• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.91-103
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• 2021

To improve the fermentation quality of silage and reduce the nutrients loss of raw materials during the ensiling process, silage additives are widely used. The effect of additives on silage is also affected by the species of crop. Therefore, this study was designed to explore the effects of formic acid (FA) and lactic acid bacterial inoculant on the quality of main summer crop silage. The experiment was consisted on split-plot design with three replications. The experiment used the main summer forage crops of proso millet ("Geumsilchal"), silage corn ("Gwangpyeongok"), and a sorghum-sudangrass hybrid ("Turbo-gold"). Treatments included silage with Lactic acid bacterial Inoculant (Lactobacillus plantarum [LP], 1.0 × 106 CFU/g fresh matter), with FA (98%, 5 mL/kg), and a control (C, without additive). All silages were stored for 60 days after preparation. All additives significantly increased the crude protein content and in vitro dry matter digestibility (IVDMD) of the silages and also reduced the content of ammonia nitrogen (NH3-N) and pH. Corn had the highest content of IVDMD, total digestible nutrients and relative feed value among silages. Compared with the control, irrespective of whether FA or LP was added, the water soluble carbohydrate (WSC) of three crops was largely preserved and the WSC content in the proso millet treated with FA was the highest. The treatment of LP significantly increased the lactic acid content of the all silage, while the use of FA significantly increased the content of acetic acid (p < 0.05). The highest count of lactic acid bacteria (LAB) was detected in the LP treatment of corn. In all FA treatment groups, the total microorganism and mold numbers were significantly lower than those of the control and LP groups (p < 0.05). In conclusion, both additives improved the fermentation quality and nutritional composition of the main summer forage crops. The application of FA effectively inhibited the fermentation of the three crops, whereas LAB promoted fermentation. So, both FA and LP can improve the quality of various species of silage.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.463-467
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• 2005

To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at $25^{\circ}C$. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter, ${\alpha}$-Amylase and ${\beta}$-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group. ${\beta}$-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was $CO_{2}(74-80%)$. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.1-6
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• 2006

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 in MRS (De Man-Rogosa-Sharpe), RCM (Reinforced Clostridial Medium) and whey broth. Bacterial growth, increase rate of TTA (Total Titratible Acidity) and decline rate of pH in broth were the greatest in 9-21 hr after culturing Lactobacillus acidophilus KCCM 32820 in MRS. Those were the greatest in 24-60 hr after culturing Propionibacterium freudenreichii KCCM 31227 in RCM. However changes of pH and TTA of broth were the greatest in 18-54 hr after culturing Propionibacterium freudenreichii in RCM after culturing Lactobacillus acidophilus in MRS for 36 hr. Viable cells of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 revealed larger numbers in 12% whey broth than in 6% whey broth. These also showed larger numbers in pasteurized whey broth than in sterilized whey broth. Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 grew best in pasteurized 12% whey broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.412-418
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• 2001

The effects of dietary $\beta$-glucan administration on non-specific immune parameters in common carp, Cyprinus carpio, (1.0 g and 68.7 g of body weight) and flounder, Paralichthys olivcaces (12.1 g and 54.0 g of body weight) were evaluated. All fishes were fed an experimental diet supplemented with $\beta$-glucan at $0.1\%$ per kg diet for 5 weeks. A week intermission with basal diet occurred between first 2 weeks and second 2 weeks of $\beta$-glucan administration, The changes in the numbers of peripheral neutrophils and macrophages were counted under light microscopy and serum lysozyme activity was also analysed at a week of interval during the experiment. Phagocytic activities of leucocytes from the swimm bladder of carp and the peritonium of flounder were measured 5 weeks after feeding. The oral adminisration of $\beta$-glucan induced significant reduction in mortality after an artificial challenge with $1\times10^6$ cells of Aeromonas hydrophila in larger carp and $1\times10^5$ cells of Edwardsiella tarda in larger flounder but did not in other groups. The numbers of peripheral macrophages and neutrophils, phagocytic acitivies of leucocytes, and the activity of serum lysozyme were greatly increased in the fish fed a $\beta$-glucan supplemented diet. These suggest that $\beta$-glucan administration by oral route can enhance leucocyte phagocytic activity, serum lysozymal activity, and survival rate against artificial infections depending on the infected fish size and challenged bacterial concentration.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.4
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• pp.266-287
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• 2004

The non infecting, plant associated bacteria have attracted increased attention for stimulating plant growth and as environmental friendly plant protecting agents. Pink-pigmented facultatively methylotrophic bacteria (PPFMs), classified as Methylobacterium spp., are persistent colonizers of plant leaf surfaces. As the leaves of most or all plants harbor PPFMs that utilize leaf methanol as their sole source of carbon and energy, which is a specific attribute of the genus Methylobacterium. Although they are not well known, these bacteria are co-evolved, interacting partners in plant metabolism. This claim is supported, for example, by the following observations: (1) PPFMs are seed-transmitted, (2) PPFMs are frequently found in putatively axenic cell cultures, (3) Low numbers of seed-borne PPFMs correlate with low germinability, (4) Plants with reduced numbers of PPFM show elevated shoot/root ratios, (5) Foliar application of PPFMs to soybean during pod fill enhances seed set and yield, (6) Liverwort tissue in culture requires PPFM-produced vitamin B12 for growth, (7) treated plants to suppress or decrease disease incidence of sheath blight caused by Rhizoctonia solani in rice, and (8) the PPFM inoculation induced number of stomata, chlorophyll concentration and malic acid content, they led to increased photosynthetic activity. Methylobacterium spp. are bacterial symbionts of plants, shown previously to participate in plant metabolism by consuming plant waste products and producing metabolites useful to the plant. There are reports that inform about the beneficial interactions between this group of bacteria and plants. Screening of such kind of bacteria having immense plant growth promoting activities like nitrogen fixation, phytohormone production, alleviating water stress to the plants can be successfully isolated and characterized and integration of such kind of organism in crop production will lead to increased productivity.

• Korean Journal of Microbiology
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• v.39 no.4
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• pp.253-259
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• 2003

To assess microbiological indoor air quality in kindergartens, concentrations of viable airborne microorganisms were seasonally determined at three kindergartens in Ulsan from April, 2002 to January, 2003. Sampling was performed with an impaction-type air sampler and three different media. The numbers of bacteria grown on Staphylococcus medium were between 84 and 4,150 MPN/m3 with an average of 827 MPN/m3, and those on standard method agar ranged from 50 to 2,636 MPN/m3 with an average of 580 MPN/m3. The bacterial concentrations were highest in summer, followed by fall, spring, and winter, and were significantly correlated with indoor temperature. Among the colonies, 45.6~61.0% were observed as Gram-positive cocci and 8.5~20.6% were Gramnegative rods. Micrococcus species were the dominant organisms. The numbers of fungi ranged from 0 to 1,888 MPN/m3(661 MPN/m3 average) based on colony counts with dichloran rose bengal chloramphenicol agar. On average, the fungal concentrations were highest in summer and lowest in winter. Penicillium species and Aspergillus species were identified from the colonies. The obtained data can be utilized as a step to set a guideline for bioaerosols in indoor environment of schools.

• Korean Journal of Agricultural Science
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• v.40 no.1
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• pp.27-34
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• 2013

To investigate the distribution of psychrotrophic bacteria, raw milk was collected from farms in nine different regions located around Kyunggi province in South Korea at four different seasons. Psychrotrophic counts were higher in winter than in other seasons as $3.0{\times}10^4$ CFU/mL (p<0.05). Among nine regions, the population in raw milk sampled from B region was in significantly greater numbers and those from C and D province were in significantly lower numbers than any other regions, $2.4{\times}10^5$ CFU/mL and $8.7{\times}10^3$ CFU/mL, respectively (p<0.05). In addition, among 706 bacterial isolates, the predominant class was Gamma-proteobacteria (81.02%) and genus was Pseudomonas (32.34%), especially Pseudomonas fluorescens (39.46%). Compared to the regional predominance, Acinetobacter johnsonii in A region, Pseudomonas fluorescens in B region, Enterobacter amnigenus in C region, Psychrobacter maritimus in D region, Acinetobacter johnsonii in E region, Acinetobacter haemolyticus in F region, Pseudomonas fluorescens in G region, Acinetobacter jounsonii in H region, and Pseudomonas mucidolens in I region were found.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1617-1621
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• 2007

The 21 Kimchi samples collected by a contest for the best Kimchi homemaker in Jeonju were analysed to find major microbial composition and the correlation between sensory scores and the microbial properties, which include total microbial numbers, dominant strain number, subdominant strain number, yeast strain numbers, and floral diversity. The most common microbial composition of the Kimchi samples was Leuconostoc mesenteroides as dominant strain, and Lactobacillus sakei as subdominant strain, the pattern of which was also observed in all three Kimchi samples with the highest sensory scores, but not in all three Kimchi samples with the lowest sensory scores. However none of the other examined properties showed any significant correlation to sensory scores. This result means that the taste of fermented Kimchi depends mainly on the composition of bacterial species and that of Leuconostoc mesenteroides as dominant strain and Lactobacillus sakei as subdominant strain is the best for good taste. Yeast strains were found in the range of $3.8{\sim}4.6log\;CFU/g$ from 8 Kimchi samples and all the strains were identified to be Saccharomyces servazzii. However, fungi were not detected from any of the Kimchi. samples.

• Food Science and Preservation
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• v.17 no.5
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• pp.602-607
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• 2010

The quality characteristics and shelf life of wet noodles containing a freeze-dried powder of Heracleum moellendorffii(HM) were studied to investigate the use of HM as a food ingredient. The weight, volume, and water absorption of wet noodle sprepared with HM(HML) decreased as the concentration of HM increased. The turbidity of HML sauce and the loss in the solid content of noodles after cooking were lower than those of control noodles. Whiteness(L) and redness(a) values of wet noodles decreased but yellowness(b) increased after addition of HM. The sensory qualities of HML, including appearance, taste, color, flavor, texture, and overall acceptability, were better than those of control noodles. Addition of HM to 0.6%(w/w) afforded the best sensory qualities with respect to taste, texture, and overall acceptability. The total polyphenol content of HML increased as HM concentration increased. Noodle DPPH free-radical-scavenging activities were 22%(control), 28.41%(0.3%HM addition), 40.22%(0.6%HM addition) and 49.42%(0.9%HM addition). Viable bacterial cell counts did not differ significantly between control noodles and those prepared using 0.6%(w/w)HM during storage for 6day sat $10^{\circ}C$. However, viable cell numbers in noodles prepared using 0.9%(w/w) HM were significantly lower than those of control samples and of noodles prepared using either 0.3%(w/w) or 0.6%(w/w) HM, during storage for 12 days at $10^{\circ}C$. Changes in pH values showed trends similar to those of viable cell numbers during storage.

• The Journal of Advanced Prosthodontics
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• v.9 no.3
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• pp.224-231
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• 2017

PURPOSE. This study was designed to evaluate the teeth and dental implants during dental maintenance therapy over 3 years in different conditions after periodontal and dental prosthetic treatment. MATERIALS AND METHODS. 166 patients received maintenance therapy. 59 patients were treated with 2% minocycline-HCl ointment as local drug delivery (LDD) (L group) and 107 patients were treated without LDD (NL group). Clinical data was collected in maintenance period for evaluation. Patients were classified into groups depending on the application of LDD with maintenance therapy, the type of dental treatment before maintenance period (Pre-Tx), the frequency (F-MT), and regularity (R-MT) of maintenance therapy. RESULTS. The numbers of lost teeth (N-teeth, P=.003) and newly placed dental implants (N-implants, P=.022) are significantly different according to Pre-Tx. F-MT among patients who received surgical dental treatment before maintenance period showed statistical differences in N-teeth (P=.041), but not in N-implants (P=.564). All of the patients in L group showed high F-MT (F-MT1). In NL group, there were no statistical differences in N-teeth or N-implants according to F-MT or R-MT. In F-MT1 group, application of LDD made N-teeth significantly different from both Pre-Tx groups while no significant difference could be found in N-implant. Independent t-test and one-way ANOVA were selected for statistical analysis. CONCLUSION. The regular maintenance therapy and LDD can be effective for teeth during maintenance period. It is not only pharmacological efficacy in decreasing bacterial species that makes LDD a useful adjunct. Application of LDD also motivates patients to take adequate check-ups in the aspects of both frequency and regularity.