulated without CR and BG as feed ingredients. The HF diets (HF-CR and HF-BG) were formulated to contain around 270 g NDF/kg DM. The experiment was arranged according to a $2{\times}3$ factorial completely randomized design with six replications, and lasted 30 d. Crypt density in ileum was lowest (p<0.05) and villus height in jejunum and ileum were the greatest (p<0.05) in pigs fed diet HF-BG. Villus width in ileum was greatest in pigs fed diets HF-CR and HF-BG (p<0.05). Lactic acid bacteria (LAB) counts in stomach were greatest (p<0.05) and E. coli counts in ileum and colon were lowest (p<0.05) in pigs fed diet HF-CR. The concentration of total organic acids in ileum, caecum and colon were greatest (p<0.05), and pH in ileum and colon were lowest (p<0.05) in pigs fed diet HF-CR. Crypt density in ileum was lowest, and villus height in ileum and villus width in jejunum and ileum was greatest in LY pigs (p<0.05). LAB counts in stomach and ileum were greatest, and E. coli counts in ileum were lowest in MC pigs (p<0.05). The concentration of total organic acids in ileum, caecum and colon were greatest (p<0.05) and pH lowest (p<0.05) in MC pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.62-72
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• 2016

This study investigated the dynamics associated with prolonged ensiling and aerobic deterioration of whole crop corn (WCC) silages and total mixed ration (TMR) silages containing WCC (C-TMR silages) to clarify the differences that account for the enhanced aerobic stability of TMR silages. Laboratory-scale barrel silos were randomly opened after 7, 14, 28, and 56 d of ensiling and were subjected to analyses of fermentation quality, microbial and temperature dynamics during aerobic exposure. WCC and C-TMR silages were both well preserved and microorganisms were inhibited with prolonged ensiling, including lactic acid bacteria. Yeast were inhibited to below the detection limit of 500 cfu/g fresh matter within 28 d of ensiling. Aerobic stability of both silages was enhanced with prolonged ensiling, whereas C-TMR silages were more aerobically stable than WCC silages for the same ensiling period. Besides the high moisture content, the weak aerobic stability of WCC silage is likely attributable to the higher lactic acid content and yeast count, which result from the high water-soluble carbohydrates content in WCC. After silo opening, yeast were the first to propagate and the increase in yeast levels is greater than that of other microorganisms in silages before deterioration. Besides, increased levels of aerobic bacteria were also detected before heating of WCC silages. The temperature dynamics also indicated that yeast are closely associated with the onset of the aerobic deterioration of C-TMR silage, whereas for WCC silages, besides yeast, aerobic bacteria also function in the aerobic deterioration. Therefore, the inclusion of WCC might contribute to the survival of yeast during ensiling but not influence the role of yeast in deterioration of C-TMR silages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.800-806
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• 1997

Effect of temperature on Kakdugi during fermentation was investigated by measuring sensory, physicochemical and microbiological, properties up to 57 days. The diced(2.5$\times$2.5$\times$2.5cm) Chinese radishes(Ra-phanus sativus L.) with other ingredients were fermented under the different temperatures. Kakdugi were stored at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 12 hours(treatment E) from initial fermentation to the end at each temperature on preparation. The pH was decreased to the range of 4.14~4.29 in the initial of pH 5.8, and total acidity was increased 2~4 times more than that of in the initial period (0.24%). And the changes of treatment A, B, and C were nearly constant up to 57 days in the range of 0.80~0.88% (pH 4.1). The changes of vitamin C showed sigmoidal curve, increasing significantly in the palatable period after decreasing gradually in the initial period. The content of vitamin C in treatment E was rapidly decreased, but that of treatment C was kept high content up to 57days. the number of lactic acid bacteria was remarkably increased in palatable period and was gradually decreased thereafter. The scores of aroma, taste, overall acceptability in sensory evaluation during the fermentation was high in order of treatment E, C, D, B and A. The scores of sensory evaluation treatment D and E during fermentation was rapidly decreased, however, treatment A, B and C were maintained. Changes of lactic acid bacteria, and sensory properties, among treatment A, B and C which kept a good quality up to 57 days, had high scores of sensory evaluation, abundant vitamin C in the palatable period. The result showed that Kakdugi fermented at 4$^{\circ}C$ after keeping at 2$0^{\circ}C$ for 36 hours had better taste and quality than those of other treatments.

• Korean Chemical Engineering Research
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• v.53 no.2
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• pp.193-198
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• 2015

The high-pressure phase behavior of a polycaprolactone (Mw=56,145 g/mol, polydispersity 1.2), dichloromethane, and carbon dioxide ternary system was measured using a variable-volume view cell. The experimental temperatures and pressures ranged from 313.15 K to 353.15 K and up to 300 bar as functions of the $CO_2$/dichloromethane mass ratio and temperature, at poly(D-lactic acid) weight fractions of 1.0, 2.0, and 3.0%. The correlation results were obtained from the hybrid equation of state (Peng-Robinson equation of state + SAFT equation of state) for the $CO_2$-polymer system using the van der Waals one-fluid mixing rule. The three binary interaction parameters were optimized by the simplex method algorithm.

• Korean Chemical Engineering Research
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• v.58 no.1
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• pp.36-43
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• 2020

A biliant stent was fabricated using a magnesium alloy wire, a biodegradable metal. In order to control the fast decomposition and corrosion of magnesium alloys in vivo, magnesium alloy wires were coated with biodegradable polymers such as polycaprolactone (PCL), poly(propylene carbonate) (PPC), poly (L-lactic acid) (PLLA), and poly (D, L-lactide-co-glycolide) (PLGA). In the case of PPC, which is a surface erosion polymer, there is no crack or peeling compared to other polymers (PCL, PLLA, and PLGA) that exhibit bulk erosion behavior. Also, the effect of biodegradable polymer coating on the axial force, which is the mechanical property of magnesium alloy stents, was investigated. Stents coated with most biodegradable polymers (PCL, PLLA, PLGA) increased axial forces compared to the uncoated stent, reducing the flexibility of the stent. However, the stent coated with PPC showed the axial force similar to uncoated stent, which did not reduce the flexibility. From the above results, PPC is considered to be the most efficient biodegradable polymer.

• Food Science and Preservation
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• v.15 no.1
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• pp.139-143
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• 2008

The potential use of Doenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28d at constant temperature $(10^{\circ}C)$. The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5 % (w/w) Doenjang (p<0.05). All data indicated that the color and taste properties of KD were improved by addition of Doenjang during fermentation.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.157-161
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• 2014

Quality characteristics of commercial yoghurt powder products marketed in Korea were compared. According to the product type classification, no product met the product identity of "fermented milk powder" (six were identified as "other processed product" and nine as "sugar product"). Titratable acidity of products (10%, w/v) varied from 0.11 to 0.82% while numbers of lactic acid bacteria varied from 0 to $1.4{\times}10^8CFU/g$. There were significant differences in hydration properties and viscosity of yoghurt powder products. Some regulations are required to avoid consumer misunderstanding of beneficial health effects of yoghurt powder products.

• Archives of Plastic Surgery
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• v.34 no.2
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• pp.141-148
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• 2007

Purpose: The object of this study was to evaluate the development of continuous osteogenic differentiation and bone formation after the subcutaneous implantation of the tissue-engineered bone, in vitro. Methods: Human adipose-derived stem cells were obtained by proteolytic digestion of liposuction aspirates. Adipose-derived stem cells were seeded in PLGA scaffolds after being labeled with PKH26 and cultured in osteogenic differentiation media for 1 month. The PLGA scaffolds with osteogenic stimulated adipose-derived stem cells were implanted in subcutaneous layer of four nude mice. Osteogenesis was assessed by RT-PCR for mRNA of osteopontin and bone sialoprotein(BSP), and immunohistochemistry for osteocalcin, and von Kossa staining for calcification of extracellular matrix at 1 and 2 months. Results: Implanted PLGA scaffold with adipose-derived stem cells were well vascularized, and PLGA scaffolds degraded and were substituted by host tissues. The mRNA of osteopontin and BSP was detected by RT-PCR in both osteogenic stimulation group and also osteocalcin was detected by immunohistochemistry at osteogenic stimulation 1 and 2 months, but no calcified extracellular deposit in von Kossa stain was found in all groups. Conclusion: In vivo, it could also maintain the characteristics of osteogenic differentiation that adipose-derived stem cells within PLGA scaffold after stimulation of osteogenic differentiation in vitro, but there were not normal bone formation in subcutaneous area. Another important factor to consider is in vivo, heterologous environment would have negative effect on bone formation as.[p1]

• Food Science of Animal Resources
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• v.29 no.3
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• pp.289-295
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• 2009

The aim of this research was to develop predictive models for the growth of spoilage bacteria (total viable cells, Pseudomonas spp., and lactic acid bacteria) on frankfurters and to estimate the shelf-life of frankfurters under aerobic conditions at various storage temperatures (5, 15, and $25^{\circ}C$). The primary models were determined using the Baranyi model equation. The secondary models for maximum specific growth rate and lag time as functions of temperature were developed by the polynomial model equation. During 21 d of storage under various temperature conditions, lactic acid bacteria showed the longest lag time and the slowest growth rate among spoilage bacteria. The growth patterns of total viable cells and Pseudomonas spp. were similar each other. These data suggest that Pseudomonas spp. might be the dominant spoilage bacteria on frankfurters. As storage temperature increased, the growth rate of spoilage bacteria also increased and the lag time decreased. Furthermore, the shelf-life of frankfurters decreased from 7.0 to 4.3 and 1.9 (d) under increased temperature conditions. These results indicate that the most significant factor for spoilage bacteria growth is storage temperature. The values of $B_f$, $A_f$, RMSE, and $R^2$ indicate that these models were reliable for identifying the point of microbiological hazard for spoilage bacteria in frankfurters.