Journal of the Korea Organic Resources Recycling Association (유기물자원화)

Korea Organic Resources Recycling Association (유기성자원학회)
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Effects of Various Additives for Spoilage Prevention on Brewers grain and Soymilk by-product

여러 가지 첨가제가 맥주박과 베지밀박의 부패방지에 미치는 영향

  • Lee, H.J. (Dairy Cattle Division, National Livestock Research Institute) ;
  • Kim, H.S. (Dairy Cattle Division, National Livestock Research Institute) ;
  • Jeon, B.S. (Dairy Cattle Division, National Livestock Research Institute) ;
  • Kim, S.W. (Dairy Cattle Division, National Livestock Research Institute) ;
  • Ki, K.S. (Dairy Cattle Division, National Livestock Research Institute) ;
  • Cho, K.K. (Department of International livestock Industry, Jinju National university) ;
  • Cho, J.S. (School of Agricultural Biotechnology, Seoul National University) ;
  • Lee, H.G. (School of Agricultural Biotechnology, Seoul National University) ;
  • Choi, Y.J. (School of Agricultural Biotechnology, Seoul National University)
  • 이현준 (축산기술연구소 낙농과) ;
  • 김현섭 (축산기술연구소 낙농과) ;
  • 전병순 (축산기술연구소 낙농과) ;
  • 김상우 (축산기술연구소 낙농과) ;
  • 기광석 (축산기술연구소 낙농과) ;
  • 조광근 (진주산업대학교 국제축산개발학과) ;
  • 조재순 (서울대학교 농생명공학부) ;
  • 이홍구 (서울대학교 농생명공학부) ;
  • 최윤재 (서울대학교 농생명공학부)
  • Received : 2002.08.11
  • Accepted : 2002.08.20
  • Published : 2002.09.30
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Abstract

This experiment was carried out to evaluate supplemental effects of various preservatives to preserve the Brewers grain and Soymilk from decay and degeneration. The NaCl, organic acid(Ca-propionate), microbial fermenter(H/MF inoculant), and methionine hydroxy analogue(MHA) were used as additives in order to compare preservability of brewers grain and soymilk by-product during 20 days at July to August. Most treatments were appeared rapid decay and degeneration as soften and covered with molds on surface from the early days of experiment. However, MHA treatments showed any change until 20 days of storage. In terms of pH and $NH_3-N$ contents, only MHA treatment showed a stable and low value. The other treatments including Control showed high values as time flowed or unstable states. In conclusion, when high moisture agricultural by-product was treated by over 5% of MHA, there was no significant physicochemical changes in long term preservation over 20 days at summer season.

고수분 유기성 물질인 맥주박, 베지밀박 등의 농산가공부산물들은 상온에서 변패성이 강하여 가축의 사료로 이용하기위해서는 보관성증진을 위한 첨가제의 처리가 중요하다. 본 연구에서는 맥주박과 베지밀박을 소금, 유기산, 발효미생물 및 메치오닌수산화물(MHA)을 처리하여 고온다습한 7월중순경에 상온에서 20일간 방치한 후 보관일수에 따른 시료의 표면연화현상과 곰팡이 발생양상, 시료내부 pH, 암모니아태질소 함량변화를 조사하여 각 첨가제의 시료에 대한 변패방지효과를 비교한 결과, MHA 5%이상 처리구에서 특별한 효과가 있는 것으로 나타내었다.

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