• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.4
• /
• pp.521-529
• /
• 2010

Two experiments were conducted to evaluate multi-microbe submerged liquid (SLF) and solid substrate (SSF) fermented probiotic products in broilers. The SLF and SSF probiotics were comprised of Lactobacillus acidophilus ($1.1{\times}10^9$ and $4{\times}10^8$ cfu/g), Bacillus subtilis ($1.1{\times}10^9$ and $4{\times}10^9$ cfu/g), Saccharomyces cerevisiae ($1.5{\times}10^7$ and $1.0{\times}10^4$ cfu/g) and Aspergillus oryzae ($2.6{\times}10^7$ and $4.3{\times}10^7$ cfu/g), respectively. In Exp. 1, 640 day-old Ross chicks were allotted to 4 treatments, each comprising 4 replicates (40 chicks/replicate). The basal diet was prepared without any antimicrobials (negative control, NC), and 20 mg/kg avilamycin (positive control, PC), 0.3% SLF and 0.3% SSF probiotics were added to the basal diets as treatments. Birds fed PC and SSF diets showed improved (p<0.001) overall weight gain and F/G than birds fed NC and SLF diets; whereas, birds fed SLF diet had better weight gain and F/G than birds fed NC diet. Retention of CP was higher (p<0.05) in birds fed the SSF diet than birds fed PC, SLF and NC diets. Birds fed the SLF diet tended to have higher (p<0.10) cecal total anaerobic bacteria than birds fed PC and NC diets; whereas, lesser cecal coliforms were noticed in birds fed PC, SLF and SSF diets than birds fed the NC diet. In Exp. 2, 640 day-old Ross chicks were randomly allotted to 4 treatments in a $2{\times}2$ factorial arrangement. Each treatment had 4 replicates (40 chicks/replicate). Two different multi-microbe probiotic products (0.3% SLF or SSF) each with two different antibiotics (10 mg/kg colistin, or 20 mg/kg avilamycin) were used as dietary treatments. Birds fed the SSF diet had greater weight gain (p<0.001), better F/G (p<0.05), greater retention of energy (p<0.001) and protein (p<0.05), and lesser cecal Clostridium (d 35) than birds fed SLF diet. Birds fed the colistin-supplemented diet had less (p<0.01) cecal coliforms when compared with birds fed the avilamycin diet. Additionally, birds fed the avilamycin diet had greater energy retention (p<0.05) than birds fed the colistin diet. Thus, the results of this study suggest the multi-microbe probiotic product prepared by a solid substrate fermentation method to be superior to the probiotic product prepared by submerged liquid fermentation; moreover, feeding of probiotics with different antibiotics did not elicit any interaction effect between probiotic and antibiotic.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.111-119
• /
• 2004

A new type of drinkable yoghurt was prepared to develop a functional yoghurt. Skim milk containing 0.4-1.0％(w/v) water extract of omija(Schizandra chinensis Baillon) was fermented by the mixed strains of Lactobacillus acidophilus and Streptococcus thermophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of compositions, keeping-quality(pH, titratable acidity, number of viable cells) and sensory properties. The drinkable yoghurts added with water extract of Schizandra chinensis were composed of 2.92-3.03％ protein, 9.98-10.23％ lactose, 0.81-1.08％ fat, 16.21-16.64％ total solid, and 14.57-15.17％ solid-not-fat. The L values(brightness) were significantly lower in the yoghurts containing water extract of Schizandra chinensis than that of the control which had no water extract of Schizandra chinensis, while the a values(redness) and b values(yellowness) were significantly higher than those of the control. The pH, titratable acidity and number of viable cells of the lactic acid bacteria of all yoghurts were not changed during the storage at 4$^{\circ}C$ for 15 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20$^{\circ}C$ for 15 days. The drinkable yoghurts containing 0.4％(w/v) water extract of Schizandra chinensis added 15％(w/v) oligosaccharide, or 0.6％(w/v) water extract of Schizandra chinensis added 20％(w/v) oligosaccharide had the highest sensory score in taste and overall acceptability among the treatments. From the results, Schizandra chinensis was a useful natural additive with the bioactive effect by provision of a acceptable physicochemical and sensory properties in the drinkable yoghurt.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.3
• /
• pp.192-199
• /
• 2005

Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from $10\%(w/v)$ skim milk added with $10\~20\%(v/v)$ loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at $37^{\circ}C$ for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing $15\%$ loquat extract added $20\~25\%(w/v)$ oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with $15\%$ loquat extract were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at $4^{\circ}C$ for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at $20^{\circ}C$ for 31 days. The keeping quality of the curd yoghurts with addition of $15\%$ loquat extract was relatively good at $4^{\circ}C$ and $20^{\circ}C$ for 31 days.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.134-140
• /
• 2005

This study was conducted to determine the effect of supplemented useful micro-organism on performance and meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into 3 treatment; Control 0 (C), T1 (supplemented with $0.2\%$ Aspergillus terreus), T2 (supplemented with $0.2\%$ EM-pro). In total experimental period, feed conversion and dairy feed intake were tend to be higher in T2(2.09kg, 2.70kg) than others. But ADG (average daily gain) was tend to decreased n (0.78kg) according to supplemented of Aspergillus terreus diet These treatments were not significant difference. The chemical composition of pork were not significant difference except for crude fat Crude fat content was lower Aspergillus terreus treatments than others. The pH tenderness, WHC and heating loss were not significant difference in pork $(p>0.05)$. In chicken meat, heating loss and WHC of control was higher than that of T1 and n but shear value was higher in T1 and n. Values of juiciness, tenderness and flavor were improved with highly significant difference (p<0.05) in control (4.95, 4.85, 4.60) than T1 and n in pork. Although the meat color was not significant difference in pork but a and b values of control was higher than that of T1 and n in chicken meat (p<0.05).

• Korean Journal of Food Science and Technology
• /
• v.40 no.1
• /
• pp.88-95
• /
• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Food Science of Animal Resources
• /
• v.24 no.4
• /
• pp.399-404
• /
• 2004

This study was conducted to determine the effect of supplemented useful microorganisim on meat quality of growing-finishing pigs for sixty days and broiler for six weeks. The pig and broiler were randomly allotted into three treatment (twenty-forty heads /treatment) ; Control (0％), T1 (supplemented with 0.2％, Aspergillus terreus koji), T2 (supplemented with 0.2％, EM-pro). The amount of stearic acid of pork was highest in T1 and T2, and oleic acid was highest in control and 71 than others (p<0.05). The amount of stearic acid of the chicken was highest in control, and oleic acid was highest in T1 and T2 than the others. Total cholesterol and HDL-cholesterol in the serum of pigs were decreased with significant difference (p<0.05) in T1 (63.77 and 111.19mg/mL, respectively) than control(101.69 and 132.37 mg/mL) and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (78.50 and 143.61mg/mL) than control (119.26 and 240.43mg/mL). Total cholesterol and HDL-cholesterol in the pork were decreased with lower significant difference (p<0.05) in T1 (78.53 and 119.64 mg/mL) than control (140.55 and 150.55mg/mL), and those of the chicken were decreased with lower significant difference (p<0.05) in T1 (93.35 and 72.03mg/mL) than control (111.90 and 116.88 mg/mL). From the results, the amount of total cholesterol and HDL-cholesterol in pig and chicken was remarkably changed according to supplementation of Aspergillus terreus koji which containing the produced lovastatin.

• The Korean Journal of Food And Nutrition
• /
• v.18 no.4
• /
• pp.349-356
• /
• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.