• Food Science of Animal Resources
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• v.28 no.2
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• pp.222-231
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• 2008

This study was carried out to develop a method for decreasing the heavy metal composition of living stock. Sprague-Dawley (SD) male rats were pre-treated with heavy metals administered i.p. at the limits of regulation according to the feed CODEX in Korea. Herbal medicine remnant was administered p.o. (2, 4 ppm of average feeding amount) for the entire period of study with organic selenium (2 ppm of average feeding amount) before any other treatment. 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) was also administered i.p. in a single dose of 60 mg/kg body weight before animals were sacrificed. The TBARS test with the FOX assay demonstrates a decrease of heavy metals due to these functional materials in vitro. Moreover, this decrease in heavy metals was also demonstrated by in vivo tests based on SD rats hair analysis and organ analysis after 6 weeks. A good linear correlation between hair analysis and organ analysis represented by liver and blood was shown. The present findings suggest that measurement method of heavy metal composition using hair analysis for healthy livestock can be used in place of detection methods carried out by organ and blood analysis, and herbal medicines with organic selenium may be very effective at decreasing heavy metals of feed materials in feed manufacture industry.

• Journal of Life Science
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• v.25 no.5
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• pp.577-584
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• 2015

Orostachys malacophyllus grow on the old roofing tile or on the rock of mountain and is belong to Crassulaceae family. After air drying for Orostachys malacophyllus (OM), using the mixture of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) was fermented (FOM). OM and FOM extracted using water (W), ethanol (E) and methanol (M) and were measured extracts yield, pH and Brix. Extracted OM and FOM were tested by in vitro experimental models of α,α´-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, Fe/Cu reducing power, linoleic acid peroxidation using ferric thiocyanate and thiobarbituric acid (TBA) methods and peroxidation of rat liver homogenate. In addition, the bioactive materials (phenolic compounds, flavonoids and minerals) were measured. The highest phenolic compounds and flavonoids were OME 122.2 mg/100 g and OME 84.0 mg/100 g. OM and FOM′s major minerals were K, Ca and Mg. The highest free radical scavenging activity showed in FOMM (93.9%), OMM (93.4%), FOME (92.1%) and OME (91.9%) at 0.5% additional level. Fe reducing powers were strong in FOME and FOMM and Cu reducing powers were strong in OME and FOMM. Antioxidant activities on lipid peroxidation using rat homogenate as measured by TBARS method showed strong in FOME and on lipid peroxidation of linoleic acid as measured by ferric TBA method showed strong in OME and FOME and measured by ferric thiocyanate showed strong in FOME and FOMM.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.878-884
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• 1995

In order to use whey lactose in alcohol fermentation, we investigated fermentation conditions of Saccharomyces cerevisiae and Kluyveromyces fragilis in lactose-hydrolyzed whey with ${\beta}-D-galactosidase$. and optimum conditions of the above two yeasts through oxygen regulation by Pasteur effect which is the characteristic of the yeasts were determined. In addition, optimum condition for application of fermented whey in Tak-ju process was also examined. With 0.7% ${\beta}-D-galactosidase$, 93% lactose was hydrolyzed at pH 6.5 in 30 minutes. Because S. cerevisiae is unable to ferment galactose, the production of ethanol by S. cerevisiae was lower than that of K. fragilis in lactose-hydrolyzed whey. But ethanol productivity by S. cerevisiae was higher than that by K. fragilis in glucose added whey. In fermentation with oxygen regulation and addition of 60 g/l glucose, the ethanol productivity of K. fragilis and S. cerevisiae were 18.9 g/l (11.8% increase) and 43.5 g/l (22.1% increase), respectively. It appeared that the ethanol productivity of S. cerevisiae was higher than thst of K. fragilis under the above conditions. In ethanol fermentation added rice starch, Aspegillus oryzae hydrolyzed 80% of starch in 60 hours, and the production of ethanol was 80.2 g/l

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.100-108
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• 1989

A study relating the sugar contents of radishes to the final titratable acidities(TA) after complete fermentation was conducted to get an idea of selecting radish varieties to improve storage stabilities of fermented pickled radish cubes. Thirty six varieties of spring-sowing and thirty four varieties of autumn-sowing radishes were chosen to ferment to measure their final TA in relation to their sugar contents. The sugar contents of spring-sowing radishes were in the range from 2.40 to $3.71^{\circ}\;Brix$ and the final TA ranged from 1.15 to 1.65%. The sugar contents of autumn-sowing radishes were in the range from 4.00 to $5.53^{\circ}\;Brix$ and the final TA ranged from 1.45 to 2.00%. The final TA obtained after complete fermentation were found to be directly proportional to the sugar contents of radishes, showing that TA equals to 0.29x+0.4428, where x is sugar content of radish. From the equation, since a properly aged fermented pickled vegetable is believed to have a TA range from 0.6 to 0.8%, a radish of a sugar content ranging from 0.6 to $1.3^{\circ}\;Brix$ will make fermented pickled radish cubes which will not be overacidified during the prolonged storage period.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.141-148
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• 2012

In order to study the utilization of brown seaweed Laminaria japonica as an alternative renewable feedstock for bioethanol production, the properties of acid hydrolysis and ethanol fermentation were investigated. The acid hydrolysis enhanced the final yield of fermentable sugars, which led great increase of ethanol productivity. The maximum yield of reducing sugars reached 135 mg/g-dry Laminaria japonica after 1.0N sulfuric acid-hydrolysis at $130^{\circ}C$ for 6 h. The Saccharomyces cerevisiae (ATCC 24858) could ferment $C_6$-sugars like glucose, galactose and mannose into ethanol, but not $C_5$-sugars like arabinose and xylose. Optimal fermentation time varied with sugars; 48 h for glucose, 72 h for galactose, and 96 h for mannose. Nevertheless, the ethanol yield from the hydrolysate reached 242 mg/g-dry Laminaria japonica after fermentation by the S. cerevisiae at $35^{\circ}C$ for 96 h, which corresponds to approximately 4 times more than the theoretical yield from total reducing sugars in the hydrolysates. It indicates that the non-reducing sugars or oligosaccharides dissolved in the hydrolysate played an important role in producing bioethanol. The ethanol concentration linearly increased from 2.4 to 9.2 g/L, while the ethanol yield per dry weight of biomass decreased from 242 to 185 mg/g, with increasing the ratio of biomass to acid solution from 1 to 5% (w/v). The bioethanol yield estimated was approximately 7,400~9,600 kg/ha/year, and indicated that Laminaria japonica is a promissing feedstock for bioethanol production.

• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.287-294
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• 2007

Current study was conducted to identify the effects of dietary supplementation of Aspergillus oryzae ferments (AOF) cultured under normal (NAOF) or nitrogen-deficient (NMAOF) environment on feed efficiency, nutrient digestibility for broiler chicks. Fecal microbes and ammonia gas production were also determined. A total of 168 male Avian chicks, 2-wk-old, were randomly assigned into 56 cages, three chicks per cage. There were seven treatments (Control, NAOF 0.05, 0.1, 0.5%, NMAOF 0.05, 0.1, 0.5%), with 8 replicates (cages) per treatment. There was no significant difference in nutrient digestibility between two AOF groups, but the digestibility was greatly(p<0.05) improved by AOF supplementation. Total microbial account significantly (p<0.05) differed between the treatment groups with the highest number for NNAOF, followed by NAOF and control. In the case of Escherichia coli and Salmonella, the AOF supplementation significantly (p<0.05) reduced their numbers in feces, with a particular reduction in NNAOF group. Levels of ammonia gas generation were in order of control>NAOP>NNAOP. The current data implied that AOF supplementation, particularly grown under nitrogen-deficient environment, would be a feasible way to improve feed efficiency for broiler production, as well as to reduce environmental cost. However, further studies remain for industrial application.

• Journal of Ginseng Research
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• v.32 no.3
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• pp.270-274
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• 2008

A bacterium isolated from contaminated white ginseng was identified using API kit and electron microscope. This isolate was determined as rod shaped bacterium having about 1.0 ${\mu}m$ in diameter and 2.0 to 6.0 ${\mu}m$ in length. It had motility by peritrichous flagellum. The isolate had ${\beta}-galactosidase$, arginine dihydrolase and ornithin decarboxylase. It did not have ability not only to use citrate as sole carbon source and but also to produce $H_2S$. However, it could ferment glucose, manitol, sorbitol, rhamnose, arabinose and amygdalin. From these obserbations, the isolate was identified as Citrobacter sp. Ginseng saponin was added to culture of Citrobacter sp. in order to investigate saponin's influence on its growth. The strain was incubated at $38^{\circ}C$ for 3 days after addition of 0.05, 0.5, 2.0 and 4.0% (w/v) of saponin, respectively and the growth rates was investigated. The relative bacterial growth inhibition rates showed 28.6, 66.7, 92.4 and 97.7%, respectively, when compared with saponin non-treated group. These results suggest that the growth of Citrobacter sp. is inhibited by saponin in a concentration-dependent manner.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.662-667
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• 2001

Some biological activities and isoflavone (daidzein, genisten) contents were investigated from chungkugjang (CK) fermented with black beans and Bacillus strains at 42$^{\circ}C$ for 72 hr. n antibacterial activity, black bean CK fermented with Bacillus megaterium SMY-212 was higher than that ferment4d with B. subtilis. In both CK the methanol extract fo large black bean CK was more effective than that of small black bean CK was more effective than that of small black bean. Hydrogen-donating activity of methanol extract of chungjugjang (MEC) prepared with large and small black soybean showed to be 76.4 and 75.5%, respectively. Hydrogen-donating activity of MEC prepared with B. subtilis and SMY-212 was slightly highter than that without both strains. MEC of large black bean was higher in nitrite-scavenging activity than that of small black bean, and black bean CKs fermented with B. subtilis and SMY-212 have no difference in nitrite-scavenging activity B. subtilis and SMY-212. MEC of black bean showed strong antioxidative activity against peroxidation of linoleic acid and $H_2O$$_2$-FeSO$_4$-induced peroxidation of rat liver homogenate. MEC of black bean with Bacillus strains was higher in antioxidative activities than that of black bean without Bacillus strains. Contents of isoflavone (daidzein, genistein) were gradually increased during fermentation of CK. The isoflavone content was slightly higher in large black bean CK than in small black bean CK.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1084-1089
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• 2015

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.24-37
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• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.