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

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.11
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• pp.1643-1650
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• 2017

Objective: The control of psychrotrophic bacteria causing milk spoilage and illness due to toxic compounds is an important issue in the dairy industry. In South Korea, Gangwon-do province is one of the coldest terrains in which eighty percent of the area is mountainous regions, and mainly plays an important role in the agriculture and dairy industries. The purposes of this study were to analyze the indigenous microbiota of raw milk in Gangwon-do and accurately investigate a putative microbial group causing deterioration in milk quality. Methods: We collected raw milk from the bulk tank of 18 dairy farms in the Hoengseong and Pyeongchang regions of Gangwon-do. Milk components were analyzed and the number of viable bacteria was confirmed. The V3 and V4 regions of 16S rRNA gene were amplified and sequenced on an Illumina Miseq platform. Sequences were then assigned to operational taxonomic units, followed by the selection of representative sequences using the QIIME software package. Results: The milk samples from Pyeongchang were higher in fat, protein, lactose, total solid, and solid non-fat, and bacterial cell counts were observed only for the Hoengseong samples. The phylum Proteobacteria was detected most frequently in both the Hoengseong and Pyeongchang samples, followed by the phyla Firmicutes and Actinobacteria. Notably, Corynebacterium, Pediococcus, Macrococcus, and Acinetobacter were significantly different from two regions. Conclusion: Although the predominant phylum in raw milk is same, the abundances of major genera in milk samples were different between Hoengseong and Pyeongchang. We assumed that these differences are caused by regional dissimilar farming environments such as soil, forage, and dairy farming equipment so that the quality of milk raw milk from Pyeongchang is higher than that of Hoengseong. These results could provide the crucial information for identifying the microbiota in raw milk of South Korea.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.15-25
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• 1991

The effects of lactic acid bacteria on the chemical and microbial changes of fermented kimchi at various temperatures were studied. Kimchi was homogenized and was sterilized by ultra violet, then Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, Lactobacillus brevis and the mixture of there bacteria inoculated on sterilized kimchi, respectively. The measurement of pH and total acidity, quantitative analysis of volatile organic acids and nonvolatile organic acids by gas chromatography were investigated while inoculated kimchi were fermented at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and $7^{\circ}C$. Sample I (original kimchi homogenate), Sample III (inoculated with Leuconostoc mesenteroides) and Sample Ⅵ (inoculated with mixed lactic acid bacteria) were alike in that changes of pH and total acidity and especially, these phenomena were prominent at $14^{\circ}C$. Formic, acetic and heptenoic acid as volatile organic acid were detected by GC, and these acids formed mainly by Leuconostoc mesenteroides and lactobacillus brevis. Sample III was more higher content than other samples at $14^{\circ}C$. As nonvolatile organic acid, lactic acid in all samples, citric acid in sample III at $21^{\circ}C$and $14^{\circ}C$, succinic acid in sample I at $30^{\circ}C$, $21^{\circ}C$, $14^{\circ}C$ and sample V at $30^{\circ}C$ were detected by GC.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.698-705
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• 2016

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.19-27
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• 1971

This experiment was conducted as a preliminary test to invent the quick ripening process for soysauces. The bran koji extract of 2 kinds of mold (Asp. niger and Asp. sojae) was used as enzyme sources in order to improve the rate of enzymatic conversion of raw materials and shorten the ripening period of soysauces. Soybean koji (inoculated Asp. sojae) and steamed soybean were enzymatically decomposed for 8 hours at $40^{\circ}C$, pH 4-6 with stirring at a rate of 1500 rpm. After the enzymatic treatment, soysauces were fermented by 4 kinds of processes with the above-mentioned salt tolerant microorganisms inoculated. After 4 weeks, sensory evolution for these soysauces products and analysis of chemical components were carried out. The results obtained were summarized as follows. 1. Soysauces prepared from decomposed koji by Asp. niger enzyme complex showed higher extractables, such as total nitrogen, amino nitrogen, pure extract and reducing sugar, than any other procedure. Extracted amounts of each components of soysauces prepared from this process during 1 month were similar to those of soysauces made from general procedure (control) for 5 to 6 months. 2. According to sensory evaluation, soysauce prepared from decomposed koji also showed best taste and were similar to that of soysauces prepared by general method for 6 months.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.153-164
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• 2014

Five takju prepared using four types of nuruk (a traditional Korean fermentation starter made of malted wheat; non-cooked, naturally inoculated) labeled SH, SS, JJ, and SJ, and one type of koji (cooked, inoculated with an inoculum) labeled MN, were compared. Titratable acidity, pH, sugars, ethanol, amino acids, organic acids, and microbial changes in samples were measured, and the sensory properties were evaluated. Titratable acidity, alcohol, and organic acid content increased as sugar contents decreased. The overall ethanol concentration of all takju increased over time, reaching a maximum of 13.08-14.96% (w/v) at 7-21 days. The total amino acid contents of takju prepared with nuruk, except for one (SJ), were higher than the takju prepared with koji (MN). Lactic acid bacteria were also isolated from the starters. Sequence analysis of 16S rRNA genes (500 - 600 bp) of 223 isolates revealed that the major strains were in the genera of Leuconostoc, Weissella, Pediococcus, and Lactobacillus.

• Journal of Life Science
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• v.28 no.5
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• pp.547-554
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• 2018

Flaxseed (Linum usitatissimum L.), also called linseed and one of the raw materials for making linen, is rich in omega-3 fatty acids, vegetable estrogen, ${\alpha}$-linolenic acid, and dietary fiber. Studies on flaxseed have reported various additional effects, such as the inhibition of cholesterol, blood clotting, and tumor growth. In this study, we investigated the functional components of flaxseed fermented with lactic-acid bacteria. Lactic-acid bacteria was inoculated into heat-treated (roasted) flaxseed and fermented at $37^{\circ}C$ for 72 hr. The fermented flaxseed was extracted with 70% ethanol and the antioxidant effect of the fermented extracts according to the lactic-acid bacteria was analyzed. It was confirmed that the total polyphenol contents had expanded by about 1.5-8 times, and the total flavonoid contents had increased around 1.2 times in the case of fermented flaxseed with lactic-acid bacteria compared to non-fermented flaxseed (NFFS). DPPH radical scavenging and superoxide dismutase-like activities had increased around 5.6 and 2.3 times, respectively, in the fermented flaxseed compared to the NFFS at 100 ppm concentration. The study concluded that fermentation of flaxseed with lactic-acid bacteria is possible and that it is effective to increase the antioxidant effects of flaxseed. These results can be applied to the development of improved foods and cosmetic materials.

• Food Science and Preservation
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• v.20 no.5
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• pp.727-734
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• 2013

The antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi was investigated. Eight fungi were isolated from cheese in the cheese ripening room. Two of them were identified as Penicillium and Cladosporium via ITS-5.8S rDNA analysis. Twenty-two species of lactic acid bacteria with antifungal activity were isolated from kimchi. Two of them were identified as Lactobacillus and Pediococcus via 16S rRNA sequence analysis. Of the 22 lactic acid bacteria species, six were selected (L. sakei subsp. ALJ011, L. sakei subsp. ALI033, L. sakei subsp. ALGy039, P. pentosaceus ALJ015, P. pentosaceus ALJ024 and P. pentosaceus ALJ026) due to their higher activity against the eight fungi isolated from cheese in the cheese ripening room; and among the six species, the P. pentosaceus ALJ015 and P. pentosaceus ALJ024 isolates from the Jeonju area kimchi and the L. sakei subsp. ALI033 isolate from the Iimsil area kimchi had higher antifungal activity than the other lactic acid bacteria. The minimum inhibitory concentration (MIC) of L. sakei subsp. ALI033 against the eight fungi isolated from cheese in the cheese ripening room was $62.5{\mu}g/mL$.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.790-799
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• 1997

The purpose of this study is to investigate the effects of yeast addition as starter on kimchi fermentation. The strains used as starter were Saccharomyces sp. YK-17 and Saccharomyces fermentati YK-19 isolated from kimchi, grew under anaerobic condition and low temperature, which showed the acid and base resistances. Chemical and microfloral changes, as well as the sensory properties of starter added kimchi during fermentation were compared with the control fermented without starter. The acidity of kimchi juice was lower and pH was higher in starter added kimchi than the control. Particularly addition of S. fermentati YK-19 prolonged the optimally fermented period (pH 4.0, acidity $0.6{\sim}0.8%$) up to more than 63%. The content of lactic acid, the major non-volatile organic acid in kimchi, was increased rapidly followed by S. sp. YK-17 and S. fermentati YK-19 group. The microfloral changes were found a little different among the samples. Among the microorganisms, Leuconostoc sp. and Lactobacillus sp. showed highest change, and Streptococcus sp. and Pediococcus sp. showed ralatively low change. The growth of Lactobacillus sp. which was the main acidifing microorganism was inhibited by starter addition, particularly by S. fermentati YK-19. The sensory characteristics of acidic and moldy flavor were significantly reduced by the addition, while fresh flavor was increased in starter added group.

• Microbiology and Biotechnology Letters
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• v.35 no.3
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• pp.210-219
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• 2007

In this study was investigated the growth effect of native plant (Microlepia marginata(panzer Christ., Prunella vulgaris. aleutica Fernald, Perillafrutescens var. japonica Hara., Gleichenia japonica Spreng) extracts on various lactic acid bacterias, electron donating ability, total cell count and hydroxyl radical scavenging activity. The total cell count of Enterococcus faecium KCCM 12118, Lactobacillus rhamnosus KCCM 32826, Lactobacillus plantarum KCCM 11542, Pediococcus pentosaceus KCCM 40464 in the absence of native plant extracts (10%) at $37^{\circ}C$ after 48hr were $2.2{\times}10^9\;cfu/ml$, $2.1{\times}10^9\;cfu/ml$, $2.3{\times}10^9\;cfu/ml$, $2.2{\times}10^9\;cfu/ml$. On the other hand, the total cell count of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 in the presence of native plant extracts (10%) at $37^{\circ}C$ after 48hr were $4.3{\times}10^9\;cfu/ml$, $4.3{\times}10^9\;cfu/ml$, $4.8{\times}10^9\;cfu/ml$, $3.9{\times}10^9\;cfu/ml$. The electron donating ability indicated to E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 added by 10% native plant extracts, respectively. when 10% native plant extracts were added lactic acid bacterias, the electron donating ability is the highest. Hydroxyl radical scavenging activity of E. faecium KCCM 12118, L. rhamnosus KCCM 32826, L. plantarum KCCM 11542, P. pentosaceus KCCM 40464 showed higher than that of control.