• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.8
• /
• pp.1120-1127
• /
• 2011

A feeding trial was conducted to investigate the effect of dietary supplementation of Bacillus subtilis LS 1-2 grown on citrus-juice waste and corn-soybean substrate on growth performance, nutrient retention, caecal microbial population and intestinal morphology in broilers. Three hundred twenty d-old Ross chicks were randomly allotted to 4 treatments on the basis of BW in a randomized complete block design. Each treatment had 4 replicates of 20 chicks in each. Experimental diets were fed in 2 phases, starter (d 0 to 21) and finisher (d 21 to 35). Dietary treatments were; negative control (NC: basal diet without any antimicrobial), positive control (PC: basal diet added with 20 mg/kg Avilamycin), basal diet added with 0.30% Bacillus subtilis LS 1-2 grown on corn-soybean substrate (P1), and basal diet added with 0.30% Bacillus subtilis LS 1-2 grown on citrus-juice waste substrate (P2). Overall BW gain, feed intake and FCR were better (p<0.05) in PC, P1 and P2 treatments as compared to NC. Moreover, overall BW gain and FCR in PC and P2 treatments were greater than P1. Retention of CP, GE (d 21, d 35) and DM (d 35) were increased (p<0.05) in treatments PC, P1 and P2 compared with NC. At d 35, caecal Clostridium and Coliform counts were lower (p<0.05) in treatments PC, P1 and P2 than NC. Moreover, Clostridium and Coliform counts in treatment PC was lower (p<0.05) than P1. Villus height and villus height to crypt depth ratio in both duodenum and ileum were increased (p<0.05) in treatments PC, P1, P2 as compared to NC. However, retention of nutrients, caecal microbial population and intestinal morphology remained comparable among treatments P1 and P2. It is concluded that Bacillus subtilis LS 1-2 inclusion at 0.30% level had beneficial effects on broilers' growth performance, nutrient retention, caecal microflora and intestinal morphology. Additionally, citrus-juice waste can be used as substrate for growth of probiotic Bacillus subtilis LS 1-2.

• Korean Journal of Food Science and Technology
• /
• v.40 no.6
• /
• pp.626-632
• /
• 2008

In an effort to improve the quality and palatability of kochujang, the physicochemical and microbial characteristics of kochujang were assessed when different quantities of citrus concentrate were added during fermentation. The moisture content of kochujang increased throughout the entire fermentation process. The pH of kochujang was reduced gradually, but the titratable acidity was increased to 10 weeks of fermentation. The amino-nitrogen and reducing sugar contents of kochujang to which citrus concentrate was added were higher than those of the control, and these values increased with increasing fermentation time. As the ratio of added citrus concentrate increased, the color of the kochujang brightened. The total cell and yeast counts were unaffected by the addition of citrus concentrate. Our sensory evaluation test showed that the addition of 6% citrus concentrate was the optimal condition for improving the quality of kochujang. In conclusion, the addition of citrus concentrate was desirable for the improvement of the quality and palatability of kochujang.

• Economic and Environmental Geology
• /
• v.50 no.4
• /
• pp.277-286
• /
• 2017

Mt. Baekdu which located the border of North Korea and China, is known as a potentially active volcano in a typical mountainous terrain. A lahar on the volcanic area is one of the important hazard that can cause the loss of life and property damage. In order to comprehensively address the impact of lahar hazard at Mt. Baekdu, we simulated lahar inundation area using Laharz_py. We assumed 750 m of additional elevation for DEM to draw proximal hazard zone boundary (PHZB) of Mt. Baekdu that H/L ratio are selected 0.10. And lahar volumes for simulation were estimated to $1{\times}10^6$, $5{\times}10^6$, $1{\times}10^7$, $5{\times}10^7$, $1{\times}10^8$, $5{\times}10^8$, $1{\times}10^9m^3$, respectively. In the results, 15 streams are located near a proximal hazard zone boundary, Amnok (Yalu) river (south), Toudaosonghua river, Jinjiang river and Huapi river (west-southwest), Songjiang river, Xiaosha river, Caozi river and Sandaosongjian river (west-northwest), Toudaobai river, Erdaobai river and Sandabai river (north), Wudaobai river-1, -2, -3 (northeast) and Duman (Tumen) river (east). The results of this study can be used as basic data to make a hazard map for reduce the damage that can be caused by volcanic hazards occurred on Mt. Baekdu.

• Korean Journal of Environmental Agriculture
• /
• v.20 no.1
• /
• pp.28-33
• /
• 2001

Lettuces were grown hydroponically in three different nutrient solutions, normal and 30 or 50 mM $KNO_3-added$ nutrient solutions, and the electrical conductivities of the nutrient solutions were 1.0, 4.5, and 6.5 dS/m, respectively. Lettuces grown in the $KNO_3-added$ nutrient solutions showed a decrease in the germination ratio and the lower indices of growth, such as plant height, stem diameter, leaf length, and leaf width. Microsomes were prepared from the roots of lettuce and characteristics of microsomal ATPases were investigated. The activities of microsomal ATPases grown in the 30 mM and 50 mM $KNO_3-added$ nutrient solutions were higher than that grown in the normal nutrient solution. The highest activities of microsomal ATPases were observed at pH 7.0 in all culture conditions. The activities of microsomal ATPases were increased in a reaction buffer solution containing high concentration of $K^+$, whereas they were decreased in a reaction buffer containing $Na^+$. The stimulating effect of $K^+$ in the reaction buffer was greater on the microsomal ATPases of lettuces grown in the $KNO_3-added$ nutrient solutions than that grown in the normal nutrient solution. These results imply that the activities of microsomal ATPases in the root tissue are increased as increasing the $KNO_3$ concentration in the hydroponical nutrient solution.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.466-472
• /
• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Journal of Animal Science and Technology
• /
• v.46 no.6
• /
• pp.981-988
• /
• 2004

An Experiment was conducted to investigate the effects of Natufermen$^{(R)}$;(Aspergillus oryzae) supplementation on the performance, ammonia gas production, microbial population in manure and serum IgG in pigs. Forty eight cross bred(YLD) weanling pigs(35d old) were assigned to 4 treatments; Control(C), $C^+$ Natufermen 0.1%, $C^+$ Natufermen 0.2% $C^+$natufermen 0.3% for 6 week feeding trial. Each treatment had 4 replications of 3 pigs each. Natufermen$^{(R)}$ supplemented treatments tended to increase ADG and ADFI, but there were no significant differences among treatments. Supplementation of Natufermen$^{(R)}$ at the level of 0.2% improved ADFI/ADG(P<0.05). Ammonia gas production from manure was not significantly affected by treatments. All Natufermen$^{(R)}$ treatments increased in DM, crude ash and phosphorus digestibility(P<0.05). Serum IgG decreased as supplemention level of Natufermen$^{(R)}$ increased(P<0.05). Supplemtation of Natufermen$^{(R)}$ at 0.1% and 0.2% increased fecal Lactobacilli population at 3 wks after feeding treated diets(P<0.05). It is concluded that supplementation of Aspergillers oryzae product Natufermen$^{(R)}$ improved feed conversion ratio and digestibility of DM, crud ash and phosphours. Fecal ammonia gas production was not significantly affected but serum IgG level was decreased and CFU of fecal Lactobacilli was increased at 3 wks after feeding Natufermen$^{(R)}$ supplemented diets.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.90-96
• /
• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.475-481
• /
• 1999

Yeast extracts were prepared using either autolysis or enzymatic digestion methods for industrial application of the Saccharomyces cerevisiae B24 strain developed previously to have high RNA content. Extraction ratio of yeast extract from yeast cell reached 65% when autolysis of yeast slurry having 10% solid content was induced at $50^{\circ}C$ and pH 5.0 by agitating with 100 rpm. However, neither 5'-IMP nor 5'-GMP was detected from the autolyzate. In another attempt to prepare a yeast extract S. cerevisiae B24 culture was treated at $90^{\circ}C$ and then treated by various enzymes including ${\beta}-1,3-glucanase$, phosphodiesterase (nuclease P1), adenylic deaminase, and a protease. The yeast extract prepared by the enzymatic digestion method contained 3.2g of 5'-IMP and 5'-GMP/100g dry yeast extract.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.255-265
• /
• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.146-150
• /
• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.