• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.59-67
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• 2002

This study was carried out to improve the utilization of food wastes known as major source of environmental pollution and to determine proper additional levels of methionine hydroxy analogue(MHA) on food wastes. 1%, 3% and 5% of MHA were added to 3 groups of food wastes gathered from small cafeteria. Each group has 3 reiteration. NaCl contents were tended to get higher as addition levels increased(p<0.05). And pH values were tended to get lower as additional levels increased(p<0.05). $NH_3-N$ contents were significantly decreased as additional levels increased(p<0.05). Total VFA(Volatile Fatty Acid) content was increased after 30 days of storage on control. On MHA treatments(1, 3, 5%), total VFA contents were decreased until 15 days of storage, and kept low values until the end of experiment. In terms of superficial change, mildew covered all over control, and covered by thin mildew on the surface of 1% MHA treatment. No superficial change found on 3% and 5% MHA treatments. In conclusion, over 1% addition of MHA was effective to prevent the decay and degeneration of food wastes.

• Journal of Animal Science and Technology
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• v.52 no.3
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• pp.199-204
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• 2010

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous compounds and increase of SCFA would also be observed in animals.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.36-44
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• 1999

Samjangs which were prepared using magjang, traditional doenjang, and mixture of traditional doenjang and magjang were stored. Characteristics of the stored samjangs were investigated. Maximum titratable acidity was shown in traditional doenjang after 30 day of storage. Total sugar in samjangs decreased while reducing sugar increased to $11.45{\sim}12.35%$ from $8.44{\sim}9.29%$ after 40 days. Amino type nitrogen predominantly increased to $337.3{\sim}381.1\;mg%$ after 40 days from $48{\sim}53\;mg%$ of initial period of preparation. Among the free amino acids the content of glutamic acid $(202.6{\sim}464.6\;mg/100g)$ was highest and others were not too much changed. Forty two components including 7 alcohols, 4 esters, 13 acids, 6 aldehydes, 5 phenols, 3 pyrazines and others were found in samjangs. Ethanol, acetic acid ethyl ester and 2-phenylethanol were found in all treatments and ethanol, acetic acid ethyl ester, phenylacetaldehyde, butanoic acid, acetic acid, 3-methyl butanoic acid and 2,4-hexadienoic acid might be major volatile components considering of high peak area. 2-Phenylethanol, butandioic acid ethyl ester, butanoic acid and 2-methyl-2-butenoic acid were higher than other components in samjang with magjang while ethanol, acetic acid, 2,4-hexadienoic acid were in samjang with traditional doenjang and 3-methyl butanoic acid, acetic acid ethyl ester and methyl pentanoic acid were in the mixed treatment.

• Korean Journal of Organic Agriculture
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• v.22 no.3
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• pp.491-502
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• 2014

The present study was conducted to investigate effective starter culture to improve biological activity of Asarum sieboldii. Antibacterial activity, antioxidant activity and reduction of enteric rumen methane production were used as criterions for biological activity. Ground A. sieboldii was added in MRS broth at 10% (w/v) and fermented by different starter cultures. Weissella confusa NJ28, Weissella cibaria NJ33, Lactobacillus curvatus NJ40, Lactobacillus brevis NJ42, Lactobacillus plantarum NJ45 and Lactobacillus sakei NJ48 were used for starter culture strains. Each starter culture was inoculated with 1% (v/v) ratio and fermentation was performed at $30^{\circ}C$ with agitation (150 rpm) for 48 h. MRS broth for the control was employed without starter culture. Then the fermentation growth was dried and extracted using ethyl alcohol. The growth of starter culture was detected at NJ40, NJ42, NJ45 and NJ48. And the highest cell growth was found in NJ40. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogens, Mannheimia haemolytica and Salmonella gallinarum were observed in the extract fermented by NJ40 and NJ45. All treatments showed antioxidant activities, however, there were no significant differences (p>0.05). In in vitro rumen fermentation, negative control (NC) and positive control (PC) were assigned to without extract and with non-fermented A. sieboldii extract. Significant suppression of gas productions were detected in positive control and treatments compared to negative control (p<0.05). However, total volatile fatty acid production was not suppressed. Significant methane reduction per total volatile fatty acid productions were found in positive control and NJ45 treatment (p<0.05). The present study suggested a fermentation of A. sieboldii using NJ45 strain could improve its biological activity and make possible for its use in bio additive for enteric rumen methane mitigation without suppression of animal productivity.

• Journal of the Korean GEO-environmental Society
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• v.23 no.10
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• pp.5-12
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• 2022

In this study, we investigated the UV/H₂O₂ process to treat organic compound-spilled water. In consideration of usage and properties, benzene, toluene, phenol, and methyl ethyl ketone were selected as representative organic compounds. The selected material was first removed by natural volatilization and aeration that simulated the pretreatment of the prcoess. After that, UV/H₂O₂ oxidation experiments were conducted under various H₂O₂ concentration conditions. Benzene and toluene were mostly volatilized before reaching the oxidation process due to high volatility. Considering the volatility, oxidation experiments were performed at an initial concentration of 5 mg/L for benzene and toluene. The UV/H₂O₂ oxidation process achieved 100% of benzene and toluene removal after 20 minutes under all hydrogen peroxide concentration conditions. The phenol was rarely removed from the volatile experiments and oxidation tests were performed at an initial concentration of 50 mg/L. The process showed 100 % phenol removal after 30 minutes under 0.12 v/v% of hydrogen peroxide concentration condition. Methyl ethyl ketone was removed 58 % after 2 hours of volatile experiments. The process showed 99.7% Methyl ethyl ketone removal after 40 minutes under 0.08 v/v% of hydrogen peroxide concentration condition. It was confirmed that the UV/H₂O₂ process showed high decomposition efficiency for the four selected organic compounds, and identified the amount of hydrogen peroxide in classified organic contaminants.

• Food Science and Preservation
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• v.30 no.4
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• pp.683-690
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• 2023

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

• Journal of Animal Science and Technology
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• v.50 no.6
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• pp.819-830
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• 2008

The object of this study was to investigate different levels of extruded rice product(Nutri-RS®) supplementation as an alternative to lactose on growth performance, diarrhea score, fecal E.coli and volatile fatty acid(VFA) in weaning pigs. Treatments were 1) Control(basal), L3(basal+3% extruded rice product), L6(basal+6% extruded rice product). The control diet in Phase I and Phase II contained 16 and 9% of lactose, respectively. For the feeding trial, a total of 81 crossbred pigs, averaging 7.56±1.18 kg body weight, were allotted to three treatments in three replicates with nine pigs per pen by RCBD. The experimental period was total 5 weeks. During the whole experimental period, there were no significant differences in growth performance, diarrhea score, fecal volatile fatty acid concentration among all treatments. Although there were no significant differences, pigs fed diet of L6 tended to show higher BW and ADG, ADFI, and fecal volatile fatty acid concentration compared to other treatments. Treatment L6 showed the lowest fecal E. coli count among all treatments(P<0.05). These results suggested that inclusion of extruded rice product has similar performance a with 6% of lactose in diet for weaning pigs and reduce approximately 9% production cost of weaning pig's diet. Therefore, extruded rice product could be utilized as an alternative feed ingredient to lactose in weaning pig’s diet.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.837-850
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• 2005

This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.1-13
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• 2020

This study was designed to evaluate the in vitro and in vivo effects of reductive acetogens isolated from ruminants on methane mitigation, and milk performance, respectively. Four acetogens, Proteiniphilum acetatigenes DA02, P. acetatigenes GA01, Alkaliphilus crotonatoxidans GA02, and P. acetatigenes GA03 strains were isolated from ruminants and used in in vitro experiment. A control (without acetogen) and a positive group (with Eubacterium limosum ATCC 8486) were also included in in vitro experiment. Based on higher acetate as well as lower methane producing ability in in vitro trial, P. acetatigenes GA03 was used as inoculum for in vivo experiment. Holstein dairy cows (n = 14) were divided into two groups viz. control (without) and GA03 group (diet supplied with P. acetatigenes GA03 at a feed rate of 1% supplementation). Milk performance and blood parameters were checked for both groups. In in vitro, the total volatile fatty acids and acetate production were higher (p < 0.05) in all 4 isolated acetogens than the control and positive treatment. Also, all acetogens significantly lowered (p < 0.05) methane production in comparison to positive and control groups however, GA03 had the lowest (p < 0.05) methane production among 4 isolates. In in vivo, the rate of milk yield reduction was higher (p < 0.05) in the control than GA03 treated group (5.07 vs 2.4 kg). Similarly, the decrease in milk fat was also higher in control (0.14% vs 0.09%) than treatment. The somatic cell counts (SCC; ×10³/mL) was decreased from 128.43 to 107.00 in acetogen treated group however, increased in control from 138.14 to 395.71. In addition, GA03 increased blood glucose and decreased non-esterified fatty acids. Our results suggest that the isolated acetogens have the potential for in vitro methane reduction and P. acetatigenes GA03 strain could be a candidate probiotic strain for improving milk yield and milk fat in lactating cows with lowering SCCs.