• Journal of Life Science
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• v.20 no.2
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• pp.190-196
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• 2010

Nowadays many people use antibiotics to protect processed foods from many pathogenic bacteria. The abuse of antibiotics, however, can run the risk of creating resistant forms of bacterium. Our study focus is on making new substances that can not only replace antibiotics but also be friendly to the environment. In our experiments, we used fermented citrus fruit, soil microbes and coenzyme Q10 as probiotics and prebiotics. Chickens in the experimental group were fed these substances via oral route while those in the control group were not. After specific time periods, blood and feces samples were collected to test for Salmonella spp.. It is interesting that fermented citrus fruit was the most effective in suppressing this bacterium. Furthermore, dissection of the experiment group chickens shows that their livers did not change to a yellow color, in contrast to the control group. The results confirmed our proposal that the chickens fed with these materials can be protected from infection by Salmonella and other pathogens. These probiotics and prebiotics are highly practical because they are natural substances that can be easily recycled in the environment. It can also be used as an animal feed ingredient because of its safety.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.3
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• pp.159-168
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• 2005

This experiment was carried out during the period from May to October 1998 to determine the effect of fermented sawdust swine manure application (SSM) on the herbage production of Japanese millet and soil properties in the Cheju brown volcanic ash soil. The randomized block design (T1 : basic chemical fertilizer, N 200 kg/ha + $P_2O_5\;300 kg/ha+K_2O$ 200kg/ha ; T2 : 1/2 basic chemical fertilizer, N $100+P_2O_5\;150+K_2O$ 100kg/ha; T3 : 1/2 basic SSM, N 100kg/ha, T4:basic SSM, N 200kg/ha; T5:2 times basic SSM, N 400 kg/ha ; T6:4 times basic SSM, N 800 kg/ha) was used. At the same application level of nitrogen 200kg/ha, the application of $100\%$ chemical fertilizer (T1) had significantly lower dry matter yield than that of $50\%$ chemical fertilizer and $50\%$ SSM (T2) or $100\%$ SSM (T4)(p<0.01). Dry matter yield increased with an increase of SSM application to N 400kg/ha level but decreased at N 800 kg/ha level. P, K and Ca contents of Japanese millet tended towards to decrease with an increase of SSM level. The application of chemical fertilizer lowered P and K content of Japanese millet in comparison with that of SSM (p<0.05). pH, available phosphorus. exchangeable potassium, Ca and Mg content of soil studied showed a significant increase with an increase of SSM application level (p<0.05). However, at the same application level of N 200kg/ha, there was statistically no significant difference between chemical fertilizer and SSM in those contents of soil after experiment. The bacterial number of soil among microbial population increased with an increase of SSM level, in June, 1998 (p<0.05), but there was no regular tendency, in October. The rate of bacteria to fungus in soil had a tendency to decrease with an increase of SSM level. In conclusion, it is recommended to use N 400kg/ha of SSM or N 100 kg/ha of chemical fertilizer+N 100 kg/ha of SSM for Japanese millet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1386-1396
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• 2017

The purpose of this study was to determine the optimum Platycodon grandiflorum root concentrate (PGRC, $65^{\circ}Brix$), fermented P. grandiflorum root extract by Lactobacillus plantarum (FPGRE, $2^{\circ}Brix$), and cactus Chounnyouncho extract (Cactus-E, $2^{\circ}Brix$) for preparation of PGRC stick product with FPGRE using response surface methodology (RSM). The experimental conditions were designed according to a central composite design with 20 experimental points, including three replicates for three independent variables such as amount of PGRC (8~12 g), FPGRE (0~20 g), and Cactus-E (0~20 g). The experimental data for the sensory evaluation and functional properties based on antioxidant activity and antimicrobial activity were fitted with the quadratic model, and accuracy of equations was analyzed by ANOVA. For the responses, sensory and functional properties showed significant correlation with contents of three independent variables. The results indicate that addition of PGRC contributed to increased bitterness and acridity based on the sensory test and antimicrobial activity, addition of FPGRE contributed to increased antioxidant activity and antimicrobial activity, and addition of Cactus-E contributed to increased fluidity based on the sensory test, antioxidant activity, and antimicrobial activity. Based on the results of RSM, the optimum formulation of PGRC stick product was calculated as PGRC 8.456 g, FPGRE 20.00 g, and Cactus-Ex 20.00 g with minimal bitterness and acridity, as well as optimized fluidity, antioxidant activity, and antimicrobial activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.287-298
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• 2022

This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70→4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/mL), then were decreased after aging and fermentation.

• Journal of Life Science
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• v.19 no.11
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• pp.1538-1546
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• 2009

This study was conducted to estimate the in vitro fermentation characteristics and in situ degradabilities of total mixed rations fermented by the synbiotic co-cultures composed of various anaerobic microorganisms in the rumen of cow. Seventy two TMR bags (4 treatments $\times$ 6 fermentation days $\times$ 3 replications) were manufactured for in vitro and in situ experiments. The experiment was composed of four treatments including the control, the mould and bacteria synbiotics (T1), the mould and yeast synbiotics (T2) and the bacteria and yeast synbiotics (T3). Each treatment had six fermentation days (1, 3, 5, 7, 14, 21 day) with three replications. Two rumen cannulated Holstein cows (550 ㎏ of mean body wt) were used for in situ trial, and a total of 96 nylon bags were retrieved from the rumen according to eight fermentation times (1, 3, 6, 9, 18, 24, 48 and 72 hr). The mean fermentation temperatures of TMRs by supplementation of anaerobic micoorganism co-cultures ranged from $22.97^{\circ}C$ to $26.07^{\circ}C$, and tended to increase steadily during the entire period. pH values of the F-TMRs ranged from 4.39 to 4.98 and tended to decrease with the extension of the fermentation period, and decreased by supplementation of synbiotics (p<0.05). The ammonia concentrations of F-TMRs were not affected by addition of synbiotic co-cultures during the early fermentation period (within 7 days), but was lowest (p<0.05) in T3 during the late fermentation periods (after 14 days). Lactic acid concentration of F-TMR was lowest in T3 at 1 day of fermentation, but was not different from treatments in the other fermentation days. Microbial growth rates of F-TMR reached a peak at 7 days of fermentation, and afterward tended to decrease. In in situ experiment, the DM disappearance rates were higher in T1 than the control during early fermentation times (within 3 hours), but was vice versa at 48 hours of fermentation (p<0.05). There was no significant difference in effective DM degradability among treatments. NDF and ADF disappearance rates in situ were similar to those of DM. From the above results, the supplementation of synbiotics, particularly the mould and bacteria synbiotics, resulted in improving the pH and concentration of lactic acid of F-TMR as parameters of fermentation compare to the control, and also had higher in situ disappearance rates of DM, NDF and ADF than the control at early fermentation time. However, effective DM degradability was not affected by supplementation of synbiotics.

• Applied Biological Chemistry
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• v.22 no.2
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• pp.65-90
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• 1979

This study was conducted to establish the brewing method which would be useful for the production of Kochuzang. Kojis, which were made from various materials and microorganisms under a covered condition, were investigated and compared. Yeasts (Saccharomyces rouxii and Torulopsis versatilis) were added to Kochuzang, and the enzyme activity, microflora, chemical composition, nitrogen content, alcohol content and free sugars of Kochuzang were investigated and analysed. The results obtained are as follows: 1. Koji making (1) Glutinous rice-soybean group was superior to glutinous rice group in the saccharogenic and liquefying amylase activities of three day-Koji. (2) Protease activity (acid, neutral and alkaline) of glutinous rice-soybean Koji, which was inoculated with Aspergillus oryzae A, was increased till the 5th day, while other groups showed maximum activity after the 3rd day. (3) The maximum cellulose activity of Aspergillus oryzae B-Koji and A-Koji was observed after the 2nd day and the 3rd day, respectively. High cellulose activity of Aspergillus oryzae B-Koji and A-Koji was respectively shown in glutinous rice group and glutinous rice-soybean group at maximum. (4) Compared with glutinous rice Koji, glutinous rice-soybean Koji gave larger number of yeast and aerobic bacteria. 2. Kochuzang Fermentation (1) Each Kochuzang group shoved different liquefying and saccharogenic amylase activities. The highest activities were generally shown in 10 to 40 days after mashing and remarkably reduced in the last stage of aging. (2) Protease activities of each group were strong in order of acid, neutral and alkaline protease. Especially acid protease showed highest activity at the 40th to 50th day Kochuzang. (3) Each group showed maximum cellulase activity in the 40th and 50th day-Kochuzang and then decreased. (4) Osmophilic yeast of yeast-added Kochuzang after one-month aging was distinctively outnumbered compared with non-yeast-added Kochuzang, but two groups were similar after two months. (5) Yeast-added group and non-added group gave almost the same number of halophilic lactic acid bacteria in Kochuzang, but the non-added group gave slightly larger number of aerobic bacteria than the yeast-added group. (6) Amino nitrogen contents in all test group were increased rapidly till the 60th day of Kochuzang aged. After that the contents were increased slowly. (7) Ethyl alcohol contents of 20day-fermented Kochuzang were high in order of Saccharomyces rouxii-added group, Torulopsis versatilis-added group, Saccharomyces rouxii and Torulopsis versatilis mixed group and non-yeast-added group. But all test group showed about 2% in ethyl alcohol content after 40days of aging. (8) Alcohol content in the 7 month-aged Kochuzang of all test groups was high in order of ethyl alcohol, n-butyl alcohol, n-propyl alcohol and iso-propyl alcohol. Torulopsis versatilis-added group had the highest value of ethyl alcohol, n-propyl alcohol and n-butyl alcohol. (9) Reducing sugar in Kochuzang was increased after 20 days of aging compared with the 10days-ferment. The reducing sugar content in Saccharomyces rouxii-added group was distinctively small compared with that of other groups, decreasing after 30days of aging. (10) Rhamnose, fructose, glucose and maltose were isolated from the 10 day fermented Kochuzang. Raffinose was also found after 300 days-aged group, and fructose content was high in the 300days-aged Kochuzang. However, glucose content was smaller than that of 10days-fermented Kochuzang. (11) For the organoleptic tests of Kochuzang, taste, flavour and color of yeast-added group were superior to the non yeast-added group. Especially the complex yeast group among the yeast added groups were the best of all. Yeast-added group after 300 days of aging took higher paint in flavour test than that of non-added group. Therefore, brewing method like complex yeast added group seems to be advantageous for short time brewing Kochuzang.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.4
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• pp.269-276
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• 2014

This study was conducted to determine the quality of italian ryegrass (IRG) and whole- crop barley (WCB) silage combined with heterofermentative lactic acid bacteria (LAB) during fermentation. Six strains of LAB (L. plantarum IMAU 70164, L. acidophilus KACC 12419, L. casei KACC 12413, L. reuteri KCTC 3594, L. buchneri KACC 12416 and L. diolivorans KACC 12385) were used in this study. L. casei and L. reuteri had the highest propionic acid production and were therefore used for fermenting the forages. The forages were fermented using monoculture and co-culture of L. casei and L. reuteri for 30, 45 and 60 days of ensiling. Addition of LAB lowered the pH of the IRG silage (p<0.05). Moisture content, lactic acid and acetic acid contents were higher (p<0.05) after addition of LAB. Water soluble carbohydrate was significantly lower (p<0.05) in WCB with a co-culture containing L. casei and L. reuteri. Propionic acid production was comparatively higher after addition of LAB to WCB on days 30, 45 and 60 while butyric acid was only detected in the IRG control on day 60. Fungi was not detected within 60 days after addition of LAB in IRG and WCB. Through this experiment, improved forage preservation was achieved using a co-culture containing L. casei and L. reuteri. WCB silage had higher propionic acid concentration and thus, it was a better forage for ensiling using co-culture of L. casei and L. reuteri.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.223-231
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• 1994

In order to develop the squid(Todarodes pacificus) sik-hae, the changes of TBA, fatty acids, free amino acids, and the number of microflora fermented at different fermentation temperatures and periods were determined. In addition, pretense from squid sik-hae was partially purified. The number of TBA was the highest after 5-day storage and decreased after that, and lipid oxidation was the highest at $10^{\circ}C$. The amounts of linoleic aid(18:2) and oleic acid (18:1) were about $60\%$ of fatty acid composition of squid sik-hae, and linolenic acid(18:3) and EPA(20:5) significantly decomposed with increasing fermentation periods and temperatures. Pro, His, Aeg, Leu, and Glu were composed mainly of amino acid and the composition ratios of Ser, His, and Arg decreased with increasing fermentation periods whereas, those of Glu, Ala, Val, and Tyr increased. The composition ratios of Glu, Val, and Met increased with increasing fermentation temperatures whereas, those of Ala, Cys, Thr, and Gly decreased. The number of microflora generally increased up to 15-days of storage and decreased after that. The rates of increass and decreass of the microbial number increased in proportion to fermentation temperatures. In addition, the bacteria producing proteases were identified as Bacillus spp. Proteases from $60{\sim}80\%$ ammonium sulfate concentration showed the highest activity and had about 15 binds with molecular weights between 20,000 and 40,000 Dalton by the SDS-PAGE.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.26-31
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• 2012

For the purpose of production of GABA-rich tomato paste, this study was carried out to investigate GABA producing lactic acid bacteria from Korean traditional fermented food, Kimchi and optimize the culture conditions. As a result of fermentation, Lactobacillus brevis B3-20 among lactic acid bacteria isolated at the pre-experiments was the best producer of GABA at the tomato paste medium with 50%(wet-base) levels of dionized water. At the result of fermentation on the tomato paste medium with 0.5%(w/w) yeast extract, as a source of nitrogen, 3%(w/w) MSG(monosodium glutamate) and dionized water(the ratio of tomato paste and water was 2:8), Lb. brevis B3-20 produced the maximum GABA concentration, 143.38 mM. GABA-rich tomato paste showed the activity of free radical scavenging. Because GABA-rich tomato paste have functional ingredients such as ascorbic acid, lycopene, carotenoid, as well as GABA by lactic acid bacteria fermentation, GABA-rich tomato paste can be considered high functional materials.