• Korean Journal of Poultry Science
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• v.12 no.1
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• pp.25-30
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• 1985

In order to observe an effect of the components of rice straw on the utilization of nutrient in chicks, the rice straw of 100g were digested in 800$m\ell$ of distilled water or 0.25N NaClO$_2$ at 135 C and in the pressure of 3.2kg/$\textrm{cm}^2$ by autoclave during 30, 60 and 120 minutes (water or NaClO$_2$-30, 60 and 120- RS). The contents of neutral detergent fiber(NDF), acid detergent fiber (ADF) and lignin were analysed in the washed and dried rice straw meal. Hatched single comb white Leghorn male chicks were fed with a commercial chick mash for the first 10 days and five kinds of experimetal diets for the next 8 days which contained 17.0% of wheat bran (basal), cellulose(cotton meal), nontreated RS, water-30-RS and NaClO$_2$ 30-RS, respectively. The water-30, 60 and 120-RS baa leased 9.7, 12.1 and 13.3% of dry matter, respectively, while NaClO$_2$-30-RS had similar contents of dry matter loss with those of water-30-RS, and NaClO$_2$-60 and 120-RS had tossed 1.5 times of dry matter comparing with those of water-60 and 120-RS, respectively. And the dry matter loss of the water-RS or NaClO$_2$-RS was mainly originated front the extractable cell contents and hemicellulose of the non-treated RS. Birds fed water-30-RS diets had higher body weight gain and lower feed conversion than those of birds fed non-treated and NaClO$_2$-30-RS diets during 8 days of experimental feeding. Also nitrogen balance and retention rate of birds fed water -30-RS was higher comparing with those of birds non-treated and NaClO$_2$-30-RS. And digestibility of crude fat had been shown a highering trend in birds water-30-RS. The rate of metabolizable energy (MEn) to gross energy (GE) of birds fed non-treated RS, water-30-RS and NaClO$_2$30-RS diets were 71.9, 72.9 and 70.4%, respectively, and energy intake per metaboic body size (kg 0.75) were reached to 307.3, 296.2 and 291.4 kcal per day, respectively. And daily protein retention per kg 0.75 were 1.647, 1.969 and 1.560g, respectively. Then 30.56kcal of MEn required for 1 g of protein retention in birds fed water-30-RS, which was lower thu 36.90 and 37.56 kcal of birds fed non-treated and NaClO$_2$-30- RS, respectively. The results seems to indicate that non-treated rice straw had a substance or characters which affect the energy unilization or protein retention of diets and which will be eliminated by boiling in water.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.25-32
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• 2014

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.400-410
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• 1999

Five experiments were conducted using finishing pigs (PIC L326 sires $\times$ C15 dams) to examine the effects of expander operating conditions on nutrient digestibility in finishing pigs. The effects of different expanding conditions (0, 11.7, 24.4, $32.5kg/cm^2$) for corn-SBM based diets (Exp. 1), wheat meddlings diet (Exp. 2), sorghum-SBM based diets (Exp. 3) and wheat-SBM based diet (Exp. 4). Exp. 5 was conducted as a $2{\times}4$ factorial arrangement and factors examined were 2 soy products (raw soybean and SBM) and 4 expanding conditions (0, 14.1, 28.1, $42.2kg/cm^2$). In experiment 1, total production rates (p>0.10) were similar among treatments. The amount of fines decreased (cubic effect, p<0.001) as cone pressure was increased from 0 to $11.7kg/cm^2$, with smaller differences as cone pressure was further increased to $35.2kg/cm^2$. Nutrient digestibilities increased (p<0.02) as the feed was subjected to higher cone pressures. Digestibilities of DM, N, and GE were maximized at $24.4kg/cm^2$ cone pressure. The DE of the diet expanded at 24.4 and $35.2kg/cm^2$ increased by 172 and 109 kcal/kg, respectively, compared to the diet processed at $0kg/cm^2$ cone pressure. In experiment 2, total production and screened pellets production rates were similar among the processing treatments (p>0.21). The amount of fines decreased (quadratic effect, p<0.03) by 9 kg/h as cone pressure was increased from 0 to $11.7kg/cm^2$. Digestibilities of DM (p<0.02), N (p<0.001), and GE (p<0.002) were increased as cone pressure was increased from 0 to $35.2kg/cm^2$. DM, N, and GE digestibility in the pigs fed the midds-based diet increased by 8, 13, and 10%, respectively, at the highest processing cone pressure compared to the diets without any cone pressure. In experiment 3, the conditioned mash moistures for the treatments were numerically similar around 15% moisture. As the expander cone pressure was increased from 0 to $11.7kg/cm^2$, energy consumption for the pellet mill decreased (quadratic effect, p<0.004) from 14.1 to 12.0 kWh/t. Dry matter and gross energy digestibility increased (cubic effects, p<0.006) as cone pressure was increased from 0 to $35.2kg/cm^2$ with the largest improvement occurring as cone pressure was increased from 0 to $11.7kg/cm^2$. Nitrogen digestibility increased (cubic effect, p<0.001) from 78.3 to 81.0% as the feed was subjected to the higher cone pressures, with N digestibility being maximized at $24.4kg/cm^2$ cone pressure. The DE of the diet increased (cubic effect, p<0.001) by 225 kcal/kg as cone pressure was increased from 0 to $11.7kg/cm^2$. In experiment 4, pellet moisture decreased and moisture loss increased as cone pressure was increased from 0 to $35.2kg/cm^2$. Also, starch gelatinization of the wheat-based diets increased from 16.8 to 49.1% as the diets were processed at 0 and $35.2kg/cm^2$ cone pressure. Nutrient digestibilities were not affected (p>0.18) by any increase in cone pressure. In experiment 5, pellet moisture decreased as cone pressure was increased 0 to $35.2kg/cm^2$. The amount of moisture loss for the diets expanded at $42.2kg/cm^2$ was 3.0 and 3.8% for the SBM and raw soybean (RB) diets, respectively. Starch gelatinization for the SBM diets were 19% greater than the RB diets. The RB diets had lower DM, N and GE digestibilities as compared to the SBM diets. The DE of the RB diets were lower (p<0.02) than the SBM diets. DM (p<0.06), N (p<0.02), and GE (p<0.001) digestibilities of the dietary treatments increased as cone pressure was increased 0 to $42.2kg/cm^2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1071-1078
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• 2013

We conducted this study in order to investigate the quality and antioxidant properties of saccharifed banana gruel containing different levels (0, 15, 30, and 45%) of banana puree. Saccharified banana gruel with different ratios of banana was prepared and proximate composition, sweetness ($^{\circ}brix%$), pH, total acidity, Hunter's color value, viscosity, free sugar, sensory evaluation, and physiological activities of the sample were measured. With increasing banana content, proximate composition, sweetness, and acidity of banana gruel increased, and pH showed a significant decrease (P<0.05). Saccharified banana gruel prepared with 15~45% banana showed significantly lower viscosity. As the level of banana increased, L-value decreased, whereas the a-value, b-value increased. Free sugar content of fructose, glucose, maltose, and sucrose showed a significant increase (P<0.05). Saccharified banana gruel with 30% added banana was the most preferred for color, flavor, taste, mouth-feeling, texture, and overall acceptability. The total phenolic compound contents of saccharified banana gruel with banana puree ranged from 1.73 to 5.75 mg/g. DPPH and ABTS radical scavenging activities of saccharified banana gruel with banana puree were 8.67~31.26% and 6.02~55.16%, respectively. With increasing banana content, total polyphenol contents, DPPH and ABTS radical scavenging activity of banana gruel showed a significant increase (P<0.05). From these results, we found that addition of 30% banana was the best method for preparation of gruel with high sensory quality.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.279-285
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• 2017

This study reviews the manufacturing characteristics of distilled liquor prepared using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. From analysis of soju mash (sool-dut) during the fermentation process, 17.2% of alcohol was detected in the final fermentation with succinic acid present at the highest level ($7,164.3{\pm}85.2ppm$). From the analysis of alcohol content in different distillation conditions, distillation condition No. 6 showed the lowest amount of alcohol ($29.6{\pm}0.0%$), whereas distillation condition No. 4 showed the highest amount ($59.9{\pm}0.1%$). N-propanol has been detected at the highest level in distilled liquor under conditions No. 1 and 4, each being $163.4{\pm}18.3$ and $174.0{\pm} 0.1ppm$, respectively. Isobutanol showed a tendency similar to n-propanol. Distilled liquor in conditions No. 1 and 4 has shown the highest acetaldehyde level, each being $303.4{\pm}4.5$ and $325.4{\pm}13.1ppm$, respectively. After distillation, 14 volatile substances were found in common, with isoamyl alcohol present at the highest levels in all the distilled liquors. Distillation conditions No. 3, 5, 6, and 7 have shown high levels of isobutanol that emits a banana-like fragrance and ethyl octanoate that emits a pleasant fruity and floral fragrance.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.35-42
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• 1970

Five samples of Korean native Maeju(fermented soy-bean mash) loaves which were collected each from Kyunggi, Chungchung, Kangwon, Cholla and Kyungsang-Do were examined for their fermenting microorganisms. The results of taxonomic and ecological studies of fermentation microorganisms in these Maeju loaves were as the fellows. (1) The fungus flora grew only is the outer layer of Maeju loaves. Miscellaneous molds, 3 species of Mucor, 2 species of Pericallium., one species each of Scopulariopsis and Aspergillus, were isolated. None of them seemed exclusively predominant to be able to designate as the ecologically significant. (2) The bacterial flora which consisted of two species, Bacillus subtilis and Bacillus pumilus were distributed uniformly in th a entire Maeju loaves. The inner parts of Maeju loaves were especially inhabited solely by these bacterial flora. Probably the Korean native Maeju fermentation could be characterized by these bacterial flora. A Staphylococcus species was also isolated probably as a casual contaminant. (3) The yeasts, Rhodotorula flava and Torulopsis dattila, were isolated from Maeju loaves though their ecological significance was not clear. (4) The ecological aspects of fermentation microbes in the outer and inner parts of Maeju loaves were apparently different, consequently different fermentation processes might have occurred in these two parts and it brought quite different final outlooks in the final matured Maeju loaves. The outer part, rather rigid and dry, retained the light brown color of boiled soy-bean; whereas the inner part, soft and sticky, showed dark brown color indicating severe chemical changes. (5) The aflatoxin producing mold, Aspergillus oryzae was isolated from one sample among 5 of Maeju loaves. In addition to the low probability of isolability from Maeju loaves samples, since this mold grew only in the outer layer of Maeju loaves with such a low population density, about $10^4/g$, perhaps the aflatoxin problem in Korean native soysauce may not be critical.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.56-62
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• 2010

Quality characteristics such as alcohol, acid, and sugar contents of takju brewing mashes prepared using several yeasts were investigated during 12-days of fermentation. Among the yeasts examined, S. cerevisiae led to the highest level of ethanol (10.2-13.4%) and total minor alcohols (0.729-0.831 mg/mL). Regardless of the yeasts used, the acidity showed drastic changes (pH from 3.4-4.2 down to 2.4-2.7) during the first 2 days, and displayed negligible changes from day 4. The total acid contents rapidly increased to the first 4 days of fermentation and leveled off from 4 to the end of fermentation period. The common organic acid components were lactic, succinic and acetic acids. The total and reducing sugar contents varied depending on the yeasts used, with mashes prepared using S. coreanus and S. rouxii producing the maximum total sugar contents (5.43-5.5%) at the end of fermentation. The reducing sugar showed its maximum (7.53-14.89%) at day 2, after which it decreased to its minimum levels (3.04-4.52%). The common free sugar components were glucose and fructose, while S. ellipsoideus led to a higher free sugar level (0.35-5.29%).

• Applied Biological Chemistry
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• v.11
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• pp.35-41
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• 1969

In order to determine proper ratio of wheat to soybean of soysauce koji material for Korean people's taste, sensory evaluation for the soysauces made from soysauce kojis with various above-mentioned ratio and analysis of chemical components through the brewing period of six months were carried out. The results obtained were summarized as follows: 1. The specific gravity of all the soysauces increased gradually as the time passed and had maximum values in two months with nearly constant values thereafter. Concerning soybean/wheat-ratio, generally, the higher soybean/wheat-ratio, the lower specific gravity was observed but when this ratio was higher than 10 : 6, the gravity was on the similar levels. 2. The solid material in all the soysauces increased in the earlier stage and there were no significant differences among the treatments but soysauces without wheat had a little low content. 3. The lesser amount of wheat as raw material was, the higher contents of total nitrogen were and the contents of total nitrogen in the every ratio of raw material increased parallely as the mash ages. 4. The amino-nitrogen levels were found to have the simllar tendency to total nitroghen levels. 5. The reducing sugar content was higher in the soysauces with more-wheat and increased rapidly up to the maximum level in two months and then the higher wheat/soybean-ratio was, the slower decrease of the sugar content was observed. 6. The maximum total acidity was observed in the soysauces with 10; 4-6 (soybean/wheat-ratio) and increased similary in all the soysauces throughout the period. 7. According to the sensory evaluation, the short (2-3 months) fermented soysauces showed best taste when soybean/wheat-ratio was 10 : 8 and 10 : 6 if diluted, but in long (4-6 months) fermented soysauces it was 10 : 6 and 10 : 4 if diluted.

• Food Science and Preservation
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• v.18 no.6
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• pp.875-883
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• 2011

Brown rice vinegar was made from brown rice mash with different brewing starter addition rates in static culture, and its quality characteristics were investigated. As a result, the amounts of alcohol produced in the fermentation process were shown to be 9.1, 8.8, 8.6 and 8.5% in the Nuruk 75 : crude enzyme 25 (B), Nuruk 50 : crude enzyme 50 (C), Nuruk 25 : crude enzyme 75 (D) and Nuruk 0 : crude enzyme 100 (E), respectively. The higher the percentage of crude enzyme added was, the lower the alcohol content that was produced. Nuruk 100 : crude enzyme 0 (A) was appeared to contain the lowest alcohol content (7.7%). In addition, the titratable acidity in all the groups was about 0.7%. The final titratable acidity (BV) of brown rice vinegar made with static culture was the highest (approximately 5.2%). The initial pH appeared to be between 3.6~4.0 and steadily decreased as the fermentation progressed, and the pH was almost unchanged after 15 day fermentation. The examination of the changes in the organic acids showed that the acetic acid content was similar in all the groups, and that the single starter added (AV, EV) group had much more other organic acids than the mixed starters added (BV, CV, DV) group. From these results, the mixed starters (Nuruk and crude enzyme) added group appeared to be superior to the single starter added in terms of alcohol production ability and vinegar quality. As the future aging process, however, is expected to change the flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• ANNALS OF ANIMAL RESOURCE SCIENCES
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• v.28 no.3
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• pp.97-107
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• 2017

The present study was conducted to investigate the effects on growth performance, nutrient digestibility, and gut health of broiler chickens when a dietary supplementation of multienzymes was added to diets, containing different energy levels. A total of 480 broiler chickens of similar body weight (Ross 308, 1-day-old) were randomly subjected to four treatments. The dietary treatments included a corn-soybean meal-based diet supplemented with: multienzyme (amylase+protease+ mannanase+xylanase+phytase), 0.05% enzyme, and different energy levels (3010 and 3060 kcal/kg). The experimental diets were fed to the chicks in a mash form for 35 days in two phases (1-21 d, phase I; and 22-35 d, phase II). During the overall period, chicks fed with diets supplemented with multienzymes had a better weight gain (p<0.05) and feed conversion ratio (FCR) than those fed with diets without enzymes. There was no difference in the growth rate and FCR among the chicks fed with diets supplemented with enzymes, even though the dietary energy levels were different. The apparent fecal and ileal digestibility of dry matter, gross, crude protein, calcium, and phosphorus were significantly enhanced (p<0.05). The population of cecal and ileal Lactobacillus spp. was significantly increased (p<0.05), and Clostridium spp. and coliforms were significantly decreased (p<0.05) in diets supplemented with enzymes. Villus height and villus height to crypt depth ratio in the small intestine was also significantly enhanced (p<0.05) in diets supplemented with enzymes. In conclusion, multienzyme supplementation had positive effects on the weight gain of broilers, FCR, digestibility of nutrients, and on the growth of intestinal microbiota.