• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.69-78
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• 2003

This experiment was carried out to evaluate the value of total mixed fermentation feeds(TMFF) as completely mixed ration and to observe the effect of various kinds of TMFF on the palatability, feed intake, and milk performance in Holstein cows. The dry matter (DM) content of TMFF used in the experiment was 23.98-28.42% range, and CP, TDN, ADF and NDF were 16.2${\sim}$19.2%, 58.3-65.1%, 34.4-39.6% and 46.9${\sim}$49.9% levels, respectively. The relative feed value (RFV) in rape-, alfalfa-, grass-, oat-, corn-TMFF groups were 138.6, 133.9, 116.5, 111.8, 111.4 and 108.1, respectively. Among these groups, RFV of rye-TMFF group was lowest. Dry matter disappearance(DMD) showed 0.8${\sim}$.9% to the all kinds of TMFF groups. The pH was 3.89${\sim}$.87 and $NH_3$-N concentration was 6.93-8.66 mg/$d\ell$. The acetic acid concentration in the raw material of TMFF showed low level of 0.19${\sim}$0.57%, lactic acid showed high level of 1.17${\sim}$3.21% and butyric acid was very high as 0.03${\sim}$0.32%. Therefore, these results provide evidence that the quality of TMFF was not so bad. In the daily fresh matter intake on the alfalfa-, grass-, rape-, corn-, oats- and rye-TMFF were showed 62.85, 60.48, 58.04, 57.11, 54.61 and 45.74 kg respectively. All TMFF showed high palatability as daily dry matter intake of 1.95 to 2.90% by body weight of experimental cows. Body condition score(BCS) was gradually increased in during 60 days of the experiment term. Average daily gain(ADG) showed about 140.0${\sim}$326.7g. In alfalfa-TMFF group, the ADG was higher than in the other groups (p<0.05). Also, the increase in BCS was observed in grass-TMFF group (3.07 to 3.34) and rye-TMFF group was decreased in 3.07 to 3.34 (p<0.05). The milk yield appropriately showed a range of 16.16${\sim}$18.95 kg in all groups. Among these groups, alfalfa-TMFF group was highest(P<0.05). Average milk fat contents showed high levels of 4.06${\sim}$4.79% and the level was high in order of rape-, grass-, corn-, alfalfa-, rye- and oats-TMFF. Milk protein was highest in forage-TMFF and level of lactose in milk was approximately 4.56% in overall groups. Solid non fat(SNF) and total solid(TS) contents were 8.75% and 12.8%, respectively. However, milk composition was not significantly affected by TMFF.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.59-97
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• 1971

As a study on the cellulase of Myriococcum albomyces the culture media for enzyme formation and properties of its crude preparation were investigated and the crude enzyme preparation was further fractionated. The results are summarized as follows: 1. Wheat bran solid culture produced stronger activities of cellulase than rice bran or defatted soy bean meal solid culture. 2. Shaking culture with wheat bran, rice bran or defatted soy bean meal produced higher cellulase activities than solid culture with the corresponding media. 3. The enzyme formation was higher at $45^{\circ}C$ than at $37^{\circ}C$ or $50^{\circ}C$ regardless of the kind of culture medium. 4. The formation of CMCase activity was more promoted by organic nitrogen source than inorganic nitrogen source. 5. The formation of cellulase activities were increased 1.5 to 3.0-fold by adding CMC, Avicel or cellulose powder as an inducer into 5% wheat bran basal medium. 6. Cellulase production using a tank culture procedure with addition of CMC or Avicel as an inducer was the highest at fifth day and thereafter decreased slightly. 7. The crude enzyme preparation showed pH optimum in 4.0 to 4.5, and pH stability in the range of 3.5 to 8.0. Optimum temperature for the activity was $65^{\circ}C$ which was higher than among other cellulases and it was stable at $60^{\circ}C$ for 120 minutes. 8. Dialyzed crude enzyme was activated by $Ca^{++}$ and $Mg^{++}$, but inhibited by $Hg^{++}$, $Cu^{++}$ and $Ag^{+}$. 9. Four different types of cellulase, i. e., fraction I, fraction II-a, fraction II-b, and fraction III were purified from the culture filtrate of Myriococcum albomyces through a sequence of ammonium sulfate fractionation, and elution chromatography on DEAE-Sephadex A-25, Amberlite CG-25 type 2 and hydroxyapatite columns. 10. These four cellulase fractions were showed to be homogenous by electrophoresis and ultracentrifugation and also gave a typical ultraviolet absorption spectrum of protein. 11. Four purified fraction showed different specificity toward substrates, fraction I has a stronger activity toward Avicel, cellulose powder, and gauze than that of other cellulase fractions. Fraction II-a had a powerful activity toward cellobiose but it was almost inactive agaisnt fibrous cellulose contrary to fraction I. On the contrary, the main component fraction II-b had a fairly higher activity on CMC and Avicel. Activity of fraction II-b toward cellobiose was about one-third of that of fraction II-a and activity on Avicel was lower than that of fraction I. Fraction III had a more powerful activity in decreasing viscosity of CMC. 12. Final hydrolysis products of fibrous cellulose by each fraction were cellobiose and glucose. Whereas oligosaccharides were predominant in the early stage of hydrolysis, prolonged reaction produced more glucose than cellobiose. Fraction I and fraction II-a acted synergically on Avicel. 13. Optimum pH for the activities of cellulase fraction I, fraction II-a, fraction II-b and fraction III were found to be 5.5, 5.0, 4.0 and $4.0{\sim}4.5$, respectively. These fractions were found to be stable in the range of pH $3.0{\sim}7.5$. 14. Optimum temperature for the activities of fraction I, fraction II-a, fraction II-b, and fraction III were $50^{\circ}C$, $55^{\circ}C$, $60^{\circ}C$ and $55^{\circ}C$, respectively. No less of activity was found by heating 120 minutes at $55^{\circ}C$ and fraction II-a was more stable than the others at $60^{\circ}C$. 15. Fraction I and fraction II-b were activated by $Ca^{++}$ and $Mg^{++}$ but inhibited by $Hg^{++}$ and $Ag^{+}$.

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.667-676
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• 2007

This study was conducted to determine effects of cellulolytic microbes inoculation to sawdust-based spent mushroom substrate(SMS) during deepstacking on fermentation parameters, total microbial counts and cellulolytic enzyme activity and to on SMS nutrients utilization by sheep. For sheep metabolism trials, six sheep(ram, average 54.8kg) were fed a Control diet(70% concentrates, 15% rice straw and 15% SMS with no microbial treatment on a dry basis) and a Treatment diet(the same diet including SMS with a microbial treatment) for 2 trials. Spent mushroom substrates with or without a microbial(4 strains including 1 strain of Enterobacter ludwigii, 1 strain of Bacillus cereus and 2 strains of Bacillus subtillis) treatment (1% of SMS on wet basis) were deepstacked for 7 days. The internal temperatures in 1.2 M/T of SMS deepstacks reached to 50±5℃ within 7 days of storage. Total microbial counts remarkably decreased (P<0.05) with a deepstacking process and were not affected(P>0.05) by the microbial treatment. For fibrolytic enzyme activity, CMCase and xylanase activities were decreased(P<0.05) by a deepstacking process. After deepstacking, the microbial treatment showed about 2.5-times higher(P<0.05) for CMCase activity and about 4-times higher(P<0.05) for xylanase activity than those of the Control. Activities of ligninolytic enzymes such as laccase and MnP were not affected by the microbial treatment. The sheep fed the microbially treated SMS diet had a tendency of greater total tract digestibilities of ash(P=0.051), NFE (P=0.071), hemicellulose(P=0.087) and NDF(P=0.096) than those fed the untreated SMS diet. Nitrogen balance of sheep was not affected(P>0.05) by feeding of microbially treated SMS. Accordingly, these results indicate that cellulolytic microbes inoculation during deepstacking of SMS may improve the bio- utilization of SMS by sheep.

• Food Science and Preservation
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• v.23 no.3
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• pp.361-368
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• 2016

The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. ${\beta}$-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These results may provide the basic data for future studies for a better understanding of the biological activities of LAB-fermented S. crispa mixture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.3
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• pp.341-348
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• 2014

We investigated the anti-obesity and anti-hyperlipidemic effects of extracts of two roasted coffee beans (Vietnam robusta and Ethiopia mocha sidamo G2) and fermented coffee beans with Monascus rubber mycelium (MR) by solid-state culture. C57B/L6 mice were divided into seven groups: normal diet (ND) group, high fat diet (HFD) group, and HFD groups with hot water extracts from Vietnam robusta coffee beans (HFD-VR), MR-fermented Vietnam robusta coffee beans (HFD-VR-MR), MR-fermented Vietnam robusta coffee beans with 10% brown rice (HFD-VR-MR-BR10), Ethiopia mocha sidamo G2 coffee beans (HFD-ES), and MR-fermented Ethiopia mocha sidamo G2 coffee beans (HFD-ES-MR). After 6 weeks, body weight gain and food efficiency ratio were higher in the HFD group, but significantly reduced in the coffee extracts-fed groups. The HFD-ES-MR group showed greater body weight reduction than the HFD-ES group. The serum triglyceride, total cholesterol, and LDL-cholesterol levels as well as the atherogenic index and cardiac risk factor all tended to decrease in groups fed Vietnam robusta coffee extracts compared to the HFD group. These results suggest that Vietnam robusta and Ethiopia mocha sidamo G2 may be used to make functional coffee beverages with anti-obesity and anti-hyperlipidemic activities.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.387-396
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• 2003

This experiment was carried out to compare the effects of feeding commercial formula feed and rice straw separately (control) versus a total mixed ration (TMR) on productivity of Hanwoo steers in late stage of fattening and on ruminal fermentation characteristics and digestibilities. Ruminal digesta from the cannulated cattle were sampled at 0, 1, 2, 3, 5, 8 hour after feeding. The steers fed TMR consumed 7.4kg per day and there was no difference between feeding systems. Daily weight gain was not significantly (P>0.05) between feeding systems, however, TMR group showed lower daily gain than control group. The amount of feed consumption per kg weight gain was higher in TMR group than control group (10.5kg and 9.7kg, respectively), resulting in a greater efficiency of feed utilization for gain. In the result of appearance rates of quality grade A were 33% higher for TMR group than those in control group. Appearance rates of grade 1 showed 56% and 75% when fed the control and TMR, respectively. Digestibilities of dry matter, crude protein, crude fiber and gross energy for TMR treatment were significantly higher (P<0.01) than those of control. Prior to feeding (0 h) and each subsequent hour, the TMR resulted in higher rumen pH (P<0.05) when compared with control ration. The concentration of NH3-N for TMR treatment maintained at higher level up to 8hr after feeding, especially increased up to 28.2mg/$d\ell$ during 1-2 hour which was two times (P<0.05) more than control. The amount of total VFA showed same trends between feeding systems. However, the ratios of branched chained fatty acid such as iso-butyric acid and iso-valeric acid for TMR treatment were significantly(P<0.01) higher than control for 3-5hr. Results showed that TMR in these trials is effective feeding system for fattening Hanwoo steers in the respect of ruminal characteristics, total tract digestibility and productivities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.343-350
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• 2002

This study was conducted to standardize the manufacturing process of doenjang. The preparation methods, kinds and levels of the ingredients were determined by the statistical surveys of literatures obtained from cooking books, scientific papers and doenjang manufacturing factories. The standardized preparation of fermentation methods of doenjang were classified into two large groups, that were traditional and modified (commercialized) methods. Most soybeans used in doenjang preparation were the large size. To prepare traditional doenjang, soybeans were cleaned, scaled and cooked for 2 hrs at atmospheric pressure. These cooked soybeans were crushed in water and molded as brick shape. The molded soybean was dried for 2 days in the air, hung up by rice straw and fermented for 30~60 days under natural environmental condition (called meju). Recently soybean grain meju that inoculated with Asp. oryzae also frequently used to make traditional doenjang. The fermented meju was brined with a ratio of meju : salt : water = 18.4 : 14.6 : 67.0 and the meju-brine mixtures were ripened for 2 months. When the meju-brine mixture was fully fermented, it was separated into liquid and solid parts. The crushed solid part was further ripened in a separated pottery for 60 days and become doenjang. The liquid part was filtered, boiled and used as soy sauce. In modified commercial doenjang preparation, soybeans were cocked by autoclaving and then cooled about to 3$0^{\circ}C$. Separately, steamed barley grains or wheat flour were inoculated with 0.2% Asp. oryzae and incubated for 3 days at 3$0^{\circ}C$ and mixed with the crooked soybeans, salt, and water (soybean : salt : starch : water = 39.8 : 12.5 : 22.6 : 25.1). These mixtures were ripened for 30 days at 3$0^{\circ}C$. It seems that the manufacturing process of traditional doenjang needs to be more industrialized, whereas, the commercial doenjang preparation is going to adapt the traditional processing method of doenjang.

• Food Science and Preservation
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• v.10 no.3
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• pp.339-346
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• 2003

In order to improve some problems such as contamination of undesirable mold, mycotoxin production and excessive drying on the surface of traditional meju, we developed a capsule type-meju(CM) coated with steamed black bean and Aspergillus oryzae - rice koji(0.3％, w/w) mixture to surface of traditional meju and fermented at 25$^{\circ}C$ for 14 days under 80％ relative humidity. Contamination of undesirable mold on the surface of CM was not detected within 2 weeks and some genus Penicillium molds on control meju without koji were found naturally after 12 days of fermentation. The moisture content of meju was showed to be in the range of 34.7 - 29.4％ being 32.7％(w/w) of mean value. Titratable acidities in CMs prepared with black bean(BCM) and soybean(SCM) were much higher than that in control meju, and BCM was similar to SCM. Free sugar content in BCM(123.98 mg％) was 10 times and 2.1 times higher than that in control meju(15.02 mg％) and SCM(59.85 mg％), respectively. Amino type nitrogen content in control meju was 147.00 mg％ and its content in BCM(255.50 mg％) was 1.37 times higher than that in SCM(187.25 mg％). Total organic acid content in BCM(95.98 mg％) and SCM(1l9.98 mg％) were much higher than that in control meju(26.44 mg％), and then lactic and malic acid contents were markedly changed according to capsulation of meju. Lightness value(L) of Hunter color index was much higher in BCM than in SCM. Fatty acid composition of CM was not different as compared to control meju. Total free amino acid content in BCM(1039.70 mg％) was 4.4 times and 2.4 times higher than that in control meju(236.45 mg％) and SCM(556.07 mg％), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.706-713
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• 2012

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.

• Journal of Animal Science and Technology
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• v.46 no.2
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• pp.193-200
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• 2004

This experiment was carried out to determine energy requirements for maintenance of Hanwoo steers. Nine Hanwoo steers weighing 376.6$\pm$12.5kg were used in this experiment and fed rice straw(44%) and concentrate (56%) at three different energy levels; 0.8 times maintenance(0.8M), 1.2 times(1.2M) and 1.6 times(1.6M), respectively. Dry matter intake was 48.5, 65.9 and 86.5g/$BW^{0.75}$ for 0.8M, 1.2M and 1.6M, respectively. Increase in energy intake with the increased DM intake did not affect digestibilities of dry matter, organic matter, crude protein, crude fiber, crude fat and nitrogen-free extract. Gross energy intake averaged 190.8, 255.8 and 340.9kcal/BW0.75 for 0.8M, 1.2M and 1.6M, respectively. Energy loss was 41% feces and 0.6${\sim}$1.5% urine of gross energy intake. Further, energy loss from methane produced during rumen fermentation was 5${\sim}$9%, while body heat loss averaged 40${\sim}$60%. Intercept of the regression equation between ME intake and retained energy indicated that energy requirement for maintenance was 124.3kcal $ME/BW^{0.75}$.