• Korean Chemical Engineering Research
• /
• v.60 no.4
• /
• pp.486-491
• /
• 2022

A benthic microbial fuel cell (BMFC) is an eco-friendly energy conversion device that uses electricity generated by benthic microorganisms decomposing organic matter in the mud of the sea or lake. In this study, in order to understand how domestic wastewater flowing into tidal flats affects the performance of BMFC. BMFC performance was compared and reviewed by fermenting organic substances in food and mixing them with tidal flats. Performance of the BMFC was improved by 49% by adding fermented food rich in vitamins (B₂, B₆, B₁₂, C, D, E) and soft flour. The maximum power density increased as the amount of fermented organic matter increased, and it was shown that the fermented organic matter fermented during 25~29 days was optimal for BMFC.

• Korean Journal of Veterinary Service
• /
• v.45 no.4
• /
• pp.263-268
• /
• 2022

The current study examined the impact of fermented barley sprout extract prepared using lactic acid bacteria (Lactobacillus sp.) in decreasing odor and increasing livestock productivity and measured the difference in the polyphenol and flavonoid contents of the extract after fermentation. Furthermore, the effectiveness of fermented barley sprout extract was evaluated through order level and production index of livestock by supplying it to a broiler house. The results showed that with fermented barley sprout extract, the polyphenol and flavonoid contents were increased significantly by 174% and 562%, respectively. When the extract was applied as an additive to drinking water in the test farm, the productivity improved by about 10%, the mortality rate was reduced by about 66%, and there was a significant decrease in odor by about 80%. Compared with the control group, the production index increased by about 21%, the feed requirement decreased by about 8%, the odor showed a decrease in the NH₃ level, and no other gas was detected. It was observed that lactic acid bacteria settle in the intestine, suppress the proliferation of bacteria that cause diarrhea and enteritis, and help digestion. The lactic acid bacteria effectively remove bad odor gases such as NH₃, Amines, H₂S and CH₄S. Such odor reduction improves productivity. Our findings provide valuable information for quality water supply, production optimization and livestock management.

• Food Industry And Nutrition
• /
• v.18 no.1
• /
• pp.8-12
• /
• 2013

• Proceedings of the Korean Society for Applied Microbiology Conference
• /
• 2005.06a
• /
• pp.199-203
• /
• 2005

• 축산식품과학과 산업
• /
• v.2 no.1
• /
• pp.11-18
• /
• 2013

• KSBB Journal
• /
• v.23 no.4
• /
• pp.345-349
• /
• 2008

To enhance the value as a feedstuff of distiller's dried grain (DDG) and develop fermented feedstuff, we investigated the effects of the culture conditions affecting glucoamylase activity, such as pH in submerged culture and moisture content in solid-state culture. Also, we investigated the optimal mixing ratio of DDG and wheat bran for the production of fermented feedstuff containing high content of amino acids. In culture conditions for high fermented activity, pH and moisture were optimum at pH 4 and 60%, respectively. In the case of mixing ratio, the glucoamylase activity was decreased with increase of DDG content. On the other hand, the content of crude protein was increased slowly. For the development of fermented feedstuff, the optimal mixing ratio of DDG and wheat bran was 1 to 4. Finally, we could produce approximately 1 ton (dry matter) of trial product in incubator of pilot-scale. The glucoamylase activity and the crude protein content were 1,024 U/g and 33.6%, respectively.

• Journal of Animal Science and Technology
• /
• v.53 no.4
• /
• pp.341-348
• /
• 2011

The antagonistic activities against animal entero-pathogenic bacteria were investigated with 444 natural substances fermented by various probiotics. A white rice product fermented (FWR) by Clostridium butyricum IDCC 9207 with a high growth inhibition of Salmonella typhimurium KCTC 2054 and Escherichia coli O157:H7 was selected. Also, a FWR was shown to suppress 8 among 21 pathogenic bacteria. In a mouse model with salmonella (${\times}10^9$ CFU/mouse) infection, 5 samples (200 ${\mu}{\ell}$/mouse/day) were fed to mice (n = 25) for 18 days. A fermented white rice containing C. butyricum IDCC 9207 (FWRCb9207) among 5 samples significantly inhibited the growth of salmonella, while in the control group (PBS, tetracycline) the number of salmonella increased. And the treatment with FWRCb9207 was found to increase the secretory immunoglobulin A (sIgA) level in the feces of salmonella-infected mice. The results obtained in this study suggest that a FWRCb9207 might be utilized as a feed additive in pigs and poultry diets.

• Food Science of Animal Resources
• /
• v.38 no.2
• /
• pp.302-314
• /
• 2018

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.4
• /
• pp.395-399
• /
• 2007

The purpose of this study was to investigate the antioxidant and fibrinolytic activities of saltwort fermented juice. Saltwort extract was fermented using lactic acid bacteria at $30^{\circ}C$ for 3 days and the fermented juice was analyzed for its functionality as a potential functional food source. The addition of sugar improved the cell viability during fermentation of saltwort. At the concentration of 50%, lyophilized fermented juice showed DPPH-radical scavenging activities of 23.7% and SOD-likely activity of 34.5%. Fibrinolytic activity of fermented juice was also observed at a concentration of 25%. In conclusion, saltwort fermented juice appears to have not only anti-oxidant effect but also cardiovascular protection.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.1
• /
• pp.421-424
• /
• 2016

This study evaluated the efficacy and the skin safety and stability of a cosmetic that is an applied water extract and fermented hydrolysate of abalone (Haliotis discus hannai Ino), which was produced at the south coast of Korea. In the patch test, purified water, 1,3-butylene glycol and liquid crystal lotion were used as the reference group, and water extract and fermented hydrolysate of abalone and lotion formulation of water extract and fermented hydrolysate of abalone were used as the sample group. The results of patch test showed no irritation on skin among in any of the test groups. Therefore, the water extract and fermented hydrolysate of abalone (Haliotis discus hannai Ino) are safe for human skin.