• Microbiology and Biotechnology Letters
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• v.28 no.6
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• pp.355-360
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• 2000

A UVmutant of Candida rugosa IF00750 was made and used to convert butYlic acid to D-$\beta$-hydroxybutyric acid(D-$\beta$-HBA). Major regulating factors for D-$\beta$-HBA fennentation were investigated via chemostat analyses. The maximum specific productivity was achieved at a specific growth rate of $0.06h^{-1}$ where the glucose and butyric acid concentrations in the fermentor were 10 g/L and 8.7 g/L. respectively. A fed-batch fennentation was performed with maintenance of the optimum glucose and butyric acid concentrations. The D-$\beta$-HBA concentration after 120 h of cultivation reached 12.4 g/L, which was 4.7 times greater illan the concentration obtained by batch fermentation.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.400-405
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• 2008

The effects of different starter cultures on the fermentative characteristics of cheonggukjang were examined by using three Bacillus strains. The strains included Bacillus subtilis KCTC 1021 as a control, Bacillus sp. Kn-10 (Kn-10) isolated from a commercial cheonggukjang, and Bacillus sp. B-59 (B-59) isolated from rice straw. There were no significant differences in pH or viable cells among the different cheonggukjang samples during fennentation for 72 hr at $40^{\circ}C$. However, the sample prepared with B-59 had higher slime content and protease activity than the controls and Kn-10 samples. DPPH free radical scavenging activity was higher in the B-59 sample and lower in the control and Kn-10 samples when compared to steamed soybeans after fermentation for 72 hr at $40^{\circ}C$. The total amino acid contents the cheonggukjangs were 34869.98 mg% (B-59), 34481.89 mg% (control), and 31791.09 mg% (Kn-10). Glutamic acid and lysine contents were higher in the B-59 sample than in the control. Finally, the cheonggukjang fermented using the B-59 strain had improved sensory qualities such as color, taste, texture, and overall acceptability compared to the control and Kn-10 samples.

• Journal of Society of Preventive Korean Medicine
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• v.6 no.2
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• pp.156-167
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• 2002

This experimental study was carried out to evaluate the effects of Kimchi intake of Cordyceps sinensis extract (CDSE) supplementation on cytokine-induction and immune response in mice. To study in experiments using male Balb/c mice fed Kimchi and Kimchi of CDSE supplementation (addition of 2% of total Kimchi weight) containing fed experimental diet during 2 weeks. Experimental mice were fed control diet or diet containing freeze-dried Kimchi at the level of 5%(w/w) or 5% freeze-dried Kimchi with 2% CDSE supplementation. The main ingredient of Kimchi was Korean cabbage and fermentation was carried out at $4^{\circ}C$ for three weeks. Freeze-dried 2% CDSE supplementation was added to Kimchi at the beginning of fennentation. In order to investigate the effect of Kimchi intake of CDSE supplementation (5%Kimchi-2%CDSE), the following was performed; body weight, food intake, hematological parameter, serum level of mouse interleukin-4 (mIL-4) and mouse $interferon-{\gamma}$ $(mIFN-{\gamma})$, and, the percentage of CD3+/CD4+, CD3+/CD8+, B220+ in splenic cells. The results of final body weight, and food diet intake of two Kimchi groups were lower than those of the control group (not supplemented experimental diet). The hematology change obtained from the level of WBC (white blood cell) and platelet were not affected by feeding different dietary regiments, but the level of RBC (red blood cells) HB (hemoglobin), and spleen weight of two Kimchi groups were increased significantly than those of the control group. The serum level of IL-4 and $IFN-{\gamma}$ of two Kimchi groups were increased significantly than those of the control group, also enhanced the percentages of the CD3+/CD4+ and CD3+/CD8+ by 5% freeze-dried Kimchi, and 5%Kimchi-2%CDSE group were 43.9 and 60.1%, and 96.0 and 174% than those of the control group, respectively. From these results, it can be concluded that Kimchi itself has an immuno-stimulatory effect and Kimchi contaning 2% CDSE supplementation has the more pronounced effect in vivo system.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.347-354
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• 2004

Four Holstein cows were used in a 4 ${\times}$ 4 Latin square experiment to study effects of fat sources on rumen metabolism and digestibility of nutrients. All cows were fed a total mixed diets containing 60% silage and 40% concentrate. The four concentrates were formulated to contain either Megalac(MEG), formaldehyde-treated whole linseed(LIN), a mixture (50 : 50, oil basis) of fish oil and formaldehyde-treated whole linseed(MIX), or no fat source in the concentrate but 500g per day of linseed oil being infused into the duodemm (OIL). The rumen pH was lowest in OIL among the treatments(P < 0.05), but ammonia N concentration in the rumen was not significantly different among the treatments. The differences of total VFA, acetate, propionate, iso-butyrate and iso-valerate concentrations were not significant among the treatments. While, butyrate and valerate were highest in OIL and lowest in MEG(P < 0.05 and P <0.01, respectively). In addition, A:P ratio was also highest in OIL and lowest in MEG(P < 0.05). As expected, intake of nutrients(DM, OM, NDF and ADF) was lowest in OIL among the treatments(P < 0.01). However, all nutrients flow to the duodenum, and digestion in the rumen and total tract were not significantly different among the treatments. Intake of N was highest in MEG, but lowest in OIL treatment(P < 0.01). Duodenal flow of total N, nonammonia N and microbial N was not significantly different across the treatments. In addition, microbial synthesis and ammonia N and total N digestibility were not affected by different dietary fat sources. The present results show that fermentative characteristic and microbial efficiency in the rumen, and nutrients digestibility in the rumen and total tract were not depressed by supplementation of as much as 6% dietary fat sources.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.677-686
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• 2004

The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.687-700
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• 2004

This experiment was carried out to examine the fennentation properties of yogurts with or without Lyeii fructus, Lyeii folium and Lyeii cortex extract as additives at concentrations of 1.0%. The effects on promoting the fermentation by Lycii fructus, Lycii folium and Lycii cortex additives were higher and pH was below 4.06 when Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus cosei, and Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus salivarius ssp. thermophilus were used. The acid production was higher when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw were used. The average lactic acid bacteria counts was 2.62 ${\times}$ $10^9$ cfu/ml in the yogurt added with Lycii fructus extract and fermentation with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricw. The lactose hydrolysis ratio was higher in the milk added with Lycii fructus extract(36.11%), Lycii folium extract(37.76%) and Lycii cortex extract(32.70%) when S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus were used. The isobutylic acid concentration was(34.39 to 37.72 mM) with S. salivarius ssp. thermophilus and L. delbrueckii ssp. bulgaricus. The viscosity of yogurt was 1,615 to 2,030 cP in yogurts added with skim milk and L. acidophilus; B. longum and S. salivarius ssp. thermophilus were used. The sensory scores of colors, tastes and overall acceptability of yogurt with Lycii cortex extract were shown 3.34 to 3.77 when fermented by L. cosei, L. acidophilus, B. longum and S. salivarius ssp. thermophilus. The cholesterol reducing effects were 17.38${\sim}$32.08% in all the yogurts and especially, greater effect(25.75 to 32.08%) for yogurts fermented with L. acidophilus KCTC3150 and L. salivarius subsp. salivarius CNU27. The inhibitory effects on the pathogenic bacteria by lactic acid bacteria added with Lycii fructus, Lycii folium and Lyeii cortex lower on S. typhimurium M-15, but higher on E. coli KCTC1021 and L. monocytogenes.