• Fisheries and Aquatic Sciences
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• v.14 no.2
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• pp.79-88
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• 2011

The sea tangle, Laminaria japonica has long been used in Korea as a folk remedy to promote health. Gamma-amino butyric acid-enriched (5.56% of dry weight) sea tangle was obtained by fermentation with Lactobacillus brevis BJ-20 (FLJ). A suppressive effect of FLJ on carbon tetrachloride-induced hepatotoxicity has been shown previously. Alcohol administration to Sprague-Dawley rats leads to hepatotoxicity, as demonstrated by heightened levels of hepatic marker enzymes as well as increases in both the number and volume of lipid droplets as fatty liver progresses. However, FLJ attenuated alcohol-induced hepatotoxicity and the accumulation of lipid droplets following ethanol administration. Additionally, FLJ increased the activities and transcript levels of major alcoholmetabolizing enzymes, such as alcohol dehydrogenase and aldehyde dehydrogenase, and reduced blood concentrations of alcohol and acetaldehyde. These data suggest that FLJ protects against alcohol-induced hepatotoxicity and that FLJ could be used as an ingredient in functional foods to ameliorate the effects of excessive alcohol consumption.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1273-1278
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• 2005

This study is to evaluate the effect of different levels of ensiling density on the fermentation quality of guineagrass silages during the early stage of ensiling. Guineagrass at the milky ripe stage was chopped and ensiled into a small-scale laboratory silo at two ensiling density levels (high density at 95 g/silo and low density at 75 g/silo). Three silos per level were opened after six ensiling periods (0.5, 1, 1.5, 2, 3 and 7 days of ensiling) and the fermentation qualities were analyzed. Within the initial 1.5 days of ensiling there were not significant (p>0.05) differences in the fermentation qualities between two density levels silages, and an almost constant pH and no or only small amounts of lactic acid, acetic acid and total volatile fatty acids were detected. However, the high density silage significantly (p<0.05) increased the rate and extent of fermentation after 1.5 days of ensiling, which was well reflected in significantly (p<0.05) faster and larger pH decline and lactic acid production at each elapsed time as compared with the low density silage. This resulted in significantly (p<0.05) lower finial pH and significantly (p<0.05) higher lactic acid content at the end of the experiment. Moreover, there was higher AA content relative to LA in both the H-D and L-D silages during the full fermentation course, and resulted in the AA-type silage. There were generally somewhat or significantly (p<0.05) higher acetic acid, volatile fatty acids and ammonia-N/total nitrogen in the high density silage than in the low density silage during the initial 3 days of ensiling. However, there were higher (p>0.05) ammonia-N/total nitrogen and significantly (p<0.05) higher butyric acid content in the low density silage at day 7 of ensiling. The silages of two density levels showed an initial increase in glucose between 0.5 and 1 day for the high density silage and between 1 and 1.5 days for the low density silage, respectively, thereafter showed a large decrease until the end of the experiment. There were not large differences (p>0.05) in ethanol content between the low density and high density silages that showed small amounts within initial 3 days of ensiling. However, the low density silage had a significantly (p<0.05) higher ethanol content than the high density silage at the end of experiment. From the above results it was suggested that the increase in ensiling density was an effective method to improve the fermentation quality, especially for tropical grasses.

• Journal of Microbiology and Biotechnology
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• v.33 no.4
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• pp.527-532
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• 2023

Brewer's spent grain (BSG) is a waste product of the beer industry, and γ-aminobutyric acid (GABA) is a physiologically active substance important for brain and neuron physiology. In this study, we used the bacterial strains Bacillus velezensis DMB06 and B. licheniformis 0DA23-1, respectively, to ferment BSG and produce GABA. The GABA biosynthesis pathways were identified through genomic analysis of the genomes of both strains. We then inoculated the strains into BSG to determine changes in pH, acidity, reducing sugar content, amino-type nitrogen content, and GABA production, which was approximately doubled in BSG inoculated with Bacillus compared to that in uninoculated BSG; however, no significant difference was observed in GABA production between the two bacterial strains. These results provide the experimental basis for expanding the use of BSG by demonstrating the potential gain in increasing GABA production from a waste resource.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.211-215
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• 2001

Urea as a silage additive increases crude protein but reduces fermentation quality of silage by increasing pH and enhancing clostridial bacteria growth, especially in low sugar forages. Glucose and formic acid might be expected to compensate these defects caused by urea addition to grass silage. Thus, in this experiment urea formic acid or urea with glucose was applied to improve N content and the quality of napiergrass (Pennisetum purpureum Schumach.) silage. The first growth of napiergrass was harvested at 85 days of age and about 700 g of the grass was ensiled in laboratory silos (1.0 liter polyethylene containers) for 2, 7, 14, and 30 days at room temperature ($28^{\circ}C$). The treatments were no additives (control), urea, urea+glucose or urea+formic acid. Urea was added before ensiling at 0.5% of fresh weight of napiergrass and glucose and formic acid were added at 1% of fresh weight, respectively. After opening the silo, pH, dry matter content (DM), contents on DM basis of total N (TN), volatile basic nitrogen (VBN), lactic acid (LA), acetic acid (AA) and butyric acid (BA) were determined. The control at 30 days of fermentation showed 5.89 for pH with 13.8% for VBN/TN and 1.51% for AA. The addition of urea increased TN by about 1.5% units but decreased the fermentation quality by increasing pH from 5.89 to 6.86, increasing VBN/TN from 13.8% to 24.63%, increasing BA from 0.02% to 0.56%, and decreasing LA from 1.03% to 0.02%. Glucose addition with urea significantly decreased VBN/TN from 13.8% to 4.44% by reducing pH from 6.86 to 4.83 because of higher production of LA (2.62%). Adding urea and formic acid resulted in a more pronounced depression of VBN/TN and fermentation than the addition of urea and glucose. This study suggested that the combination of 1% glucose or 1% formic acid with 0.5% urea will improve nutritive value and fermentation quality of napiergrass silage.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.85-90
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• 2002

The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.5-10
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• 1982

With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.

• Food Science and Preservation
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• v.17 no.5
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• pp.733-740
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• 2010

Brown rice vinegars were prepared by agitated or static acetic acid fermentation using different yeast strains (Saccharomyces kluyveri DJ97, Saccharomyces cerevisiae JK99, Saccharomyces cerevisiae GRJ, or Saccharomyces cerevisiae H9). Organic acid contents and levels of volatile compounds were compared in vinegars prepared by different methods. The chosen yeast strain did not significantly affect the organic acid content of vinegar. In vinegars prepared by agitated acetic acid fermentation, organic acid contents were, in the order of descending abundance, acetic acid, citric acid, lactic acid, oxalic acid, and tartaric acid. In vinegars prepared by static acetic acid fermentation, no citric acid was detected, and lactic acid content was higher than that in agitated acetic acid fermented vinegar. The volatile compounds of both vinegars, analyzed by GC-MS, did not significantly differ when various yeast strains were used. Eighteen volatile compounds were detected in vinegar prepared by agitated acetic acid fermentation and 11 in vinegar prepared by static fermentation. Volatile compounds that can affect vinegar quality, including ethyl acetate and phenethyl acetate, were present at high concentrations in static acetic acid fermented vinegar. Electronic nose analysis showed that volatile chemical patterns differed between the two types of vinegar, but there were no significant differences in sensory scores between vinegars prepared using various yeast strains or by either of the two methods of fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.479-485
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• 2012

In order to develop methods that would enlarge the feed resources in Tibet, mixtures of hulless-barley straw and tall fescue were ensiled with four levels (0, 10%, 20%, and 30% of fresh weight) of wet hulless-barley distillers' grains (WHDG). The silos were opened after 7, 14 or 30 d of ensiling, and the fermentation characteristics and nutritive quality of the silages were analyzed. WHDG addition significantly improved fermentation quality, as indicated by the faster decline of pH, rapid accumulation of lactic acid (LA) (p<0.05), and lower butyric acid content and ammonia-N/total N (p<0.05) as compared with the control. These results indicated that WHDG additions not only effectively inhibited the activity of aerobic bacteria, but also resulted in faster and greatly enhanced LA production and pH value decline, which restricted activity of undesirable bacteria, resulting in more residual water soluble carbohydrates (WSC) in the silages. The protein content of WHDG-containing silages were significantly higher (p<0.05) higher than that of the control. In conclusion, the addition of WHDG increased the fermentation and nutritive quality of straw-grass silage, and this effect was more marked when the inclusion rate of WHDG was greater than 20%.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.353-360
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• 2012

This study was conducted to evaluate the nutritive value and the quality of ensiled kenaf after fermentation with three cultivars at three different times of harvesting. Experimental plot were allocated with three harvest date (Early;8/3, medium;8/15 and late;8/28) and three cultivars (Tainung-a, Everglade, Whitten). The DM (dry matter) yield increased with maturity in all three cultivars, especially in Whitten which showed the highest yield at each harvest time. The DM content in Whitten at late harvesting time was higher than other treatments (231 g $kg^{-1}$ DM). The CP (crude protein) contents of the kenaf silage of all three cultivars ranged from 151 to 164 g $kg^{-1}$. Highest content of NDF (neutral detergent fiber) was observed in Everglade at medium harvesting date, but the ADF (acid detergent fiber) content was highest in Everglade at early harvesting date (p<0.05). All treatments produced a pH less than 4.0, which is sufficient for stable storage. The pH of Tainung-a was higher than other cultivars at all harvesting times (p<0.05). Whitten showed the higher content of lactic acid (25.8 g $kg^{-1}$ DM) showed at early harvesting date than other cultivars (p<0.05), while the acetic acid content (21.1 g $kg^{-1}$ DM) was higher in Tainung-a at medium harvesting date (p<0.05). No significant difference was observed in ammonia-Nand butyric acid concentrations among all treatments. These results indicate that a kenaf silage could be used as fodder for ruminants. Especially, the Whitten harvested at late growing stage showed promise as a forage silage crop under Koran environments.