• Animal Bioscience
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• v.34 no.1
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• pp.2-11
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• 2021

Objective: The aim of the study was to evaluate the influence of polymorphic loci and other factors on milk performance and the technological properties of milk. Methods: The analysis was performed on Simmental and Holstein cows in field conditions (n = 748). Milk yield in kg, fat and protein percentage and yield were evaluated. Technological properties were evaluated by milk fermentation ability, renneting, and an alcohol test. Polymorphisms in the acyl-CoA diacylgycerol transferase 1 (DGAT1), leptin (LEP), fatty acid synthase (FASN), stearoyl CoA desaturase 1 (SCD1), casein beta (CSN2), casein kappa (CSN3), and lactoglobulin beta genes were genotyped, and association analysis was performed. Results: The DGAT1 AA genotype was associated with higher milk, protein and fat yields (p<0.05). The MM genotype in the LEP gene was associated with a lower protein percentage and the W allele with a higher protein percentage (p<0.05). In cows with the FASN GG genotype, the protein percentage was higher, but the A allele was associated with higher milk, protein and fat yields than the G allele. The TT genotype in SCD1 was associated with the lowest milk, protein and fat yields and with the highest milk protein percentage (p<0.01). The T allele had higher values than the C allele (p<0.05) except for fat percentage. The genotype CSN3 AA was associated with a significantly heightened milk yield; BB was associated with a high protein percentage. The effect of the alleles on the technological properties was not significant. The CSN2 BB genotype was associated with the best alcohol test (p<0.01), and the renneting order was inverse. Milk from cows with the CSN2 A1A1 genotype was best in the milk fermentation ability. CSN3 significantly affected the technological properties. Conclusion: The findings revealed the potential of some polymorphic loci for use in dairy cattle breeding and for the management of milk quality. In field research, the pivotal role of farms in milk yield, composition and technological properties was confirmed.

• Journal of Microbiology and Biotechnology
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• v.16 no.2
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• pp.184-192
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• 2006

Six-hundred bacterial strains from human milk and milk from Sahiwal cows, Holstein Friesian cows, and buffaloes were screened for their ability to suppress phytopathogenic fungi under in vitro conditions. A consortium of 3 strains, viz., Bacillus lentimorbus B-30486 (B-30486), B. subtilis B-30487 (B-30487), and B. lentimorbus B-30488 (B-30488), isolated from Sahiwal cow milk resulted in better biological control and plant-growth promotion than single-strain treatments. For commercial-scale production of a bioinoculant, the solid-state fermentation of sugarcane agro-industrial residues, i.e., molasses, press mud, and spent wash, using the consortium of B-30486, B-30487, and B-30488, resulted in a value-added product, useful for enhancing plant growth. The application of the consortium to sugarcane fields infested with Fusarium moniliforme and Colletotrichum falcatum resulted in a reduction of mortality and significantly higher (P=0.05) plant height, number of tillers, and cane girth when compared with the control. Furthermore, under field conditions, the treatment of sugarcane with the consortium resulted in significantly (P=0.05) greater plant growth compared with nonbacterized plants. Accordingly, this is the first report on the effective use of bacteria isolated from milk for biological control and enhancing plant growth under field conditions. Furthormore, a solid-state fermentation technology was developed that facilitates the economic utilization of agro-industrial residues for environmental conservation and improving plant and soil health.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Animal Bioscience
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• v.37 no.2
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• pp.218-227
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• 2024

Objective: The aim of this research was to explore the effects of dietary substitution of alfalfa hay by amaranth hay on production performance, rumen fermentation, nutrient digestibility, serum biochemical parameters and antioxidant ability in dairy cows. Methods: A total of 45 healthy Holstein cows with same parity and similar milk yield and body weight were randomly divided into 3 groups: control diet without amaranth hay (CON) or 50% and 100% alfalfa hay replaced by an equal amount of amaranth hay (dry matter basis, AH1 and AH2, respectively). All the cows were fed regularly 3 times a day at 06:30, 14:30, and 22:30 and had free access to water. The experiment lasted for 60 d. Results: The dry matter intake of CON and AH1 groups was higher (p<0.05) than that of AH2 group. Compared with AH1 group, the milk yield of AH2 group was reduced (p<0.05). Moreover, dietary substitution of alfalfa hay by amaranth hay increased (p<0.05) milk fat, ammonia nitrogen and acetate concentrations. However, the crude protein digestibility of AH2 group was lower (p<0.05) than that of CON group, while an opposite tendency of serum urea nitrogen was found between two groups. The neutral detergent fiber digestibility of AH1 group was increased (p<0.05) when compared to AH2 group. Amaranth hay treatment increased (p<0.05) the serum concentration of glutathione peroxidase in dairy cows. Compared with CON group, the malonaldehyde activity of AH1 group was decreased (p<0.05). Conclusion: Dietary replacing alfalfa hay with amaranth hay (50% ratio) in dairy cows did not affect production performance but improved their antioxidant ability.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.151-158
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• 1994

This study was carried out to clear up the cause of low-acid producing phenomenon occurred In non-fat dry milk during liquid-yoghurt fermentation by Lactobacillus case, and to present its improving methods. All samples of non-fat dry milks which were low in TCA-soluble peptides showed low-acid production, but those high in TCA-soluble peptides showed high-acid production. The addition of trypsin-hydrolysate of Na-caseinate to non-fat dry milk showed some improving effect on acid production but that of papain-hydrolysate did not show any improving effect and that of bacterical neutral protease-hydrolysate showed some inhibitory effect. The improving effects on growth and acid production of lactic acid bacteria were more prominent when the trypsin-hydrolysate of Na-caseinate was added. to such fermenting system in which the levels of TCA-soluble peptides and the proteolytic ability of starter bacteria were abnormally low. The liquid-yoghurt made with non-hydrolysed Na-caseinate and defective non-fat dry milk showed precipitate occurrence but that with trypsin-hydrolysate of Na-caseinate and defective non-fat dry milk did not make any precipitate during storage as with normal non-fat dry milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• Textile Coloration and Finishing
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• v.27 no.3
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• pp.202-209
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• 2015

Many of the natural dyes used for natural dyeing are difficult to maintain colorfastness due to their complex structure and specific properties. Therefore, there is a need for developing of color sustainable ability for use as an advanced coloring agent for fabrics, which would eco benign or not. In this study, the natural dye extracted from the waste of grape fruits was used to dye cotton fabric. Thus, the present study aims at extraction of color from grape seeds, skin, and stem through fermentation and then employing the same in dyeing and mordanting of cotton. Dyeing experiments were done under different conditions of fermentation and protein type mordants which were treated before and after dyeing. Experimental fabrics were used with cotton after scouring. Color value of dyed fabrics and color fastness of cotton dyed fabrics to washing and light were measured. The fastness of dyed experimental fabrics was increased by mordanting of protein fermentation and the color of dyed cotton was light red purple. The color of dyed fabric found with the optimum mordant treatment when treated with pre milk-mordant at $40^{\circ}C$ for 30min and 3% grape seed extract. On the whole, reddish tone very slightly increased with the milk pre-mordant. The color fastness of dyed cotton fabrics to light and washing was increased after fermentation.

• Microbiology and Biotechnology Letters
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• v.22 no.1
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• pp.13-17
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• 1994

We estabilished the procedure for isolation of Streptococcus salivarius subsp. thermophilus from raw milk. First, urease-producing lactic acid bacteria in raw milk were screened on the HY agar medium containing urea. Thereafter the urease-producing colonies were tested the ability to ferment maltose and to grow at43$\circ $C. We obtained about 400 maltose-negative colonies that grew at 43$\circ $C. No significant difference in carbohydrate fermentation test for isolated and type strains(S. salivarius subsp. thermophilus ATCC 19258 and ST-4) was found. And all of the isolated strains were able to ferment galactose. Furthermore, it was investigated that the cellular fatty acid profiles of isolated strains were similar to that of type strains. These results indicated that the isolated strains from raw milk were S. salivarius subsp. thermophilus. But when the isolated and type strains were incubated in 12% reconstituted skim milk at 43$\circ $C, the isolates produced lactic acid more slowly than the type strains.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.583-593
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• 2022

Cacao is recognized not only as a raw material for making chocolate but also as an excellent functional food with a high antioxidant effect. The consumption of raw cacao and its processed form of cacao has a beneficial effect on health. The aim of this study was to reveal the possible biological functions of yoghurt that was prepared with added cacao nibs (Theobroma cacao L.). The 2,2-anziobis (3-ehtylbenzothiazoline-6-sulfonic aicd (ABTS) radical scavenging ability of yogurt containing Cacao nibs from 1 to 5% was higher than that of the control group, and the ABTS radical scavenging ability was similar in all the test groups after 12 hours of fermentation. The antibacterial activity of the control and yogurt with the cacao nibs was shown to be very strong against Escherichia coli, Staphylococcus aureus 1631, Pseudomonas aeruginosa, and Salmonella Typhimurium M-15 in fermented milk for 16, 24, and 48 hours, but the fermentation times at 0, 4, and 8 hours showed no activity. The Cacao nibs powder inhibited IκBα-phosphorylation in a concentration-dependent manner. The yogurt containing the cacao nibs significantly inhibited the expression of the anti-inflammatory cytokines IL-1ß and IL-6 in a concentration-dependent manner. Our development of yogurt that combines milk as a complete food and cacao nibs, which has several physiological functions, is expected to greatly contribute to research on new functional fermented milk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1348-1352
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• 2004

More than 200 Bifidobacterium sp. originated from human intestine were investigated for their ability to produce conjugated linoleic acid (CLA). Of the Bifidobacteria tested, 1 of culture type strain and 12 isolated strains from Korean infants showed CLA producing ability. cis-9, trans-11 octadecadienoic acid presented more than 90% of the total CLA isomers produced by the Bifidobacteria. CLA content in fermented milk by Bifidobacterium sp. KHU 141 increased by 39.6 mg/l00 g, which showed the potential use for producing fermented milk containing high content of CLA. In fermented milk, little changes showed in lauric acid, myristric acid, palmitic acid, oleic acid, and linolenic acid contents, whereas the content of linoleic acid (LA) decreased and the content of CLA increased. Bifidobacterium sp. KHU 141 converted 86.0% and 84.8% of LA consumed to CLA for 24 hr and 48 hr fermentation, respectively. Prolonging incubation from 24 to 48 hours did not appear to enhance CLA formation and CLA producing ability was stable whether bottle, test tube, or fermenter was used for making fermented milk by Bifidobacterium sp. KHU 141.