• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.41-48
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• 1994

This experiment was carried out in order to evaluate the chemical composition and rumen degradation characteristics of Italian ryegrass harvested at three different growth stages, i,e. pre-blooming, early-blooming and late-blooming. Degradation values were obtained by incubation of the samples using the nylon bag technique on the rumen of sheep fed a normal diet (Timothy hay with 200 g/d concentrate per head) for 12, 24, 36, 48 and 72 hours, respectively. Neutral detergent fiver (NDF) content was highest at late-blooming (64.4%) while no difference was found among the pre-blooming and early-blooming (49.4% vs 48.3%). However, acid detergent fiber (ADF) content markedly increased from 30.0% at pre-blooming to 35.4% and 46.4% at early-blooming and late-blooming, respectively. Lignin and silica contents also increased as advancing maturity of the grass, Rumen degradation of dry matter (DM) significantly reduced (p < 0.05) as advancing maturity of the grass. Ruman degradation cellulose and ADF at pre-blooming were significantly higher (p < 0.05) than those of early-blooming and late-blooming. However, no significant differences were observed among the early-blooming and late-blooming. With advancing maturity, rumen degradation of NDF and hemicellulose significantly reduced (p < 0.05) at the incubation times.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.661-668
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• 2011

This study was conducted in order to determine the optimum conditions for the production of fermented grapefruit extract showing high cell growth, antioxidant activity and total flavonoid content. Five lactic acid bacterial strains - Lactobacillus plantarum KCTC3104, Lactobacillus brevis KCTC3102, Weisella cibaria KCTC3746, Leuconostoc citreum KCTC3526 and Leuconostoc mesenteroides KCTC3505 - were evaluated first in order to determine the optimum strain able to grow with high efficiency on grapefruit as a substrate and possesses higher antioxidant activity and flavonoids content. Among these strains, L. mesenteroides KCTC3505 was selected as a starter culture. To estimate the available or effective content of grapefruit in basal medium, the effects of 30%, 50%, and 70% grapefruit contents on the performance of fermentation were tested, and it was found that grapefruit can be added at 70% levels to medium. In this study, three factors of fermentation conditions - incubation time, sucrose, and glucose contents - were evaluated for their effects on fermentation performance. Taguchi experiment design was employed and the responses of experiments were calculated using signal and noise ratio calculation with larger-the-best characteristics. Finally, the optimum conditions for the manufacture of fermented grapefruit extract were as follows: grapefruit 70%, sucrose 10 g/L, glucose 10 g/L, sodium acetate 1 g/L, NaCl 1 g/L, dipotassium phosphate 0.1 g/L, magnesium sulfate 0.01 g/L and 16 hr of incubation.

• Mycobiology
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• v.30 no.4
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• pp.208-212
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• 2002

For comparison of mycelial colonization of Phellinus linteus on logs, several techniques of inoculation were tested; sterilized short log inoculation, drilling inoculation and log-end sandwich inoculation. The mycelial colonization of P. linteus on logs was good in the treatment of sterilized short log inoculation, but poor in the traditional methods such as drilling inoculation and log-end sandwich inoculation. The initial mycelial growth and the full mycelial colonization of P. linteus in logs were the best in case of 20 cm logs under the condition of 42% moisture content. Also, the initial mycelial growth of P. linteus was accelerated over 12 hours of sterilization. Burying method of logs after $5{\sim}6$ months of incubation was the best for formation of basidiocarps of P. linteus. The formation of fruiting body of P. linteus was quite good in the cultivation house at $31{\sim}35^{\circ}C$ and over 96% of relative humidity.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.5
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• pp.711-715
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• 2005

One of the prerequisites for the successful implementation of industrial-scale goat kefir production is to understand the effects of different kefir grains and culture conditions on the microbial and chemical properties of the goat kefir. Thus, the objectives of the present study were to evaluate the characteristics of kefir grains in Taiwan on the microbial and chemical properties of goat milk kefir, as well as to understand the influence of culture conditions on production of medium chain-length triglycerides (MCT). Kefir grains were collected from households in northern Taiwan. Heat-treated goat milk was inoculated with 3-5% (V/W) kefir grains incubated at 15, 17.5, 20 or 22.5$^{\circ}C$ for 20 h, and the microflora count, ethanol content, and caproic (C6), caprylic (C8), and capric acid (C10) levels measured at 4 h intervals. Our results indicate that incubation with kefir grains results in 10$^6$-10$^7$ CFU/ml microflora count and 1.18 g/L of ethanol content at 20 h of fermentation. Incubation with 5% kefir grain at 20-22.5$^{\circ}C$ produces the highest MCT levels.

• Microbiology and Biotechnology Letters
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• v.27 no.2
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• pp.129-135
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• 1999

EH-1 was highest at 9 days of incubation. This regrowth and enzymatic activity of Haloarcular sp. EH-1 was highest at 9 days of incubation. This amylase was purified by acetone fractionation, DEAG-Cellulose column chromatography, 1st Sephadex G-75 gel filtration, CM-Cellulose column chromatography and 2nd Sephadex G-75 gel filtration. The amylase was purified about 98.64 fold with a yield of 11.75%. The molecular weight of amylase was estimated to be about 43,000and 40,000 by gel filtration and SDS-polyacrylamide gel electrophoresis, respectively, suggesting that the enzyme was a monomer. Amylase had an optimal temperature of 4$0^{\circ}C$, and an optimum pH of 7.0, and the thermal stability was observed the above 50% at 10$0^{\circ}C$ after 1 hour, and the stable range of pH was 6.0 to 8.0. The enzymatic activity was increased in the presence of 10 mM 2-mercaptoethanol, slightly by 10 mM SnCl2.2H2O.FeCl2.4H2O.CuCl2.2H2O.HgCl2.6H2O and SDS. End products from soluble starch were glucose, maltose and maltotriose, and Km value for soluble starch was 2.5mg/ml.

• Journal of the Korean Wood Science and Technology
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• v.14 no.3
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• pp.36-42
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• 1986

The production media and the enzymatic charateristics of laccase from Flammulina velutipes were investigated. The activity of laccase during incubation reached to the maximum at the 40 days of incubation in the case of Barley straw medium. The maximum laccase activity in Barley straw medium was 5 and 16 times higher than those in Onion basic and Sawdust media, respectively. The laccase from Flammulina velutipes has the optimum pH of 6.6 and showed to be stable at relatively broad pH range. 4.5-9.5. Temperature stability showed that above 96% activity could be preserved after holding at 40$^{\circ}C$ for 40 minutes. At the above 70$^{\circ}C$, the laccase activity decreased very rapidly. The Km value of the laccase was estimated to be 28.0 mM which is much higher than that of the laccase from Pleurotus ostreatus. Organic solvents for precipitiation of the enzyme did not inactivation the laccase. Sodium azide which was added for preventing microbial deterioration affected significantly the inactivation of laccase, but this activity was recovered completely by precipitating the enzyme with acetone.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.373-377
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• 1995

We investigated the survival, $\beta$-galactosidase activity and cellular permeability of lactic acid bacteria such as Lactobacillus acidophilus ATCC 4356, Lactobacillus casei subsp. casei IFO 3533, Streptococcus thermophilus KCTC 2185, Lactobacillus delbrueckii subsp. lactis ATCC 4797, and Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 in anaerobic condition of pH 1.5-3.5 range. Numbers of all tested viable cells did not decrease at pH 3.5, but decreased rapidly at pH 1.5 and pH 2.5 during 2 hour incubation at modified EG medium. Immediately after 2 hour incubation, the decrease in population at pH 1.5 and pH 2.5 was about 6-8 and 5-7 log cycles/ml, respectively. Lactobacillus acidophilus ATCC 4356 showed the higest survival of all tested bacteria. The $\beta$-galactosidase activity from Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 and Streptococcus thermophilus KCTC 2185 decreased rapidly at pH 1.5 and 2.5, but there was a little decrease at pH 3.5. The cellular permeability that was measured by the leakage of intracellular materials increased with decrease of pH. These results suggest that the ingested lactic acid bacteria may be destroyed in contact with low pH of gastric acid.

• Parasites, Hosts and Diseases
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• v.39 no.3
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• pp.223-226
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• 2001

In South Korea, the north border area has been under vivax malaria epidemic since 1993. However, Jeollabuk-do, which is about 300 kms from the border, has not experienced the same epidemic. 1 investigated a total of 58 notified cases of malaria in Jeollabuk-do in the year 2000. All of the cases had an exposure history in the epidemic area. Among them were 49 ex-soldiers, 3 soldiers who served near the border area and 6 civilians who traveled there. The causal agent of all cases was Plasmodium vivax. Except the civilians, the soldiers and ex-soldiers were aged in their twenty's. In the present study, the incubation period was from 6 to 520 days with a median of 157 days, and the latent onset type (92%) was more prevalent than the early onset type. illness onset of most cases (86%) peaked during the summer season (June to September) despite of variable incubation periods. The time lag for diagnosis ranged from 2 to 42 days with a median of 11 days. Jeollabuk-do has not been an area of epidemic untill now, but incidences have been increasing annually since 1996. In Jeollabuk-do, early diagnosis and treatment can be a feasible disease control measure to prevent spreading from the epidemic area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.854-859
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• 2000

A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• The Korean Journal of Mycology
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• v.49 no.4
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• pp.525-530
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• 2021

The cultivation in sawdust media, mushroom productivity, and fruiting body characteristics of Lentinula edodes strains NIFoS 2778 and NIFoS 3363 were compared according to the inoculation conditions. The cultivation period was 5% shorter when liquid spawn was used. Fruiting bodies were induced after 113 days of incubation on media inoculated with liquid spawn, and the cultivation period was 119 days on media inoculated with solid spawn. Mushroom productivity of NIFoS 2778 was the highest (661.4 g) when 36 mL of liquid spawn was used. For NIFoS 3363, mushroom production was higher under liquid inoculation conditions when the same amount of liquid and solid spawns were used. The mushroom characteristics of the two strains were not significantly different, except for gill width and stipe diameter.