• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.421-432
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• 2003

The objective of this study was to examine the effects of processing methods of corn grains on protein and starch degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/$\ell$), whole corn H(density; 740 g/$\ell$), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corn. The results obtained were summarized as follows: For 48 hrs, the protein degradabilities were high in order, ground corn, 1.5 mm, 2.8 mm, and 3.8 mm flaked corn(82.6, 76.5, 64.5, and 33.9%, respectively). Flaked corn grains were degraded lower than ground corn. However, as increasing the processing degree of flaking, the protein degradabilities, from 4 hrs to 48 hrs, were increased. The starch degradabilities on 48 hrs were higher in 1.5 and 2.8 mm flaked corns, ground corn, 3.8 mm flaked corn(99.1, 91.5, 89.5, and 68.9%, respectively) than whole corn L(32.0%) and whole corn H(20.5%)(P<0.05). By increasing the processing degree of flaking, the protein degradabilty between 2.8 mm and 3.8 mm was increased significantly from 68.9% to 91.5%, however, that of 1.5 mm flaked corn, processed thinner, tended to be increased slightly, but was not significantly different. From 12 hrs to 24 hrs, whole corn L was degraded little more than whole corn H in starch, was not significantly different. However, after 48 hr incubation in the rumen, whole corn L was degraded more 50% than whole corn H(P<0.05). The value of degradation parameter “a” of protein was lower in all flaked corns than in ground corn. In contrast, the value of degradation parameter “a” of starch was significantly higher in all flaked corns than in ground corn(P<0.05). It seemed that by flaking the corn grains, starch particles were gelatinized, and then, starch was degraded more rapidly, while protein was degraded more slowly. Referring to these kinds of physical characteristics of grain sources in ruminal degradabilities, it is possible to synchronize the fermentation of nitrogen and carbohydrate sources, in formulating the cattle diets.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.433-442
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• 2003

The objective of these studies were to examine the effects of processing methods of corn grains on in vitro dry matter digestability and in sacco degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/$\ell$), whole corn H(density; 740 g/$\ell$), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corns. The results obtained were summarized as follows: The DM degradabilities, after 48 hr incubation by in sacco method, were the highest(94.4, 88.0 and 87.0%, respectively) in 1.5 mm flaked corn, ground corn, and 2.8 mm flaked corn. The 3.8 mm flaked corn was degraded significantly lower than these. Until 12 hr incubation, whole corn L tended to be degraded little more than whole corn H, was not significantly different. However, after 24 hr incubation, the significant differences between whole corn L and whole corn H were shown(P<0.05). The DM digestabilities by in vitro digestion were the highest for 1.5 mm flaked corn and ground corn(92.3 and 91.2%, respectively)(P<0.05), followed by 2.8 mm and 3.8 mm flaked corn(83.9 and 83.4%, respectively), tended to be similar to those by in sacco method. Whole corn L was digested twice more rapidly than whole corn H. Summarizing the experimental data, compared with unprocessed corns, the flaked corns were significantly increased in the degradabilities of dry matter in the rumen. In addition, as increasing the flaking degree of corn, the degradabilities of dry matter were significantly improved. Referring to these kinds of physical characteristics of grain sources in the ruminal degradabilities, it is believed to be possible to optimize the environment of the fermentation in the rumen.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.308-314
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• 2017

This study was conducted with two ruminally cannulated Holstein steers to examine the effect of micronized and steam flaked corn on ruminal fermentation characteristics. The in situ dry matter degradability after 48 h incubation was the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corn treatments. The steam flacked corn (3.3 mm thickness) was degraded lower (P<0.05) than the 2.9 and 3.1 mm thickness of steam flacked corn. Effective dry matter degradability and the rate of constant were the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corns as well. The in vitro dry matter degradability after 48 h incubation was tended to higher (P=0.088) at micronized corn (2.5 mm thickness) than steam flaked corns, whereas there is no significantly difference between steam flaked corn treatments. Total volatile fatty acid concentration was higher at steam flaked corn (2.9 mm thickness) than micronized corn (2.5 mm thickness) and steam flaked corn (3.1 and 3.3 mm thickness). The acetate : propionate ratio was the highest (P=0.008) at steam flaked corn (2.9 mm thickness) and the lowest (P=0.008) at micronized corn (2.5 mm thickness). Total gas and methane production after 48h ruminal incubation was the highest (P=0.001) at micronized corn (2.5 mm thickness) compared with steam flaked corns. According to these results, the thickness of steam flaked corn as resulted corn processing is believed to do not affect methane production. However, further study is needed to better understand the present results to verify the correlation between corn processing method and their thickness on methane production using the same thickness corns by difference processing methods.

• Korean Journal of Food Science and Technology
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• v.44 no.2
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• pp.228-234
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• 2012

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of $meju$ and $koji$. We examined properties regarding polysaccharides isolated from commercial soy sauce made by the $koji$ process (CSP-0) and Korean traditional soy sauce made by the $meju$ process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D-$manno$-2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at $1,000{\mu}g/mL$. C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations $via$ only classical pathway while KTSP-0 caused complementary activations $via$ both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at $8-1,000{\mu}g/mL$ and IL-12 at $40{\mu}g/mL$ on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.249-254
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• 2002

To determine the abilities as both lactic starter and probiotics for fermented foods, we investigated the potency of acid production, proteolytic activity and lactose metabolism of Lactobacillus amylovorus IMC-1. And the strain was cultured with lactococci in 10% skim milk medium. It was also examined the bactericidal action of antibacterial substance, produced by the strain IMC-1, against pathogenic bacteria. L. amylovorus IMC-1 showed excellent production of acid in 10% skim milk supplemented with yeast extract, and produced 0.8 and 2.7% of acid at 12 and 72 h incubation, respectively. It was found that the activity of ${\beta}-galactosidase$, about $39\;{\mu}M/minute/dry$ cell weight (mg), was stronger than that of $phospho-{\beta}-galactosidase$ in the strain IMC-1. The strain showed weak proteolytic activity in 10% skim milk, thus it produced 6 and $69\;{\mu}g/mL$ of free tyrosine at 12 and 72 h cultivation, respectively. It was known that the strain utilized mainly ${\alpha}-casein$ than ${\beta}-casein$ from patterns of SDS-PAGE. Mixed culture produced more acid than single cultures of L. amylovorus IMC-1 and Streptococcus thermophilus NIAI 510. Single culture of Str. thermophilus and mixed culture showed increasing cheese flavor with incubation times. Optimal fermentation time of mixed culture for the acid production and flora of lactic starter was 16 and 12 h by adding 0.1 and 0.5% of yeast extract to 10% skim milk, respectively. Antibacterial substance produced by the strain IMC-1 reduced about 2 log of the viable cell counts of both Escherichia coli O157 and Shigella flexneri after 24 and 4 h incubation, and they were not detected after 48 and 6 h incubation, respectively.

• Food Science and Preservation
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• v.13 no.6
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• pp.754-761
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• 2006

This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.

• The Korean Journal of Mycology
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• v.10 no.2
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• pp.75-83
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• 1982

As a primary study for cell growth and alcohol production of a cider yeast, Saccharomyces sp. R-11, cultural and nutritional characteristics of the strain were investigated. The results obtained were as follows: The optimum culture medium for this strain was a synthetic medium, Henneberg B, and sucrose was the best carbon source for yeast growth and alcohol production. Optimum sugar concentrations for yeast growth and alcohol production were 15% and 25%, respectively. Optimum pH and temperature of the basal medium for growth of this strain were 4.5 and $30^{\circ}C$ respectively. The yeast growth was enhanced by the addition of 100 ppm of $Mg^{2+}$, but significantly inhibited by the addition of 100 ppm of $Co^{2+}$. Lower temperature and maintenance of optimum pH for yeast growth increased the final alcohol concentration. Under optimum condition for cell growth at stationary culture, generation time and specific growth rate of the strain were 7.5 hr and 0.092 $hr^{-1}$, respectively. At 8% initial alcohol concentration, yeast growth was inhibited about 50% and this strain could not be grown at more than 12% initial alcohol. The strain could be grown at less than 125ppm $SO_2$without alcohol addition, and at less than 75 ppm $SO_2$ with 8% initial alcohol. The higher sulfur dioxide concentration of a medium, the longer lag phase in yeast growth was observed. This strain could induced alcoholic fermentation at less than 10% initial alcohol concentration with 0 and 25 ppm $SO_2$, at less than 8% initial alcohol with 50 and 75 ppm $SO_2$, and at less than 6% initial alcohol with 100 and 125 ppm $SO_2$.

• Food Science and Preservation
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• v.14 no.6
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• pp.617-623
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• 2007

To utilize the non-heat treated alcoholic by-products of brown rice(Goami) as food sources, the quality characteristics change according to the treatment conditions of ${\alpha}-amylase$ were evaluated. It resulted that the increase of hydrolysis temperature correspondingly increased the soluble solids, total dietary fiber and total sugar in the by-products of Goami, and the highest reducing sugar content was observed at $80^{\circ}C$. The free amino acids contents were tended to slowly decrease by the hydrolysis temperature more than $70^{\circ}C$, and the highest content of oligosaccharides were detected at the hydrolysis temperature of $80^{\circ}C$. The soluble solid according to the ${\alpha}-amylase$ concentration resulted to increase with the increase of the enzyme concentration and the total dietary fiber revealed similarly showing approximately 0.65%. The high content of reducing sugars was observed at the enzyme concentration around 0.08%(v/w). Total sugars and oligosaccharides contents tend to increase as the concentration of enzyme increased, and the content of oligosaccharides acquired at the enzyme concentration more than 0.10%(v/w) maintained to show rather similar contents. The soluble solids and total dietary fiber by hydrolysis time were found to show 6.66% and 0.65%, respectively at more than 60 min of hydrolysis, and the reducing sugars and total sugars were found to be 3,600 and 4,800 mg% in all treatment groups showing no significant difference. The content of oligosaccharides was increased with the increase of hydrolysis time, and the content was similar at more than 90 min of hydrolysis by ranging around 2,100 mg%. Based upon these results, the by-products of Goami are expected to be used as various food sources showing the highest dietary fiber and oligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 90 min with the addition of 0.10%(v/w) of ${\alpha}-amylase$.

• Food Science and Preservation
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• v.24 no.8
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• pp.1067-1078
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• 2017

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter's color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Food Science and Preservation
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• v.20 no.2
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• pp.191-198
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• 2013

In this study, wheat doenjang was manufactured using Korean wheat meju and soybean meju, and its quality were investigated according to mixing ratio of meju. The general characteristics such as moisture contents, pH and salinity of wheat doenjang, which is fermented and aged at $25^{\circ}C$ for 70 days, were slightly decreased time dependently as similar pattern. The pH of wheat doenjang ranged from 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5%, and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27~600.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean meju, showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in the sensory evaluation of the colour, taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:1 of mixing ratio will lead to desirable quality of wheat doenjang.