• Animal Bioscience
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• v.35 no.12
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• pp.1860-1870
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• 2022

Objective: The observation that temperate C₃ and tropical C₄ forage silages easily produce large amounts of ethanol or acetic acid has puzzled researchers for many years. Hence, this study aimed to assess the effects of epiphytic microbiota from C₃ forages (Italian ryegrass and oat) on fermentative products and bacterial community structure in C₄ forage (sorghum) silage. Methods: Through microbiota transplantation and γ-ray irradiation sterilization, the irradiated sorghum was treated: i) sterile distilled water (STSG); ii) epiphytic microbiota from sorghum (SGSG); iii) epiphytic microbiota from Italian ryegrass (SGIR); iv) epiphytic microbiota from oat (SGOT). Results: After 60 days, all the treated groups had high lactic acid (>63.0 g/kg dry matter [DM]) contents and low pH values (<3.70), acetic acid (<14.0 g/kg DM) and ammonia nitrogen (<80.0 g/kg total nitrogen) contents. Notably, SGIR (59.8 g/kg DM) and SGOT (77.6 g/kg DM) had significantly (p<0.05) higher ethanol concentrations than SGSG (14.2 g/kg DM) on day 60. After 60 days, Lactobacillus were predominant genus in three treated groups. Higher proportions of Chishuiella (12.9%) and Chryseobacterium (7.33%) were first found in silages. The ethanol contents had a positive correlation (p<0.05) with the abundances of Chishuiella, Acinetobacter, Stenotrophomonas, Chryseobacterium, and Sphingobacterium. Conclusion: The epiphytic bacteria on raw materials played important roles in influencing the silage fermentation products between temperate C₃ and tropical C₄ forages. The quantity and activity of hetero-fermentative Lactobacillus, Chishuiella, Acinetobacter, Stenotrophomonas, Chryseobacterium, and Sphingobacterium may be the key factors for the higher ethanol contents and DM loss in silages.

• Plant Resources
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• v.4 no.3
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• pp.200-205
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• 2001

It was reported in our Previous paper that the fermented products from Gloeostereum incarnatum strongly inhibit the growth of six kinds of bacteria in human bodies. In this paper the appropriated conditions of immersing culture for the strain 8 903 of Gloeostereum incarnatum was analysed. And the output of the hypha and fermentative product was determined or compared. The prelimenaryresults showed that the appropriated conditions for the growth of Gloeostereum incarnatum are: (1)culture medium:glucose 3%; protein peoptne 0.2%; soybeancake power 1% yeast power 0.3%; KH2PO40.05%; MgSO4 0.03%; CaCO3 0.01%; vitamin Bl 0.001%; befor sterilization pH Value of six should be maintained; (2) temperature; 27f ~28f ; (3) time; about 200 hours; (4) ventilation; (30%∼50%)/min. The sigh of the end culture are: pH coming down about 4: remnant glucoses less 1%; amino nitrogens about 20%; time about eight days. In the aforementioned conditions, the output of fermentative product achieve to 2.5∼3g/L.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11a
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• pp.74-82
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• 2001

It was reported in our Previous paper that the fermented products from Gloeostereum incarnatum strongly inhibit the growth of six kinds of bacteria in human bodies. In this paper the appropriated conditions of immersing culture for the strain 8 903 of Gloeostereum incarnatum was analysed. And the output of the hypha and fermentative product was determined or compared, The prelimenaryresults showed that the appropriated conditions for the growth of Gloeostereum incarnatum are: (1)culture medium:glucose 3%; protein peoptne 0.2%; soybeancake power 1%, yeast power 0.3%; KH2PO40.05%; MgSO4 0.03%; CaCO3 0.01%; vitamin Bl 0.001%; befor sterilization pH Value of six should be maintained; (2) temperature; 27$^{\circ}C$～28$^{\circ}C$; (3) time; about 200 hours; (4) ventilation; (30%～50%)/min. The sigh of the end culture we: pH coming down about 4: remnant glucoses less 1%, amino nitrogens about 20;, time about eight days. In the aforementioned conditions, the output of fermentative product achieve to 2.5 ～3g/L.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.679-690
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• 2013

This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at $5^{\circ}C$. The mineral contents of cheonnyuncho Makgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyuncho makgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyuncho makgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyuncho makgeolli. At the end of storage period, color a value decreased in 1% cheonnyuncho makgeolli, whereas it increased in 3% and 5% cheonnyuncho makgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyuncho makgeolli. Total viable counts were the lowest in 3% cheonnyuncho makgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.419-422
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• 2002

Fermentative hydrogen production by Citrobacter sp. Y 19 was investigated in batch culture. Optimal hydrogen production activity was observed at pH 6 - 7 and temperature of $36^{\circ}C$, and hydrogen yield and maximal hydrogen production rate were 1.12 mmol/mmol glucose and 32.3 mmol/g cell${\cdot}$h, respectively. With glucose as a substrate, the bacterium produced ethanol, acetate, and carbon dioxide as major glucose fermentation by-products. Y19 could utilize various sugars such as galactose, fructose, lactose, sucrose, and starch for cell growth and hydrogen production.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.529-536
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• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• KSBB Journal
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• v.23 no.2
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• pp.118-124
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• 2008

Three kinds of bacteria that influence Kimchi fermentation, Lactobacillus plantarium for acidity, Leuconostoc mesenteroides for ripening Kimchi, and Pichia membranifaciens for decreasing Kimchi quality, were regulated by natural products including Theae folium, Taraxacum coreanum, Brassica juncea, Astragali radix, Gynostemma pentaphyllum, Camellia japonica, Agaricus blazei, and Cordyceps militaris. The common prescription combined T. folium, T. coreanum and C. militaris and simultaneously regulated these 3 bacteria as follows: the growth of L. plantarium and P. membranifaciens were inhibited and L. mesenteroides was promoted. The most effective mixing ratio was T. folium: T. coreanum: C. militaris = 3:2:1. With this new prescription, deep flavor, extended preservation, and a special taste are expected in the Kimchi due to these natural products.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1326-1330
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• 2000

Kimchi, made from seasonal baechu (Chinese cabbage), was sealed in PP trays with a Nylon/CPP lid film and stored at various temperatures (0, 10, $20^{\circ}C$) to investigate the feasibility of detecting its fermentation degree by measuring gas composition inside the packages. The gas composition inside the kimchi package continuously changed due to $CO_2$ evolution during fermentation. Regardless of temperature, the fermentative gas accumulation in the package caused $CO_2$ concentration to increase by two-stepwise pattern, but $O_2$ concentration to decrease exponentially. As $CO_2$ concentration increased secondarily, the pH values of kimchi decreased proportionally (r>0.968). The production of $CO_2$ during kimchi fermentation was stimulated at higher temperatures and affected by seasonal factor. Kimchi made from winter baechu produced more fermentative gas than that from summer baechu. It was suggested that the changes in $CO_2$ concentration could be used as a characteristic index for indicating the fermentation course of packaged kimchi products.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.294-299
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• 2003

The growth of Bacteroides fragilis was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. Bacteroides fragilis was controlled by Paeonia Japonica, Corni Fructus, Theae Folium, Coptidis Rhizoma alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Scutellaria Baicalensis George and Schizandrae Fructus, Schizandrae Fructus and Theae Folium, Schizandrae Fructus and Corni Fructus, Schizandrae Fructus and Crataegi Fructus, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Crataegi Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Corni Fructus, and four mixed combinations of Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Schizandrae Fructus, Scutellaria Baicalensis George and Crataegi Fructus and Corni Fructus and Theae Folium. As these combinations of natural products will activate some parts of body, theymay be applied to pharmaceutical applications, functional foods, antiaging tea, alsoexpected to control bacterial growth for fermentative beverage bearing multifunction.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.195-200
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• 2003

The growth of S. aureus was inhibited by combination of natural products bearing antioxidative capacity and combined two, three and four kinds of them. S. aureus was controlled by Paeonia Japonica, Galla Rhois, Geranii Herba, alone, and two mixed combinations of Paeonia japonica and Scutellaria Baicalensis George, Paeonia japonica and Theae Folium, Paeonia japonica and Chelidonium Majus L, Paeonia japonica and Geranii Herba, Paeonia japonica and Schizandrae Fructus, and three mixed combinations of Paeonia Japonica and Scutellaria Baicalensis George and Geranii Herba, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L., Paeonia Japonica and Scutellaria Baicalensis George and Theae Folium, and four mixed combinations of Scutellaria Baicalensis George and Chelidonium Majus L. and Theae Folium and Schizandrae Fructus, Paeonia Japonica and Scutellaria Baicalensis George and Chelidonium Majus L. and Schizandrae Fructus, Scutellaria Baicalensis George and Geranii Herba and Theae Folium and Schizandrae Fructus. As these combinations of natural products will activate some parts of body, they may be applied to pharmaceutical applications, functional foods, antiaging tea, also expected to control bacterial growth for fermentative beverage bearing multifunction.