• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• Animal Bioscience
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• 제35권12호
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• pp.1881-1891
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• 2022

Objective: The present study aimed to quantify the effects of fermented soybean meal (FSBM) on broiler chickens' performance by employing a meta-analysis approach. Methods: A total of 16 studies were included in the database after being systematically selected using a PRISMA protocol. Hedges' g effect size was used to quantify pooled standardized mean difference (SMD) using random-effects models at 95% confidence intervals (95% CI). Publication bias among studies was computed with Egger's test and visualized using funnel plots. Results: Results indicated that dietary FSBM inclusion increased final body weight (BW) (SMD = 0.586, 95% CI: 0.221 to 0.951, p = 0.002) of broiler chickens, particularly in starter period (SMD = 0.691, 95% CL: 0.149 to 1.233, p = 0.013) while in the finisher period, the effect was weaker (SMD = 0.509, 95% CI: 0.015 to 1.004, p = 0.043). Average daily gain (ADG), feed intake (FI), and feed conversion ratio (FCR) were not affected with FSBM inclusion when compared to control. Subgroup analysis revealed that FI increased in starter period (SMD = 0.582, 95% CI: 0.037 to 1.128, p = 0.036). When considering types of microorganism as moderating variables in the subgroup analysis, we found that Aspergillus oryzae, mixed probiotics+bromelain protease, Bacillus subtilis, and Lactobacillus bacteria significantly increased ADG and FI (p<0.01). Additionally, either Bacillus subtilis+protease or Bacillus subtilis alone decreased FCR (p<0.001). However, meta-regression analysis showed that levels of FSBM inclusion had no effects on final BW (p = 0.502), ADG (p = 0.588), FI (p = 0.861), and FCR (p = 0.462). Conclusion: Substituting SBM in broiler chickens' diet with FSBM improved BW of broiler chickens, especially in the starter period whereas the effects on ADG, FI, and FCR were mostly dependent on microbial strains used for fermentation.

• Asian-Australasian Journal of Animal Sciences
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• 제1권4호
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• pp.185-187
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• 1988

A total of 22 energy balance trials were done for calves fed a liquid milk replacer, calf starter and second cut mixed hay during weaning period. Milk replacer supplied 50% of the total dietary energy, calf starter 42% and hay 8% Live weight of calves averaged 64.6 ($S.D.{\pm}7.8$) kg and daily gain 0.54 (${\pm}0.22$) kg. The metabolizability of gross energy averaged 0.751. A regression was calculated relating energy retention (ER, $kJ/kg^{0.75}$) to the intake of metabolizable energy (IME, $kJ/kg^{0.75}$): $$ER=0.69({\pm}0.09)IME-395,\;r=0.888,\;P<0.01,\;S.E.{\pm}7.1$$. Metabolizable energy for maintenance (MEm) was calculated to be $572kJ/kg^{0.75}$ when ER = 0. The amount of IME over MEm for an individual animal (MEg, $kJ/kg^{0.75}$) was regressed on average daily gain (ADG, kg) by the method of regression through the origin: $$MEg=364({\pm}55)ADG,\;r=0.634,\;P<0.01,\;S.E.{\pm}12$$. The amount of ME required for maintenance and growth was estimated to be $936kJ/kg^{0.75}$.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• 한국식품과학회지
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• 제34권2호
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• pp.249-254
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• 2002

발효식품의 제조에 유용한 starter 개발 및 probiotics로서 이용 가능성을 타진하기 위하여 항균성 물질을 생산하는 Lactobacillus amylovorus IMC-1 균주를 이용한 skim milk medium에서의 산생성, 단백질 분해활성, lactose 분해활성 및 유사구균과 혼합발효 그리고 병원성 세균에 대한 살균력 등을 검토하였다. L. amylovorus IMC-1은 10% skim milk에 yeast extract를 첨가하여 12시간 배양하였을 때 산도 0.8%이었고, 72시간째에는 2.7%로 우수한 산 생성력을 보였다. IMC-1 균주의 ${\beta}-galactosidase$ 활성은 균체 1 mg당 약 $39{\mu}M/minute$로 매우 강한 반면, $phospho-{\beta}-galactosidase$의 활성은 매우 낮았다. 또한 이 균주는 10% skim milk에서 배양 12시간째 $6\;{\mu}g/mL$, 72시간째에 $69\;{\mu}g/mL$의 유리 tyrosine을 생산하여 단백질 분해활성이 낮았다. 전기영동상의 band pattern으로부터 casein중 ${\alpha}-casein$을 주로 이용하며, ${\beta}-casein$은 거의 이용하지 못함을 알 수 있었다. 10% skim milk에서 IMC-1 균주 및 St. thermophilus NIAI 510의 단독 또는 혼합배양을 실시한 결과, 혼합배양, IMC-1 균주 및 St. thermophilus 순으로 산 생성력이 높았으며, 유산구균 단독배양 및 혼합배양에서는 시간이 경과함에 따라 치즈 향기가 증가하는 것을 확인할 수 있었다. 또한 10% skim milk medium에서 혼합배양에 의한 최적의 유산발효 시간은 산 생성력 및 공존 균수 등을 고려할 때, yeast extract 0.1% 첨가시에는 16시간, 0.5% 첨가시에는 12시간 배양하는 것이었다. IMC-1이 생산한 항균성 물질은 Escherichia coli O157을 배양 24시간째 2 log정도 감소시켰고, 48시간 배양 후에는 피검균이 검출되지 않았다. 또한 Shigella flexneri는 배양 4시간째 2 log이상 감소하였고, 6시간 배양 후에는 검출되지 않아 항균성 물질은 강한 살균작용을 나타냄을 알 수 있었다.

• 한국미생물·생명공학회지
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• 제13권2호
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• pp.151-156
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• 1985

Lactobacillus helveticus YM-1 과 Streptococcus thermophilus CH-1을 환원탈지유 배지에 접종하여 생육특성 및 배양조건을 검토한 결과 두 균은 전형적인 공생을 나타냈으며 혼합배양시 최적 pH와 온도는 각각 6.5와 4$0^{\circ}C$였다. 또한 두 균 사이에는 단백질 분해력의 차이가 현저하였고 L.helveticus의 배양여액에는 S. thermophilus의 생육을 촉진시키는 물질이 함유되어 있음을 관찰하였다.

• 미생물학회지
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• 제51권4호
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• pp.419-426
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• 2015

가축산업분야에서 항생제의 사용이 금지됨에 따라, 질병 예방을 통한 축산농가의 생산성 향상을 위해 사료첨가제인 미생물제재의 개발과 같은 예방적 수단이 필요하게 되었다. 본 연구는 가축의 생산성을 높이기 위해 사료 분해 능력이 좋고 항균활성이 뛰어난 포자 형성 Bacillus 균주 3종인 B. sutilis LCB7, B. licheniformis SHS14, B. amyloliquefaciens LCB10을 우수 균주로 선발하였다. 최종적으로 선발한 Bacillus 3종을 1:1:1 비율로 혼합하여 혼합 종균을 제조하여 항균시험(in vitro) 결과, 단일 3종 및 lincomycin과 비교하여 유사한 활성을 보여주었으며, 송아지를 이용하여 항균활성 시험(in vivo)을 실시한 결과에서도 lincomycin 투여 대비 90% 수준의 높은 활성을 보여주었다. 개발한 혼합 종균의 안정적 보존을 위해 혼합 종균을 제조하여 다시 증균을 통하여 미생물군집 분석을 통하여 확인한 결과, 초기 군집비율과 증균 후 군집비율이 매우 유사하게 유지되었다. 이로서 본 연구에서는 선발된 Bacillus 균주 3종을 이용하여 제조한 혼합 종균이 사료첨가제용 미생물제재로서 이용 가능함을 최종 확인하였다.

• 한국식품과학회지
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• 제25권4호
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• pp.386-390
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• 1993

참외 발효식품을 제조하기 위한 적절한 접종균의 개발을 목적으로 실시한 실험결과는 다음과 같다. 참외의 외피(참외의 약 15%)를 제거하고 참외속(참외의 약 15%)을 제거하여 얻어진 참외과육(참외의 약 70%)에 물엿, 자당, 감자전분, 탈지분유 및 콩가루를 첨가한 참외 발효배지가 참외발효식품 발효배지로서 적합한 것이 밝혀졌고 찹쌀가루의 사용은 관능검사 결과 부적합한 것으로 밝혀졌다. 참외발효배지를 $95^{\circ}C$에서 10분간 살균처리 한 후 1% 젖산균을 접종하여 $35^{\circ}C$에서 12시간 발효시키고 이후 $8^{\circ}C$에서 3일 동안 숙성시켜 참외 발효식품이 제조되었다. 단일균주에 의한 참외 발효식품의 제조에서 Pediococcus acidilactici 균주는 12시간의 발효기간 중 모든 균주 중 가장 왕성한 산의 생성과 성장을 보여주었으나 이후 숙성기간 중에는 균이 소멸되는 현상을 보여주었고, Lactobacillus plantarum 균주는 발효기간 중 생성이 왕성하지는 않았지만 이후 숙성기간 중에도 꾸준히 균수와 산 생성이 증가하는 현상을 보여주었다. Pediococcus acidilactici 균주와 Lactobacillus plantarum 균주의 혼합발효에 의한 참외 발효식품 제조에 있어서 두 균주의 혼합발효는 두 균주 각각의 단일균주에 의한 발효 때보다 더욱 왕성한 균수의 증가를 보여 주었다, 숙성기간 중의 L. plantarum의 계속적인 성장을 P. acidilactici 균주가 억제시키는 효과를 보여 주었다.

• 동아시아식생활학회지
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• 제18권1호
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• pp.87-94
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• 2008

In this study, a nanatural fermentation starter formulation was developed for manufacturing bread products by substituting baker's yeast with naturally fermented raisin extract and sourdough. Four experimental groups containing 2.5, 5.0, 7.5, 10% naturally fermented raisin extract per 2,000 g of flour were compared based on quality characteristics, including the fermentation power on dough expansion, specific volume, baking loss, water activity, color, textural characteristics, and internal surface appearance. The activities of the naturally fermented raisin extract were examined in terms of pH changes, total titratable acidity, brix, and viable yeast counts. The raisin extract, which was cultured for 7 days at 30$^{\circ}C$, smelled of alcohol and produced $CO_2$. Yeast were also found in the extract after separation. As the incubation time of the raisin extract and sourdough increased, pH decreased, while total titratable acidity increased. The brix of the raisin extract increased until the $2^{nd}$ day of fermentation, and viable yeast counts increased until the $5^{th}$ day however, these gradually decreased by the $7^{th}$ day. The fermenting power on dough expansion increased in the bread with increasing incubation time. The bread samples containing 7.5% and 10% raisin extract had significantly higher specific volumes than the other samples. Baking loss was minimal with the 2.5% extract substitution. In analyzing the crumb, water activity, redness, and yellowness were highest in the 10.0% raisin extract bread samples, and lightness was maximal in the 5.0% group. In terms of textural characteristics, hardness was lowest with the 2.5% extract substitution. Gumminess, springiness, and chewiness were not significantly different among the bread samples. Cohesiveness was highest at the 7.5% extract substitution level, and resilience was lowest at the 10% level. In conclusion, based on the results, a natural fermentation starter formulated with 2.5% naturally fermented raisin extract (1 part raisins and 1.5 parts water) and 70% sourdough (1 part rye flour and 1 part water) has high potential as a baker's yeast substitute for making naturally fermented bread.

• 농업과학연구
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• 제48권1호
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• pp.171-178
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• 2021

A comparative study was conducted to examine the effects of mixed and separate gender feeding on growth performance of Korean native chickens (KNC) against a white semi-broiler (WSB) and a commercial broiler (CB) over five weeks. 576 chicks were used with eight birds per cage in a randomized complete block design with 18 replicates per breed. For the KNC lines, three groups of male (M), female (F) and mixed-gender (FM) were used. Fresh water and feed were supplied on an ad-libitum basis. Birds were fed a standard starter (d 1 - 22) and grower diet (d 23 - 35). Body weight (BW), feed intake, and shank length (SL) were measured weekly. From the BW and feed consumed data, the average daily feed intake (ADFI), average daily gain (ADG), and feed conversion ratio (FCR) were calculated. The commercial broiler showed higher performance (p < 0.05) for all the indices measured for the entire period. The CB group consumed more feed and were more feed-efficient thus grew faster. This group was followed by the white semi-broiler and the KNC, in order. An intra-breed comparison for KNCs revealed that the males showed better growth performance with longer SL (p < 0.05) compared to the female and mixed-gender groups. The results showed that other than the breed type, mixed and separate gender feeding impacted on the growth performance of the two lines of Korean native chickens. Males for both lines of KNC generally performed better for the parameters measured, as determined by a greater BW and reduced FCR.