• Journal of Nutrition and Health
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• v.12 no.2
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• pp.65-74
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• 1979

In order to observe the contents of some essential amino acids in Korean foods, total and free tryptophan, and available lysine in fifty kinds of Korean foods were analyzed by the sfectrophotometry. The results obtained are summarized as follows : 1) The tryptophan contents per 100g of soybean, wet green laver and skim milk were over 250 mg, and the contents Per g nitrogen in ginger, dried persimmon and chestnut were over 150 mg. 2) The free tryptophan contents per 100 g of soybean, small red bean, dried persimmon, ginseng stem were over 100 mg, ana the contents per g nitrogen in dried persimmon was over 150 mg. 3) The available lysine contents Per 100g of soybean, wet green laver and skim milk, fish(auchovy), dried yeast, casein and silkworm pupa were over 1000 mg, and the contents per g nitrogen in potato, perilla(wild sesame), red pepper, sausage and skim milk were over 300mg. 4) The contents of tryptophan and available lysine in soybean, green laver and skim milk were higher than in other samples. 5) In general, the contents of tryptophan and available lysine were abundant in seaweeds.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.43-48
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• 2004

Bacillus megaterium F7-1 producing keratinolytic protease was isolated from decayed chicken feather. The optimal culture conditions for the production of keratinolytic protease by B. megaterium F7-1 were investigated. The composition of optimal medium for the keratinolytic protease was 0.2% glucose, 0.8% skim milk, 0.05% NaCl, 0.01 % $(K_2HPO_4$, 0.02%, $(KH_2PO_4$ and 0.01 % $MgCl_2$. Especially, skim milk was found to be the most effective compound in keratinolytic protease production. The optimal temperature and initial pH were 6.5 and $25^{\circ}C$, respectively. The keratinolytic protease production under optimal condition reached a maximum of 269 U/ml after 5 days of cultivation. B. megaterium F7-1 degraded 98% of the feather used in the optimized medium within 6 days.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.968-976
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• 2007

This experiment was carried out to investigate the effects of spirulina powder on the growth properties of lactic acid bacteria in reconstituted skim milk. The spirulina powder supplemented to S. thermophilus and L acidophilus slightly stimulated lactic acid production. In addition, the growth and acid production of L. bulgaricus were enhanced by the addition of spirulina powder. When the spirulina powder was added to reconstituted skim milk at the level of 1%, the mixed cultures of S. thermophilus and L. bulgaricus showed higher numbers of viable cells and higher acid production than the other cultures. The effects of the addition amounts of spirulina powder (1%, 2% and 3%) to the reconstituted skim milk on the growth properties of the mixed cultures of S. thermophilus and L. bulgaricus were evaluated. The pH of the skim milk with added spirulina powder was lower than that of the control, but the amount of spirulina did not have a significant affect. The titratable acidity increased with the incubation time until 12 hr. The number of viable cells in the skim milk with added spirulina increased according to the amount of spirulina. Thus, the spirulina was effective for the increasing lactic acid bacteria in yoghurt.

• Korean Journal of Poultry Science
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• v.30 no.2
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• pp.129-134
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• 2003

This study was conducted to investigate the effects of liquid rooster semen on reproductive ability in chicken. Raw and diluted semens were stored at 5$^{\circ}C$ cold temperature for 6, 30, and 54 hours after semen collection. There was no statistically difference in sperm motility throughout the 6 hours period of storage among raw semen and diluted semen groups with skim milk glucose solution (SM), egg yolk glucose solution (EY), and saline. But there was decrease in those throughout the period of 30 and 54 hours of storage. Sperm motility and normal sperm for the period of 30 and 54 hours of storage were significantly better in SM and EY diluted groups (P<0.05). Fertilization rates of rooster semen diluted with SM were 90.77, 87.70, and 59.46% for 6, 30, and 54 hours stored groups, respectively, those proved to be higher in SM-diluted group than other groups.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.530.1-530
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• 1986

유산균발효에 이용하는 Streptococcus속과 Lactobacillus속 균주를 Sacharomyces cerevisiae KFCC 32017과 각각 대두유상에서 혼합배양하여 산생산이 좋은 균주 S. lactis KFCC 32406을 선별하였다. 혼합배양시 산생산성은 20시간 후 거의 정상치에 도달하였고 배양온도는 34$^{\circ}C$ 부근에서 가장 좋은 것으로 나타났다. Sucrose와 skim milk의 영향을 조사하기 위해 0.5 - 3%까지 각각 첨가한 결과 sucrose 1.5% 농도에서 2배 정도로 산도가 높아졌고 skim milk의 경우는 산도에 별다른 영향을 끼치지 않는 것으로 밝혀졌다. 또한 soywhey에서는 뚜렷한 차이를 보이지 않았지만 2.0-3.0% 부근의 skim milk 농도에서 산도의 증가를 나타내었다.

• Microbiology and Biotechnology Letters
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• v.25 no.3
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• pp.248-252
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• 1997

Wild strains of bifidobacteria isolated from Korean feces were tested for their growth and acid production abilities in 10% skim milk. Growth of bifidobacteria was markedly decreased from the second transfer in the skim milk culture. When two strains, BF5 and BF33, were grown in skim milk with various supplements, the growth was enhanced by supplementation of 0.5% yeast extract, and 0.05% cysteine but not by short chain fatty acids. There was no enhancing effect of CO$_{2}$, substitution in the fermentor on growth. The viable cell counts of bifidobacteria, BF5 and BF33, were 9.76 and 9.98 logCFU/ml, respectively, after 30 hr cultivation and were diminished by 3 and 6 logs during storage at 5$\circ$C for 12 days.

• Journal of Animal Science and Technology
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• v.58 no.3
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• Research in Plant Disease
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• v.10 no.2
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• pp.150-153
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• 2004

This study was conducted to investigate the sap transmission pattern of CGMMV and to select the disinfectant of sap transmission on watermelon cultivation. Being investigated CGMMV occurrence change after transplanting two diseased plants among 47 plants on the watermelon house, disease spread rapidly from early growth stage of 4 % to late growth stage of 83 %. When the grafting knife and topping scissor was dipped onto the several disinfectants before grafting or topping, disease suppressed 87-95 % on whole milk, skim milk, tri-sodium phosphate, and sodium hypo-chloride solution. Disinfection effects of 88.2 % and 91.2 % on whole milk and skim milk were showed when the hand dipped on the disinfectants.