• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.804-811
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• 2013

The effects and significance of ${\gamma}$-amino butyric acid (GABA) producing bacteria (GPB) on in vitro rumen fermentation and reduction of biogenic amines (histamine, methylamine, ethylamine, and tyramine) using corn meal as a substrate were determined. Ruminal samples collected from ruminally fistulated Holstein cows served as inoculum and corn was used as substrate at 2% dry matter (DM). Different inclusion rates of GPB and GABA were evaluated. After incubation, addition of GPB had no significant effect on in vitro fermentation pH and total gas production, but significantly increased the ammonia nitrogen ($NH_3$-N) concentration and reduced the total biogenic amines production (p<0.05). Furthermore, antioxidation activity was improved as indicated by the significantly higher concentration of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) among treated samples when compared to the control (p<0.05). Additionally, 0.2% GPB was established as the optimum inclusion level. Taken together, these results suggest the potential of utilizing GPB as feed additives to improve growth performance in ruminants by reducing biogenic amines and increasing anti-oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1579-1585
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• 2005

The aim of this study was to propose utilization of tofu whey concentrates separated by ultrafiltration (UF) for yogurt production. The curd yogurt was prepared from whole milk added with skim milk Powder in which UF powder was substituted 0$\%$, 6.25$\%$, 12.5$\%$ or 25$\%$ for skim milk powder. The quality characteristics of yogurt in terms of pH, titratable acidity, viscosity, color and viable cell counts were evaluated. There were no significant differences in pH and titratable acidity between control (yogurt added with only skim milk powder) and yogurt added with UF powder after 24 hr of fermentation at 37$^{\circ}C$. Apparent viscosity of yogurt added with UF powder was lower (2,623 $\∼$ 3,189 cps) than that of the control yogurt (3,196 cps). Lightness and redness value of yogurt added with UF powder were not significantly different from control yogurt, while yellowness value increased as the amount of UF powder increased. Addition of UF powder stimulated the growth of lactic acid bacteria. Gas chromatographic analysis detected acetaldehyde, diacetyl, and organic acids, and more volatile compounds were detected in yogurt added with UF powder. Sensory analysis showed that yogurt added with UF powder were evaluated as acceptable as control yogurt. Therefore, UF powder could be substituted for skim milk powder without depressing yogurt qualify.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.472-479
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• 2002

The antimicrobial effects of metabolites from isolated strains from feces of Korean newborn baby and from Dongchimi against six food-borne microorganisms, and characteristics of the metabolites were investigated.. The metabolites from isolated strains adjusted pH to 3.5, 4.0, and 4.5 showed strong growth inhibition against S. Typhimurium, and S. Enteritidis. The metabolites has kept its inhibition activities to the pathogens after catalase, trypsin or pepsin treatment. In addition, antimicrobial activity of metabolites was not decreased by heat treatment at $121^{\circ}C$ for 15 min. D2 and F35-2 strains were confirmed homofermentative and F20-3 was heterofermentative bacteria identified by final organic acid and gas production. The amount of lactic acid produced by D2 and F35-2 strains after 24 h of incubation was 1.84 and 1.85% respectively, but F20-3 strain produced acetic acid (0.22%) and lactic acid (0.91%).

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.1
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• pp.50-57
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• 2015

This study was conducted to investigate the effect of soybean meal (SM) and soluble starch (SS) on biogenic amine production and microbial diversity using in vitro ruminal fermentation. Treatments comprised of incubation of 2 g of mixture (expressed as 10 parts) containing different ratios of SM to SS as: 0:0, 10:0, 7:3, 5:5, 3:7, or 0:10. In vitro ruminal fermentation parameters were determined at 0, 12, 24, and 48 h of incubation while the biogenic amine and microbial diversity were determined at 48 h of incubation. Treatment with highest proportion of SM had higher (p<0.05) gas production than those with higher proportions of SS. Samples with higher proportion of SS resulted in lower pH than those with higher proportion of SM after 48 h of incubation. The largest change in $NH_3$-N concentration from 0 to 48 h was observed on all SM while the smallest was observed on exclusive SS. Similarly, exclusive SS had the lowest $NH_3$-N concentration among all groups after 24 h of incubation. Increasing methane ($CH_4$) concentrations were observed with time, and $CH_4$ concentrations were higher (p<0.05) with greater proportions of SM than SS. Balanced proportion of SM and SS had the highest (p<0.05) total volatile fatty acid (TVFA) while propionate was found highest in higher proportion of SS. Moreover, biogenic amine (BA) was higher (p<0.05) in samples containing greater proportions of SM. Histamines, amine index and total amines were highest in exclusive SM followed in sequence mixtures with increasing proportion of SS (and lowered proportion of SM) at 48 h of incubation. Nine dominant bands were identified by denaturing gradient gel electrophoresis (DGGE) and their identity ranged from 87% to 100% which were mostly isolated from rumen and feces. Bands R2 (uncultured bacterium clone RB-5E1) and R4 (uncultured rumen bacterium clone L7A_C10) bands were found in samples with higher proportions of SM while R3 (uncultured Firmicutes bacterium clone NI_52), R7 (Selenomonas sp. MCB2), R8 (Selenomonas ruminantium gene) and R9 (Selenomonas ruminantium strain LongY6) were found in samples with higher proportions of SS. Different feed ratios affect rumen fermentation in terms of pH, $NH_3$-N, $CH_4$, BA, volatile fatty acid and other metabolite concentrations and microbial diversity. Balanced protein and carbohydrate ratios are needed for rumen fermentation.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.369-376
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• 2017

Maturation of distilled spirit can generate diverse flavors and tastes. Rice Soju was matured in oak casks (MSO) and stainless steel containers (MSS) for one year at ambient temperature. Ipguk (Aspergillus luchuensis) and Saccharomyces cerevisiae Y88-4 were used, and reduced pressure ($110{\pm}20Torr$) distillation was applied to brew Soju. Acidity and conductivity were increased in both MSO and MSS. MSO reduced alcohol content (from 43 to 40%) and volume (from 18,000 to 12,730 mL), and significantly altered yellowness (from 0.2 to 30.2). Furthermore, MSO increased the isoamyl alcohol (from 276.7 to $339.2{\mu}g/mL$) and isobutyl alcohol (from 122.3 to $144.2{\mu}g/mL$) content. Gas chromatography-mass spectrometry was used to detect volatile compounds in Soju, which included 20 esters, 7 alcohols, 2 acids, and 5 miscellaneous compounds. Oak lactone was detected only in MSO and was considered as a specific flavor component associated with oak maturation. Thus, maturation materials contribute to the physicochemical property of distilled spirits.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.3
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• pp.75-86
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• 2003

In the near future, the capacity of conventional anaerobic digester is thought to be insufficient because of the increase of the total solids from expansion of intercepting sewer, sewage quantity and direct input of night soil from near apartment districts. The objectives of this study was to investigate the improvement of digestion efficiency using microbial agent(Bio-dh). The system was a pilot-scale, two-staged, anaerobic sludge digestion system. The first-stage digester was heated and mixed. The agitation velocity of the first-stage digester was 120rpm. The second-stage digester was neither heated nor mixed. The Digestion temperature was kept at $35{\pm}1^{\circ}C$ The detention time of digester was 19 days. The dosage of sewage sludge and microbial agent were $0.65m^3/day$ and $0.5{\ell}/day$, respectively. The experiments was run for 25days. Three times a week, $COD_{Mn}$ and SS of effluent, TS, VS, and biogas production rate were measured. Temperature, pH, and alkalinity were measured daily. The results were as follows ; Without microbial agent, digestion efficiencies ranged 46.0%~50.9%(mean=48.6%), with microbial agent(Bio-dh), digestion efficiencies ranged 52.8%~57.3%(mean=54.2%). Consequently, microbial agent(Bio-dh) increased the sludge digestion efficiency about 12%. Also, Without microbial agent, the mean concentration of $COD_{Mn}$ and SS of second-stage digester effluent were 1,639mg/L, 4,888mg/L respectively. With microbial agent, the mean concentration of $COD_{Mn}$ and SS of second-stage digester effluent were 859mg/L, 2,405mg/L respectively. Consequently, microbial agent(Bio-dh) increased the removal efficiency of $COD_{Mn}$ and SS about 47.6% and 50.8%, respectively.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.293-306
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• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

• The Journal of Engineering Geology
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• v.21 no.2
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• pp.163-178
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• 2011

A test borehole was drilled in the Cheongwon area to investigate the relationship between geochemical environment and the natural occurrence of radioactive materials (uranium and Rn-222) in borehole groundwater. The borehole encountered mainly biotite schist and biotite granite, with minor porphyritic granite and basic dykes. Six groundwater samples were collected at different depths in the borehole using the double-packed system. The groundwater pH ranges from 5.66 to 8.34, and the chemical type of the groundwater is Ca-$HCO_3$. The contents of uranium and Rn-222 in the groundwater are 0.03-683 ppb and 1,290-7,600 pCi/L, respectively. The contents of uranium and thorium in the rocks within the borehole are 0.51-23.4 ppm and 0.89-62.6 ppm, respectively. Microscope observations of the rock core and analyses by electron probe microanalyzer (EPMA) show that most of the radioactive elements occur in the biotite schist, within accessory minerals such as monazite and limenite in biotite, and in feldspar and quartz. The high uranium content of groundwater at depths of -50 to -70 m is due to groundwater chemistry (weakly alkaline pH, an oxidizing environment, and high concentrations of bicarbonate). The origin of Rn-222 could be determined by analyzing noble gas isotopes (e.g., $^3He/^4He$ and $^4He/^{20}Ne$).

• Tuberculosis and Respiratory Diseases
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• v.42 no.4
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• pp.555-568
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• 1995

Background: It is most physiologic to measure the diffusing capacity of the lung by using oxygen, but it is so difficult to measure partial pressure of oxygen in the capillary blood of the lung that in clinical practice it is measured by using carbon monoxide, and single-breath diffusing capacity method is used most widely. However, since the process of withholding the breath for 10 seconds after inspiration to the total lung capacity is very hard to practice for patients who suffer from cough, dyspnea, etc, the intra-breath lung diffusing capacity method which requires a single exhalation of low-flow rate without such process was devised. In this study, we want to know whether or not there is any significant difference in the diffusing capacity of the lung measured by the single-breath and intra-breath methods, and if any, which factors have any influence. Methods: We chose randomly 73 persons without regarding specific disease, and after conducting 3 times the flow-volume curve test, we selected forced vital capacity(FVC), percent of predicted forced vital capacity, forced expiratory volume within 1 second($FEV_1$), percent of forced expiratory volume within 1 second, the ratio of forced expiratory volume within 1 second against forced vital capacity($FEV_1$/FVC) in test which the sum of FVC and $FEV_1$ is biggest. We measured the diffusing capacity of the lung 3 times in each of the single-breath and intra-breath methods at intervals of 5 minutes, and we evaluated which factors have any influence on the difference of the diffusing capacity of the lung between two methods[the mean values(ml/min/mmHg) of difference between two diffusing capacity measured by two methods] by means of the linear regression method, and obtained the following results: Results: 1) Intra-test reproducibility in the single-breath and intra-breath methods was excellent. 2) There was in general a good correlation between the diffusing capacity of the lung measured by a single-breath method and that measured by the intra-breath method, but there was a significant difference between values measured by both methods($1.01{\pm}0.35ml/min/mmHg$, p<0.01) 3) The difference between the diffusing capacity of the lung measured by both methods was not correlated to FVC, but was correlated to $FEV_1$, percent of $FEV_1$, $FEV_1$/FVC and the gradient of methane concentration which is an indicator of distribution of ventilation, and it was found as a result of the multiple regression test, that the effect of $FEV_1$/FVC was most strong(r=-0.4725, p<0.01) 4) In a graphic view of the difference of diffusing capacity measured by single-breath and intra-breath method and $FEV_1$/FVC, it was found that the former was divided into two groups in section where $FEV_1$/FVC is 50~60%, and that there was no significant difference between two methods in the section where $FEV_1$/FVC is equal or more than 60% ($0.05{\pm}0.24ml/min/mmHg$, p>0.1), but there was significant difference in the section, less than 60%($-4.5{\pm}0.34ml/min/mmHg$, p<0.01). 5. The diffusing capacity of the lung measured by the single-breath and intra-breath method was the same in value($24.3{\pm}0.68ml/min/mmHg$) within the normal range(2%/L) of the methane gas gradient, and there was no difference depending on the measuring method, but if the methane concentration gradients exceed 2%/L, the diffusing capacity of the lung measured by single-breath method became $15.0{\pm}0.44ml/min/mmHg$, and that measured by intra-breath method, $11.9{\pm}0.51ml/min/mmHg$, and there was a significant difference between them(p<0.01). Conclusion: Therefore, in case where $FEV_1$/FVC was less than 60%, the diffusing capacity of the lung measured by intra-breath method represented significantly lower value than that by single-breath method, and it was presumed to be caused largely by a defect of ventilation-distribution, but the possibility could not be excluded that the diffusing capacity of the lung might be overestimated in the single-breath method, or the actual reduction of the diffusing capacity of the lung appeared more sensitively in the intra-breath method.

• Tuberculosis and Respiratory Diseases
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• v.48 no.1
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• pp.14-23
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• 2000

Background: The evaluation of candidates for successful lung resection is important. Our study was conducted to determine the preoperative predictors of postoperative mortality and morbidity in lung cancer patients with impaired lung function. Method; Between October 1, 1995 and August 31, 1997, 36 lung resection candidates for lung cancer with $FEV_1$ of less than 2L or 60% of predicted value were included prospectively. Age, sex, weight loss, hematocrit, serum albumin, EKG and concomitant illness were considered as systemic potential predictors for successful lung resection. Smoking history, presence of pneumonia, dyspnea scale(l to 4), arterial blood gas analysis with room air breathing, routine pulmonary function test were also included for the analysis. In addition, predicted postoperative(ppo) pulmonary factors such as ppo-$FEV_1$ ppo-diffusing capacity(DLco), predicted postoperative product(PPP) of ppo-$FEV_1%{\times}$ppo-DLco% and ppo-maximal $O_2$ uptake($VO_2$max) were also measured. Results: There were 31 men and 5 women with the median age of 65 years(range, 44 to 82) and a mean $FEV_1$ of $1.78{\pm}0.06L$. Pneumonectomy was performed in 14 patients, bilobectomy in 8, lobectomy in 14. Pulmonary complications developed in 10 patients; cardiac complications in 3, other complications(empyema, air leak, bleeding) in 4. Twelve patients were managed in the intensive care unit for more than 48 hours. Two patients died within 30 days after operation. The ppo-$VO_2$max was less than 10 ml/kg/min in these two patients. MVV was the only predictor for the pulmonary complications. However, there was no predictor for the post operative death in this study. Conclusions: Based on the results, MVV was the useful predictor for postoperative pulmonary complications in lung cancer resection candidates with impaired lung function In addition, ppo-$VO_2$max value less than 10 ml/kg/min was associated with postoperative death, so exercise pulmonary function test could be useful as preoperative test. But further studies are needed to validate this result.