• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.558-565
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• 2017

This study was conducted to determine the effect of inoculation of microorganism isolated from pig feces on nutrient contents of fermented hulless barley. The microbial flora in feces of a total of four crossbred piglets ($Landrace{\times}Yorkshire{\times}Duroc$) was analyzed by 16s rRNA sequencing. The most abundant strain was then selected for fermentation of hulless barley. Lactobacillus plantarum (L. plantarum) was dominant (64.56%) in intestinal microbial flora in the pig feces. The selected candidate strain showed significantly higher survival rate at pH 7 than at pH 2.5 and 3.0 (p < 0.05). Incubated culture containing the candidate strain showed an increased growth rate with lower pH levels after 7.5 h incubation compared to initial incubation period (p < 0.05). When compared with commercial multiple probiotics which were used as control, the selected strain showed faster growth rate at 5 h post-incubation (p < 0.05). During the fermentation period, neither inoculated nor non-inoculated control hulless barley showed any change in pH value. Crude fat, fiber and ash contents were lower (p < 0.05) in hulless barley inoculated by the selected strain compared to control. However, moisture, energy, NDF and ADF were not affected by the inoculation of strain or fermentation period. Lactic acid was increased and acetic acid was decreased in the hulless barley inoculated with the selected strain during the fermentation period (p < 0.05). Taken together, our results suggest that L. plantarum derived from the pigs could be utilized as a new microorganism for manufacturing fermented feed stuffs.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.213-223
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• 2012

In this study, two experiments were conducted to evaluate the total mixed ration with fermented feed (TMRF) and total mixed ration (TMR) by rumen in vitro fermentation and their effects on the growth performance and blood characteristics of Hanwoo steers. In experiment 1, three Hanwoo steers ($600{\pm}47$ kg), each permanently fitted with a ruminal cannula were used. In this experiment, three diets designated as T1, TMRF (18.4% fermented feed, tall fescue, mammoth wild rye forage and whole crop barley); T2, TMRF (17.7% fermented feed, rice straw and whole crop barley); and T3, TMR (rice straw, whole crop barley and probiotics, but no fermented feed), which were subjected to rumen in vitro fermentation for 48 h. The results demonstrated that DM disappearance rate gradually increased with advancing fermentation time, but T1 and T2 were higher than the T3 (p<0.05) from 3 h to 12 h, but insignificant (p>0.05) at 24 and 48 h. None of the specific VFAs were affected except for acetic and non volatile lactic acids, which were produced more in T2 than in T1 and T3 at 24 h and 48 h of incubation. A/P was lower in T1 and T2 than inT3 at 24 h (p<0.05) and 48 h (p>0.05) of incubation. These results confirmed that TMRF-related treatment shows a superior performance to that of TMR during the ruminal fermentation period. In experiment 2, the three diets in experiment 1 plus 1 more control diet (concentrates, probiotics and 2% rice straw of body weight) were fed to the 48 Hanwoo steers ($160{\pm}10$ kg) for a period of 168 d. The results demonstrated that the daily and total live weight gain and feed efficiency were higher (p<0.05) in the TMRF and TMR groups than in the control group. SGOT, SGPT and BUN (p<0.05) were reduced in TMRF relative to the control and TMR groups by 168 d which confirmed that TMRF shows better blood profiles than the TMR and control groups. Overall, these results appear to show that TMRF has better in vitro ruminal characteristics than those of TMR; growth performance and blood profiles were also found to be superior in TMRF than in the TMR and control groups. Thus, our findings suggest that TMRF-based feed supplies are favorable for Hanwoo cattle.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1292-1300
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• 2020

Objective: To explore feed resources capable of replacing regular poor-quality fodder, this study was conducted to evaluate the effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry leaves silage. Methods: The mulberry leaves were ensiled either untreated (control) or treated with 1×10⁶ cfu/g fresh matter Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), and a combination of 3% molasses and Lactobacillus plantarum (L+M). The fermentation quality and chemical composition were analyzed after 7, 14, 30, and 60 d, respectively. The 60-d silages were subjected to an aerobic stability test and fermented with buffered rumen fluid to measure the digestibility. Results: Inoculating lactic acid bacteria (LAB) resulted in more rapid increase in lactic acid concentrations and decline in pH of mulberry leaves silage as compared control. Higher acetic acid and lower ethanol and ammonia nitrogen concentrations (p<0.05) were observed in the LAB-inoculated silages as opposed to control during ensiling. The LAB-inoculated silages contained lower water-soluble carbohydrates compared with control during the first 14 d of ensiling, and lower neutral detergent fibre (p<0.05) concentrations as compared with non-LAB inoculated silages. Adding molasses alone increased (p<0.05) the digestibility of dry matter (DM). The aerobic stability of mulberry leaves silage was increased by LAB inoculation, whereas decreased by adding glucose or molasses. Conclusion: The LAB inoculation improved fermentation quality and aerobic stability of mulberry leaves silage, while adding glucose or molasses failed to affect the fermentation and impaired the aerobic stability. Inoculating LAB alone is recommended for mulberry leaves especially when ensiled at a relatively high DM.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.107-112
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• 2001

The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.409-418
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• 2005

This study was conducted to examine the nutrient digestibility and ruminal fermentation characteristics in sheep fed dried mugwort and mugwort silage for 5% levels of rice straw in the basal diet, and mugwort pellet for 5% levels of concentrate in the basal diet. For the experiment, they were given a basal diet containing of rice straw and concentrate mixed at a 3: 7 ratio (DM basis). The treatments were designed as a 4 ${\times}$ 4 Latin square design with four sheep (50.2 kg body weight). The digestibility of crude protein was increased (p < 0.05) to 4.6 - 6.2 % in sheep fed mugwort silage treatments (60.23 %) compared with those of control (54.08 %) and dried mugwort treatment (55.67 %). That of ether extract was iicreased (p < 0.05) to 4.8 - 8.8 % in sheep fed mugwort silage treatments (80.22 %) compared with those of control (71.47 %) and dried mugwort treatment (75.46 %). In the dry matter intake, mugwort silage treatment (904.44 g) was the hightest and mugwort pellet treatment, dried mugwort treatment and control were 810.66 g, 780.66 g and 742.18 g, respectively. The ruminal pH in all treatments were rapidly decreased (p < 0.05) at 0.5 and 1 hour after feeding and slowly increased at 2, 4 and 8 hours after feeding, especially mugwort silage treatment. The ammonia nitrogen concentrations were the highest (p < 0.05) in sheep fed mugwort silage treatment (11.24 - 12.05mg / 100 rnz) at 0.5 and 2 hours after feeding. The ruminal concentrations of acetic acid (6.06 mmol /100 $m\ell$) and propionic acid (2.35 mmol/ 100 mz) were an increased (p < 0.05) at the mugwort silage treatments at 1 and 2 hours after feeding. Purine derivatives out put (13.41 mmol / d) and microbial protein production (11.61 mmol / d) were increased (p < 0.05) compared with those of control (5.42 and 4.93 mmol / d).

• Journal of Korean Society of Environmental Engineers
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• v.35 no.1
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• pp.10-16
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• 2013

Characteristics of biological hydrogen production rate and organic acid under anaerobic fermentation process were investigated with sugar wastewater. Hydrogen production rate was higher with alkaline pre-treatment than acidic pre-treatment, resulting in 70% increment. An adequate supply of the nutrients (N or P) into raw sugar wastewater could increase hydrogen production rate. Carbohydrate degradation of the anaerobic fermentation process was not directly related with hydrogen production. Sugar wastewater with the addition of the nutrients shows 3 times higher B/A ratio than the raw sugar wastewater. B/A ratio of the wastewater with alkaline pre-treatment and nutrients addition was most higher than other samples, showing 4.02 of B/A ratio. Higher B/A ratio shows higher hydrogen production rate at each sample.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.98-107
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• 2014

New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.