• Asian-Australasian Journal of Animal Sciences
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• 제33권7호
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• pp.1087-1095
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• 2020

Objective: The present study aimed to evaluate the effects of γ-aminobutyric acid (GABA)-producing bacteria (GPB) on in vitro rumen fermentation and on the growth performance and meat quality of Hanwoo steers. Methods: The effects of GPB (Lactobacillus brevis YM 3-30)-produced and commercially available GABA were investigated using in vitro rumen fermentation. Using soybean meal as a substrate, either GPB-produced or commercially available GABA were added to the in vitro rumen fermentation bottles, as follows: control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB; T3, 2 g/L autoclaved GPB; T4, 5 g/L autoclaved GPB; T5, 2 g/L GABA; and T6, 5 g/L GABA. In addition, 27 Hanwoo steers (602.06±10.13 kg) were subjected to a 129-day feeding trial, during which they were fed daily with a commercially available total mixed ration that was supplemented with different amounts of GPB-produced GABA (control, no additive; T1, 2 g/L GPB; T2, 5 g/L GPB). The degree of marbling was assessed using the nine-point beef marbling standard while endotoxin was analyzed using a Chromo-Limulus amebocyte lysate test. Results: In regard to in vitro rumen fermentation, the addition of GPB-produced GABA failed to significantly affect pH or total gas production but did increase the ammonia nitrogen (NH₃-N) concentration (p<0.05) and reduce total biogenic amines (p<0.05). Animals fed the GPB-produced GABA diet exhibited significantly lower levels of blood endotoxins than control animals and yielded comparable average daily gain, feed conversion ratio, and beef marbling scores. Conclusion: The addition of GPB improved in vitro fermentation by reducing biogenic amine production and by increasing both antioxidant activity and NH₃-N production. Moreover, it also reduced the blood endotoxin levels of Hanwoo steers.

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.85-92
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• 2016

Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of $24-29^{\circ}C$ for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

• 한국조리학회지
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• 제24권1호
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• pp.39-49
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• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.633-637
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• 2004

The experiment of silage for preservation of fresh Italian ryegrass (Lolium multiflorum) was carried out to examine whether the fermentation quality and microbial degradation in the rumen can be altered by the treatment of amino acids fermentation byproduct (AFB). The plant was ensiled for 40 days with 4 treatments of different ratios of AFB and sugarcane molasses (SCM) mixture. The treatment 2 (T2, AFB:SCM=100:0) and treatment 3 (T3, AFB:SCM=40:60) silages showed higher (p<0.05) concentrations of lactic acids, lower (p<0.05) pH and dry matter (DM) losses than the Control (T1, none additive) and treatment (T4, AFB:SCM=0:100) silages. The treatments 2 and 3 contained higher (p<0.05) DM and crude protein contents in silages compared to treatments 1 and 4 silages. The NDF, ADF and cellulose contents were also lower (p<0.05) in T2, T3 and T4 silages than T1 silage and fresh material before ensiled. The in situ rumen DM, NDF, ADF, hemicellulose and cellulose degradability was also higher (p<0.05) in T2, T3 and T4 silages than T1 silage, while the highest improvement was achieved with addition of AFB:SCM at level of 40:60 at ensiling. The result in this study indicates that the addition of AFB and SCM additives improved the silage fermentation and cell wall degradability of Italian ryegrass silage.

• 한국식품영양과학회지
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• 제29권4호
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• pp.575-581
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• 2000

본 연구는 사과과즙 및 감을 부재료 로 첨가하여 고추장을 담금하고 이들 과실고추장의 숙성에 따른 성분 변화를 조사하였다. 수분활성도는 숙성기간이 경과함에 따라 감소하는 경향이었으며, 사과고추장이 감고추장보 다 수분활성도가 높았다. 환원당 함량응ㄴ 숙성 초기 사과고추장과 감고추장 각각 10.95, 10.30%에서 시간이 경과됨에 따라 증가하여 숙성 10주째에 각각 16.68, 19.14%로 최고치를 나태내었다. 유리당 성분으로 사과고추장은 숙성 12주째에 maltose 10.55%, glucose 8.47%, fructose 3.02%로 나타났으며, 감고추장은 숙성 6주째에 maltose 21.65%, glucose 8.71%, fructose 2.98%로 maltose 함량이 특이적으로 높았다. 유기산으로 citric acid, malic acid, lactic acid, oxalic acid가 검출되었으며, 2종의 과실고추장 모두 citric acid와 malic acid의 함량이 높았다. 과실고추장의 총 유리아미노산은 사과고추장에서 188.59~420.94mg%, 감고 추장에서 154.67~316.93 mg%로, 숙성 10~12주에서 최고치를 나타내었으며 aspartic acid, proline, glutamic acid 등의 함량이 비교적 높았다.

• 한국식생활문화학회지
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• 제16권5호
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• pp.470-477
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• 2001

마늘이 김치의 숙성과 품질에 미치는 영향을 조사하고 아울러 cyclodextrin과 sorbitol의 마늘냄새 masking 효과를 실험하였다. 김치 숙성 초기의 산도는 마늘 첨가량이 많을수록 대조구 비해서 높았고 환원당 함량은 마늘 첨가량이 많을수록 높았으나 숙성말기에는 거의 비슷한 수준을 유지하였다. 미생물수의 경우 숙성초기에는 마늘 첨가에 의해 성장이 촉진되었으나 이후에 그 수준을 유지한 후에는 대조구에 비해서 오히려 억제되었다. 관능검사 결과는 온도에 관계없이 마늘을 첨가하지 않은 김치가 모든 관능적인 면에서 유의적으로 나쁘게 평가되었으며 마늘을 $2{\sim}3%$ 첨가한 김치가 유의적으로 가장 좋게 평가되었다. Cyclodextrin 또는 sorbitol을 1%씩 첨가한 결과 마늘맛을 masking하는데는 효과가 없었고 관능적으로도 나쁘게 평가되었다.

• 한국식품과학회지
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• 제44권2호
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• pp.202-206
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• 2012

쌀을 이용한 식초제조에서 증자 공정과 무증자 공정으로 제조된 쌀과 해당화를 혼합한 조성물을 사용하여 식초를 제조하였다. 1단계로 ethanol 발효를 $25^{\circ}C$에서 12일 동안 진행하고, ethanol 함량을 6%로 조정한 후 $Acetobacter$ $aceti$균을 접종하여 $30^{\circ}C$에서 9일 동안 초산 발효하였다. 식초 발효전에 초산을 첨가하는 공정은 발효의 성공여부를 결정하는 요인으로 나타났으며, 첨가되는 초산의 농도에 의존적으로 최종 식초 제품의 유기산 함량이 증가하였다. 무증자법으로 식초를 제조시 유리 아미노산과 GABA 함량이 높게 나타났으며, 주요 아미노산으로는 glutamic acid, arginine 등으로 나타났다. 본 연구결과는 해당화-쌀 식초 제조시 쌀의 열처리 공정여부가 식초의 품질에 큰 영향을 준다는 것을 보여준다.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• 동아시아식생활학회지
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• 제21권2호
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• pp.207-214
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• 2011

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

• 한국컴퓨터정보학회논문지
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• 제26권11호
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• pp.183-189
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• 2021

이 연구는 한국형 양송이버섯 재배 배지 후발효 시스템의 개발을 통해 양송이버섯 농가의 노동력 절감, 생산 사이클 단축을 통한 농가 소득 증가를 목적으로 두고 있다. 한국형 양송이버섯 재배 배지 후발효 시스템은 국내 양송이버섯 농가의 현실을 반영하여 설계되었으며, 후발효 시스템 내의 발효 배지의 온도 차를 줄여 균일한 품질을 보장하는 양송이버섯 재배 배지를 생산할 수 있다. 또한, 성능 실험 결과 배지 후발효 시스템이 40시간의 작업 시간이 단축되었으며, 양송이버섯 배지에 도움이 되는 호기성 세균 및 방선균은 증가함을 알 수 있었으며, 양송이버섯 품질을 저하시키는 사상균은 살균됨을 확인하였다.