• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.183-192
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• 2004

The effect of eight varieties of grain and forage type whole crop rice (Oryza sativa L Japonica) each harvested at four stages of maturity were investigated for morphology and yield, proportion of botanical fractions, fermentatability and chemical composition in an $8{\times}4$ factorial experiment. All crops were sown in 1997 at Saitama Prefecture, Japan under identical condition and harvested on 10, 22, 34 and 45 days after flowering in 1998. Total DM yield of forage type varieties was similar to that of the highest yield of grain type varieties. However, while yield of forage type varieties was attributed to higher proportion of straw than head, the reverse was in the case of grain type varieties. Yield in line with the proportion of head increased (p<0.001), but in contrast proportion of straw decreased (p<0.001) with the increase in maturity. Silage fermentability of grain type varieties was better than forage type varieties. Fermentability improved with the increase (p<0.001) in maturity suggesting that the moisture content should be reduced to improve fermentation quality. Forage type varieties contained higher (p<0.001) ash, crude fat (EE), organic cell wall (OCW) and acid detergent fiber (ADF), but contained lower crude protein (CP), organic cell content (OCC), CP in OCC and nitrogen-free cell wall extract (NCWFE) than the grain type varieties. The ash, CP, EE, Oa (60% digestible OCW), Ob (40% digestible OCW), OCW, ADF and acid detergent lignin (ADL) decreased (p<0.001), but OCC and NCWFE increased (p<0.001) with the increase in maturity. It is concluded that stage of maturity not only increases yield and proportion of head, but also improved the fermentation quality and increases quality chemical composition (except CP) of whole crop rice. Forage type varieties may be as good as grain type varieties in terms of yield, but fermentation quality and chemical composition may not be as good as that of grain type varieties.

• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.2
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• pp.5-14
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• 2021

It was investigated how the contents of four active ingredients, nodakenin, decursinol, decursin, and decursinol angerate, which are active ingredients of Angelica gigas Nakai, cause material changes depending on the type of bacteria. Fermentation experiments were conducted using 9 types of bacteria: 5 types of Bacillus EMD17, 9-3, HCD2, #8, 191 and 4 types of Lactobacillus KCTC 3320, WCP02, S65, P1201. 1. The contents of decursin and decursinol angerate, which are indicator substances, rapidly decreased after 2 days of fermentation by inoculating Bacillus bacteria in the extract of Angelica gigas Nakai. Even after 4 days of fermentation, the contents of decursin and decursinol angerate were the same as on the 2nd day. On the other hand, the content of nodakenin and decursinol increased after 4 days of fermentation. In addition, the content of decursin increased significantly after 6 days of fermentation. 2. Substance changes of nodakenin and decursinol after inoculation of Bacillus bacteria into the extract of Angelica gigas Nakai were almost non-existent regardless of the type of bacteria. The change in effective content of decursin and decursinol angerate was large in Bacillus EMD17 and 9-3. Changes in the contents of decursin and decursinol angerate were almost non-existent in Bacillus HCD2, #8, and 191 strains. 3. As a result of finding out the change in active ingredient after 8 days of fermentation using 4 types of Lactobacillus KCTC 3320, WCP02, S65, and P1201 extracts of Angelica gigas Nakai, there was almost no change in the contents of nodakenin and decursinol regardless of the type of bacteria. However, in the case of fermentation with Lactobacillus S65 and P1201, the contents of decursin and decursinol angerate were changed.

• Microbiology and Biotechnology Letters
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• v.21 no.4
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• pp.366-372
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• 1993

The aim of this study was to find out the rapid fermentation of soy sauce from koji hydrolyzate using column type reactor packed with immobilized yeast cells. Each immobilized cell of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 in the packed column type reactor produced 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol over 96 hours under the optimal condition. Continuous fermentation was performed by immobilized Z. rouxii BH-90 packed in column type reactor. Immobilized Z. rouxii BH-90 produced 2.30~2.85% ethyl alcohol during 30 days, and decreased gradually from 40 days to 80 days. Also C. versatilis BH-91 produced 4-ethylguaiacol at the constant rate of 16~18mg/l and decreased gradually after 40 days. Final product of soy sauce contained 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol. However, amino acid compositions of final products were consisted of predominantly glutamic acid, leucine, arginine, aspartic acid, lysine and valine, which were more than 50% of total amino acid.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.154-159
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• 1993

This present study was carried out particulary focusing on rapid fermentation of soy sauce by using column type reactor $(30\;cm{\times}5\;cm)$ packed each immobilized cells of Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50. When immobilized P. halophilus R-22 by column type reactor was performed continuously fermentation, lactic acid was produced $0.62{\sim}0.64%$ during 25 days and then decreased gradually after 30 days. S. rouxii R-60 was Produced the $2.1{\sim}2.5%$ ethylalcohol constantly for 35 days and also C. etchellsii H-50 was produced $14{\sim}16\;mg/l$ 4-ethylguaiacol for 35 days and then this products were decreased gradually after fermentation of 40 days. Final Products of fish sauce contained 1,721.6 mg% total nitrogen, 1,584.1 mg% amino-nitrogen, 0.75% lactic acid, 2.7% ethylalcohol and 18.2 mg/l 4-ethylguaiacol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.617-622
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• 2001

Changes of quality properties of fermented tofu prepared with two molds like Actinomucor elegans (AE) and Rhizopus oligosporus (RO) and coagulants (CaCl$_2$ and citric acid) were investigated. Moisture and crude protein of fermented tofu were rapidly decreased during fermentation, the contents of crude lipid and crude ash were shown to be slightly increased, ad then total acidity was slowly decreased. The content of reducing sugar of fermented tofu was slowly increased for 7 day of fermentation, but rapidly increased after that time because of rapid hydrolysis of carbohydrate in fermented tofu. The contents of amino and ammonia type nitrogen were quickly increased during fermentation. The highest contents of amino type nitrogen of fermented tofu were found in sample of CaCl$_2$group as a coagulant and RO group as a mold. Contents of minerals in tofu fermented for 14 day were high in order of K>Ca>Mg>Na. Iin conclusion, AE was more effective than RO to enhance the contents of reducing sugar and amino type nitrogen as an indicator of fermentation within 7 day of fermentation, and then RO was more effective than AE after that time. Calcium chloride as a coagulant was more effective than citric acid in tofu fermented with the same strain for 14 day.

• Food Science and Preservation
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• v.7 no.1
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• pp.94-98
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• 2000

To produce liquor and vinegar using potatoes needs to liquefy and sacchrify potatoes . So selecting the efficient fermenter for proceeding these process successfully is very important . This study was investigated several fermenter and crush types of potatoes for alcohol fermentation. Final sugar contents was high in pottoes saccharificatiion by nuruk or crude enzyme. But pure enzyme and blucoamylase ended liquefaction and saccharificatiion within short ime. So complex type fermenter mixed several fermenters was superior to single type fermenter. Complexfermenter III using crude enzyme and glucoamyulase saccharificed excellently potatoes with 150% of water contents by treatment of 3 hours. Through alcohol fermentation using pressure steamed potatoes (PSP), it could be obtained 6.4% , 150%, of alcohol content and yield. However to perform a series process efficiently , crush steamed pottoes (CSP) was suitable. When it was fermented after saccharification using crush steamed potatoes and complex fermenter III, it could be obtained 6.6% of alcohol and 6.7% of acidity.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.753-758
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• 2013

This study evaluated the quality characteristics for optimization of premix-type Buckwheat (Fagopyrum esculentum) Soksungjang (BS). First, according to the amount of salt (8, 10, 12%), coliform counts were not detected in BS with 10 or, 12% salt at 21 days and Bacillus subtilis HJ 18-4 as a starter at 7 days. Therefore, 10% salt with starter culture might be considered as suitable conditions for safety. Second, according to the ratio of water (1:1, 1:1.5, 1:1.8), BS prepared with the same weights of meju powder and water showed the highest aminotype nitrogen content (688.76mg%) at 35 days; thus, an adequate fermentation state was established at this condition compared to others. Third, according to the type of container (pot, plastic, glass), the aminotype nitrogen contents were higher in the plastic container and pot than in the glass bottle. Lastly, according to the batch size (1.25, 2.5 kg), the coliform of the 2.5 kg sample decreased faster than that of 1.25 kg samples at 14 days. These results suggest that BS prepared with the same ratio of water and meju powder fermented with HJ 18-4 as a starter and 10% salt in a pot, plastic container (3 weeks) and glass container (4 weeks) showed desirable fermentation qualities.

• Journal of Animal Environmental Science
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• v.5 no.1
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• pp.53-62
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• 1999

This study was carried out to investigate how to reuse the livestock waste and develop fly ash as a subsitution of sawdust which is used commonly to make compost. Fly ash and sawdust were mixed the ratio of 8 to 2, 7 to 3, 6, to 4, 5 to 5, 4 to 6. 3 to 7 and 2 to 8 after fermentation for 60 days the change of temperature, moisture, pH, organic matter, nitrogen content and C/N ratio were analyzed. The results are as follows; Temperature was reached to maximum (63.5$^{\circ}C$) more quickly in scraper type than in slurry type with adding large sawdust. When fly ash and sawdust were mixed same amount at scraper type and slurry type, moisture was 46.6~53.7% and maintained a good condition for fermentation. pH was showed the range of 7~10 as a mixture of fly ash. Organic matter contents were increased with increasing the added sawdust but did not show any tendency. Nitrogen content was also increased with increasing the amount of added sawdust but did not show any tendency. C/N ratio was increased to 20~60 with increasing the added sawdust, but when sawdust and fly ash were mixed 50:50, there was no significant during fermentation periods. In conclusion, supplementation of fly ash at the level of 50% of sawdust maintained a good condition for fermentation as a livestock waste composting.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.448-454
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• 1998

Meju for doenjang and kochujang was prepared as a model at Sunchang areaand monitored with major changes. Kochujang meju was prepared on September 12 and doenjang meju on November 12, 1995. Kochjang meju was found to be naturally fermented at 80~90% RH, 15~2$0^{\circ}C$ and doenjang meju was at 80~90% RH and 0~5$^{\circ}C$. The shapes of kochujang meju and doenjang meju were doughnut-type and rectangular, respectively. Weight losses during fermentation were 48% and 28%, respectively. The pH drop and acip production of kochujang meju were negligible. However, pH of doenjang meju decreased from 6.29 to 5.88 and acidity increased from 0.08 to 0.23% as lactic acid. Protein in meju was found to be rapidly solubilized during the early stage of fermentation. Soluble protein cotents of kochujang meju after 7 days and 60 days were 8.23%, respectively. The doenjang mejus were 2.15% after 20 days and 5.72% after 60 days. Soluble suger content increased with the fermentation time. The soluble sugar content was higher in kochjang meju. Acidic protease was highly produced during meju fermentation. $\alpha$-Amylase and $\beta$-amylase were detected in the kochujang meju, of which glutinous rice consisted, but negligible in doenjang meju. Lipase was detected in kochujang meju, but was, negligible in doenjang meju. Microbial population increased drastically after 7 days of fermentation in kochujang meju and 20 days of fermentation in doenjang meju.

• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.4
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• pp.279-284
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• 2020

This study aimed to analyze ruminal fermentation, methane emissions, and methanogen levels for different forage feed type and concentrate feed ratios. Alfalfa hay, oat hay, and a feed concentrate were used for in vitro fermentation experiments, at ratios of 9:1, 5:5, and 1:9 (forage:concentrate). After 24 h of incubation, rumen fermentation and methanogen level changes were evaluated. In the low forage treatments, the total gas, CH4, NH3-N, true dry matter digestibility, and total volatile fatty acid were higher than the other treatments, which were used as the parameters on which to assess rumen fermentation (P < 0.05). The feed ratio influenced the copy number for the total archaea and the genus Methanobrevibacter (P = 0.015, P = 0.010). The copy number result trend was like that for CH4 per digested dry matter (DDM). The PCR results and methanogen copy number analysis indicated that the composition of the methanogens affected the CH4 levels, not their copy number. The results of this study can be applied to predict rumen fermentation and methane emission patterns for cattle fed a variety of feedstuffs.