• Journal of Microbiology and Biotechnology
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• 제23권2호
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• pp.189-194
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• 2013

In a study of hydrogen-producing bacteria, strain T4384 was isolated from rice field samples in the Republic of Korea. The isolate was identified as Enterobacter sp. T4384 by phylogenetic analysis of 16S rRNA and rpoB gene sequences. Enterobacter sp. T4384 grew at a temperature range of $10-45^{\circ}C$ and at an initial pH range of 4.5-9.5. Strain T4384 produced hydrogen at 0-6% NaCl by using glucose, fructose, and mannose. In serum bottle cultures using a complete medium, Enterobacter sp. T4384 produced 1,098 ml/l $H_2$, 4.0 g/l ethanol, and 1.0 g/l acetic acid. In a pH-regulated jar fermenter culture with the biogas removed, 2,202 ml/l $H_2$, 6.2 g/l ethanol, and 1.0 g/l acetic acid were produced, and the lag-phase time was 4.8 h. Strain T4384 metabolized the hydrolysate of organic waste for the production of hydrogen and volatile fatty acid. The strain T4384 produced 947 ml/l $H_2$, 3.2 g/l ethanol, and 0.2 g/l acetic acid from 6% (w/v) food waste hydrolysate; 738 ml/l $H_2$, 4.2 g/l ethanol, and 0.8 g/l acetic acid from Miscanthus sinensis hydrolysate; and 805 ml/l $H_2$, 5.0 g/l ethanol, and 0.7 g/l acetic acid from Sorghum bicolor hydrolysate.

• 한국환경과학회지
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• 제24권4호
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• pp.549-554
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• 2015

This study was conducted to determine the effects of mixed Korean red ginseng marc with aluminum sulfate on gas concentration and volatile fatty acid (VFA) in poultry litter during 4 weeks in terms of livestock and environment managements. A total of 240 broiler chicks were randomly allocated to four treatments in four replications and 15 birds per replicate. The four treatments was mixed to rice hull under each pen at 0, 10 g or 20 g red ginseng marc + 90g aluminum sulfate, and 100g aluminum sulfate per kg poultry litter (rice hulls). Carbon dioxide, methane, acetic acid, and propionic acids were measured weekly. The results that could be available include: First, during the experimental period, carbon dioxide emissions were not remarkably different among treatments. Second, no differences were observed among treatments in methane emissions at 2 weeks through 4 weeks, but at 1 week, the reduction in methane emissions was in following order: 100 g aluminum sulfate > 20 g red ginseng marc + 90 g aluminum sulfate > 10 g red ginseng marc + 90 g aluminum sulfate > control. Third, in spite of statistically differences, treatment with 10 g or 20 g red ginseng marc + 90g aluminum sulfate, and 100g aluminum sulfate reduced acetic acid and propionic acid as a function of time, except acetic acid in aluminum sulfate treatment at 2 and 4 weeks. In conclusion, the results indicated that like aluminum sulfate, using 10 g or 20 g red ginseng marc with aluminum sulfate was effective in decreasing methane and propionic acid released from poultry litter.

• 한국축산식품학회지
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• 제40권4호
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• pp.527-540
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• 2020

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

• 한국식품영양과학회지
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• 제14권1호
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• pp.61-66
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• 1985

취반(炊飯) 중의 가열반응(加熱反應)에 의하여 일어나는 주요 쌀성분(成分)의 화학적(化學的) 변화(變化) 및 휘발성(揮發性) carbonyl 화합물(化合物)의 생성(生成) 양상(樣相)을 쌀밥 및 누른밥으로 나누어 살펴 본 결과는 다음과 같다. 취반에 의한 가열반응(加熱反應) 결과 총(總)아미노산 및 유리아미노산 중의 몇 가지 아미노산이 감소되었으며 그 감소율은 유리아미노산에서 더 높았고, 환원당 역시 감소되었다. 또한 유지획분에 있어서 구성지방산 조성(組成)의 경미한 변화, 요오드가(價)의 감소, 지방산(價)의 증가 등을 주목할 수 있었다. 한편 휘발성향기성분에서 carbonyl 화합물을 분리하여 GC, GC-MS, TLC 방법에 따라 잠정적으로 8개의 carbonyls을 확인하였고(4개는 완전히 동정(同定)함) 이들의 조성을 비교하였다. 전반적으로 쌀밥보다는 누른밥에서 이와 같은 화학적 변화가 심하였고 쌀밥과 누른밥의 주요 휘발성 carbonyl 화합물 조성도 상이(相異)하였다. 그리고 이러한 취반과정에서는 변화와 관련되는 가열반응(加熱反應) mechanism을 아울러 검토하였다.

• 생명과학회지
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• 제11권6호
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• pp.517-522
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• 2001

소립검정콩 청국장의 품질개선관 불쾌취 억압을 목적으로 키위와 무를 첨가하여 42$^{\circ}C$에서 3일간 발효시킨 소립 검정콩 청국장의 몇 가지 맛성분을 조사하였다. 소립 검정콩 청국장의 황색대두 청국장보다 유리아미노산 함량이 적었지만, 키위와 무를 첨가하여 발효시키면 유리아미노산의 함량이 증가되어 콩단백질 분해에 효과적이었다. 유기산은 모든 청국장에서 citric acid가 가장 많았으며, 다음올 acetic acid, lactic acid 순으로 많았다. 지방산은 linoleic acid (50.82~54.51%)> oleic acid(17.76~22.10%)> plamitic acid(12.13~13.79%) 순으로 많았다. 청국장의 종류별로 유기산과지방산 비율은 유의적인 차이가 없었다. 청국장의 주요 휘발성 성분으로는 indole, 2,5-dimethyl pyrazine 및 tri-methyl pyrazine 였으며, 청국장의 독특한 향미성분의 pyra-zine 류는 대두 청국장보다 키위와 무를 넣은 소립 검정콩 청국장에서 약 3배 정도 감소하였다. 주요 핵산관련 물질은 uracil과 UMP였으며, 다른것은 그 함량에 유사한 경향이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권1호
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• pp.61-65
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• 2005

The objective of this work was to investigate the nutritional requirements for the growth of Actinomyces sp. 9RCC5 isolated from the rumen of a native goat in Korea. The growth of strain 9RCC5 on the basal medium or the medium minus certain ingredients from the basal medium demonstrated that strain 9RCC5 showed absolute requirement of vitamin B complex mixture, while hemin and volatile fatty acids (VFA) were stimulatory to growth to some extent. The 9RCC5 strain grew well with casein hydrolysate as the sole added nitrogen source. However, neither a complex of 18 amino acids nor ammonium sulfate effectively replaced casein hydrolysate. Vitamins such as riboflavin and pantothenate were essential for growth, while thiamin and biotin were stimulatory. With regard to VFA, the growth was stimulated by acetic acid but inhibited by valeric acid. Relatively large quantities of $Na^+$, $K^+$ and $Ca^{2+}$ were absolutely required for growth. Supplementation of clarified rumen fluid to the basal medium in a range of 0-10% (vol/vol) resulted in an increased rate of growth as well as an increased extent of growth.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1084-1093
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• 2000

An in vitro gas production system was used to investigate the influence of various substrate mixtures on a natural mix of rumen microbes by measurement of fermentation end-products. The treatments were combinations of cassava (15.0, 30.0 and 45.0%) with different roughage sources (ruzi grass, rice straw or urea treated rice straw). Microbial biomass, net $^{15}N$ incorporation into cells, volatile fatty acid production, gas volume and rate of gas production increased linearly with increasing levels of cassava inclusion. There was also an effect of roughage source, with rice straw being associated with the lowest values for most parameters whilst similar values were obtained for ruzi grass and urea treated rice straw. The results suggest that microbial growth and fermentation rate increase as a function of readily available carbohydrate in the substrate mixture. A strong linear relationship between $^{15}N$ enrichment, total volatile fatty acid production and gas production kinetics support the suggestion of the use of the in vitro gas production system as a tool for screening feedstuffs as an initial stage of feed evaluation.

• 한국식생활문화학회지
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• 제21권1호
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• 한국축산시설환경학회지
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• 제19권1호
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• pp.1-8
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• 2013

Slurry treatments included peanut shell, palm golden fiber, almond hull, which was added 2% of the amount of slurry, and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in $20^{\circ}C$ for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was higher (p<0.05) in control (48.4, 4.0 ppm) compared to almond hull (31.5, 1.4 ppm) or palm golden fiber (29.1, 1.6 ppm) group. Short chain fatty acid (SCFA) level was lowest (p<0.05) in control (2,121 ppm) but highest in peanut shell group (3,640 ppm). Branched chain fatty acid (BCFA) concentration was highest (p<0.05) in peanut shell (296 ppm), but lowest in almond hull (90 ppm). Taken together, concentration of odorous compounds was decreased by addition of almond hull in pig slurry by which crude fiber and non-digestible fiber (NDF) may act as a carbon source.

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.