• Asian-Australasian Journal of Animal Sciences
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• v.18 no.6
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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.

• Journal of Animal Environmental Science
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• v.20 no.4
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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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• v.45 no.6
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• pp.997-1006
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• 2003

This study was conducted to investigate the national methane emission from livestock enteric fermentation. For methane emission estimation, livestock were mainly categorized to cattle, swine, poultry, sheep, goats and horses, and cattle were further sub-categorized to calves, fattening cattle, breeding cows in Hanwoo and calves, fattening cattle and lactating cows in dairy cattle. Tier 2 methane emission factors were deduced based on the characteristics of animal performances, live weight, slaughter weight, daily weight gain, and feed digestibility in each category. Tier 2 emission factors of Hanwoo range from 39 to 49 kg/head/year and it is similar to that of Tier 1(47kg/head/year). Tier 2 emission factor of dairy cattle was 107 kg/head/year and it is slightly lower than that of Tier 1(118kg/head/year). Total methane emission from livestock enteric fermentation by Tier 2 method was estimated to be 126.8 tones in 2001. The methane emissions by Hanwoo, dairy cattle, swine, goats, horses and sheep were 61.70, 47.76, 13.08, 2.25, 0.17 and 0.01 tones, respectively. By the use of Tier 2 method instead of Tier 1, the accuracy and reliability of methane emission estimates from livestock enteric fermentation in Korea is considered to be improved.

• Asian Journal of Atmospheric Environment
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• v.9 no.3
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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.

• Korean Journal of Organic Agriculture
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• v.22 no.4
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• pp.801-813
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• 2014

A study was conducted to improve the biological activity of two medicinal plants, Eucommia ulmoides Oliv. and Glycyrrhiza uralensis, by fermentation. The biological activity was assessed by determining antibacterial, antioxidant and antimethanogenic properties. Fermentation was achieved by adding the plant materials in MRS broth at 10% (w/v) and different starter cultures at 1% (v/v). Condition for fermentation were incubation temperature of $30^{\circ}C$ and agitation at 150 rpm for 48 h. Six starter cultures, Weissella confusa NJ28 (Genbank accession number KJ914897), Weissella cibaria NJ33 (Genbank accession number KJ914898), Lactobacillus curvatus NJ40 (Genbank accession number KJ914899), Lactobacillus brevis NJ42 (Genbank accession number KJ914900), Lactobacillus plantarum NJ45 (Genbank accession number KJ914901) and Lactobacillus sakei NJ48 (Genbank accession number KJ914902) were used. Antibacterial activity was observed in L. curvatus NJ40 and L. plantarum NJ45 only as opposed to other treatments, including the non-fermented groups, which showed no antibacterial activity. Both plants showed antioxidant activity, although E. ulmoides Oliv. had lower activity than G. uralensis. However, fermentation by all strains significantly improved (p<0.05), antioxidant activity in both plants compared to non-fermented treatment. Six treatments were based on antibacterial activity results, selected for in vitro rumen fermentation; 1) non-fermented E. ulmoides, 2) fermented E. ulmoides NJ40, 3) fermented E. ulmoides NJ45, 4) non-fermented G. uralensis, 5) fermented G. uralensis NJ40, 6) fermented G. uralensis NJ45. A negative control was also added, making a total of 7 treatments for the in vitro experiment. Medicinal plant-based treatments significantly improved (p<0.05) total volatile fatty acid (VFA) concentration. Significant methane reduction per mol of VFA were observed in G. uralensis (p<0.05). Based on the present study, fermentation improves the biological activity of E. ulmoides Oliv. and G. uralensis. Fermented G. uralensis could also be applied as an enteric methane mitigating agent in ruminant animals.

• Korean Journal of Microbiology
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• v.11 no.4
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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.

• 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 Animal Science and Technology
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• v.60 no.6
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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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• v.32 no.3
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.765-769
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• 2002

Improvement of hygienic quality of powdered raw grains and vegetables by fermentation was investigated. Luc-tobacillus sp. isolated from kimchi was used as a starter. The cell counts of coliform group and SS enteric bacteria on the SS agar plate in raw grains and vegetables were 2.3$\times$103 cfu/mL and 8.6$\times$10$^3$ cfu/mL, respectively. The starlet, Lactobacillu sp., reached 10$^{7}$ cfu/mL after 48 hr in fermentation. At that time, the coliform group and enteric bacteria on the SS agar plate were gradually inactivated and eliminated after 60 hr of fermentation. During the fermentation process, pH of the suspension was lowered and acidity increased. Antimicrobial activity of the acidic supernatant of fermented raw grains and vegetal]les against the E. coli sp. and Salmonella sp. was higher than that of lactic acid solution or neutralized supernatant. Therefore, it was considered that antimicrobial effect of the fermented raw grains and vegetal]les might be accelerated by tile synergic effect of acid and bacteriocin, and liquid fermentation of powdered raw grains and vegetables will be effective for inactivation of hygienic microorganisms.