• Journal of Animal Science and Technology
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• 제62권5호
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• pp.638-647
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• 2020

This study determined the substitution effects of rice for corn as the main grain source in a total mixed ration (TMR). In vitro rumen fermentation characteristics and microbes were assessed using two experimental diets. Diets included 33% dry matter (DM) of either corn (Corn TMR) or rice grains (Rice TMR). In a 48-h in vitro incubation, DM digestibility (IVDMD), neutral detergent fiber degradability (IVNDFD), crude protein digestibility (IVCPD), volatile fatty acids (VFAs), pH and ammonia nitrogen (NH₃-N) were estimated. Gas production has been calculated at 3, 6, 12, 24 and 48 h. Our results indicate that the gas production, VFAs, IVDMD, and IVNDFD of Rice TMR were higher than those of Corn TMR (p < 0.05). Ruminal pH and total fungi were significantly higher in Corn TMR (p < 0.05) than in Rice TMR; however, NH₃-N and IVCPD were not affected by treatment type. In conclusion, substituting rice for corn at 33% DM in TMR appears to have no negative effects on in vitro rumen fermentation characteristics. Therefore, rice grains are an appropriate alternative energy source in early fattening stage diets of beef cattle.

• 한국균학회지
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• 제41권1호
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• pp.33-37
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• 2013

배 유과를 이용하여 새로운 고부가가치의 생리기능성 배 유과 시제품을 개발하고자 냉동배 유과를 해동하여 건조시킨 후 Saccharomyces cerevisiae, Kluyveromyces fragilis 및 Lactobacillus plantarum으로 혼합발효시켜 배 유과 발효 시제품을 제조한 다음 이들의 주요 생리기능성을 조사하였다. 배 유과 발효 시제품은 87.4%의 높은 항고혈압성 안지오텐신 전환효소 저해활성을 보였고 항산화 활성도 69.6%로 높았다. 또한, 냉동 배 유과를 $20^{\circ}C$에서 해동시키고 효모와 젖산균으로 혼합발효 시켜 제조한 배 유과 발효 시제품이 $40^{\circ}C$ 해동 후 S. cerevisiae나 Bacillus subtilis로 단독발효 시킨 시제품보다 항고혈압활성과 항산화활성 등이 더 높았다.

• 한국축산시설환경학회지
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• 제5권1호
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• pp.53-62
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• 1999

This study was carried out to investigate how to reuse the livestock waste and develop fly ash as a subsitution of sawdust which is used commonly to make compost. Fly ash and sawdust were mixed the ratio of 8 to 2, 7 to 3, 6, to 4, 5 to 5, 4 to 6. 3 to 7 and 2 to 8 after fermentation for 60 days the change of temperature, moisture, pH, organic matter, nitrogen content and C/N ratio were analyzed. The results are as follows; Temperature was reached to maximum (63.5$^{\circ}C$) more quickly in scraper type than in slurry type with adding large sawdust. When fly ash and sawdust were mixed same amount at scraper type and slurry type, moisture was 46.6~53.7% and maintained a good condition for fermentation. pH was showed the range of 7~10 as a mixture of fly ash. Organic matter contents were increased with increasing the added sawdust but did not show any tendency. Nitrogen content was also increased with increasing the amount of added sawdust but did not show any tendency. C/N ratio was increased to 20~60 with increasing the added sawdust, but when sawdust and fly ash were mixed 50:50, there was no significant during fermentation periods. In conclusion, supplementation of fly ash at the level of 50% of sawdust maintained a good condition for fermentation as a livestock waste composting.

• 한국식품과학회지
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• 제31권2호
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• pp.404-409
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• 1999

항균력을 나타낸 한약재 각각의 추출혼합물과 crab shell를 첨가하여 김치 숙성시와 동일한 조건에서 김치발효 관련 유산균의 증식 억제도를 검토한 결과 대조구에 비하여 약간 높은 억제도를 보였으며, 이를 김치 제조에 이용하여 숙성시키면서 김치의 이화학적, 미생물학적 변화를 검토한 결과 pH, 산도, 미생물 변화는 대조구에 비해 소목, 자초 추출혼합물과 crab shell 병용처리구가 낮은 경향을 보였다. 관능적인 면에서는 숙성이 진행됨에 따라 대조구에 비해 다소 낮은 경향으로 나타났다.

• 한국식품과학회지
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• 제24권5호
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• pp.477-481
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• 1992

품질이 좋은 된장을 제조하기 위한 연구의 일환으로 재래식 된장과 Aspergillus oryzae와 Bacillus natto를 혼합한 된장을 제조해서 발효기간에 따른 대두조직의 변화를 조사한 결과 가압, 가열처리에 의하여 세포벽이 붕괴되거나 ghost 상태를 보였고 표피부와 내부의 세포질은 원형질 분리가 현저한 차이가 있으며 protease에 의한 당단백 구상체의 융합과 amylase에 의하여 전분이 분해되어 작은 공포를 보였으며 발효에 의한 균침투 과정이 시일이 경과함에 따라 표피부에서 내부로 이행되어지며 Aspergillus oryzae와 Bacillus natto 혼합 된장의 표피부와 유세포에서 점질물이 보인다. 또한 발효시간이 경과함에 따라 염색성이 나빠지고 세포벽이 다각형으로 되는데 재래식 보다는 Aspergillus oryzae와 Bacillus natto 혼합구가 현저하였다.

• 농업과학연구
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• 제45권4호
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• pp.741-748
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• 2018

This study was conducted to evaluate the nutritional value of total mixed rations (TMR) containing rice grain in an in vitro rumen fermentation system. Three types of grains (corn, wheat, and rice), timothy, and soybean meal (SBM) were used to prepare the experimental TMR: Corn TMR, Wheat TMR, and Rice TMR. The rumen fermentation characteristics of all the experimental TMRs were evaluated by an in vitro anaerobic system using rumen fluid for 24 and 48 h. The digestibility of the nutrients (dry matter [DM], crude protein [CP], and neutral detergent fiber [NDF]), pH, ammonia ($NH_3-N$), and volatile fatty acids (VFA) were determined. Rice TMR showed a higher DM digestibility than that of the Corn TMR at 48 h (p < 0.05). In all treatments, the CP digestibility was more than 80% at 48 h, but no significant differences were observed among the treatments. The NDF digestibility tended to be the lowest in the Wheat TMR (p = 0.06), and the pH tended to be the lowest in the Rice TMR (p = 0.09) among the treatments for the 48 h incubation. The Wheat TMR had the highest $NH_3-N$ concentration among the treatments (p < 0.01). Rice TMR had a lowest total VFA concentration among the treatments (p = 0.05) at 24 h, but no significant differences were observed at 48 h. Based on this in vitro result, it was considered that a rice grain has the potential to replace conventional grain ingredients when the TMR was formulated.

• 한국식품과학회지
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• 제32권1호
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• pp.125-131
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• 2000

고추장의 품질 향상 및 제품 다양화를 목적으로 메주, 고오지 및 메주와 고오지의 혼용으로 담금한 고추장의 숙성과정 중 품질은 아래와 같다. 고추장 숙성과정 중 수분은 $53.4{\sim}66.5%$, 식염 $8.3{\sim}10.1%$, 조단백질 $8.3{\sim}19.3%$, pH $4.6{\sim}5.4$의 범위였다. 아미노태질소는 숙성 중 증가하여 150일에 $230{\sim}270mg%$로 나타났고 담금 직후에는 혼용고추장에서, 숙성 30일 이후는 고오지 고추장에서 높았다. 환원당은 숙성 60일에 $15.0{\sim}19.5%$로 최대함량을 보였다. 고추장의 아미노산 함량은 glutamic acid가 $1.38{\sim}3.66%$로 아미노산 중 함량이 가장 높았고 이외 aspartic acid, leucine, arginine, alanine, phenylalanine의 함량이 높은 편에 속하였다. 색도의 밝기는 30일까지 혼용고추장에서, 이후는 메주 고추장에서 높았으며 적색도는 60일까지 메주 고추장에서, $90{\sim}120$일에는 고오지 고추장에서 높았다.

• 한국식품조리과학회지
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• 제19권2호
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• pp.188-194
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• 2003

This study was conducted to investigate the effect of beef bone extracts on the organoleptic quality and fermentation of Baeck Kimchi. For this study, the organoleptic characteristics of Baeck Kimchi, with addition beef bone extracts were tested, and the changes in the fermentation factors, such as pH, acidity, reducing sugar and total microbial count, were observed during fermentation at 10$^{\circ}C$ and 20$^{\circ}C$. Greater amounts of lipids and soluble nitrogen were extracted to increasing the boiling time for the preparation of the beef bone extracts. However, 1% of the mixed beef bone extracts, prepared by boiling for 5, 7 and 9 hours, was the most acceptable for the Baeck Kimchi fermentation, as assessed from the results of sensory consumer tests. The beef bone extracts enhanced the umami taste of the unfermented Baeck Kimchi. The carbonated taste, sourness and fresh flavor of the fermented Baeck Kimchi were also enhanced. The fermentation rate was increased by the addition of beef bone extracts to Baeck Kimchi.

• Asian-Australasian Journal of Animal Sciences
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• 제23권6호
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• pp.700-707
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• 2010

Effects of protease-resistant antimicrobial substances (PRA) produced by Lactobacillus plantarum and Leuconostoc citreum on rumen methanogenesis were examined using the in vitro continuous methane quantification system. Four different strains of lactic acid bacteria, i) Lactococcus lactis ATCC19435 (Control, non-antibacterial substances), ii) Lactococcus lactis NCIMB702054 (Nisin-Z), iii) Lactobacillus plantarum TUA1490L (PRA-1), and iv) Leuconostoc citreum JCM9698 (PRA-2) were individually cultured in GYEKP medium. An 80 ml aliquot of each supernatant was inoculated into phosphate-buffered rumen fluid. PRA-1 remarkably decreased cumulative methane production, though propionate, butyrate and ammonia N decreased. For PRA-2, there were no effects on $CH_4$ and $CO_2$ production and fermentation characteristics in mixed rumen cultures. The results suggested that PRA-1 reduced the number of methanogens or inhibited utilization of hydrogen in rumen fermentation.

• Asian-Australasian Journal of Animal Sciences
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• 제14권10호
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• pp.1405-1408
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• 2001

Ca salt of soybean oil (PSO) and that of mustard oil plus mahua oil (PMOMO) (50:50) were prepared using double decomposition method, and further tested for their fatty acid composition and degree of saponification. Furthermore, the different levels of protected fat of PSO and PMOMO were evaluated in wheat straw based total mixed ration (TMR) in vitro. Results indicated that capric, lauric, myristic, palmitic, steric, oleic, linoleic, leinolenic acids were traces, traces, traces, 10.00, 2.00, 25.00, 58.50, 5.0% in PSO while the corresponding values in PMOMO were 1.08, 0.28, 0.45, 16.9, 12.95, 44.38, 17.46 and 6.50%, respectively. The degree of saponification of both protected fat supplements was more than 80%. Six treatment combinations were tested I.e., blank without feed and fat supplement (T1); control diet with out fat supplement (T2); control diet plus bypass fat supplement (PSO) so that diet contain 5% fat (T3); control diet plus bypass fat supplement (PSO) so that diet contain 7.5% fat (T4); two more diets viz. T5 and T6 were formulated using bypass fat supplement from PMOMO containing 5 and 7.5% fat respectively. TMR was prepared using 50% concentrate mixture and 50% wheat straw. Result indicated that TVFA, $NH_3-N$,TCA-N, total-N and total gas production were increased in treatment diets at 7.5% level of supplementation, however, fermentation pattern remain similar at 5.0% level of supplementation with respect to control diet. Nevertheless, IVDMD and IVOMD values remained unchanged, rather non-significant at both fat levels and with the both fat sources. On the basis of results it was concluded that Ca-salt of Soybean oil or Mustard plus Mahua oil did not show any negative effect either on digestibility or on microbial protein synthesis in rumen, hence the dietary fat upto 7.5% level in total mixed ration based on wheat straw, could be safely used without any adverse effect on rumen fermentation.