• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.585-591
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• 2014

To evaluate the potential utility of pretreatment of raw biomass with a complex microbial system, we investigated the degradation of rice straw by BMC-9, a lignocellulose decomposition strain obtained from a biogas slurry compost environment. The degradation characteristics and corresponding changes in the bacterial community were assessed. The results showed that rapid degradation occurred from day 0 to day 9, with a peak total biomass bacterium concentration of $3.3{\times}10^8$ copies/ml on day 1. The pH of the fermentation broth declined initially and then increased, and the mass of rice straw decreased steadily. The highest concentrations of volatile fatty acid contents (0.291 mg/l lactic acid, 0.31 mg/l formic acid, 1.93 mg/l acetic acid, and 0.73 mg/l propionic acid) as well as the highest xylanse activity (1.79 U/ml) and carboxymethyl cellulase activity (0.37 U/ml) occurred on day 9. The greatest diversity among the microbial community also occurred on day 9, with the presence of bacteria belonging to Clostridium sp., Bacillus sp., and Geobacillus sp. Together, our results indicate that BMC-9 has a strong ability to rapidly degrade the lignocelluloses of rice straw under relatively inexpensive conditions, and the optimum fermentation time is 9 days.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.307-314
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• 1999

This study was aimed at the investigation of the possibility of the addition of lactic acid bacteria as "starter"for the preparation of radish juice. Forty strains of lactic acid bacteria were isolated from dongchimi that was fermented by a traditional method. The isolates were assorted into 5groups, Leuconostoc mesenteroides subsp. mesenteroides (J-9), Lacobacillus brevis (J-12), Lactobacillus fermentum (J-7), Lactobacillus sake (J-20), and Lactobacillus plantarum (J-39). Leuconostoc mesenteroides was predominated in the sample of dongchimi with frequency of 52.5%. Each of the strain, which exhibited the beat growth in the species, was selected in the 5species, and investigation of the fermentation characteristcis was carried out. The fermentation were performed for 9 days at 25${\circ}C$ after the inoculation of 0.3% ($10^{6}$ cfu/㎖) to each ultra-filtrated radish juice. The pH, total acidity, content of non-volatile organic acids were examined during the fermentation period. Lactobacillus plantarum showed the highest growth rate and the growth rate of Lactobacillus sake was the lowest. The pH (6.3-6.36) and total acidity (0.09-1.0 %) fo the ultrafiltrated radish juice before fermentation were changed to 3.2-4.3 and 0.65-1.2% after 9days, respectively. The changes of the pH and total acidity were related with the growth of the lactic acid bacteria; the better growth of lactic acid bacteria, the more rapid decrease of pH and increase of the total acidity. when the amount of non-volatile organic acids were estimated during fermentation, citric acid, malic acid, malonic acid, and succinic acid were decreased in all cases. However, the content of lactic acid increased with the progression of fermentation. L. mesenteroides (J-9), L. brevis (J-12) and L. fermentum (J-7) were chosen for the candidates of the starter for the lactic fermentation of radish juice based on the biochemical analysis and sensory evaluation.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.12
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• pp.1903-1912
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• 2018

Objective: To evaluate the effect of lactic acid bacteria and storage temperature on the microbial, chemical and mycotoxin composition of corn silage. Methods: Corn was harvested at 32.8% dry matter, and chopped to 1 to 2 cm. The chopped material was subjected to three treatments: i) control (distilled water); ii) $1{\times}10^6$ colony forming units (cfu)/g of Lactobacillus plantarum; iii) $1{\times}10^6cfu/g$ of Pediococcus pentosaceus. Treatments in triplicate were ensiled for 55 d at $20^{\circ}C$, $28^{\circ}C$, and $37^{\circ}C$ in 1-L polythene jars following packing to a density of approximately $800kg/m^3$ of fresh matter, respectively. At silo opening, microbial populations, fermentation characteristics, nutritive value and mycotoxins of corn silage were determined. Results: L. plantarum significantly increased yeast number, water soluble carbohydrates, nitrate and deoxynivalenol content, and significantly decreased the ammonia N value in corn silage compared with the control (p<0.05). P. pentosaceus significantly increased lactic acid bacteria and yeast number and content of deoxynivalenol, nivalenol, T-2 toxin and zearalenone, while decreasing mold population and content of nitrate and 3-acetyl-deoxynivalneol in corn silage when stored at $20^{\circ}C$ compared to the control (p<0.05). Storage temperature had a significant effect on deoxynivalenol, nivalenol, ochratoxin A, and zearalenone level in corn silage (p<0.05). Conclusion: Lactobacillus plantarum and Pediococcus pentosaceus did not decrease the contents of mycotoxins or nitrate in corn silage stored at three temperatures.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.427-433
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• 2021

Objective: An experiment was conducted to investigate the effects of Achyranthes japonica extracts (AJE) on the growth performance, nutrient digestibility, fecal microbial shedding, and fecal gas emission of growing pigs. Methods: A total of 180 ([Landrace×Yorkshire]×Duroc) growing pigs with initial body weight (BW) of 23.94±1.54 kg were used in this study to investigate the effects of AJE as a feed additive. Dietary treatments included: i) CON (basal diet), ii) TRT1 (basal diet+0.05% AJE), and iii) TRT2 (basal diet+0.10% AJE). Results: As a result of the dietary supplementation of 0% to 0.10% AJE, a linear increase of BW (p<0.05) on d 21 and 42, a linear increase of average daily gain (ADG) (p<0.05) during d 21 to 42, a trend in linear increase of ADG (p<0.10) during d 0 to 21 and d 0 to 42, a linear increase of gain to feed ratio (G:F) (p<0.05) during d 0 to 42, and a tendency in the linear increase of G:F during d 21 to 42 were observed in this study. Additionally, dietary supplementation of 0% to 0.10% AJE had a linear increase (p<0.05) on the apparent total tract digestibility of dry matter (DM) and energy, a linear increase (p<0.05) on lactic acid bacteria counts, a tendency in reducing (linear effect, p<0.10) coliform bacteria counts, and a linear decrease (p<0.05) in excreta H2S emission content in growing pigs. Conclusion: In conclusion, the results suggested that AJE had the potential to enhance growth performance, DM and energy digestibility, and fecal lactic acid bacteria counts, and decrease the fecal coliform bacteria counts and excreta H2S emission in growing pigs.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.197-204
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• 1979

Chlorine alone was not effective in reducing the numbers of microorganisms on the chicken carcasses. The chlorine in addition to succinic acid, in which the carcasses were immersed for 30 minutes succeeded in reducing the numbers of microorganisms on the chicken skin. Chicken drumsticks treated with 200 ppm NaOCl plus 0.5％ succinic acid stored at 5$^{\circ}C$ showed a little reduction in microbial quantity for approximately 2 days, but the microbial load increased thereafter to the point of indicating organoleptic spoilage in approximately 7 days. This method extended the shelf life of chicken by 2 days.

• Journal of Animal Science and Technology
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• v.50 no.6
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• pp.831-838
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• 2008

This study was conducted to evaluate effects of mixed microbes addition on physico-chemical, fermentative and microbial parameters of sawdust-based spent mushroom substrates(SMS). The SMS was inoculated with mixed microbes(Enterobacter ludwigii, Bacillus cereus, 2 strains of Bacillus subtillis, Saccharomyces cerevisiae and Lactobacillus plantarum) at 1% level(wet basis) and anaerobically fermented during the different periods(up to 8th week). Compared with the SMS before ensiling, the ensiled one had higher CP, NDF and ADF percentages and lower DM and NFC percentages. However, levels of change were very low. The in situ ruminal disappearance of SMS DM and NDF decreased with the ensiling period prolonged. For fermentative parameters, pH reduced and lactic acid contents increased after ensiling, compared with those after ensiling. At 8th week of ensiling, pH increased and lactic acid contents reduced again, compared with those at 4th week of ensiling; however, the silage still showed favorable fermentation status. Lactic acid bacteria counts did not change throughout 8 weeks of ensiling. Counts of total microbes and yeast reduced after 4th week of ensiling period. Counts of lactic acid bacteria and yeast at 8th week of ensiling were in the levels of 108cfu/g. These results indicate that anaerobic fermentation with microbial addition could be an effective way for the long term(8 weeks) storage of the SMS.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.678-684
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• 2013

This study measured the change of lactic acid bacteria during the ripening fermentation process of low salt fermented squid with no squid ink added. All study groups showed increase of Leuconostoc and rapid growth of total plate count at the beginning stage of ripening and the maximum microbial count showed at the optimum stage of ripening which gradually reduced after the optimum stage. It is believed that Lactobacillus occupied the major part of the total plate count after the optimum stage of the squid fermentation, and it was related to the quality after the optimized ripening stage. Streptococcus and Pediococcus were gradually increased until the optimum stage of the ripening, and then decreased rapidly. Yeasts were detected in the middle stage of the fermentation and rapid increase was shown after the last stage of the fermentation which suggests that yeasts participate in putrefaction of the low salt fermented squid. The change of lactic acid bacteria observed during the ripening fermentation of low salt fermented squid with squid ink added was that the total plate count increased until ripening middle stage but showed a tendency to slightly reduce after the middle stage. The length of time to reach the maximum value was longer than the no treatment groups. Among the lactic acid bacteria, Leuconostoc, Streptococcus and Pediococcus has increased until the middle stage of the ripening while Lactobacillus constantly increased to the end part of the ripening. Yeasts had no increasing in the early ripening stage, but after middle of the ripening, it started to increase. That kind of tendency was similar to the case of no treatment groups. However, the amount of lactic acid bacteria tended to be less than no treatment groups. The tendency of decreasing number of all bacteria in low salt fermented squid with squid ink added shows squid ink restricts the growth of all bacteria.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.9
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• pp.1248-1254
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• 2012

The effect of silage additives on ensiling characteristics and nutritive value of Napier grass (Pennisetum purpureum) silages was studied. Napier grass silages were made with no additive, fermented juice of epiphytic lactic acid bacteria (FJLB), molasses or cassava meal. The ensiling characteristics were determined by ensiling Napier grass silages in airtight plastic pouches for 2, 4, 7, 14, 21 and 45 d. The effect of Napier grass silages treated with these additives on voluntary feed intake, digestibility, rumen fermentation and microbial rumen fermentation was determined in 4 fistulated cows using $4{\times}4$ Latin square design. The pH value of the treated silages rapidly decreased, and reached to the lowest value within 7 d of the start of fermentation, as compared to the control. Lactic acid content of silages treated with FJLB was stable at 14 d of fermentation and constant until 45 d of ensiling. At 45 d of ensiling, neutral detergent fiber (NDF) and acid detergent fiber (ADF) of silage treated with cassava meal were significantly lower (p<0.05) than the others. In the feeding trial, the intake of silage increased (p<0.05) in the cow fed with the treated silage. Among the treatments, dry matter intake was the lowest in the silage treated with cassava meal. The organic matter, crude protein and NDF digestibility of the silage treated with molasses was higher than the silage without additive and the silage treated with FJLB. The rumen parameters: ruminal pH, ammonia-nitrogen ($NH_3$-N), volatile fatty acid (VFA), blood urea nitrogen (BUN) and bacterial populations were not significantly different among the treatments. In conclusion, these studies confirmed that the applying of molasses improved fermentative quality, feed intake and digestibility of Napier grass.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.8
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• pp.1110-1115
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• 2005

To study the effect of feeding lactic acid producing bacteria on the performance of cattle calves, twenty four, day old male crossbred cattle calves (Bos indicus${\times}$Bos taurus), were distributed into two groups of 12 animals each. The animals were fed on calf starter containing wheat bran and green berseem ad libitum and milk as per requirement upto 8 weeks of age. The diet of calves of Group 2 was supplemented with 500 ml culture of Lactobacillus acidophilus-15. Total duration of the experiment was 31 weeks. There was no significant difference in intake and digestibility of dry matter (DM), organic matter (OM), neutral detergent fibre (NDF), acid detergent fibre (ADF) and crude protein (CP) between the groups. The rumen pH, protozoa numbers, concentration of volatile fatty acids (VFA), ammonia nitrogen ($NH_3-N$), trichloroacetic acid precipitable nitrogen (TCA-ppt N) and activity of microbial enzymes (carboxymethylcellulase, xylanase, amylase and protease) were not affected due to probiotic supplementation. Average live weight gain of the calves was improved (about 10%) and feed:gain ratio was reduced (about 5%) in the animals given Lactobacillus culture. The data indicated that crossbred calves could be reared on a diet devoid of cereal grain and addition of Lactobacillus culture in the diet resulted in an added advantage in growth performance of the animals.

• Animal Bioscience
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• v.35 no.8
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• pp.1162-1173
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• 2022

Objective: This study aimed to investigate the fermentation profiles, bacterial community and predicted metabolic characteristics of Sudangrass (Sorghum sudanense Stapf.) during ensiling. Methods: First-cutting Sudangrass was harvested at the vegetative stage and ensiled in laboratory-scale silos (1 L capacity). Triplicate silos were sampled after 1, 3, 7, 15, 30, and 60 days of ensiling, respectively. The bacterial communities on day 3 and 60 were assessed through high-throughput sequencing technology, and 16S rRNA-gene predicted functional profiles were analyzed according to the Kyoto encyclopedia of genes and genomes using Tax4Fun. Results: The Sudangrass silages showed good fermentation quality, indicated by higher lactic acid contents, and lower pH, butyric acid and ammonia nitrogen contents. The dominant genus Lactococcus on day 3 was replaced by Lactobacillus on day 60. The metabolism of amino acid, energy, cofactors and vitamins was restricted, and metabolism of nucleotide and carbohydrate was promoted after ensiling. The 1-phosphofructokinase and pyruvate kinase of bacterial community seemed to play important roles in stimulating the lactic acid fermentation, and the promotion of arginine deiminase could help lactic acid bacteria to tolerate the acidic environment. Conclusion: High-throughput sequencing technology combined with 16S rRNA gene-predicted functional analyses revealed the differences during the early and late stages of Sudangrass ensiling not only for distinct bacterial community but also for specific functional metabolites. The results could provide a comprehensive insight into bacterial community and metabolic characteristics to further improve the silage quality.