• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.282-282
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• 2017

The many factors such as sugar content, moisture, type of bacteria which predominate, buffering capacity, packing and sealing are known to be associated with silage fermentation quality. Among the sugar content are particularly important, because effective silage ensiling relies on the fermentation of sugar content to lactic acid by lactic acid bacteria. Sugar content is also known to affect the protein utilization of rumen. This study was conducted to observe the effect of water soluble carbohydrates on fermentation characteristics and in vitro digestibility of whole crop wheat silage. This experiment was used standard cultivars (Cheongwoo, Hordeum balgare L) and solid breeding line of whole crop wheat. The materials harvested at the 30 after heading day and chopped for making silage, and using this silage carried out in vitro digestibility for 6, 12, 24 and 48 hours. For the feed value, crude protein, NDF, ADF contents showed slightly higher than the before ensiling and TDN contents were slightly lower compared to the before ensiling, but did not show the significantly different. For the sugar contents, fructose and glucose contents were decreased in the after ensiling compared to the before ensiling, there were more reduced at the containing high sugar content wheat. The pH value was lower at containing high sugar content wheat. lactic acid content was significantly higher at the containing high sugar content wheat. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content. In in vitro digestibility test, containing high sugar content HW34line showed significantly higher dry matter digestibility at 6 and 12 hours of incubation and amount of NH3-N lower other line in all incubation time. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.257-264
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• 2006

An aerobic submerged membrane bioreactor (MBR) treating ammonium wastewater was studied in respect of nitrification characteristics and distribution of nitrification bacteria over a period of 350 days. MBR was fed with ammonium concentration of 500-1000 mg $NH_4-N/L$ at a nitrogen load of $1-2kg\;N/m^3{\cdot}d$. Overall ammonium oxidation rate increased with dissolved oxygen (DO) concentration, temperature, and sludge retention time (SRT). Under a higher concentration of free ammonia ($NH_3-N$) due to the decrease of ammonium oxidation rate, the nitrite ratio ($NO_2-N/NO_x-N$) in the effluent increased. The sudden collapse of nitrification efficiency accompanied by sludge foaming and the increase of sludge volume index (SVI) was observed unexpectedly during the operation. At the later stage of operation, additional carbon source was fed to the MBR and resulted in twice higher value of SVI and the decrease of ammonium oxidation rate. In fluorescence in situ hybridization (FISH) analysis, genus Nitrosomonas which is specifically hybridized with probe NSM156 was initially the dominant ammonia oxidizing bacteria and the amount of Nitrosospira gradually increased. Nitrospira was the dominant nitrite oxidizing bacteria during whole operational period. Significant amount of Nitrobacter was also detected which might due to the high concentration of nitrite maintained in the reactor.

• Journal of Periodontal and Implant Science
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• v.30 no.1
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• pp.111-120
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• 2000

Purpose We designed this study for the purpose of determining the relationship between periodontal disease activity and PLBW, using the evaluation of probing pocket depth, loss of attachment, gingival index, gingival crevicular fluid amount and subgingival microflora. Methods A total of 100 volunteer mothers(mean age 30.44) at the Department of Obstetrics and Gynecology Seoul National University Hospital were selected for this study.Pregnancy outcomes were categorized into cases and controls in two ways. our definition was based on the following; Group 1 : Any PLBW cases Vs. All NBW controls Group 2 : PLBW cases Vs. NBW controls A periodontal exam was performed on the Ramfjord( #16, 21, 24, 36, 41, 44) teeth and Clinical evaluation consisted of probing pocket depth, loss of attachment, gingival index and gingival crevicular fluid amount. Subgingival plaque samples were collected by three sterile #35 paper points. The total number of anaerobic colonies and aerobic bacteria were enumerated after incubation. Antisera to P. gingivalis, P. intermedia, A. actinomycetemcomitans were produced in white rabbits with live whole cells suspensions. The specific fluorescent bacteria obtained by immunofluorescence and total cell counts obtained by dark-field microscopy were counted on four fields. The percent of each specific microorganism in the total cell count was determined. Results Any PLBW and PLBW cases showed significantly greater probing depth and attachment loss than all NBW and NBW controls. Cases group had significantly increased anaerobic bacterial counts compared with control group and no differences in the other microbes. This study confirmed that periodontal disease is a statistically significant risk factor for PLBW by investigating clinical parameters and subgingival plaque analysis.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.721-726
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• 2013

In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. ${\beta}$-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.111-121
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• 2006

The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.288-299
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• 2021

Biofilm formation of Geobacillus thermodenitrificans, Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55℃, 60℃, and 65℃ for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed for Anoxybacillus. A hyperbolic equation and a hyperbolic equation with lag could be used to describe the biofilm formation of Geobacillus and Anoxybacillus, respectively. The highest biofilm formation amount was obtained at 60℃ for both Geobacillus and Anoxybacillus. However, the biofilm formation rates indicated that the lowest rates of formation were obtained at 60℃ for Geobacillus. Moreover, biofilm formation rates of G. thermodenitrificans (1.2-1.6 Log10CFU/mL∙h) were higher than G. thermoglucosidans (0.4-0.7 Log10CFU/mL∙h). Although A. flavithermus had the highest formation rate values (2.7-3.6 Log10CFU/mL∙h), this was attained after the lag period (4 or 5 h). This study revealed that modeling could be used to describe the biofilm formation of thermophilic bacilli in milk.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.304-308
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• 2007

This research was conducted to investigate the changes in quality characteristics of meju made with 24-hour germinated soybeans according to fermentation time. The study confirmed that the amino nitrogen content immediately after soaking was 15.5 mg%, and the content rapidly increased in the beginning of the germination process and continued to increase to 312.9 mg% by 48 hours of fermentation. The number of fungi in the whole soybean meju made with 24-hour germinated soybeans was higher than the numbers of bacteria and yeast since the Aspergillus oryzae was inoculated artificially. The content of organic acids, in which the amount of citric acid was highest followed by tartaric acid and malic acid, increased with the fermentation process. The level of free amino acids in the whole soybean meju made from the 24-hour germinated soybeans increased rapidly with fermentation. The free amino acid content after 48 hours of fermentation (2,513.5 mg%) was 5.7 times higher than the content of the soaked germinated soybeans. The content of glutamic acid was highest followed by aspartic acid, lysine, leucine, and proline. The ratio of glutamic acid to the total free amino acids at 48 hours fermentation was 21.2% for the whole soybean meju. It was confirmed that the total isoflavone content, in which the content of genistein was highest followed by daidzein and glycitein, increased at the beginning of the fermentation process, but did not change thereafter.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.47-55
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• 1995

New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at $3^{\circ}C$ for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.822-831
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• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• Journal of Animal Environmental Science
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• v.5 no.3
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• pp.189-196
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• 1999

Anaerobic digestion is a naturally occuring microbial process involving the decomposition of organic materials such as livestock manure. This study explores the effect of the operating conditions, HRT (Hydraulic Retention Time) and feeding frequency on treatment efficiency for digestion of pig slurry, which has been one of most difficult organic waste for proper treatment in livestock production industry in Korea at the present time. The pilot-scale CSTR of 5 m3 in volume was designed. manufactured, and operated at the temperature of 35$\pm$1$^{\circ}C$. The digester was designed to hydraulically stir for complete mixing and to supply heat from the water bath to maintain mesophilic temperature. The HRT of the digester for Test 1 and Test 2, and Test 3 was set for 17 days and 13 days respectively and pig slurry was fed once a day with 300$\ell$ each for Test 1 and Test 3, while twice with 150$\ell$each for Test 2. Test 2 showed better performance by increase of 4% in VS removal efficiency and 5% in biogas production rate. This is mainly attributed to smaller temperature drop by feeding frequently with half amount, which eventually led to lesser impact on anaerobic mocrobes in the digester. Test 2 maintained optimum pH 7.8 which uplifted the activaton of sulfur-reduction bacteria, alkalinity of around 4,000mg/$\ell$, VA of over 3,000mg/$\ell$ for whole period of experiment. Further research may require to provide the practical operation strategy of anaerobic treatment system for treatment of pig slurry.