• Korean Journal of Food Science and Technology
• /
• v.28 no.5
• /
• pp.888-896
• /
• 1996

This study was conducted to investigate the preservative effects of low molecular weight chitosan with and without other preservatives on kimchi at $10^{\circ}C$ during 12 days of fermentation. The pH and titratable acidity of kimchi with preservatives (PSV) were higher and lower, respectively, than those of control kimchi (CON). The decrease in reducing sugar content was more remarkable in CON than in PSV as the fermentation proceeded. Contents of lactic acid and acetic acid were lower in PSV, especially in kimchi with chitosan dissolved in acetic acid (CH-B) and in the one containing both chitosan and Na-benzoate (CHS) than those in CON. The numbers of total viable cells, Leuconostoc sp. and Lactobacillus plantarum were higher in CON than those in PSV. Sensory firmness and green flavor were significantly lower in CON than in CH-B and CHS. Sourness and staled flavor of CH-B and CHS tended to be lower than those of other kimchi samples.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.4
• /
• pp.493-499
• /
• 2011

The objective of this study was to find the way to prolong the storage time of sawdust-based oyster mushroom (Pleurotus osteratus) spent substrate (OMSS) by fermenting with potential probiotic microorganisms to recycle the otherwise waste of mushroom farms. To this purpose, lactic acid bacteria (LAB) were screened to select the best lactic acid-producing strains. Three strains of LAB (Lactobacillus plantarum Lp1', Pediococcus acidilacticii Pa193, L. plantarum Lp2M) were selected and in mixture they lowered the pH of the fermented OMSS to 3.81. fOMSS (fermented sawdust-based oyster mushroom spent substrate) could be stored at room temperature for at least 17 days without any deterioration of feed quality based on the pH, smell, and color. In dry matter disappearance rate in situ, commercial TMR (total mixed ration), OMSS and OMMM (oyster mushroom mycelium mass) showed no significant differences between the samples after 6, 12 and 24 h incubation except for 48 h. Two separate field studies were performed to test the effects of fOMSS supplement on the growth performance of postweaning Holstein calves. Field trials included groups of animals feeding calf starter supplemented with: Control (no supplement), AB (colistin 0.08% and oxyneo 110/110 0.1%), fOMSS (10% fOMSS) and fConc (10% fermented concentrate) and DFM (direct-fed microbials, average $10^9$ cfu for each of three LAB/d/head). Growth performance (average daily gain and feed efficiency) of the fOMSS supplement group was higher than that of AB followed by fConc and DFM even though there was no statistically significant difference. The Control group was lower than any other group. Various hematological values including IgG, IgA, RBC (red blood cell), hemoglobin, and hematocrit were measured every 10 days to check any unusual abnormality for all groups in trial I and II, and they were within a normal and safe range. Our results suggest that sawdust-based OMSS could be recycled after fermentation with three probiotic LAB strains as a feed supplement for post-weaning calves, and fOMSS has the beneficial effects of an alternative to antibiotics for a growth enhancer in dairy calves.

• Korean Journal of Food Science and Technology
• /
• v.15 no.4
• /
• pp.414-420
• /
• 1983

Heating characteristics for retort pouches of Kimchi heated in hot water were determined as a function of various parameters for processing. Processing conditions in laboratory and commercial retort were also evaluated on the basis of storage test. D values for Lactobacillus plantarum isolated from test sample ranged from $D^{1.08}\;to\;D^{0.18}$ and z value was $10.5^{\circ}C$. Thermal diffusivity of Kimchi increased from 1.15 to $1.44{\times}10^{-3}cm/s$ by blanching for 15 min at $80^{\circ}C$. The rate of heat penetration was significantly decreased with increasing the thickness of the pouch although the decreases was less significant below 1.0cm thickness. Increasing in the ratio of solid to syrup up to 90:10 proportionately decreased $f_h$ value, but above the ratio $f_h$ values were nearly constant.

• Korean Journal of Agricultural Science
• /
• v.44 no.3
• /
• pp.409-415
• /
• 2017

This study was conducted to investigate the effect of supplementation of fermented wheat bran (FWB) on growth and blood characteristics in weaned pig. A total of 36 weaned pigs ($Landrace{\times}Yorkshire{\times}Duroc$; BW, $7.78{\pm}0.04kg$) were randomly allocated to three dietary treatments with different FWB concentrations (0, 0.5, and 1.0%), and each treatment had 3 replicate pens with 4 pigs per pen. The FWB was obtained from a mixture of wheat bran and two microbes (Lactobacillus plantarum M10 and Saccaromyces cerevisiae) and was determined to contain $10.19{\pm}0.27log\;CFU/g$ of L. plantarum and $7.73{\pm}0.38log\;CFU/g$ of S. cerevisiae. Experimental diets were prepared by mixing 0 (control), 0.5, or 1.0% of the FWB to the basal diet, and fed to the weaned pigs for 7 weeks. During the experimental period, the pigs had access to the diet and water ad libitum. Feed intake increased significantly in the 1.0% FWB group compared to the control and 0.5% FWB groups (p < 0.05), whereas the other growth parameters were not different among the treatment groups. White blood cells and lymphocytes were significantly decreased in the FWB treatment groups compared to the control group, but other blood corpuscles were not different among the treatment groups (p < 0.05). The pigs fed 0.5% FWB showed greater serum IgG than the control and 1.0% FWB groups (p < 0.05). In conclusion, the FWB fed to weaned pigs did not negatively affect their growth performance, but rather reduced mortality by fortifying immunity.

• Animal Bioscience
• /
• v.35 no.4
• /
• pp.556-566
• /
• 2022

Objective: This study aimed to determine the appropriate supplementation level of lactic acid bacteria (LAB; Lactobacillus plantarum and Bacillus clausii), yeast (Saccharomyces cariocanus and Wickerhamomyces anomalus) for degrading free gossypol and glucosinolate in the fermented total mixed ration (TMR) containing cottonseed meal (CSM) or rapeseed meal (RSM), to improve the utilization efficiency of these protein sources. Methods: For LAB, L. plantarum or B. clausii was inoculated at 1.0×10⁸, 1.0×10⁹, 1.0×10¹⁰, and 1.0×10¹¹ colony-forming unit (CFU)/kg dry matter (DM), respectively. For yeast, S. cariocanus or W. anomalus was inoculated at 5×10⁶, 5×10⁷, 5×10⁸, and 5×10⁹ CFU/kg DM, respectively. The TMR had 50% moisture and was incubated at 30℃ for 48 h. After fermentation, the chemical compositions, and the contents of free gossypol and glucosinolate were determined. Results: The results showed that the concentration of free gossypol content was reduced (p<0.05), while that of the crude protein content was increased (p<0.05) in the TMR containing CSM inoculated by B. clausii (1×10⁹ CFU/kg DM) or S. cariocanus (5×10⁹ CFU/kg DM). Similarly, the content of glucosinolate was lowered (p<0.05) and the crude protein content was increased (p<0.05) in TMR containing RSM inoculated with B. clausii (1×10¹⁰ CFU/kg DM) or S. cariocanus (5×10⁹ CFU/g DM). Conclusion: This study confirmed that inclusion of B. clausii with 1.0×10⁹ or 1.0×10¹⁰ CFU/kg DM, or S. cariocanus (5×10⁹ CFU/kg DM) to TMR containing CSM/RSM improved the nutritional value and decreased the contents of anti-nutritional factors.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.42 no.4
• /
• pp.276-285
• /
• 2022

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4℃ or 25℃ for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

• Korean Journal of Poultry Science
• /
• v.50 no.2
• /
• pp.109-118
• /
• 2023

Four-d-old broiler chicks were randomly assigned to 3 groups with 9 replicates (8 birds/cage) under high ambient temperature; birds fed a basal diet (CON), a basal diet supplemented with 0.25% of probiotic complex (LPB, 1 × 10⁶ Lactobacillus plantarum, 1 × 10⁶ Bacillus subtilis, and 1 × 10⁶ Saccharomyces cerevisiae) and 0.5% probiotic complex (HPB). Immediately after 28-d feeding trial, 6 birds having average body weight per group were sacrificed for evaluating the effects of probiotics on antioxidant parameters in the serum, intestine, and liver of birds. As results, serum biochemical parameters of nitrogen components including total protein, albumin, urea nitrogen, and glutathione were unaffected by dietary probiotics. In addition, serum superoxide dismutase (SOD), glutathione peroxidase (GPX), and glutathione S-transferase (GST) activities, and lipid peroxidation (MDA) were not changed by dietary probiotic supplement in birds. In the intestinal mucosa, SOD activity in the HPB group significantly (P<0.05) increased compared with that in the CON and the LPB groups. Lipid peroxidation in the HPB group significantly (P<0.05) decreased compared with that in the CON group. However, there was no statistical difference in GPX, and GST activities in the intestinal mucosa among treatment groups. In the liver, the activities of SOD, GPX, and GST, and the level of MDA were unaffected by probiotic supplement. In conclusion, 0.5% of probiotics significantly increased SOD activity and decreased lipid peroxidation in the intestinal mucosa, suggesting that probiotic complex could be potential to improve the small intestinal antioxidant capacity of bird under high ambient temperature conditions.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.11
• /
• pp.1834-1845
• /
• 2018

The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum, L. pentosus, L. delbrueckii, L. helveticus and L. paracasei. These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters. The draft genomes of four representative strains were sequenced and the number of contigs of the four assembled genomes ranged from 51 to 245 and the genome sizes ranged from 1.75 to 3.24 Mbp. These representative strains showed differences in their growth behavior and pH-reducing abilities in in vitro studies. The co-inoculation of these Lactobacillus spp. strains together with a yeast Kluyveromyces marxianus MBT-5698, or together with the yeast and an additional Streptococcus thermophilus MBT-2, led to a pH reduction to 3.4 after 48 h. Only in the case of fermentation inoculated with the co-culture, the viscosity of the milk increased noticeably. In contrast, fermentations with single strains did not lead to gelation of the milk or to a decrease in the pH after 24h. The results of this study provide a comprehensive understanding of the predominant lactobacilli related to Tajikistani fermented milk products.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.205-211
• /
• 1991

Ethanol extracts of amur cork, elm root, plantain and dandelion which are edible and can be mass produced at farm were examined their inhibitory activity against food spoilage microorganisms at their concentrations and the extracts were fractionated by some solvents with checking effective fractionate. Above $500{\sim}2000\;ppm$ of the extracts inhibited completely the test microorganisms with a few exception. One thousand ppm of amur cork exract inhibited B. cereus completely. L. mesenteroides by 500 ppm of amur cork and 2000 ppm of elm root and plantain showed a pretty good inhibition. The extracts which showed good inhibition to the test microorganisms were fractionated with chroloform, ethylacetate, butanol and water in order and the fractionates of butanol and chroloform showed comparetively higher inhibition than others generally. Inhibition rate of each fractionate were as follows ; B. cereus was inhibited completely at 500 ppm of chroloform fraction, and 1000 ppm of ethyl acetate and butanol and L. mesenteroides was 500 ppm of butanol fraction. P. fluorescens was inhibited partly by 500 ppm of butanol and ethyl acetate fraction.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.596-601
• /
• 1998

Effects of high hydrostatic pressure on microorganisms, pectin enzymes and texture of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at $200{\sim}686\;MPa$ for 5 min when its pH reached to 4.0. Total aerobes, initial concentration of $4.05{\times}10^8\;CFU/mL$, were completely inactivated by high hydrostatic pressure at 600 MPa. Lactic acid bacteria, yeasts and molds, initial concentration of $3.25{\times}10^8\;CFU/mL\;and\;3.55{\times}10^4\;CFU/mL$, respectively, were completely inactivated by high hydrostatic pressure at 400 MPa. Leuconostoc mesenteroides appeared to be the most barotolerant lactic acid bacteria because it was the sole bacteria survived at 380 MPa. Pectinesterase (PE) and polygalacturonase (PG) activities increased after high hydrostatic pressure treatment. Residual PE activity was 193 after pressurization at 500 MPa, and residual PG activity was 191 after pressurization at 686 MPa when the initial enzyme activity of control was set to 100. The hardness of pressurized dongchimi was higher than control.