• Archives of Pharmacal Research
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• v.28 no.8
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• pp.902-908
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• 2005

An oriental herbal combination (BDX-1) was isolated from Achyranthes bidentata and Atractylodes japonica. We previously tested the clinical effectiveness of BDX-1 in rheumatoid arthritis (RA) patients and found that it has a beneficial therapeutic effect. Here, we provide experimental evidence for the effectiveness of BDX-1 on RA in murine models. The oral administration of BDX-1 was found to markedly inhibit collagen-induced arthritis, adjuvant-induced arthritis, and zymosan-induced inflammation. It also inhibited carrageenan-induced acute edema and acetic acid-induced writhing response. In addition, the biological activity of BDX-1 was found to be strongly increased by fermentation. Our results suggest that BDX-1 could be useful for the treatment of rheumatoid arthritis.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.125-137
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• 2003

Bifidobacteria are normal inhabitants of the human gastrointestinal tract throughout lift, starting just days after birth, and are one of several predominant species of the colonic microflora, along with Peptostreptococcus, Eubacteria, Clostridia, and Bacteroides. Bifidobacteria differ from lactic acid bacteria in that they produce not only lactic acid but also acetic acid as major fermentation products. The classification of bifidobacteria has changed numerous times since they were discovered in 1899 in the feces of breast-fed infants. Since 1994, three additional species have been included in the list (B. lactis, B. inopinatum, and B. denticolens), with a current total of 32 species. A variety of probiotic effects of bifidobacteria are currently being investigated. Research reports suggests several potential probiotic advantages, in particular antimicrobial effects, immune-modulation reduction of the cancer risk, and modulation of gastrointestinal flora. As technological challenges related to viability and enumeration are being overcome, milks fermented with these anaerobic microorganisms(alone or in combination with lactic acid bacteria) are more able to provide consistently satisfying with large numbers of viable microorganisms. Over 70 products containing bifidobacteria are currently offered around the world, including fermented milks, cheese, buttermilk frozen desserts, candy, and pharmaceutical preparations.

• Journal of Soil and Groundwater Environment
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• v.19 no.3
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• pp.82-93
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• 2014

A starch ball was devised to conveniently supply carbon source to indigenous microorganisms and to enhance biotransformation of explosive compounds(TNT and RDX) in the sediments of settling basins installed in military shooting ranges. To identify optimum dose/sediment ratio for degradation of explosives in the basin, a series of bench scale settling basin experiments were performed for 30 days while monitoring supernatant pH, DO, concentrations of nitrite, nitrate, sulfate, explosive compounds, and acute toxicity measured by bacterial luminescence. Addition of starch ball induced changes in oxidation conditions from oxic to anoxic in the benthic zone of the basin, which resulted in subsequent reductive degradation of both TNT and RDX in the liquid and solid phase of basin. However, fermentation products of excess starch, acetic acid and formic acid, caused acute toxicity in the liquid phase. The optimum ratio of starch ball/sediment for explosive compounds degradation by inducing changes in bio-geochemical environments without increase in acute toxicity, was found to be 0.009~0.017.

• Animal Bioscience
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• v.37 no.7
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• pp.1185-1195
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• 2024

Objective: This meta-analysis aimed to evaluate the impact of wilted and unwilted silage on various parameters, such as nutrient content, fermentation quality, bacterial populations, and digestibility. Methods: Thirty-six studies from Scopus were included in the database and analyzed using a random effects model in OpenMEE software. The studies were grouped into two categories: wilting silage (experiment group) and non-wilting silage (control group). Publication bias was assessed using a fail-safe number. Results: The results showed that wilting before ensiling significantly increased the levels of dry matter, water-soluble carbohydrates, neutral detergent fiber, and acid detergent fiber, compared to non-wilting silage (p<0.05). However, wilting significantly decreased dry matter losses, lactic acid, acetic acid, butyric acid, and ammonia levels (p<0.05). The pH, crude protein, and ash contents remained unaffected by the wilting process. Additionally, the meta-analysis revealed no significant differences in bacterial populations, including lactic acid bacteria, yeast, and aerobic bacteria, or in vitro dry matter digestibility between the two groups (p>0.05). Conclusion: Wilting before ensiling significantly improved silage quality by increasing dry matter and water-soluble carbohydrates, as well as reducing dry matter losses, butyric acid, and ammonia. Importantly, wilting did not have a significant impact on pH, crude protein, or in vitro dry matter digestibility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1638-1648
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• 2013

To promote the utilization of wild edible plants, this study examined blanching, drying, and fermentation as methods for enhancing the functionality of Hemerocallis coreana Nakai. Specimens fermented for 24 hours at a fermentation temperature of $50^{\circ}C$, with a relative humidity of 65%, contained the highest amount of organic acid (18,109.82 mg/100 g). For the blanched; specimens, total organic acid content decreased about 30% compared with the freeze-dried specimens. The main organic acid of Hemerocallis coreana Nakai was confirmed as succinic acid. After fermentation, free sugars decreased; in particular, specimens fermented at a relative humidity of 80% showed a 32~75% reduction in free sugar compared with the freeze-dried specimens. In terms of amino acid content, Hemerocallis coreana Nakai was mainly composed of valine, isoleucine, and phenylalanine. In fermented specimens the total amino acid content was highest in a moderately fermented (17 hr) specimen, (1,010.71 mg/100 g fresh wt.), but decreased in the maximally fermented (24 hr) specimen. The longer the fermentation, the higher the decrease in non-essential amino acids content, while the content of more essential amino acids consistently increased. In conclusion, since seasoned Hemerocallis coreana Nakai contains a considerable amount of glutamine and asparagine, it has a fresh sour and sweet taste; thus, it will likely be a highly preferred wild edible plant. Also, with an increase of essential amino acids after fermentation, Hemerocallis coreana Nakai is excellent in terms of nutrition. Thus, it may be possible to utilize fermented Hemerocallis coreana Nakai in the development of diverse products.

• Clean Technology
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• v.19 no.2
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• pp.148-155
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• 2013

Volatile fatty acids (VFAs) production from marine brown algae, Saccharina japonica, was investigated in anaerobic dark fermentation. In order to evaluate the VFAs productivity, various experimental parameters (i.e., physicochemical pre-treatment, microorganism inoculation ratio, substrate concentration, and pH) were evaluated. According to the physicochemical pre-treatment methods, the maximum concentrations of VFAs were obtained in the order of sulfuric acid, subcritical water and subcritical water with lipid-extraction. Also, we investigated the operating parameters such as microorganism inoculation ratio (MV/M = 10 to 30), the substrate concentration (18.0 to 72.0 g/L) and pH (6.0 to 7.0) in sulfuric acid pre-treatment method. When the substrate concentrations were 18.0, 36.0, 54.0 and 72.0 g/L at $35^{\circ}C$, microorganism inoculation ratio 15, pH 7.0 for 372 hours, the maximum concentrations of VFAs were respectively 9.8, 13.9, 18.6 and 22.3 g/L. The change in VFAs concentrations was detected that acetic- and propionic acids increased according to increasing pH, while the butyric acid increased with decreasing pH. The VFAs obtained from concentration and separation process may be used as basic chemistry materials and bio-fuel, and they will expect to produce alternative energy of fossil fuel.

• Microbiology and Biotechnology Letters
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• v.43 no.3
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• pp.227-235
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• 2015

The objective of this study was to improve the quality of Korean rice wine with wild type yeast strains isolated from various traditional Korean fermented foods. Herein the fermentation and sensory characterization of wild yeast, for the purposes of brewing Korean rice wine, was investigated. 12 yeast strains were examined for their ethanol and glucose tolerance. In addition, the pH, soluble solids, acidity, amino acidity, ethanol content, organic acids, and volatile compounds were also studied for the alcoholic beverages made with the wild yeasts. Almost all Saccharomyces genera yeasts were showed to have a tolerance at 10% ethanol, but non-Saccharomyces genera yeasts displayed a low tolerance. The alcoholic beverages fermented by non-Saccharomyces yeasts demonstrated higher levels of soluble solids, titratable acidity, amino acids, and lower ethanol content, when compared with the alcoholic beverages fermented by Saccharomyces genera yeasts. The organic acid content, such as malic acid, acetic acid, and succinic acid, was seen to also be higher. The electronic nose was analyzed, and discriminant function analysis (DFA) was used for discriminating wild yeast strains. The DFA plots indicated a significant separation of Saccharomyces genera and non-Saccharomyces yeast strains. For volatile compounds, ethyl acetate from non-Saccharomyces yeasts, and ethanol from Saccharomyces genera yeast, a high area ratio was observed.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.5
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• pp.849-859
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• 2000

This study was conducted to identify the characteristics of methane fermentation and lysis effects of pre-treated microalgae. Chemical compositions of microalgae showed that the VS(volatile solid) was 86.1% of TS(total solid), and the protein was 63.5% of VS. These values were higher than those of activated sludge. The cell lysis test of raw microalgae biomass was conducted by many physicochemical methods. presenting that the degree of cell lysis was affected by following order: ultrasonic(100min.), alkali(pH 13), ultrasonic(10min), thermal($120^{\circ}C$), thermal($50^{\circ}C$), and acidic(pH 3) treatment. Methane fermentation with many pre-treated samples was performed, showing that the concentration of acetic acid was the highest. followed by propionic acid, butylic acid and valerie acid among all VFA(volatile fattic acid). In methane production. ultrasonic samples were only more effective than untreated one in total gas and methane productivity. but other samples were less effective. Especially. the alkalic sample had an inhibitation effect on methanogens.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.2
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• pp.166-170
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• 2015

This study investigated the effect of novel Lactobacillus plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of alfalfa silage at the experimental field of National Institute of Animal Science, Cheonan Province, Korea, from 2013 to 2014, and this experiment consisted of the following three treatments: control without lactic acid bacteria; treatment inoculated with L. plantarum KCC-10; and treatment inoculated with L. plantarum KCC-19. The contents of crude protein, acid detergent fiber, neutral detergent fiber, total digestible nutrient and in vitro dry matter digestibility of alfalfa silage were not affected by either L. plantarum KCC-10 or KCC-19. The pH of alfalfa silage in L. plantarum KCC-10 and KCC-19 treatments decreased as compared to control. The level of lactic acid in L. plantarum KCC-10 and KCC-19 treatments increased (p<0.05), whereas the contents of acetic acid and butyric acid decreased(p>0.05). In addition, the numbers of lactic acid bacteria in L. plantarum KCC-10 and KCC-19 treatments increased as compared to control (p<0.05). Therefore, these results suggest that the inoculation of L. plantarum KCC-10 and KCC-19 into alfalfa silage can improve the quality of silage through increased lactic acid content and lactic acid bacteria.

• Journal of Applied Biological Chemistry
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• v.53 no.1
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• pp.51-55
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• 2010

A lactic acid bacterial strain showing fast growth and high acid production in Korean pear puree was isolated from Kimchi. This strain was analyzed by API 50 CHL kit and 16S rRNA sequencing analysis and identified as Leuconostoc (Ln.) mesenteroides KACC 91495P. Korean pear puree was fermented using Ln. mesenteroides KACC 91495P strain at $30^{\circ}C$ for 18 h. The changes of pH, titratable acidity and viable cell number during fermentation were investigated. The pH and titratable acidity were reached to pH 3.86 and 1.09% after 18 h fermentation, respectively. The viable cell population of Ln. mesenteroides KACC 91495P was rapidly increased to $2.0{\times}10^9\;CFU/g$ during the 9 h of cultivation. The contents of lactic acid, acetic acid and malic acid were determined to be 0.213, 0.259, and 0.217% after 18 h fermentation, respectively. The content of polyphenolic compounds, known as antioxidants, in pear puree were enhanced by Ln. mesenteroides KACC 91495P cultivation. The level of total polyphenolic compounds was increased to around 140% of initial concentration. When the fermented pear puree was kept at $4^{\circ}C$, pH, titratable acidity and number of viable cells population were nearly maintained for 13 days.