• Asian-Australasian Journal of Animal Sciences
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• 제18권6호
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• pp.873-878
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• 2005

Emissions of nitrous oxide (N$_2$O) and methane (CH$_4$) from poultry enteric fermentation were investigated using a respiration chamber. Birds were placed in a respiration chamber for certain intervals during their growing period or for the whole life cycle. The accumulated gas inside the chamber was sampled and analyzed for N$_2$O and CH$_4$ production. A curve for gas production during a life cycle was fitted. The calculated area under the curve estimated the emission factor of poultry enteric fermentation on a life cycle basis (mg bird$^{-1}$ life cycle$^{-1}$). This method can be used to estimate CH$_4$ or N$_2$O emissions from different types of avian species taking into account factors such as diet, season or thermal effects. The CH$_4$/N$_2$O emission factors estimated for commercial broiler chickens, Taiwan country chickens and White Roman Geese were 15.87/0.03, 84.8/16.4 and 1,500/49 (mg bird$^{-1}$ life cycle$^{-1}$), respectively, while the calculated CH$_4$/N$_2$O emission from enteric fermentations were 3.03/0.006, 14.73/2.84 and 9.5/0.31 (Mg year$^{-1}$), respectively in Taiwan in the year of 2000. The described method is applicable to most poultry species and the reported emission factors were applicable to meat type poultry only.

• 한국축산시설환경학회지
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• 제20권4호
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• pp.139-146
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• 2014

This research was conducted to examine the temporal methane ($CH_4$) and nitrous oxide ($N_2O$) emission trends in livestock agriculture from year 1990 to 2011 with Tier 1 national greenhouse gas (GHG) inventory reporting method, which was related to efforts of decreasing GHG emissions and to achievement of voluntary GHG mitigation target. Methane emissions from enteric fermentation were calculated with default $CH_4$ emission factors of IPCC. Methane and $N_2O$ emissions from manure treatment processes were calculated with Tier 1 and mixture of Tier 1 and Tier 2 including $N_2O$ emission factors of manure treatment systems and nitrogen excretion rate of livestock, respectively. According to 2013 National GHG Inventory Monitoring, Reporting, and Verification report, GHG emission fluctuations from enteric fermentation and manure treatment processes were similarto livestock head fluctuation. GHG emissions from enteric fermentation were mainly affected by beef cattle including Hanwoo, while manure treatment processes were affected by various livestock.

• Journal of Animal Science and Technology
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• 제45권6호
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• pp.997-1006
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• 2003

본 연구는 우리나라에서 가축 장내발효에 의한 메탄배출 통계 기반을 구축하기 위해 수행되었다. 메탄 배출량을 추정하기 위해 가축은 소, 돼지, 가금, 면양, 산양으로 대분류하였고, 소는 한우와 젖소로 분류하여 각각 한우 송아지, 한우 비육우, 한우 번식우, 젖소 송아지, 젖소 비육우, 착유우로 세분류하였다. Tier 2 방법에 의한 메탄 배출계수는 각 세분류 집단의 가축의 생산성, 생체중, 도체중, 일당 증체량, 소화율을 근거로 하여 산출되었다. 한우의 배출계수는 39～49kg/head/year 정도로 IPCC에서 제시한 Tier 1의 47kg/head/year과 유사한 수준이었고, 젖소의 배출계수는 107 kg/head/year로 Tier 1 배출계수, 118kg/head/ year 보다 다소 낮게 나타났다. Tier 2 방법으로 추정한 가축 장내발효에 의한 메탄 배출량은 2001년, 총 126.8톤이었고 각 세분류별 메탄 배출량은 한우, 젖소, 돼지, 면양, 산양, 말에서 각각 61.70, 47.76, 13.08, 2.25, 0.17, 0.01 톤으로 나타났다. 본 연구에서 온실가스 배출추정 방법으로, Tier 1을 Tier 2로 대체하므로써 우리나라 가축 장내발효에 의한 메탄배출 통계의 정확성과 신뢰성이 개선된 것으로 사료된다.

• Asian Journal of Atmospheric Environment
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• 제9권3호
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• pp.187-193
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• 2015

Livestock is one of the major contributors of greenhouse gases (GHGs). It accounts for 14.5% of the global GHGs emissions like methane ($CH_4$) from enteric fermentation and manure, nitrous oxide ($N_2O$) from manure and fertilizer. Since enteric emissions are a major contributor of $CH_4$ than that of manure emissions hence primary efforts were made on reducing enteric emissions, with minor attention to dung emissions. Many researches were conducted by dietary manipulation to mitigate enteric $CH_4$ emission. However dietary manipulation also had significant effects on manure GHGs emissions too. Several works proved that manure $CH_4$ emissions were increased with high level of concentrate supplementation despite reduction in enteric $CH_4$. Fat and CP content of the diet has shown inconsistent results on manure $CH_4$ emissions. Amount of concentrate in the diet has shown little effect whereas dietary CP content exhibited conflicting effects on manure $N_2O$ emissions.

• 한국유기농업학회지
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• 제22권4호
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• pp.801-813
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• 2014

본 연구는 반추위 메탄저감용 약용식물 첨가제 개발을 위해 유산균을 이용하여 발효한 두충 및 감초 추출물의 항균활성, 항산화활성 및 in vitro 반추위 발효시험을 실시하였다. 발효 약용식물 추출물 제조를 위해 접종된 종균의 성장효율을 조사하기 위해 실시한 생균수 측정 결과 L. curvatus NJ40, L. brevis NJ42 및 L. plantarum NJ45가 두충과 감초 모두에서 유의적으로 높은 균주 성장을 나타냈다(p<0.05). 항균활성측정 결과는 두충과 감초 추출물에서 공통적으로 L. curvatus NJ40 및 L. plantarum NJ45 로 발효한 추출물이 일부 병원균에 대한 항균효과를 나타내는 것으로 조사되었다. In vitro 반추위 발효시험에서 두충 및 감초발효 추출물을 적용한 결과, 감초 추출물에서 메탄 저감효과가 나타났다. 특히 반추위내 미생물 발효 특성을 대표할 수 있는 휘발성지방산 생성효율을 향상 시키면서, 전반적 반추위 발효에 부정적 영향이 없는 것으로 나타났다.

• 미생물학회지
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• 제11권4호
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• 한국유기농업학회지
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• 제22권3호
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• pp.491-502
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• 2014

본 연구는 천연물질에서 유래한 반추위 메탄저감용 친환경 첨가제 개발을 위해 각기 다른 종균을 이용하여 발효한 세신 추출물의 항균활성, 항산화활성 및 in vitro 반추위 발효시험을 체계적으로 실시하였다. 접종된 균주들의 성장효율을 알아보기 위해 실시한 생균수측정 결과 L. curvatus NJ40 균주에서 유의적으로 높은 균주성장을 나타냈다(p<0.05). 항균활성측정 결과는 대조구 대비 L. curvatus NJ40 및 L. plantarum NJ45 균주와 발효된 세신 추출물이 병원균에 대한 항균효과를 나타내는 것으로 조사되었다. In vitro 반추위 발효실험에 세신 및 발효 세신 추출물을 적용한 결과, 휘발성 지방산 생성량 대비 반추위 메탄 저감효과가 나타났다. 특히 반추위 미생물 활력 및 사료이용 효율을 대표할 수 있는 휘발성 지방산 생성효율에 대한 부정적 효과 없이, 오히려 휘발성지방산 생성효율을 향상시키면서 반추위 메탄 저감효과를 가져올 수 있는 것으로 나타났다.

• Journal of Animal Science and Technology
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• 제60권6호
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• pp.15.1-15.10
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• 2018

Methane emission from the enteric fermentation of ruminant livestock is a main source of greenhouse gas (GHG) emission and a major concern for global warming. Methane emission is also associated with dietary energy lose; hence, reduce feed efficiency. Due to the negative environmental impacts, methane mitigation has come forward in last few decades. To date numerous efforts were made in order to reduce methane emission from ruminants. No table mitigation approaches are rumen manipulation, alteration of rumen fermentation, modification of rumen microbial biodiversity by different means and rarely by animal manipulations. However, a comprehensive exploration for a sustainable methane mitigation approach is still lacking. Dietary modification is directly linked to changes in the rumen fermentation pattern and types of end products. Studies showed that changing fermentation pattern is one of the most effective ways of methane abatement. Desirable dietary changes provide two fold benefits i.e. improve production and reduce GHG emissions. Therefore, the aim of this review is to discuss biology of methane emission from ruminants and its mitigation through dietary manipulation.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.269-277
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• 2022

Human activities account for approximately two-thirds of global methane emissions, wherein the livestock sector is the single massive methane emitter. Methane is a potent greenhouse gas of over 21 times the warming effect of carbon dioxide. In the rumen, methanogens produce methane as a by-product of anaerobic fermentation. Methane released from ruminants is considered as a loss of feed energy that could otherwise be used for productivity. Economic progress and growing population will inflate meat and milk product demands, causing elevated methane emissions from this sector. In this review, diverse approaches from feed manipulation to the supplementation of organic and inorganic feed additives and direct-fed microbial in mitigating enteric methane emissions from ruminant livestock are summarized. These approaches directly or indirectly alter the rumen microbial structure thereby reducing rumen methanogenesis. Though many inorganic feed additives have remarkably reduced methane emissions from ruminants, their usage as feed additives remains unappealing because of health and safety concerns. Hence, feed additives sourced from biological materials such as direct-fed microbials have emerged as a promising technique in mitigating enteric methane emissions.

• 한국식품영양과학회지
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• 제31권5호
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• pp.765-769
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• 2002

김치로부터 분리 된 Lactobacillus sp.를 starter로 한 생식의 발효과정 에서 위생미생물의 살균 및 일반품질의 변화를 살펴보았다. 실험에 사용한 생식분말 현탁액의 coliform group과 SS agar분리 미생물은 각각 2.3$\times$$10^3$ cfu/mL, 8.6$\times$$10^3$ cfu/mL으로 분포하여 위생미 생물의 오염 가능성이 컸다 발효생식 에 starter로 접종한 Lactobucillus sp.는 발효초기 1.1 $\times$ $10^3$ cfu/mL에서 발효 48시간 이후 107 cfu/mL수준으로 증식하였으며 coliform group과 SS agar분리 미생물은 발효시간의 경과에 따라 점차 감소하여 발효 48시간 이후에는 거의 사멸되었고 60시간 이후에는 검출되지 않았다. 발효생식의 pH는 발효초기 6.8에서 발효 48시간 후 PH 4.0 이하로 낮아졌고 산도는 발효시간의 경과에 따라 점차 증가하는 양상을 나타내었다. 발효 48시간이 경과한 발효생식 현탁액, 2% lactic acid수용액, 그리고 pH 7.3으로 중화시킨 발효생식 현탁액을 E. coli sp.와 Salmonella sp.에 처리한 결과 발효생식의 현탁액을 처리한 시험구의 살균효과(D value≒6 min)가 lactic acid 처리구(D value≒6 min) 및 중성 pH의 발효생식 현탁액(1) value ≒120 min)에 비하여 높아 김치 분리균주 Lactobacillus sp.가 생산하는 bacteriocin의 살균작용이 lactic acid를 비롯한 유기산과 복합자용에 의하여 상승작용을 나타냄을 알 수 있었다.