• Food Science and Preservation
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• v.19 no.4
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• pp.547-553
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• 2012

Cheongkookjang that was prepared with three kinds of soybeans [non-germinated soybean (NG), soybeans germinated for 12 hr (GS12), and soybeans germinated for 24 hr (GS24)] were investigated. The changes in the pH, total aerobes, and slime content of Cheongkookjangs that were prepared with NG, GS12 and GS24 did not significantly differ during their fermentation for 48 hr at $40^{\circ}C$. The total aerobes of the Cheongkookjang variants reached $10^8{\sim}10^9$ CFU/mL after theirfermentation for 48 hr. The total polyphenol content and DPPH-radical-scavenging activities the germionated and non-germinated soybeans did not significantly differ, but increased significantly according to the germination degree during the fermentation. The isoflavone content of the Cheongkookjang with the germinated soybean increased. The isoflavone content of Cheongkookjang variant were 0.141 mg/g (NG), 0.369 mg/g (GS12) and 0.569 mg/g (GS24); their free amino acid contents were 254.26 mg% (NG), 337.49 mg% (GS12) and 528.78 mg% (GS24); and their sensory characteristics such as their taste, color, flavor, bitter taste, texture, and overall acceptability did not significantly differ.

• Animal Bioscience
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• v.34 no.12
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• pp.1951-1962
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• 2021

Objective: This study was conducted to evaluate single cell protein (SCP), produced from Methylococcus species, as a protein source on the growth performance, carcass traits and gut health of broiler chickens. Methods: Ten iso-nitrogenous and iso-caloric diets containing 0 (Control), 2.5%, 5%, 7.5%, and 10% SCP replacing either soybean meal (T₁ to T₅) or fish meal (T₆ to T₁₀) were formulated. Each diet prepared for starter (0 to 14 days), grower (15 to 21 days), and finisher (22 to 42 days) phases was offered to four replicates of 10 chicks each (n = 400). Growth performance at different phases and carcass characteristics and intestinal morphology on 42nd day of trial were measured. Results: Body weight gain in groups fed 2.5% and 5% SCP diets were comparable to control during different phases and cumulatively, however lower (p<0.01) in 7.5% and 10% SCP diets. Feed conversion ratio was better (p<0.01) in 2.5% and 5% SCP diets. Dressing percentage, abdominal fat percentage and meat:bone ratio were not affected (p>0.05) by SCP inclusion in the diets. However, breast percentage was higher (p<0.01) in 2.5% and 5% SCP groups and thigh percentage higher in 7.5% and 10% SCP groups. Total microbial count in duodenum, jejunum and ileum were not affected (p>0.05) by SCP inclusion up to 10% in diets. Duodenal villi length and crypt depth were highest (p<0.01) in group fed 5% SCP diets and lowest in group fed 10% SCP diets. Jejunal villi length and crypt depth as well as ileal villi length were lowest (p<0.01) in group fed 10% SCP diets. Body weight gain, feed consumption, feed conversion ratio and gut health were better (p<0.01) in broilers fed fish meal based diets compared to soybean meal based diets. Conclusion: It was concluded that inclusion of SCP up to 5% replacing soybean meal in broiler diets is beneficial in improving growth rate, breast yield and gut health status.

• Food Engineering Progress
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• v.15 no.2
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• pp.182-187
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• 2011

A proteolytic lactic acid bacterium was isolated from Korean traditional fermented foods. The isolate BV-26, which had a protease activity (24 U/mg-crude protein), was identified as Lactobacillus plantarum by the API 50CHL kit and 16S rDNA analysis (99.9% of homology), and named as L. plantarum BV-26. Cell growth and protease activity of L. plantarum BV-26 was determined in MRS broth using 5L jar fermentor at $30^{\circ}C$. The maximum growth of L. plantarum BV-26 was reached at 18 hr in MRS broth, while protease activity of BV-26 was detectable at 12 hr and the highest activity was obtained after 16 hr cultivation. Therefore, we expect that the proteolytic lactic acid bacteria, L. plantarum BV-26, may be used as a starter for the fermentation of animal feed. Especially, the fermentation of soybean meal with the strain can be applied for improving feed utilization.

• Korean Journal of Microbiology
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• v.55 no.2
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• pp.131-142
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• 2019

The primary objective of this study was to determine the content of biogenic amines in Korean traditional fermented soybean pastes (doenjang) and to isolate potential probiotic Bacillus sp. with the ability to inhibit biogenic amines accumulation. There were significant differences in the bacterial cell counts, pH value, titratable acidity, salinity, and biogenic amine content between the samples. Among Bacillus strains isolated from doenjang, Bacillus (B.) licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, Bacillus sp. DB209, Bacillus sp. DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, Bacillus sp. DB917, B. cereus DB 915, B. subtilis DB1020, and Bacillus sp. DB1022 were found to be able to produce biogenic amines. On the other hand, biogenic amine-degrading strains were identified as Bacillus sp. DB403, Bacillus sp. DB407, B. subtilis DB517, B. licheniformis DB612, and B. subtilis DB821. In particular, Bacillus sp. DB407 and B. subtilis DB821 showed probiotic properties including tolerance to artificial digestive juices, adherence to intestinal epithelial cells, resistance to antibiotics, and antibacterial activity against biogenic amine-producing strains. In conclusion, the two probiotic Bacillus strains may be considered as the suitable starter for manufacture of fermented soybean foods with low biogenic amines content.

• Journal of Mushroom
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• v.17 no.1
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• pp.1-6
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• 2019

Agrocybe cylindracea was cultured in a bag, in which sawdust culture medium (1 kg) is put in a plastic bag (PE), with poplar sawdust, rice bran, wheat bran, and dried bean curd refuse in the ratio of 70:10:10:10 (v/v). 2% of the culture medium was inoculated with the liquid starter of Agrocybe cylindracea, and this was incubated at $25^{\circ}C$. After incubation, the A. cylindracea was further cultured by cutting the top vinyl portion of the bag down to the level of the culture medium surface of the first inoculation part. The cut culture medium was placed in a growth room at $25^{\circ}C$, and pin-heading was induced under light irradiation at 99% humidity and 1,000 ppm $CO_$ level for 3days. When the grow the environment was controlled at 95% humidity and $21^{\circ}C$, the bending of the stem was less as compared to that when the cap of the bag had been removed. The number of effective fruiting bodies per bag increased by 140% (28.8), the quantity per bag increased by 29.5%, and 148.5 g A. cylindracea could be potentially harvested.

• Journal of Animal Science and Technology
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• v.61 no.4
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• pp.192-203
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• 2019

A study was conducted to determine the influence of feed form and microbial enzyme supplementation on energy utilization, bone quality, and amino acid and mineral digestibility of broiler chickens. Four hundred and eighty Ross 308, day-old broiler chickens were randomly assigned to eight diets formulated from commonly used ingredients in Tanzania. A 2 (pellet or mash) ${\times}$ 4 (control, Axtra XB, Quantum Blue (QB) and Axtra XB + QB enzyme) factorial array in a completely randomized design having six replicates per treatment (10 birds per replicate) was used. Birds were raised in climate-controlled rooms in a 3-phase; starter (0-10 days), grower (11-24 days) and finisher (25-35 days). Apparent metabolizable energy (AME), metabolizable energy intake, net energy of production, energy retained as protein (REp), and efficiency of metabolizable energy use for energy and protein retention were higher (p < 0.05) in birds fed pelleted diets. The AME and REp was higher (p < 0.05) with enzyme supplementation. Ash content, weight, length, width and breaking strength of tibia bones were highest (p < 0.05) in birds on pelleted diets. Tibia bone traits were improved (p < 0.05) when enzymes were included, particularly in a combination of QB and Axtra XB. However, potassium, magnesium, and zinc contents were highest (p < 0.05) when QB was supplemented. Digestibility of all amino acids was higher (p < 0.05) in birds supplied with pellets and with enzyme supplementation for most amino acids, except for serine. There was a positive interaction (p < 0.05) between feed form and enzymes on lysine and phenylalanine digestibility. Digestibility of Ca, P, K, S, Zn, and Fe was higher (p < 0.05) in birds fed pelleted diets, while those on mashed diets had higher (p < 0.05) digestibility of Cu and B. The digestibility of P, K, and Zn was highest (p < 0.001) when QB was added, while Ca, P, S, and B digestibility was highest when a combination of Axtra XB + QB was applied. Pelleted diets with or without enzymes improved energy utilization, digestibility of amino acids, and minerals, and increased bone strength in broiler chickens.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1137-1144
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• 2019

Objective: This experiment was designed to evaluate the effects of Agave tequilana inulin and Lactobacillus casei (L. casei) on growth performace, hematological variables, serum metabolites, and total coliforms in nursing lambs. Methods: The experimental design was completely randomized; treatments were T1, control (pre-starter concentrate, PC), T2: T1+2% inulin, and T3: T1+2% inulin+L. casei; treatments were compared with Tukey test ($p{\leq}0.05$); and 45 new born $Kathadin{\times}Dorset lambs$ ($4.8{\pm}0.8kg$ birth weight) were the experimental units (15 per treatment). The variables were daily weight gain (DWG), dry matter intake and diarrheas incidence (%) during 56 d. Twenty-four hours after birth and at the end of the experiment, blood samples were collected to evaluate hematological variables and serum metabolites. Besides, the populations of total coliforms and lactobacilli were estimated in fecal samples. Results: Addition of agave inulin and L. casei increased ($p{\leq}0.05$) DWG 356, 384, and 415 g/d, weaning weight 24.92, 26.18, and 28.07 kg, as well as lactobacilli population 5.79, 6.32, and $6.48Log_{10}cfu/g$, for T1, T2, and T3, respectively. Lambs fed L. casei had decreased ($p{\leq}0.05$) populations of total coliforms (T1 = 6.18, T2 = 5.77, and $T3=5.07Log_{10}cfu/g$), diarrheas incidence (T1 = 11.67%, T2 = 8.33%, and T3 = 5.0%), and serum cholesterol concentration (11% in T2 and 13% in T3, compared to control). Conclusion: The combination of Agave tequilana inulin and L. casei increases weight gain and improves intestinal health by reducing coliforms and diarrheas incidence in $Katahdin{\times}Dorset$ lambs during the pre-weaning period.

• Animal Bioscience
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• v.34 no.3_spc
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• pp.434-442
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• 2021

Objective: This study aims to evaluate the influence of dietary flavonoids on the growth performance, blood and intestinal profiles, and carcass characteristics of broilers by employing a meta-analysis method. Methods: A database was built from published studies which have reported on the addition of various levels of flavonoids from herbs into broiler diets and then monitored growth performance, blood constituents, carcass proportion and small intestinal morphology. A total of 42 articles were integrated into the database. Several forms of flavonoids in herbs were applied in the form of unextracted and crude extracts. The database compiled was statistically analyzed using mixed model methodology. Different studies were considered as random effects, and the doses of flavonoids were treated as fixed effects. The model statistics used were the p-values and the Akaike information criterion. The significance of an effect was stated when its p-value was <0.05. Results: Dietary flavonoids increased (quadratic pattern; p<0.05) the average daily gain of broilers in the finisher phase. There was a reduction (p<0.01) in the feed conversion ratio of the broilers both in the starter (linear pattern) and finisher phases (quadratic pattern). The mortality rate tended to decrease linearly (p<0.1) with the addition of flavonoids, while the carcass parameter was generally not influenced. A reduction (p<0.001) in cholesterol and malondialdehyde concentrations (both linearly) was observed, while super oxide dismutase activity increased linearly (p<0.001). Increasing the dose of flavonoids increased (p<0.01) the villus height (VH) and villus height and crypt depth (VH:CD) ratio (p<0.05) in the duodenum. Similarly, the VH:CD ratio was elevated (p<0.001) in the jejunum following flavonoid supplementation. Conclusion: Increasing levels of flavonoids in broilers diet leads to an improvement in growth performance, blood constituents, carcass composition and small intestinal morphology.

• Korean Journal of Poultry Science
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• v.49 no.1
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• pp.45-51
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• 2022

This study aimed to evaluate the dietary effects of ferulic acid-based preparation on the performance, blood profiles, and microflora of broiler chicks. A total of 400 chicks (1 day old Ross × Ross) were divided into 20 groups and assigned to four treatments: a basal diet (control) or a treatment diet containing 0.1%, 0.2%, or 0.3% ferulic acid-based preparation. The birds were fed from 1 to 30 d of age. Average daily gain improved compared to that in the control group in all periods (P<0.05). There was no significant difference between treatments in Average daily feed intake during all periods. Feed conversion ratio during starter (day 1 to 21) and total day 1 to 30 periods significantly improved (P<0.05) in the treatments containing ferulic acid-based preparation compared to that in the control. The total cholesterol levels in all the treatments containing ferulic acid-based preparation were significantly lower than that in the control (P<0.05). The globulin content was significantly higher (P<0.05) in the treatment with 0.2% and 0.3% ferulic acid-based preparations than that in the control and 0.1% ferulic acid-based preparation treatments. Among the treatments, there was no significant difference in the total number of cecal bacteria. The number of lactic acid bacteria significantly increased in all treatments containing ferulic acid-based preparation compared to that in the control (P<0.05). The number of coliforms significantly decreased in all treatments containing ferulic acid-based preparation compared to that in the control (P<0.05). In conclusion, the addition of ferulic acid-based preparation to the diet improved broiler performance, blood profiles, and intestinal flora.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.943-951
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• 2022

In this study, 8 kinds of fruits and vegetables such as apples, pears and radishes were cut and hot water extracts and Steamed hot water extract from fruits and vegetables were prepared and used as experimental substrates. As a result of fermenting with 1% (W/V) red ginseng extract (W/V) and 8 types of lactic acid bacteria mixed starter added to the lactic acid bacteria fermented extract, the pattern and content of ginsenosides were almost unchanged in the fruit and vegetable extract group and the steam treatment group. However, in the lactic acid bacteria fermented group, the TLC pattern was changed according to the fermentation process and treatment, and the content of ginsenosides converted into Rg₃(S) and Rg₅ increased. No change in the number of lactic acid bacteria (cfu) was observed in all four types of fruit and vegetable extracts. The number of lactic acid bacteria CFU was slightly decreased in the four fermented groups of fruit and vegetable extracts, but the growth inhibitory effect of beneficial bacteria was not significant. The growth inhibitory effect of the three harmful bacteria was not affected by the growth of E. coli and Pseudomonas in the four fruit and vegetable extracts. However, the proliferation of Salmonella was inhibited, which was confirmed as the growth inhibitory effect of the fruit and vegetable extract regardless of whether the steamed hot water extract or red ginseng extract was added.