• Journal of agriculture & life science
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• v.50 no.4
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• pp.147-155
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• 2016

This study presented a measure for turning by-products, released from land farming sites, into resources. The measure involved adding food by-products such as rice bran and nonfat soybean to the sludge, released from the eel farming sites, inoculating the lactic acid bacteria, Aspergillus oryzae, and Bacillus subtilis by step, fermenting them, and measuring the changed ingredients of the fermented fodder. The water content of the fermented fodder by the step of preparation was the first-step fermented product (14.6%) using the lactic acid bacteria, and the second and third-stage fermented product (33.0% and 34.0% respectively) using Aspergillus oryzae and Bacillus subtilis. The pH level was found to be 5.38 in the first-step fermented product due to the secretion of lactic acid caused by the lactic acid bacteria, and the pH level of the second and third-stage fermented products was 5.66 and 7.26, respectively, showing that the pH level increased. The phytic acid content was 0.126g/100g in the first-step fermented product, 0.004g/100g in the second-stage fermented product, and 0.093g/100g in the third-stage fermented product. The measurement of nitrogen content revealed that the amino nitrogen content was high with 1226.37mg% in the second-stage fermented product, and a little lower with 710.18mg% in the third-stage fermented product. The ammonium nitrogen content increased from 0.988mg/kg in the first-stage fermented product to 1.502mg/kg in the third-stage fermented product. Total nitrogen content increased to 2.78% in the first-stage fermented product, 4.08% in the second-stage fermented product, and 4.85% in the third-stage fermented product. As fermentation continued with the three microbes, the phytic acid decreased, and the protein decomposition rate increased. Also, due to the 3 step fermentation, the low-molecule nitrogen ingredient content increased, suggesting that the fodder was developed to offer high digestion and absorption.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1066-1071
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• 2012

In this study we investigated the change in antigenicity and allergenicity of Meju, a traditional Korean soybean product, by fermentation via 3 different microorganisms. The steamed soybeans were fermented with Lactococcus lactis subsp. lactis and/or Aspergillus oryzae and/or Bacillus subtilis. Proteins in soybean were degraded after fermentation. Antigenicity or allergenicity were analysed by immunoblotting and ELISA using soybean protein-specific polyclonal antibodies or soybean allergic patient sera. The best degradation was achieved by three step fermentation using nisin-producing Lactococcus lactis subsp. lactis IFO12007, A. oryzae and B. subtilis. Allergenicity and antigenicity were also starkly reduced after three step fermentation. The three-step fermentation method developed in our lab suggests an excellent alternative to reduce the allergenicity of soybeans.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.61-66
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• 2005

Korean traditional rice wine Takju and Yakju were manufactured using 2-step-brewing method. To investigate microflora involved in fermentation step, number of microorganisms, pH, titratable acidity, and alcohol contents of Takju and Yakju were measured. In Takju and Yakju, although not significantly, $1.1{\times}10^{8}$ and $2.0{\times}10^{6}\;CFU/mL$ lactic acid bacteria at initial stage of second fermentation decreased to $8.3{\times}10^{6}\;and\;1.0{\times}10^{4}\;CFU/mL$ at the end of second fermentation, respectively. For Takju, micrococci and yeast occupied 80 and 20% at initial stage of second fermentation, whereas bacteria and yeast occupied 35 and 65% at the end of second fermentation, respectively. Yeast occupied 88% throughout the second fermentation of Yakju. The main yeast isolated from both Takju and Yakju was identified as Saccharomyces cerevisiae using API 20C AUX kit. The yeast strain Candida magnoliae was also detected during fermentation of Takju and Yakju.

• Journal of Animal Environmental Science
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• v.8 no.3
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• pp.191-198
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• 2002

This study was conducted to determine changes in internal temperature and chemical composition during the composting of broiler litter(BL) and to evaluate the feasibility of use of a small-scale pelletizer for the pelleting of composted BL. BL was composted for 4 weeks in an wooden cell with a size of 1 m length $\times$ 1 m width $\times$ 1.2 m height. Internal temperature reached to peak(68$^{\circ}C$) at the fourth day and thereafter gradually reduced. Among chemical components in BL, composting reduced organic matter content and increased dry matter and indigestible protein(ADF-CP) contents. When BL was pelleted using an economical small-scale pelletizer, the proper die diameter was 8~18 mm and the proper moisture content of composted BL was 20~25%. Beyond these proper conditions, addition of heat and pressure or pellet aids may be necessary. Pelleting of BL resulted in nearly threefold increase of bulk density, significant moisture evaporation, and little change in chemical components except for increased indigestible protein. In conclusion, BL may be converted into a feed with low to medium nutrition by the composting and pelleting process.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2002.06a
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• pp.11-12
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• 2002

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.79-84
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• 2003

1.퇴비 온도의 상승에 비례하여 폐사계 체내의 온도도 상승하여 퇴적식 퇴비단의 경우 $55^{\circ}C$내외의 고온지속기간이 약 30일정도 유지되었다. 반면에 토양 중에 매립된 폐사계의 체내 온도는 발효 전 기간 동안 $30^{\circ}C$ 이상으로 상승하지 못한 채 주변토양 온도와 거의 비슷한 수준을 유지하였다. 토양온도는 외기온의 변화에 즉각적인 반응을 보이지 않았다. 2. 시험용 발효조 내에서의 송풍여부에 따른 퇴비의 발효온도 변화추이는 송풍 처리구에서는 퇴비화 3일째에 최고온도 $68^{\circ}C$를 기록한 반면에 무송풍구에서는 퇴비화 5일째에 최고온도 $72^{\circ}C$를 기록하였다. 3. 퇴비단 표층에서 채취된 시료에서 검출된 $H_2S$와 $CH_3$SH 농도는 송풍 처리구에 있어서는 퇴비화 개시 후 20일 경과 후 각 각 28.5, 16.0 ppb 수준을 나타냈고 35일 경과 시에는 각각 57.7, 11.7 ppb, $CH_3SH$의 경우에는 23.7, 9.9 ppb 수준의 발생량을 기록하는 등 전반적으로 송풍처리구가 무송풍 처리구에 비해 악취가스의 발생량이 상대적으로 낮았다. 4. 폐사계를 밀폐용기 내에서 발표 시 수거된 침출수 중의 미생물 수가 토양매립 상태 하에서 수거된 침출수 중의 미생물 수보다 더 적은 경향을 보이고 있다. 5. 퇴비단 내에서 발효에 따른 폐사계 중량은 최초 3일간에 급격히 감소하고 시간의 경과에 따라 그 감소속도는 줄어든다. 발효온도가 높을수록 조직의 분해속도가 빨라지고 폐사계의 중량감소 속도도 빨라졌다. 6. 일반 퇴비와 폐사계를 발효시킨 퇴비 사이에 비료성분과 중금속 함량의 유의적인 차이는 발견되지 않았다.

• Food Industry And Nutrition
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• v.9 no.3
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• pp.34-39
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• 2004

콩의 배당체 isoflavone류를 생리 활성형 aglycone으로 전환율을 증진시켜 콩 발효식품의 기능성을 증진시키고자, 식용버섯 균사체와 청국장 발효균 B. megateriw SMY-212를 이용하여 단독과 2단계 배양한 발효대두의 메탄올 추출물에 대한 항산화능과 인체 전립선암과 자궁암 세포주의 성장억제 효과를 조사하였다. 2단 발효대두 추출물의 수소공여능 효과는 1,000 $\mu$g/mL 농도에서 17.8∼26.9%로서 단독 발효대두보다 30∼40% 높았으며, 그 중에 동충하초와 SMY-212를 배양한 것이 가장 높았다. Linoleic acid에 대한 항산화 효과는 단독 발효대두는 동충하초가 가장 높았으며, 2단계 배양한 발효대두는 팽이균사체와 SMY-212가 오히려 높게 나타났다. 인체 전립선암 세포주(DU145)와 자궁암 세포주(Hela)에 대한 성장억제 효과는 단독배양에 서 모두 팽이버섯 균사체를 이용한 발효대두가 가장 높았으며, 2단계 배양에서 DU145에서는 팽이버섯과 아가리쿠스 균사체 배양물에 SMY-212를 이용한 발효대두가 높았고, HeLa에서는 팽이버섯, 동충하초, 새 송이버섯 균사체의 추출물 순으로 높았다. 결론적으로 삶은 콩에 버섯 균사체의 단독배양보다는 버섯균사체와 SMY-212를 2단 배양한 발효대두 추출물이 암세포주 성장억제 효과가 높게 나타났다.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.2
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• pp.77-84
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• 2000

Aim to get operation factors, an In-vessel Composting of Wastewater Sludge was operated. The composting equipment is consisted of three chamber, 1st, 2nd and 3rd consequently. In the results, the temperature of fermentation had shown that 1st fermentation chamber(F/C) temperature was higher than that of 2nd and 3rd fermentation chamber. The temperature was steady in all steps during the sludge being composted, the ranges of each step were $50^{\circ}{\sim}59^{\circ}C$ of 1st F/C, $41^{\circ}{\sim}50^{\circ}C$ of 2nd F/C, and $32^{\circ}{\sim}37^{\circ}C$ of 3rd F/C. Organic material content of the end product was 28% and that of pH was 7.5. Properties of the compost which have been composted on optimized condition, were shown that is acceptable to use as a fertilizer. Even in the winter time, the composting system was working well without any trouble. According to result of investigation, the end-product of the system was satisfied with the standard for a fertilizer usage. HRT(hydraulic retention time) of entire process was appropriated to be 14 days(0.9 days at drying and 3.5, 4.4, 5.2 days at each step of fermentations, respectively).

• Korean Journal of Microbiology
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• v.47 no.2
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• pp.151-157
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• 2011

This study was to examine the quality characteristics and biological activities of the yogurt containing dual fermentation MFCY (Monascus-Fermented Chinese Yam) powder. Six different contents (0, 0.1, 0.3, 0.5, 1.0, and 2.0%, w/v) of MFCY powder were added to raw milk and 5% skim milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 h, and then the biological activities of the samples were investigated. Biological activities of the prepared yogurt were evaluated for acid production (pH, titratable acidity), number of viable cells, total polyphenol contents, DPPH radical scavenging activity, reducing power, angiotensin converting enzyme inhibitory effects and GABA contents. In this study, the results show that after fermentation in raw milk and 5% skim milk added with MFCY powder. The yogurt can produced pH, titratable acidity, number of viable cells, total polyphenol contents, DPPH radical scavenging activity and reducing power at 4.12-4.25 (pH), 0.94-0.97% (TA), $7.50{\times}10^9-1.14{\times}10^{10}$ CFU/ml, 161.4-329.9 (TP, mg/L), 54-94% (DPPH), and 1.13-1.53 (R.P), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 67.1-87.7% and 304.6-685.4 (mg/L).