• Asian-Australasian Journal of Animal Sciences
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• 제29권2호
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• pp.230-240
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• 2016

Information on the effects of different yeast species on ruminal fermentation is limited. This experiment was conducted in a $3{\times}4$ factorial arrangement to explore and compare the effects of addition of three different live yeast species (Candida utilis 1314, Saccharomyces cerevisiae 1355, and Candida tropicalis 1254) at four doses (0, $0.25{\times}10^7$, $0.50{\times}10^7$, and $0.75{\times}10^7$ colony-forming unit [cfu]) on in vitro gas production kinetics, fiber degradation, methane production and ruminal fermentation characteristics of maize stover, and rice straw by mixed rumen microorganisms in dairy cows. The maximum gas production (Vf), dry matter disappearance (IVDMD), neutral detergent fiber disappearance (IVNDFD), and methane production in C. utilis group were less (p<0.01) than other two live yeast supplemented groups. The inclusion of S. cerevisiae reduced (p<0.01) the concentrations of ammonia nitrogen ($NH_3$-N), isobutyrate, and isovalerate compared to the other two yeast groups. C. tropicalis addition generally enhanced (p<0.05) IVDMD and IVNDFD. The $NH_3$-N concentration and $CH_4$ production were increased (p<0.05) by the addition of S. cerevisiae and C. tropicalis compared with the control. Supplementation of three yeast species decreased (p<0.05) or numerically decreased the ratio of acetate to propionate. The current results indicate that C. tropicalis is more preferred as yeast culture supplements, and its optimal dose should be $0.25{\times}10^7$ cfu/500 mg substrates in vitro.

• KSBB Journal
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• 제16권2호
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• pp.207-211
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• 2001

Statistical experimental design methods were employed to select the cultivation factors influencing latic acid production during the fermentation of kitchen refuses. Working volume and pH swings were identified as the main factors affecting lactic acid production. Optimum pH swing was pH 7.8 and working volume was 125 mL in a 250 mL flask. Under optimum condition, lactic acid was produced at 21.8 g/L, which was 6.2 times higher than produced during uncontrolled fermentation.

• 한국식품영양학회지
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• 제1권2호
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• pp.43-49
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• 1988

Fermented barley food was produced by the combining action of an enzyme and a lactobacillus. When Lactobacillus sp. L-5 and commercial liquefying amylase from Tae Pyeong Yang Chemical Co. were selected, inoculated on steamed barley and cultivated at 37$^{\circ}C$ for 48hrs, the fermented product of good quality was obtained. In batch cultivation using rotary drum fermentor, viable cell count reached 1.1$\times$10CFU/g after 12hrs' cultivation, and specific growth rate in logarithmic phase was 0.6hr-1. Viable cell count, acidity, pH, concentration of reducing sugar and viscosity of the 48hrs' fermentation product from rotary drum fermentor was 4.3$\times$108CFU/g, 1.17%, 3.1, 10.7% and 1430cp.

• 한국식품영양과학회지
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• 제33권9호
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• pp.1515-1521
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• 2004

명태식해의 산업화를 위한 기초자료를 제공하고자 고증 및 자문을 통하여 전통적 방법으로 명태식해를 제조한 다음 숙성온도를 $5^{\circ}C$, $20^{\circ}C$, 변온(10일간 $20^{\circ}C$에 숙성후 $5^{\circ}C$에서 저장) 구간으로 저장하면서 이화학적 및 정미성분 분석을 실시한 결과는 다음과 같다. 명태식해의 일반성분은 숙성중 큰 변화가 없었고, 전당은 5.63~13.41% 범위로 숙성기간이 경과할수록, 숙성온도가 높을수록 함량이 많이 감소하였다. pH는 $5^{\circ}C$에서 저장한 식해를 제외하고 숙성기간에 따라 감소하여 3.8~4.4 범위를 유지한 반면에 총산, 아미노질소 및 VBN함량은 숙성기간과 함께 함량이 증가하였으며 숙성온도가 높을수록 함량의 증가폭이 컸고 변온의 경우는 이러한 함량의 증가를 억제시켰다. 불휘발성유기산은 lactic, citric, malic acid의 순으로 식해의 신맛에 영향을 미쳤다. 유리아미노산(taste value로 환산한 경우)에서는 단맛과 감칠맛과 관련이 있는 aspartic acid, glutamic acid, alanine, lysine과 쓴맛을 내는 valine, methionine 등이 숙성기간에 따라 증가하였으며 hypoxanthine이 핵산관련물질의 대부분을 차지하였다. 엑스분질소(Ex-N)의 함량은 숙성기간중 277~581 mg% 범위였으며, Ex-N의 1/2이상을 아미노질소가 차지하고 있었고 다음으로 총 creatinine-N, TMAO-N 및 TMAN순이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권3호
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• pp.357-365
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• 2019

Objective: The experiment was conducted to evaluate the effects of four fungal pretreatments on the nutritional value of Camellia seed residues, and to evaluate the feeding value of pretreated Camellia seed residues for ruminants. Methods: Camellia seed residues were firstly fermented by four lignin degrading fungi, namely, Phanerochaete chrysosporium (P. chrysosporium)-30942, Trichoderma koningiopsis (T. koningiopsis)-2660, Trichoderma aspellum (T. aspellum)-2527, or T. aspellum-2627, under solid-state fermentation (SSF) conditions at six different incubation times. The nutritional value of each fermented Camellia seed residues was then analyzed. The fermentation profiles, organic matter degradability and metabolizable energy of each pre-treated Camellia seed residue were further evaluated using an in vitro rumen fermentation system. Results: After 5 days of fermentation, P. chrysosporium-30942 had higher degradation of lignin (20.51%), consumed less hemicellulose (4.02%), and the SSF efficiency reached 83.43%. T. koningiopsis-2660 degraded more lignin (21.54%) and consumed less cellulose (20.94%) and hemicellulose (2.51%), the SSF efficiency reached 127.93%. The maximum SSF efficiency was 58.18% for T. aspellum-2527 and 47.61% for T. aspellum-2627, appeared at 30 and 15 days respectively. All the fungal pretreatments significantly improved the crude protein content (p<0.05). The Camellia seed residues pretreated for 5 days were found to possess significantly increased organic matter degradability, volatile fatty acid production and metabolizable energy (p<0.05) after the treatment of either P. chrysosporium-30942, T. koningiopsis-2660 or T. aspellum-2527. The fungal pretreatments did not significantly change the rumen fermentation pattern of Camellia seed residues, with an unchanged ratio of acetate to propionate. Conclusion: The fungi showed excellent potential for the solid-state bioconversion of Camellia seed residues into digestible ruminant energy feed, and their shorter lignin degradation characteristics could reduce loss of the other available carbohydrates during SSF.

• 한국식품과학회지
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• 제46권1호
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• pp.33-38
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• 2014

발효 전 가수량에 따른 복분자 와인의 품질 특성을 분석하기 위해, 복분자 중량 대비 0배(A), 1배(B), 2배(C), 3배(D) 그리고 4배(E)의 물을 첨가하여 발효를 진행하였다. 가수량이 증가할수록 초기 pH는 높았지만, 발효 후에는 오히려 pH가 낮은 값을 보였다. 총산도는 가수량이 증가할수록 점차 감소했지만, 감소되는 비율은 적었다. 가수량이 증가할수록 발효 속도가 느려졌지만, 최종 알코올 함량은 높았다. 가수를 하지 않은 복분자 와인(A)에 비해 가수를 하고 제조한 복분자 와인(B, C, D, E)의 복분자 원료당 추출되는 총 폴리페놀 함량은 2.86-4.42배 높았으며, 총 플라보노이드 함량은 2.58-3.01배 높았다.

• Asian-Australasian Journal of Animal Sciences
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• 제12권4호
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• pp.525-530
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• 1999

Prior to ensiling Rhodesgrass (RG) and Italian ryegrass (lRG) were treated with lactic acid bacteria (LAB) or with LAB+cellulases to compare their fermentation characteristics and chemical compositions. LAB (Lactobacillus casei) was added to all ensiling materials (except the untreated control) of RG and IRG at a concentration of $1.0{\times}10^5\;cfu.g^{-1}$ fresh forage. The enzymes used were Acremoniumcellulase (A), Meicelase (M) or a mixture of both (AM). Each enzyme was applied at levels of 0.005, 0.01 and 0.02 % of fresh forage. The silages with each treatment were incubated at 20, 30 and $40^{\circ}C$ and stored for about 2 months. While no marked differences were found between the RG and IRG silages with various treatments on dry matter (DM), volatile basic nitrogen (VBN) and water soluble carbohydrate (WSC) contents, there were significant differences in pH value, and lactic acid and butyric acid contents. LAB inoculation did not affect the fermentation characteristics of either the RG or IRG silages. The combined treatments of LAB+cellulases improved the fermentation quality of both the RG and IRG silages as evidenced by the decrease in pH value and increase in lactic acid content. Increasing the amount of added cellulase resulted in a decrease in pH value and an increase in lactic acid content in both the RG and IRG silages. Cellulases A and AM had a greater effect than cellulase M on the fermentation quality of the RG and IRG silages. Incubation temperatures of 30 and $40^{\circ}C$ appeared to be more appropriate environments for stimulating good fermentation than $20^{\circ}C$.

• KSBB Journal
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• 제16권4호
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• pp.415-419
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• 2001

Bacillus subtilis WB700에서 P43 프로모터를 사용하여 staphylokinase를 생산하기 위하여 배지 최적화 및 회분식 배양과 유가식 배양 두가지 시스템을 비교하였다. 여러 가지 질소윈 중에서는 tryptone이 가장 좋은 질소원 이었으며, MSR 배지를 사용한 경우 tryptone 15 g/L일 경우에 최적조건임을 알아내었다. MSR 배지에시 포도당을 제한 기질로 사용할 경우는 5 g/L일 때가 SAK의 발현에 최적 조건이었다. MSR 배지를 기본으로 이용하여 포도당 공급을 조절함으로서 발효조 내의 DO를 30%로 유지한 결과 오히려 MSR 배지를 이용하여 회분식 발효를 한 경우보다 좋지 못한 결과를 얻었으며, 이는 B. subtilis 숙주의 영양요구적 특이성과 P43 promoter의 stress 발생시 주 발현되는 특성 등에 기인한 것이라고 사료된다. MSR 배지를 이용하여 회분식 발효를 하였을 때 SAK 활성은 2880 unit이었고, 이때 배지 내로 분비된 SAK 농도는 455 mg/L이었다.

• 한국초지조사료학회지
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• 제34권3호
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• pp.193-201
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• 2014

This study was conducted to examine the effects of defaunation (removal of live protozoa) on fermentation characteristics, degradation of ryegrass hay and $CH_4$ (methane) production by rumen microbes when incubated with plant oils (SO, sunflower oil and LO, linseed oil) in vitro. Sodium lauryl sulfate (0.000375 g/ml) as a defaunation reagent was added into the culture solution and incubated anaerobically up to 24 h at $39^{\circ}C$. pH from defaunation was increased for all treatments from 6 h incubation times (p<0.01-0.001) compared with those from fauantion. Concentration of ammonia-N from defaunation is higher than that from faunation at 3 h (p<0.001), 12 h (p<0.05) and 24 h (p<0.001) incubation times. Defaunation decreased (p<0.01-0.001) total volatile fatty acid concentration at all incubation times. Molar proportions of $C_2$ (acetate, p<0.05-0.001) and butyrate (p<0.01-0.001) were also decreased by defaunation at all incubation times. Molar proportion of $C_3$ (propionate), however, was increased by defaunation at all incubation times (p<0.001). Thus the rate of $C_2$ to $C_3$ was decreased by defaunation at all incubation times (p<0.001). Defaunation decreased ED (effective degradability) of dry matter (p<0.001) and ED of neutral detergent fiber (p<0.001) of ryegrass hay. Defaunation decreased total gas, $CH_4$ production, $CH_4$ % in total gas and $CH_4/CO_2$ at all incubation times (p<0.001). Oil supplementation decreased total gas (p<0.05-0.001), $CH_4$ production (p<0.001) and $CH_4$ % in total gas (p<0.001) compared with control at all incubation times. The result of this study showed that defaunation combined with oil supplementation may cause an alteration of microbial communities and further medicate the fermentation pattern, resulting in both reduction of degradation of ryegrass hay and $CH_4$ production. No difference, however, was observed in all the examinations between SO and LO.

• Asian-Australasian Journal of Animal Sciences
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• 제30권11호
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• pp.1557-1562
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• 2017

Objective: This study was conducted to investigate the effects of weaning times on the growth performance, rumen fermentation and microbial communities of yellow cattle calves. Methods: Eighteen calves were assigned to a conventional management group that was normally weaned (NW, n = 3) or to early weaned (EW) group where calves were weaned when the feed intake of solid feed (starter) reached 500 g ($EW_{500}$, n = 5), 750 g ($EW_{750}$, n = 5), or 1,000 g ($EW_{1,000}$, n = 5). Results: Compared with NW, the EW treatments increased average daily gain (p<0.05). The calves in $EW_{750}$ had a higher (p<0.05) starter intake than those in $EW_{1,000}$ from wk 9 to the end of the trial. The concentrations of total volatile fatty acids in $EW_{750}$ were greater than in NW and $EW_{1,000}$ (p<0.05). The EW treatments decreased the percentage of acetate (p<0.05). The endogenous enzyme activities of the rumen were increased by EW (p<0.05). EW had no effect on the number of total bacteria (p>0.05), but changes in bacterial composition were found. Conclusion: From the present study, it is inferred that EW is beneficial for rumen fermentation, and weaning when the feed intake of the starter reached 750 g showed much better results.