• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1128-1133
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• 2002

The whole plant of crop maize was chopped and ensiled in airtight 1-L capacity glass jars to determine the influence of residual sugar on anaerobic yeast growth and on the fermentation of lactic acid by L. buchneri in whole crop maize silage. There were a total of six treatments used in this experiment as follow: added 25 g de-mineralised water per kg chopped maize serving as control (con), 37.5 g glucose solution containing 12.5 g glucose ($g_1$), 75 g glucose solution containing 25 g glucose ($g_2$), 25 g L. buchneri suspension intended for $10^6$ cfu $g^{-1}$ (L.b.), $g_1+L.b.$ and $g_2+L.b.$ All silos were stored in the dark at $20^{\circ}C$ until end of experiment. Jars were opened on duplicates at day 2, 7, 14, 28, 56 or triplicates at day 91 after ensiling for measuring the pH, microbiological enumeration and fermentative products. Results indicated that acidification rates for all silages were very fast, no difference occurred among treatments before day 28. After day 28 the pH values for silages inoculated by L. buchneri. with or without sugar tended to increase especially for treated only with L. buchneri, resulting in higher (p<0.01) finial pH than uninoculated silages. Compared with control silage, the added sugar significantly (p<0.01) increased dry matter (DM) loss, L. buchneri enhanced (p<0.01) DM loss further at different sugar existence. Silages inoculated by L. buchneri only or in combination with sugar addition contained less (p<0.01) lactic acid than the correspondent silages without inoculation with L. buchneri. In comparison with control, ethanol production is about 3 or 6 fold higher due to addition 12.5 or 25 g glucose per kg chopped maize at ensiling. The added sugar resulted in less acetic acid concentration (p<0.01) than control, but inoculation with L. buchneri increased (p<0.01) acetic acid than correspondent uninoculated silages at different sugar levels. No butyric acid and propionic acid were found in uninoculted silages, silages inoculated with L. buchneri. produced more propionic acid, 1-propanol and butyric acid. Lactobacilli counts were not influenced by added sugar, but increased (p<0.01) with inoculation of L. buchneri. The added sugar increased significantly (p<0.01) the yeast count, whereas L. buchneri showed the contrary effect. No differences were found in the aerobic stability among all treatments. In conclusions, 1) the added sugars encourage the growth of yeast and yeasts convert extra sugar into ethanol in maize silages. 2) The added sugars and L. buchneri do not influence the aerobic stability of silages stored in anaerobic silos.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Journal of Life Science
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• v.12 no.5
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• pp.595-604
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• 2002

The growth promoting effect of Clostridium hutyricum KCTC 1785 was investigated with natural products bearing antioxidative capacity, and combined two, three and four kinds of them. C. butyricum was showed a good growth by Lycii fructus, Sophorae flos, Chelidonium majus L., Atractylodis rhizoma alba, Paeonia japonica, alone, and two mixed com-binations were composed of Paeonia japonica and Epimedii herba, Paeonia japonica and Aurantii nobilis pericarpium, Paeonia japonica and Puerariae radix, Pneonia japonica and Angelicae gigantis radix, and three mixed combinations were organized with Epimedii herba, Sophorae flos and Nnelumbo nuclfera gaertner, and Epimedii herba, Sophorae flos and Scutellaria haicalensis george, and Epimedii herba, Sophorae flos and theae folium, and Epimedii herba, Paeonia japonica and Angelicae gigantis radix, and four mixed combinations were formed with Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Paeonia japonica, and Epimedii herba, Puerariae radix, Nelumbo nuclfera gaertner and Theae folium, and Epimedii berba, puerariae radix, Nelumbo nuclfera gaertner and Angelicae gigantis radix, and puerariae radix, Nelumbo nuclfera gaertner, paeonia japonica and Theae folium. As these combinations of natural products could activate some parts fo body, they might be applied to pharmaceuitcal applications, functional foods, antiaging tea, also expected to promote useful enterobacterial growth for multifunctional fermentative beverage.