• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.632-638
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• 2015

Two experiments were conducted to evaluate the nutrient composition, in vitro dry matter disappearance (IVDMD) and organic matter disappearance (IVOMD) of three kinds of distillers grains (DG); i) wet distillers grains (WDG, KRW 25/kg), ii) dried distillers grains (DDG, KRW 280/kg), iii) dried distillers grains with solubles (DDGS, KRW 270/kg) produced from tapioca 70% and rice 30%, and to evaluate dietary effects of WDG on the performance of Hanwoo steers. In Exp. 1, twelve-WDG, four-DDG and one-DDGS were collected from seven ethanol plants. Average crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber of WDG, DDG, and DDGS were: 32.6%, 17.8%, 57.5%, and 30.2% for WDG, 36.7%, 13.9%, 51.4%, and 30.5% for DDG, and 31.0%, 11.9%, 40.3%, and 21.2% for DDGS (DM basis), respectively. The DDGS had a higher quantity of water-soluble fraction than WDG and DDG and showed the highest IVDMD (p<0.05) in comparison to others during the whole experimental time. The IVDMD at 0 to 12 h incubation were higher (p<0.05) in DDG than WDG, but did not show significant differences from 24 to 72 h. The same tendency was observed in IVOMD, showing that DG made from tapioca and rice (7:3) can be used as a feed ingredient for ruminants. Considering the price, WDG is a more useful feed ingredient than DDG and DDGS. In Exp. 2, 36 Hanwoo steers of 21 months ($495.1{\pm}91kg$) were randomly assigned to one of three dietary treatments for 85 days; i) Control (total mixed ration, TMR), ii) WDG 10% (TMR containing 10% of WDG, as fed basis), and iii) WDG 20% (TMR containing 20% of WDG, as fed basis). With respect to body weight and average daily gain, there were no differences between control and WDG treatments during the whole experimental period. Dry matter intake of control (9.34 kg), WDG 10% (9.21 kg) and 20% (8.86 kg) and feed conversion ratio of control (13.0), WDG 10% (13.2) and 20% (12.1) did not show differences between control and WDG treatments. Thus, the use of WDG up to 20% in TMR did not show any negative effect on the performance of Hanwoo steers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1579-1585
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• 2005

The aim of this study was to propose utilization of tofu whey concentrates separated by ultrafiltration (UF) for yogurt production. The curd yogurt was prepared from whole milk added with skim milk Powder in which UF powder was substituted 0$\%$, 6.25$\%$, 12.5$\%$ or 25$\%$ for skim milk powder. The quality characteristics of yogurt in terms of pH, titratable acidity, viscosity, color and viable cell counts were evaluated. There were no significant differences in pH and titratable acidity between control (yogurt added with only skim milk powder) and yogurt added with UF powder after 24 hr of fermentation at 37$^{\circ}C$. Apparent viscosity of yogurt added with UF powder was lower (2,623 $\∼$ 3,189 cps) than that of the control yogurt (3,196 cps). Lightness and redness value of yogurt added with UF powder were not significantly different from control yogurt, while yellowness value increased as the amount of UF powder increased. Addition of UF powder stimulated the growth of lactic acid bacteria. Gas chromatographic analysis detected acetaldehyde, diacetyl, and organic acids, and more volatile compounds were detected in yogurt added with UF powder. Sensory analysis showed that yogurt added with UF powder were evaluated as acceptable as control yogurt. Therefore, UF powder could be substituted for skim milk powder without depressing yogurt qualify.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.159-164
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• 1981

Reinforced Calcium-alginate gel entrappment method for enzyme immobilization is described with an example of penicillin amidase from Bacillus megaterium KFCC 10029, a partially constitutive mutant of B. megaterium ATCC 14945. Penicillin amidase recovered from the fermentation broth by adsorption on celite is mixed with alginate and gelatin solution, and cast into a pellet or noodle form by coagulation in calcium salt solution followed by crosslinking with glutaraldehyde. Optimum pH and temperature of the immobilized enzyme preparation were 8.0 and 6$0^{\circ}C$, respectively. Kinetic constants such as Km value and the inhibition constant of 6-APA and phenylacetic acid were 2.6 mM, 7.4 mM and 21.2 mM, respectively. The enzyme leakage from the adsorbent during operation was successfully prevented owing to the increase of physical strength of gel coat. The half lives in a column reactor were 6 and 30 days at the respective temperature of 4$0^{\circ}C$ and 3$0^{\circ}C$, which were the 6-8 fold increased values as compared with those of without entrappment. The results highly recommended the use of reinforced Calcium-alginate gel entrappment method for the enhancement of physical strength and the operational stability of alginate gel entrapped enzyme.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.146-154
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• 1985

Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.204-210
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• 2008

A total of 70 colonies were isolated from the Korean human milk samples on the BCP plate count agar. These LAB isolates were subcultured in 10% reconstituted skim milk, and two strain thereof were finally selected for their highest acid productions. These strains were identified as Enterococcusfaecium based on 16S rDNA sequencing data, named as Enterococcus faecium KHM-11. Sugar utilization of E. faecium KHM-11 was investigated by API 50CH kit, and 19 different sugars including D-arabinose, L-arabinose, galactose, D-glucose, D-fructose, and D-mannose were utilized. For fermentation profiles, a yogurt inoculated by E. faecium KHM-11 after 15 hour, reached at pH 4.09, titratable acidity at 1.10% and average viable counts $1.30{\times}10^9\;CFU/mL$. Effects of the administration of yogurt 0.5% of piglet diet to piglets were investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the yogurt-fed group was higher for 21.67%, compared with control (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin between the two treatments. Incidence of diarrhea was no in pigs fed yogurt as compare to control.

• Applied Biological Chemistry
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• v.24 no.1
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• pp.21-28
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• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.562-567
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• 2008

The primary objective of this study was to select a probiotic starter for cheonggukjang using 60 strains isolated from rice straw. Among isolated strains, only 8 strains including strain B-59 evidenced proteolytic, amylolytic and soybean activity. These 8 strains were all gram-positive, spore-forming rods. The B-59 strain evidenced antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Pseudomonas fluorescens, and Vibrio parahaemolyticus. The antimicrobial activity of isolated B-59 was verified by its ability to inhibit the growth of S. aureus, L. monocytogenes, P. fluorescens, and V. parahaemolyticus. The selected B-59 strain was indentified as Bacillus licheniformis, as shown by a result of 99.0% homology upon API kit analysis. The selected B-59 strain also displayed viability in pH 2.5 artificial gastric juice, artificial bile acid, NaCl (2, 4, 8, 16, 32%), and ethanol (4, 8, 16, 32%). The antioxidative activity of the strain B-59 culture was assessed via a DPPH free radical scavenging activity assay. The activity increased with an increasing in the fermentation time of strain B-59 for 20 hours.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.587-595
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• 2008

In order to develop a new starter for fermented milk, 1037 bacterial strains were isolated from raw milk. The strain that showed excellent acid producing and angiotensin converting enzyme (ACE) inhibitory activity (88.6%) was selected and identified as a Lactobacillus zeae based on the result of API carbohydrate fermentation pattern and 16S rDNA sequence. Lactobacillus zeae RMK354 was investigated further to study its physiological characteristics. It showed strong ACE inhibitory activity compared with commercial LAB starters tested. The optimum growth temperature of L. zeae RMK354 was $40^{\circ}C$ and it took 10 hr to reach pH 4.3 under this condition. L. zeae RMK354 showed more sensitive to penicillin-G, bacitracin, novobiocin, in a comparison of 14 different antibiotics, and showed most resistance to polymyxin B and vancomycin. It showed higher esterase and leucine arylamidase activities compared with 16 other enzymes. It was comparatively tolerant to bile juice and able to survive at pH 2 for 3 hr. It showed inhibitory activity against Salmonella Typhimurium with the rate of 60%. Based on these and previous results, L. zeae RMK354 could be an excellent starter culture for fermented milk with high level of ACE inhibitory activity.

• Journal of Life Science
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• v.28 no.5
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• pp.569-576
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• 2018

This study was carried out to investigate the antioxidative, nitrite-scavenging, alcohol-metabolizing, and anti-inflammatory effects of black-cherry tomato juice (BCTJ) on LPS-induced RAW 264.7 cells. The total phenol content of the BCTJ was $156.83{\mu}g\;tannic-acid-equivalent/ml$. The antioxidative effects of BCTJ were measured using DPPH radical-scavenging activity and SOD-like assay. DPPH radical-scavenging activity of BCTJ was increased in a dose-dependent manner (p<0.05) and was 83.39% at 40%. SOD-like activity of BCTJ was 22.01% at 100%. The effects of BCTJ on alcohol-metabolism were determined by measuring generations of reduced nicotinamide adenine dinucleotides (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities were 198.87% and 181.89% at 40%, respectively. Nitric scavenging activities of BCTJ were 85.06%, 58.25%, and 43.68% at pH values 1.2, 3.0, and 6.0, respectively, at 50%. Anti-inflammatory effects were examined in LPS-stimulated RAW 264.7 cells. Nitric-oxide production was reduced to 83.55% by the addition of BCTJ at 10%. These results suggest that black-cherry tomato juice has great potential as a resource for natural health products.