• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.315-320
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• 2009

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

• Journal of Applied Biological Chemistry
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• v.59 no.3
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• pp.189-201
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• 2016

A processing factor (PF) has been used to define the maximum residue limits of pesticide in a variety of processed fruit products. This study summarizes PF by the stage of fruit processing based on JMPR reports from 2010 to 2014. When we compared PF of 19 pesticides in apple products during the processing of washing, drying, canning, juice, sauce, puree and pomace, PF was higher than 1 only in pomace. In the comparison of 21 pesticides during the process of grape (washing, juice, wine and raisin), PF was higher than 1 in raisin. In the comparison of 19 pesticides during the process of orange (juice, oil and marmalade), PF was higher than 1 in oil. When 27 pesticides were compared during the process of tomato (juice, puree and paste), paste showed the highest PF value except pomace. During the process of plum (washing, drying and puree) with 12 pesticides, PF was higher than 1 in drying. The correlation coefficients between physical characteristics of pesticide (fat-solubility and volatility) and PF were statistically significant in the processes of apple juice, orange juice, tomato puree and paste and strawberry jam.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.161-165
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• 2001

The dietary fiber was extracted from apple pomace with various concentrations of acidic, alkaline solvents and water in $24.4{\sim}29.3%$ yield. The extractions of water-soluble dietary fiber with acidic(6.85%) and alkaline solvent(6.55%) were more effective than the water extraction(6.0%). The higher extraction yield was obtained with increased concentration of acidic or alkaline solvents. The content of galacturonic acid was higher in the order, 0.01 M HCl(77.5%)>0.05 M HCl(76.8%)>$H_2O(76.1%)$>0.05 M NaOH(73.8%)> 0.01 M NaOH(69.0%) and the extraction with acidic solvent showed the highest pectin yield. The color value increased by extraction with solvent in higher concentration. And at equal concentration, the color value of alkaline extract was higher than that of acidic exctract. There was no relationship between the color value and the extraction yield of dietary fiber. In the investigation on the rheological properties, the shear stress increased in proportion to galacturonic acid contents. While water-soluble dietary fiber extracted with acid and water represented Newtonian rheological properties, the alkaline extract was inclined to have converting property from pseudoplastic to Bingham pseudoplastic with increment of alkaline concentration. In the studies on the time-dependence of apparent viscosity, the thixotropic property with hysteresis loop was observed in alkaline extract.

• Food Engineering Progress
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• v.15 no.3
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• pp.250-256
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• 2011

This study was performed to analyze the quality characteristics of Sulgidduk added with different ratio 0, 10 and 15% (w/w) of apple pomace dietary fiber powder (DFP). Increasing DFP from 0% to 15% was decreased in color L* value from 87.9 to 65.9, while a* and b* values were increased from -1.9 to 5.9 and from 5.0 to 20.5, respectively. Scanning Electron Microscopy (SEM; ${\times}500$) showed that air cell size in the Sulgidduk surface increased as the DEP increased. On the other hand, control without DFP had a compact structure without air cell. Enthalpy by DSC showed that control without DFP, 10 and 20% DEP Sulgidduk after 3 days of storage were 4.83, 3.80 and 3.18 J/g at $4^{\circ}C$ and those of $25^{\circ}C$ were 1.14, 0.60 and 0.60 J/g, respectively. DEP had more effective on retarded retrogradation of Sulgidduk at $4^{\circ}C$ than that at $25^{\circ}C$. Hardness of 15% DEP Sulgidduk was around 42% compared to that of control without DFP after 3 days of storage at $4^{\circ}C$. In hedonic test, 15% DEP Sulgidduk showed the highest overall quality score among samples after making and storage 3 days at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.286-294
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• 2019

The purpose of this study was to investigate the possibility of enhancing the functional compounds in apple and pear pomace (APP) by fermentation with mycelia from the mushroom Lentinula edodes. A 30% (w/v) APP with added rice bran and Biji was fermented with L. edodes at $24^{\circ}C$ and 80% humidity. The cellulase and pectinase activities in the fermented APP (FAPP) were higher than those in the non-fermented control. In addition, the physiological activities of the FAPP, including DPPH, ABTS radical scavenging, and SOD-like activity, as well as the total polyphenol and ${\beta}-glucan$ contents were higher than those in the control. FAPP treatment significantly reduced LPS-induced nitric oxide (NO) levels in Raw 264.7 cell. Therefore, FAPP treatment was considered to more effectively suppress cell injury caused by inflammatory cytokines through inhibition of LPS-induced NO production. These results suggest that the levels of functional components in APP can be increased by fermentation with this mushroom mycelium. However, further studies are needed before it can be used as a functional material.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1312-1321
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• 2011

Enzyme extracts of cellulase [filter paper cellulase (FPase) and carboxymethyl cellulase (CMCase)], chitinase, and chitosanase produced by Aspergillus niger NRRL-567 were evaluated. The interactive effects of initial moisture and different inducers for FP cellulase and CMCase production were optimized using response surface methodology. Higher enzyme activities [FPase $79.24{\pm}4.22$ IU/gram fermented substrate (gfs) and CMCase $124.04{\pm}7.78$ IU/gfs] were achieved after 48 h fermentation in solid-state medium containing apple pomace supplemented with rice husk [1% (w/w)] under optimized conditions [pH 4.5, moisture 55% (v/w), and inducers veratryl alcohol (2 mM/kg), copper sulfate (1.5 mM/kg), and lactose 2% (w/w)] (p<0.05). Koji fermentation in trays was carried out and higher enzyme activities (FPase $96.67{\pm}4.18$ IU/gfs and CMCase $146.50{\pm}11.92$ IU/gfs) were achieved. The nonspecific chitinase and chitosanase activities of cellulase enzyme extract were analyzed using chitin and chitosan substrates with different physicochemical characteristics, such as degree of deacetylation, molecular weight, and viscosity. Higher chitinase and chitosanase activities of $70.28{\pm}3.34$ IU/gfs and $60.18{\pm}3.82$ to $64.20{\pm}4.12$ IU/gfs, respectively, were achieved. Moreover, the enzyme was stable and retained 92-94% activity even after one month. Cellulase enzyme extract obtained from A. niger with chitinolytic and chitosanolytic activities could be potentially used for making low-molecular-weight chitin and chitosan oligomers, having promising applications in biomedicine, pharmaceuticals, food, and agricultural industries, and in biocontrol formulations.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.290-300
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• 2017

In vitro fermentation was conducted to figure out alternative fiber sources for horse feed. For the development of value-added products as a horse feed resource, the pomaces from apple, carrot, grape, and citrus were fermented under solid-state conditions in the presence of 60% soybean meal with 40% of each fruit pomace at 60% of moisture content. Lactobacillus plantarum SK3873, Lactobacillus plantarum SK3893, Weissella cibaria SK3880, and Bacillus subtilis SK3889 were isolated from the fermented fruit pomace by inoculation of horse feces. For the growth of Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus plantarum, they were inoculated in 3-step order at 0, 12, and 24 h, respectively. The fruit pomace was fermented for 48 h at $35^{\circ}C$. The pH of the apple, carrot, grape, citrus and all mixed pomaces decreased from 5.45~6.25 to 4.40~4.77. Microbial growth was maintained at $10^8{\sim}10^9cfu/g$. After 12 and 24 h incubation, dry matter of carrot pomace were highest at 54.84 and 56.66%, respectively (P<0.05) and that of grape pomace was lower than others during fermentation (P<0.05). Dry matter was generally reduced by about 20%. NDF decreased gradually or maintained after 24 h, indicating the fiber degradation. Ash content tended to decrease during fermentation. After 48 hours fermentation, Bacillus, yeast and Lactobacillus showed an excellent growth by using juice by-products. These results suggest that fermented juice pomace has a potential as horse feedstuff with probiotics to maintain beneficial microflora in horse gut.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.466-471
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• 2010

This study investigated the effects of dietary supplementation of fermented apple pomace (FAP), fermented pear pomace (FPP), fermented orange pomace (FOP), and fermented Angelica keiskei Koidz pomace (FAKP) on performance, shelf life, fatty acid composition and cholesterol in broiler chickens. A total of 600, 1-day-old male broiler chicks (Cobb strain) were randomly divided into six groups with four replicates of 30 birds each. There were five treatment groups: control (C), FAP (1.0%, T1), FPP (1.0%, T2), FOP (1.0%, T3), and FAKP (1.0%, T4). The body weight of the broiler chickens fed FAP diet was higher (1,758 g) than the other treatments. There was no difference in the thiobarbituric acid reactive substances (TBARS) in chicken meat between all groups at days 1, 3, and 5 of storage, while the FAP-supplemented group displayed lower TBARS values at day 7. There was no significant difference in fatty acid composition between the groups but the cholesterol content of chicken meat was lower than the control groups. These results suggest the possibility that FAP could be used as a functional feed to improvement the quality performance of broiler chickens.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.509-514
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• 1999

Forty seven amylolytic Bifidobacterium strains were isolated on starch-containing agar medium from the faecal samples of the various age groups of Korean. From these amyloytic Bifidobacterium spp., two strains of KFRI 1535, identified temporarily as Bifidobacterium longum, and KFRI 1550, identified as Bifidobacterium breve, showed great macrophage-stimulating activity for the production of tumor necrosis factor-$\alpha$ and inteleukin-6. As the cell concentration increased the cytokine production increased, although in some strains the cytokine levels started to decline over cell concentration increased the cytokine production increased, although in some strains the cytokine levels started to decline over cell concentration of $250\mu\textrm{g}$/ml. the strains which showed high cytokine-stimulating activity generally showed greater production of nitric oxide even though differences were less between strains. Selected Bifidobacterium strains were compared for their fermentation capability in saccharified rice solution and in apple pomace mixture.

• Journal of Life Science
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• v.16 no.1
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• pp.22-29
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• 2006

Effect of microbial products made of Bacillus stearothermophilus DL-3 on growth of chickens and pigs was investigated. Two types of microbial product were made in this study. One is the microbial product made of culture broth of B. stearothemophilus DL-3 and rice bran which named as the microbial product A. The other is the microbial product made of culture broth of B. stearothermophilus DL-3, apple pomace, soybean pomace and rice bran which named as the microbial product B. Chickens were divided into three groups and each group was fed with $100\%$ general feed, $90\%$ general feed supplemented with $10\%$ microbial product A or $90\%$ general feed supplemented with $10\%$ microbial product B. The average chicken weight of each group was $41.1{\pm}2.5g,\;41.6{\pm}3.2g\;and\;42.3{\pm}2.9g$ and those after 28 days was $547.7{\pm}91.7g,\;560.1{\pm}17.2g\;and\;562.2{\pm}32.5g$, respectively. The average weight gain for each group was 506.6 g, 518.6 g and 519.9 g, respectively, and weight increases of groups fed with $90\%$ general feeder and $10\%$ microbial product A and B were $2.4\%\;and\;2.6\%$ higher than the group fed with $100\%$ general feed. Pigs were also divided into three groups and each group was fed like chickens. The average weight of each group was $9.3{\pm}1.0kg,\;9.4{\pm}1.1kg\;and\;9.6{\pm}1.0kg$ and those after 37 days was $19.3{\pm}4.1kg,\;20.2{\pm}3.9kg\;and\;20.8{\pm}4.2kg$, respectively. The average Weight gain for each group was 10.65 kg, 10.82 kg and 11.20 kg, respectively, and weight increases of groups fed with $90\%$ general feeder and $10\%$ microbial product A and B were $1.6\%$ and $5.2\%$ higher than the group fed with $100\%$ general feed.