• KCID journal
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• v.18 no.2
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• pp.25-32
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• 2011

The 21 livestock farms considering future installation of biogas systems were studied. These farms were examined how to raise the livestock, to treat manure, to operate facility with respect to manure characteristics. The 15 farms out of 21 farms have applied to the marine dumping and consignment treatment for treating manure and even farms which have equipped liquid fertilizing system have less capacity facility than legal standards. Characteristics of manure were affected by the scale of swine barn, clean water usage, frequency of cleaning, cleaning method, feces-urine separating method, etc. Retention time in storage (over 20 days) has resulted in lower concentration of organic matter which could reduce biogas production. This indicates that systematic barn management system is required. Inhibition tests showed that disinfectant and citric acid did not affected digestion rates at 10 times higher concentration than recommendation. However hypochlorous acid is likely to affect the anaerobic microbial activity.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• Journal of Life Science
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• v.32 no.2
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• pp.119-124
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• 2022

To effectively isolate acetic acid bacteria for producing makgeolli vinegar, various products were researched, and Acetobacter pasteurianus CK-1, a strain that is excellent in acetic acid production, was finally isolated. The optimal growth temperature of the isolated strain was confirmed to be 30℃, and it grew well in the pH range of 5.5~6.5, with optimal growth at pH 6. A. pasteurianus CK-1 had the most active proliferation when the initial ethanol concentration in the medium was 4%, and growth was possible even at an ethanol concentration of 7%. When inoculating the isolated strain into makgeolli to induce acetic acid fermentation, the pH at the beginning of fermentation was 3.54, which was gradually lowered to 2.77 after 18 days of fermentation. The acidity was 0.75% at the beginning of fermentation and gradually started to increase from the 4th day of fermentation. The final acidity at the end of fermentation was 5.54%. In the vinegar fermented by inoculating A. pasteurianus CK-1, acetic acid content was detected to be as high as 3,575.7±48.6 mg%, and the malic acid and citric acid contents were 2,150.8±27.6 and 55.8±3.7 mg%, respectively. Further, it was confirmed that the content and ratio of the organic acids produced significantly differed depending on the type of inoculated bacterial strain. During acetic acid fermentation, the populations of yeast and A. pasteurianus CK-1 were inversely changed. In the initial stage of fermentation, yeast dominated, and after 10 days of fermentation, A. pasteurianus CK-1 slowly proliferated and reached stationary phase.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1244-1251
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• 2018

Objective: The objective of the present study was to elucidate the mechanism underlying liver metabolic perturbations in dairy cows exposed to heat stress (HS). Methods: Liquid chromatography massabl spectrometry was used to analyze metabolic differences in livers of 20 dairy cows, with and without exposure to HS. Results: The results revealed 33 potential metabolite candidate biomarkers for the detection of HS in dairy cows. Fifteen of these metabolites (glucose, lactate, pyruvate, acetoacetate, ${\beta}$-hydroxybutyrate, fumaric acid, citric acid, choline, glycine, proline, isoleucine, leucine, urea, creatinine, and orotic acid) were previously found to be potential biomarkers of HS in plasma or milk, discriminating dairy cows with and without HS. Conclusion: All the potential diagnostic biomarkers were involved in glycolysis, amino acid, ketone, tricarboxylic acid, or nucleotide metabolism, indicating that HS mainly affected energy and nucleotide metabolism in lactating dairy cows.

• Applied Biological Chemistry
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• v.9
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• pp.9-27
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• 1968

Studies were carried out in order to elucidate chemical components and microflora in three types of soy-sauce, 12-year aged soy-sauce prepared by improved method. 7-year aged and 20-year aged soy-sauce prepared by ordinary method. They results are summarized as follows: 1. The followings are found to be the important factors affecting the quality of soy sauce. a. Organic acids, reducing sugars and free amino acids were increased in the course of storage. b. In the aged soy-sauces under study non-volatile organic acid increased while volatile organic acid decreased and the total acidity was dependent only upon tie latter. c. It was found that suit concentration decreased during the storage. 2. The results of investigation of microflora in the stored soy-sauce are shown as follows. Soy-sauce Improved Ordinary Microbe 12-Y. 20-Y. 7-Y. Aerobic bacteria colony/1ml. 6 123 2 Halophilic lactic acid bacteria colony/1ml. 4 6 10 Osmophilic yeast colony/1ml. $828{\times}10^4$ 248 - b. In the stored soy-sauces, aerobic bacteria are incapable of growing due to drop in pH value and the influence of salt concentration. c. Halophilic lactic acid bacteria are incapable of growing due to drop in pH value, even the salt concentrations decreased during the storage. d. Osmophilic yeast are still growing in low pH value and in the decreasing salt concentration during the strage. 3. The results of amino acid analysis by paper partition chromatographic and calorimetric methods are shown as follows. a. Fourteen kinds of amino acid and thirteen amino acids were detected in the soy-sauce of 12-year aged improved soy-sauce and 7-year aged and 20-year aged ordinary one, respectively. b. The contents of aspartic acid, glutamic acid, serine, valine, leucine, lysine, histidine and methionine increased in the 20-year aged ordinary soy-sauce compared to the 7-year aged one. On the other hand those of alanine, tyrosine, phenylalanine and cystine decreased. 4. The results of sugar analysis by paper chromatography are as follows. a. In the 12-year aged improved soy-sauce, galactose, glucose, arabinose, xylose, rhamnose, maltose and an unknown were detected, and their amounts were in the above order except maltose and an unknown. b. Both in the 7 and 12-year aged ordinary soy-sauces, galactose, arabinose, xylose, glucose and rhamnose were detected and the amounts of the sugars were in the above order. c. In the non-aged ordinary soy-sauce, glucose was not detected but detected from 7-year and 20-year aged ordinary soy-sauce. 5. The results of organic acid analysis by paper chromatography were as follows. a. As volatile acids, acetic, propionic and butyric acids were detected in the 7-year aged ordinary soy-sauce. On the other hand in both the 20-year aged ordinary soy-sauce and the 12-year aged improved ones, only acetic acid was abundant while propionic and butyric acids were round in trace. It was found that propionic and butyric acids, as the unpleasant flavor components, decreased during the storage. b. In the ordinary soy-sauce, citric acid were produced during the storage and lack, malic and tartaric acids increased in the course of aging while succinic, glycolic, fumaric and malonic acids were shown to decrease. Glutaric and oxalic acids disappeared. Citric acid was produced also in the improved soy-sauce, but lactic, tartaric, succinic, malic, and glycolic acids decreased, while both malonic and glutaric acids disappeared. From the above results the citric acid production was considered to be a favorable factor for the taste. c. In the aged soy-sauces, pyruvic, α-ketoglutaric and probably acetoacetic and oxaloacetic acids (both in trace) were present and their amounts were in the above order. All of the α-keto acid abruptly decreased during the storage.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.266-271
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• 1994

The curd yogurt (total solid content: 14%) was prepared from milk added with skim milk powder and potato puree. Potato puree comprised 9.5. 13,8 and 17.9% (dry basis) of the milk-potato mixture, and the effect of potato on the quality of yogurt was investigated. Addition of potato remarkably stimulated acid production and propagation of lactic acid bacteria, and viable cells reached above $3.9{\times}10^{10}$ CFU/ml after 12 hours. As potato content increased, the ratio of lactic acid content to total acidity decreased, while citric acid increased. The major organic acids of yogurt were lactic acid, citric acid, and acetic acid. Viscosity of yogurt was increased in proportion to the increment of the potato content. After 24 hours of incubation, the sensory score of yogurt containing 13.8% (dry basis) potato showed better sensory acceptability. When curd yogurt added with potato was kept at $5^{\circ}C$ for 15 day, its keeping quality was relatively good. Viable cells of lactic acid bacteria and ${\beta}-galactosidase$ activity decreased rapidly at pH 1.5, and 2.5, but the group added with potato was more stable than control.

• The Microorganisms and Industry
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• v.19 no.2
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• pp.34-41
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• 1993

Industrial strain improvement is concerned with developing or modifying microorganisms used in production of commercially important fermentation products. The aim is to reduce the production cost by improving productivity of a strain and manipulating specific characteristics such as the ability to utilize cheaper raw materials or resist bacteriophages. The traditional empirical approach to strain improvement is mutation combined with selection and breeding techniques. It is still used by us to improve the productivity of organisms in amino acids, organic acids and enzymes production. The breeding of high L-lysine-producing strain Au112 is one of the outstanding examples of this approach. It is a homoserine auxotroph with AEC, TA double metabolic analogue resistant markers. The yield reaches 100 g/l. Besides, the citric acid-producing organism Aspergillus niger, Co827, its productivity reaches the advanced level in the world, is also the result of a series mutations especially with $^60Co{\gamma}$-radiation. The thermostable .alpha.-amylase producing strain A 4041 is the third example. By combining physical and chemical mutations, the strain A 4041 becomes an asporogenous, catabolite derepressed mutant with rifamycin resistant and methionine, arginine auxotroph markers. The .alpha.-amylase activity reaches 200 units/ml. The fourth successful example of mutation in strain improvement is the glucoamylase-producing strain Aspergillus niger SP56, its enzyme activity is 20,000 units/ml, 4 times of that of the parental strain UV-11. Recently, recombinant DNA approach provides a worthwhile alternative strategy to industrial strain improvement. This technique had been used by us to increase the thermostable .alpha.-amylase production and on some genetic researches.

• The Microorganisms and Industry
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• v.15 no.1
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• pp.38-42
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• 1989

Industrial strain Improvement is concerned with developing or modifying microorga-nisms used In production of commercially important fermentation products. The aim is to reduce the production cost by improving productivity of a strain and manipulating specific cilarafteristic such as the ability to utilize cheaper raw materials or resist bacteriophages. The traditional empiri-cal approach to strain improvement is mutation combined with selection and breeding techniques. It is still used by us to improve the productivity of organisms in amino acids. organic acids andenzymes production. The breeding of high L-lysine-producing strain Au112 is one of the outstanding examples of this approach. It is it homoserine auxotroph with AEC, TA double metabolicanalogue resistant markers. The yield reaches 100g/1. Resides, the citric acid-producing organism Aspergillus nuger, Co827, its productivity reches the advanced level in the world, is also the result of a series mutations expecially with Co Y-radiation. The thermostable a-amylaseroducing strain A 4041 is the third example. By combining physical and chemical multations. the strain ,A 4041becomes an asporogenous, catabolite derepressed mutant with rifamycin resistant and methionine, arginine auxotroph markers. The a-amylase activity reaches 200 units/ml. The fourth successful example of mutation in strain improvement is the glucoamylase-producing strain Aspergillus nigerSP56 its enzyme activity is 20,000 units/ml, 4 times of that of the parental strain UV_11. Recently recombinant DNA approach Provides a worth while alternative strategy to Industrial strain improve-ment. This technique had been used by us to increase the thermostable a-amylase production and on some genetic researches.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1068-1076
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• 2020

Objective: In the present study, we determined efficiency of incorporating caffeine, melatonin or omega-3 polyunsaturated fatty acid in the diluent on mitigating consequences of (a) liquid chilled- and (b) cryo-storage of ram spermatozoa. Methods: In the first experiment, ejaculates (n = 30) were collected from 5 adult rams and were pooled, diluted (1:10) with Tris-citric acid (base diluent) and were split into 4 aliquots assigned for: control (untreated), caffeine (0.1 mM), melatonin (0.3 mM) or omega-3 fatty acids (0.3 mM) (T₀). The diluted specimens were stored at 4℃ for 48 h, during which sperm physical and cytological properties were evaluated along with oxidative stress indices (T₂₄, T₄₈). In the second experiment, 15 ejaculates (3 per male) were pooled, diluted with glycerolized base diluent (4% glycerol, v/v) and were split corresponding to the same previous treatment groups before being processed for cryopreservation. Post-thaw physical and kinematic sperm properties were assessed by a computer-assisted sperm analysis system. Results: The results clarified superiority of both melatonin and omega-3 supplementation on maintaining (p<0.05) sperm properties, while reducing (p<0.05) lipid peroxidase reaction and enzymatic activities of alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase in preservation medium, compared to caffeine either during liquid-chilled storage or cryopreservation of spermatozoa. Conclusion: Melatonin and omega-3 are regarded efficient alternatives to caffeine when processing ram spermatozoa for application of artificial insemination or in vitro fertilization.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.519-523
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• 2003

Alpha hydroxy acid (AHA) includes a group of organic acids found in natural foods such as sugarcane (glycolic acid), milk (lactic acid), apples (malic acid) and oranges (citric acid). Earlier studies demonstrated the effect of AHAs on the skin by diminishing the adhesiveness of the corneal layer and increasing the viable epidermal thickness. Recent data suggest that AHAs have some effects on the dermal component of skin and even affect the aging process of the skin. A previous study revealed increased collagen production by treatment with glycolic acid among AHAs in vitro. However, the mechanism of the regulation of collagen production by glycolic acid was unclear. In present study, we tried to demonstrate the effect of glycolic acid on human dermal fibroblasts and to unveil the mechanism of regulation of collagen production by glycolic acid in human dermal fibroblasts: proliferation of fibroblasts and collagen synthesis and degradation by collagenases in fibroblasts. Our results suggested that glycolic acid had no effect on proliferation and cytotoxicity of adult human dermal fibroblasts. However, glycolic acid not only induced the increase of the collagen synthesis in human dermal fibroblasts at lower concentration than 0.1 % but also inhibited MMP-2 activity of human dermal fibroblast in the range between 0.01 and 0.4% and MMP-9 activity of human dermal fibroblast in the range between 0.06 and 0.09%. In summary, our results suggest that glycolic acid may increase wrinkle reduction partially by both increase in collagen synthesis and decrease in collagen degradation.