• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.872-877
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• 1997

Soybean curd whey(SCW) containing plenty of nutrients is the discarded by-product in soybean curd processing. To test the potential utilization of SCW as a medium for the cultivation of Lactobacilus acidophilus, the chemical composition of SCW, as well as the growth, acid production, acid-tolerance, and bile-tolerance of L. acidophilus in SCW-based media were investigated. Sucrose and stachyose, the main free sugars of SCW, were 0.42% and 0.41%, respectively. SCW contained 36.1mg/L of total free amino acids. L. acidophilus KFRI 150 showed lower cell growth and acid production in SCW than those in MRS broth. In optimized SCW-based medium supplemented with 1.0% glucose, 0.5% yeast extract, and 0.2% $K_{2}HPO_{4}$, the growth and acid production of L. acidophilus KFRI 150 increased by twice against those in SCW. In optimized SCW-based medium, the viable counts of four L. acidophilus strains were mostly at the level of $10^{9}$/ml, which is similar to those in MRS broth. Each acid-tolerance and biletolerance of four L. acidophilus strains cultured in optimized SCW-based medium and MRS broth showed no dist-inguishable difference.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.12
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• pp.1728-1733
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• 2001

An experiment was conducted at the experimental duck farm of Cantho University in the Mekong Delta of Vietnam to evaluate the effects of offering pairwise feeds with different crude protein (CP) levels to Cherry Valley broiler ducks from 28-63 days of age on feed intake and performance. Five diets consisting of mixtures of soya bean meal, fish meal, maize meal and fine rice bran, were formulated to give isocaloric diets with 30, 24, 18, 16 and 12% CP. These were offered separately as pellets to growing ducklings in the following combinations: 30+18, 30+12, 24+16 and 18+12. A diet with 20% CP (CP20) was used as control. All the diets were offered ad libitum. Daily feed intakes (g dry matter, DM) were 161, 168, 150, 101 and 143 g for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. CP intakes were 29.6, 27.0, 24.8, 17.1 and 22.9% of total DM intake, and the ratio of methionine+cystine to lysine was 0.76, 0.75, 0.75, 0.76 and 0.75 for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. Live weights at 63 days of age were 2,937, 3,054, 2,898, 2,200, and 2,811 g (p<0.001), and daily live weight gains 57.8, 61.7, 57.0, 38.5 and 55.7 g (p<0.001) for the 30+18, 30+12, 24+16, 18+12 and CP20 treatments, respectively. The weights and yields of the carcass, breast and thigh muscles, and heart decreased in the order 30+18, 30+12, 24+16, CP20 and 18+12 (p<0.001). The present study suggests that growing broiler offered a combination of high and low protein feeds pairwise will eat excessive amounts of the high protein feed, thus resulting in protein intakes above requirements.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.9
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• pp.1304-1308
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• 2000

A total of thirty-six gilts $(24.78{\pm}1.39kg)$ were employed for 38 days (Exp. 1), and twenty-four gilts $(46.50{\pm}1.90kg)$ for 43 days (Exp. 2) to determine growth performance and carcass characteristics in pigs fed dried food waste (DFW). Pigs were allocated by dietary treatments: 0%, 20% and 40% DFW. For nutrient digestibility, twelve female pigs $(50.20{\pm}0.52kg)$ were used in individual pens to collect feces. Food wastes were collected from restaurants and apartment complex areas and dried in a drum-type dryer at $115{\pm}2{^{\circ}C}$. Experimental diets for feeding trials were formulated to contain 3,400 kcal DE/kg and 17% crude protein. The tested DFW contained 2,858 kcal DE/kg, 25.0% crude protein, 17.3% crude fat, 1.37% Ca, 1.28% P, and 3.28% NaCl. As compared to crude protein content, the limiting amino acids (i.e., 0.90% lysine and 0.52% methionine) were low. The digestibilities of energy, ash, calcium and phosphorus in the DFW were generally lower than those in the grower diets, but the digestibilities of crude protein and crude fat were higher in DFW than the grower diet. Feeding DFW in pigs had a linear (p<0.01) effect on ADG and feed/gain as the inclusion levels of DFW were increased (Exp. 1). The ADG of pigs fed 40% DFW was also poorer (p<0.05) than that fed the control diet (Exp. 2). Carcass characteristics in terms of backfat and dressing percentage were not affected by dietary treatments. In conclusion, it seems that the optimal dietary inclusion level of the DFW is about 20% in the diet for growing-finishing pigs.

• BMB Reports
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• v.37 no.6
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• pp.700-708
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• 2004

The genes located within the p74 gene region of the Choristoneura fumiferana granulovirus (ChfuGV) were identified by sequencing an 8.9 kb BamHI restriction fragment on the ChfuGV genome. The global guanine-cytosine (GC) content of this region of the genome was 33.02%. This paper presents the ORFs within the p74 gene region along with their transcriptional orientations. This region contains a total of 15 open reading frames (ORFs). Among those, 8 ORFs were found to be homologues to the baculoviral ORFs: Cf-i-p , Cf-vi, Cf-vii, Cf-viii (ubiquitin), Cf-xi (pp31), Cf-xii (lef-11), Cf-xiii (sod) and Cf-xv-p (p74). To date, no specific function has been assigned to the ORFs: Cf-i, Cf-ii, Cf-iii, Cf-iv, Cf-v, Cf-vi, Cf-vii, Cf-ix and Cf-x. The most noticeable ORFs located in this region of the ChfuGV genome were ubiquitin, lef-11, sod, fibrillin and p74. The phylogenetic trees (constructed using conceptual products of major conserved ORFs) and gene arrangement in this region were used to further examine the classification of the members of the granulovirus genus. Comparative studies demonstrated that ChfuGV along with the Cydia pomonella granulovirus (CpGV), Phthorimaea operculella granulovirus (PhopGV), Adoxophyes orana granulovirus (AoGV) and Cryptophlebia leucotreta granulovirus (ClGV) share a high degree of amino acids sequence and gene arrangement preservation within the studied region. These results support a previous report, which classified a granuloviruses into 2 distinct groups: Group I: ChfuGV, CpGV, PhopGV and AoGV and Group II: Xestia c-nigrum granulovirus (XcGV) and Plutella xylostella granulovirus (PxGV). The phylogenetic and gene arrangement studies also placed ClGV as a novel member of the Group I granuloviruses.

• Mycobiology
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• v.47 no.4
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• pp.441-448
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• 2019

Two new SAM-dependent methyltransferase encoding genes (fvsmt1 and fvsmt2) were identified from the genome of Flammulina velutipes. In order to make a comprehensive characterization of both genes, we performed in silico analysis of both genes and used qRT-PCR to reveal their expression patterns during the development of F. velutipes. There are 4 and 6 exons with total length of 693 and 978 bp in fvsmt2 and fvsmt1, respectively. The deduced proteins, i.e., FVSMT1 and FVSMT2 contained 325 and 230 amino acids with molecular weight 36297 and 24894 Da, respectively. Both proteins contained a SAM-dependent catalytic domain with signature motifs (I, p-I, II, and III) defining the SAM fold. SAM-dependent catalytic domain is located either in the middle or at the N-terminal of FVSMT2 and FVSMT1, respectively. Alignment and phylogenic analysis showed that FVSMT1 is a homolog to a protein-arginine omega-N-methyltransferase, while FVSMT2 is of cinnamoyl CoA O-methyltransferase type and predicted subcellular locations of these proteins are mitochondria and cytoplasm, respectively. qRT-PCR showed that fvsmt1 and fvsmt2 expression was regulated in different developmental stages. The maximum expression levels of fvsmt1 and fvsmt2 were observed in stipe elongation, while no difference was found in mycelium and pileus. These results positively demonstrate that both the methyltransferase encoding genes are involved in the stipe elongation of F. velutipes.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.438-445
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• 2011

This study was performed to examine the physicochemical characteristics of Korean traditional fermented liquor added with citron juice and the levels (3, 6 and 9%) of citron (Citrus junos) juice during two-step-brewing. The pH of traditional Korean fermented liquor added with citron juice increased after 3 days of fermentation and then the pH values decreased from the sixth day. pH increased again at the end of fermentation. Total acidity increased after 5 days of fermentation until the sixth day, then decreased rapidly but increased slightly up to 12 days. Alcohol content increased to 12.76-14.32% after 12 days of fermentation. As the amount of added citron juice increased, alcohol content decreased. Amino acids increased after 12 days of fermentation. A sensory evaluation appearance, flavor, sourness, sweetness, bitterness and overall acceptance of Korean traditional fermented liquor added with 6% citron showed higher values than those of the control.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.455-460
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• 2003

Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at $30^{\circ}C$ for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.537-542
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• 1987

Antioxidative characteristics and it's related substances of fermented soybean sauce in lipid oxidation process were studied. Soybean sauce was prepared according to various periods of fermentation, and model systems were made of cooked ground meat with soybean sauce of various levels of combination (1/10,2/10,3/10,4/10,5/10 in system) and various fermentation periods (0,2,4.6 months). During the storage for 5 weeks at $6^{\circ}C$, antioxidative activities of soybean sauce in the systems were increased with the increase of concentration and fermentation period of soybean sauce. And also in the comparison of the antioxidative effect on the compositions of total phenol content, Maillard browning reaction products and free amino acids in the soybean sauces of the various fermentation periods, the browning products were considered as the major antioxidative substances in soybean sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.510-517
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• 2018

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at $7.20{\pm}0.28%$ and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.

• Journal of Digital Convergence
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• v.14 no.1
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• pp.353-361
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• 2016

This study was to demonstrate the anti-inflammation effect using extracts derived from fusion-fermentation to add the function of Araliae Continentalis Radix (fACR). Since there are limitations to the use of ACR, available strains were selected through fermentation using lactobacillus strains, and the increases in total amount of polyphenols and amino acids was confirmed through comparison with Hot Water Extract of ACR. To determine the anti-inflammatory effect of the fACR was measure cytokine inflammation associated with arthritis, the arthritis when cartilage destruction is accompanied mainly MMP-9 activity was confirmed to evaluate the inhibition effect. These results show that fermentation using lactobacillus increases major biological activities and inflammatory response-restraining effects of ACR. This study is expected to be a basis for studying the preventive effect of fACR on arthritis.