• 한국축산식품학회지
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• 제31권6호
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• pp.928-934
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• 2011

본 연구에서는 파일럿 스케일의 에멘탈치즈를 제조하였으며, 치즈제조 과정에서 PAB를 첨가하지 않은 치즈를 대조군으로 사용하여 숙성 중 lactic acid의 대사와 지방의 가수분해에 의한 화학적 변화를 연구하였다. 실험결과 에멘탈치즈의 숙성 중 lactic acid는 최초 9.39 g/kg에서 숙성종료(90일)까지 2.56 g/kg으로 감소하였으며, 1.48 g/kg의 acetic acid와 6.11 g/kg의 propionic acid를 생성하였다. 반면 대조군은 숙성 종료일(90일)에 lactic acid의 함량이 15.96 g/kg까지 증가하였으며, acetic acid와 propionic acid는 각각 0.25 g/kg과 0.09 g/kg이 생성됨에 따라 에멘탈치즈가 숙성 중 PAB에 의한 propionic acid 발효특성을 확인하였다. 숙성 중 유리지방산 분석 결과 숙성 종료일(90일)에 에멘탈치즈의 총 유리지방산 함량은 6,628.2 mg/kg이었으며, 대조군의 총 유리지방산 함량은 1,605.4 mg/kg으로서 에멘탈치즈에 사용된 PAB가 높은 지방분해력을 보였다. 또한 에멘탈치즈에서 유리된 지방산의 조성은 숙성 중 LCFFA(C14:0-C18:2)가 높은 비율을 차지 하였으며, 이 중 palmitate(C16:0), stearate(C18:0) 및 oleate(C18:1)가 주요 지방산이었다.

• 한국수산과학회지
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• 제55권2호
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Animal Bioscience
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• 제37권8호
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• pp.1398-1407
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• 2024

Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system. Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software. Results: Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, non-structural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system. Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.

• Animal Bioscience
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• 제37권2호
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• pp.173-183
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• 2024

Objective: This study aimed to evaluate whether the methane (CH₄) to carbon dioxide (CO₂) ratio (CH₄/CO₂) and methane-related traits obtained by the sniffer method can be used as indicators for genetic selection of Holstein cows with lower CH₄ emissions. Methods: The sniffer method was used to simultaneously measure the concentrations of CH₄ and CO₂ during milking in each milking box of the automatic milking system to obtain CH₄/CO₂. Methane-related traits, which included CH₄ emissions, CH₄ per energy-corrected milk, methane conversion factor (MCF), and residual CH₄, were calculated. First, we investigated the impact of the model with and without body weight (BW) on the lactation stage and parity for predicting methane-related traits using a first on-farm dataset (Farm 1; 400 records for 74 Holstein cows). Second, we estimated the genetic parameters for CH₄/CO₂ and methane-related traits using a second on-farm dataset (Farm 2; 520 records for 182 Holstein cows). Third, we compared the repeatability and environmental effects on these traits in both farm datasets. Results: The data from Farm 1 revealed that MCF can be reliably evaluated during the lactation stage and parity, even when BW is excluded from the model. Farm 2 data revealed low heritability and moderate repeatability for CH₄/CO₂ (0.12 and 0.46, respectively) and MCF (0.13 and 0.38, respectively). In addition, the estimated genetic correlation of milk yield with CH₄/CO₂ was low (0.07) and that with MCF was moderate (-0.53). The on-farm data indicated that CH₄/CO₂ and MCF could be evaluated consistently during the lactation stage and parity with moderate repeatability on both farms. Conclusion: This study demonstrated the on-farm applicability of the sniffer method for selecting cows with low CH₄ emissions.

• Journal of Microbiology and Biotechnology
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• 제10권2호
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• pp.147-153
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• 2000

This study was conducted to compare probiotic activities and physiological functions of Bifidobacterium longum Mk-G7 with weveral commercial and type strains of bifidobacteria. bif. longum MK-G7 showed the highest acid tolerance against HCl and acetic acid, whereas bif. infantis Y-1 showed the lowest acid tolerance and more than 4 log cycles of viable cell count decreased due to acid injuty. Viable cell counts of bifidobacteria strains decreased more than 1.5 log cycles owing to oxygen toxicity, with the exception of Bif. longum MK-G7, Bif. infantis Y-2, Bif. longum Y-3, Bif. longum Y-6, and Bif. longum RD-13 showed the highest bile tolerance, whereas Bif. longum MK-G7 showed a medium level of bile tolerance. Only Bif. longum MK-G7 howed much higher antibiotic resistance against both tetracycline and penicillin-G in the MIC(minimum inhibitory concentration) level of 24.8 mg/I and 0.52mg/I, respectively. Bif longum Y-6, and Bif. bifidum ATCC 29539 showed more than 80% of anti-mutagenicity against NQO(4-nitroquinolinel-oxide). Since the production of cytokines such as $TNF(tumor necrosis factor)-{\alpha}$ and IL (interleukin)-6, and NO(nitric oxide) in the macrophage cell line Raw 264.7 cells increased as Bif. longum MK-G7 cell concentration increased, ti was suggested that Bif. longum MK-G7 is able to enhance immunopotentiating activity in vitro. When freeze-dred Bif. longum MK-G7 was administered to mice at the dose of 1,2,4, and 6 g/kg of body weight, all of the mice survived in all feeding groups, proving the GRAS(generally recognized as safe) status of Bif. longum MK-G7. When fermented milk containing Bif. longum MK-G7 was administered to human volunteers, viable cell count of total bifidobacteria and anaerobes in the feces increased up to 0.5 log cycles more than before the administration. In particular, Bif. logum MK-G7 ingibited the growth of Bacteroides at the level of 1.0-1.5 log cycles.

• 한국축산식품학회지
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• 제23권2호
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• pp.137-144
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• 2003

본 연구에서는 IGFs를 다양한 기능성 유제품에 적용하기 전에 먼저 상업용 IGFs 및 초유로부터 분리.정제된 IGFs의 안전성을 평가하여 새로운 기능성 소재로서의 IGFs의 가능성을 검토해 보고자 하였다. 이를 위하여 독성평가에서 기본적으로 수행되고 있는 단회투여독성시험과 반복투여독성시험을 실시하였다. 단회투여독성시험에서는 R&D Systems사의 Recombinant Human IGF- I 을 시험물질로 하고 생후 4주된 Sprague-Dawley계(♂) 흰쥐(rat)를 실험동물로 하여 개체당 0, 10, 20, 50 $\mu\textrm{g}$씩 투여하는 시험군을 설정한 후, 꼬리정 꼬리정맥에 주사하여 20일간 관찰하면서 체중변화, 식이섭취변화를 측정하고 최종적으로 부검하여 육안검사 및 간장, 신장, 비장에 대한 병리조직검사를 실시한 결과, 명확한 이상소견이 나타나지 않아 모든 시험군에서 급성독성이 확인되지 않았다. 반복투여독성시험에서는 초유로부터 분리.정제된 IGF- I 을 시험물질로 하고 생후 4주된 Sprague-Dawley계(♂) 흰쥐(rat)를 실험동물로 하여 개체당 0, 5, 10, 15 $\mu\textrm{g}$씩 투여하는 시험군을 설정한 후, 14일간 반복적으로 강제경구투여하면서 임상증상을 관찰하면서 체중변화, 식이섭취변화를 측정하였고 최종적으로 부검하여 육안검사 및 간장, 신장, 비장에 대한 병리조직검사를 실시한 결과, 명확한 이상소견이 나타나지 않아 모든 투여농도에서 반복투여독성시험을 비롯한 기본적인 독성평가에 있어서 초유 내 IGF-I의 안전성에는 명확한 이상소견이 없는 것으로 판단되었다.

• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.231-237
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• 2016

Kefir is a probiotic food. Probiotics have shown to be beneficial to health, and are currently of great interest to the food industry. Hence, this study was carried out to evaluate the lactase activity of kefir-isolated lactic acid bacteria. Three strains, Lactobacillu kefiri DH5 isolated from the kefir grains and Bifidobacterium animalis subsp. Lactis and Bifidobacteria longum 720, commercial probiotic LAB, were fermented in 10% reconstituted nonfat dry milk suspensions and incubated at $37^{\circ}C$ for 48 h, and then analyzed for various saccarides by HPLC. The results showed that changes in the concentrations of lactose and galactose were significantly decreased and increased, respectively (p<0.05), but all 3 probiotic strains tested in this study showed no increase in glucose concentration during 48 h of incubation. Both DH5 and BL720 showed high lactase activities (p<0.05), whereas BLC exhibited the lowest activity. Additionally, all three lactic acid bacteria showed high tagatose, but did not show high xylose and sedoheptulose. Finally, DH5, a kefir-isolated LAB, may have similar characteristics and properties to typical Bifidobacterium spp. and showed higher lactase activity than commercial Bifidobacterium spp.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.636-642
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• 2013

해양 암반 심층수의 두부 응고제로서 활용 가능성을 확인하기 위하여 시판 두부 응고제 3종($MgCl_2$, $CaSO_4$ 및 glucono-${\delta}$-lactone)으로 제조한 두부와 농축하여 8 $^{\circ}Brix$로 농도 조절한 해양 암반 심층수를 두유 L당 20, 25 및 30g씩(SW-20, 25, 30) 첨가하여 제조한 두부의 품질특성을 분석하였다. 두부의 제조 수율은 SW-30에서 유의적으로 높았으며, 순물의 탁도는 해양 암반 심층수를 응고제로 사용한 실험군에서 유의적으로 높았다. 두부의 수분은 72.72~74.86%, pH는 6.09~7.01이었는데, glucono-${\delta}$-lactone을 응고제로 사용한 두부에서 유의적으로 낮았으며, 여타 시료간에는 유의차가 없었다. 두부의 무기물 함량은 응고제에 함유되어 있는 무기물의 영향을 많이 받아 응고제의 주요 무기물이 두부에서도 다량 검출되었으나, 25 mg/kg 미만의 미량 무기질은 응고제의 영향이 적었다. 두부의 명도와 황색도는 해양 암반 심층수로 응고한 실험군간에는 유의차가 없었다. 두부의 물성 중 경도는 시판 응고제를 사용한 두부에 비해 해양 암반 심층수를 사용한 두부에서 유의적으로 낮았다. 관능평가 결과 두부의 응고제는 질감과 맛에 영향을 미쳤는데, 경도가 낮거나 높을 경우 질감에 대한 기호도도 감소하였으며, 응고제로부터 유래한 쓴맛이나 신맛도 관능적 특성을 크게 저해하였다. 이상의 결과를 종합하여 볼 때 해양 암반 심층수는 두부의 이화학적 특성에 있어 시판 응고제로 제조한 두부와 유사한 특성을 나타내었으며, 관능적 특성은 오히려 우수하여 두부 응고제로 활용 가능성이 충분하였다.

• 한국식품과학회지
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• 제20권2호
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• pp.140-147
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• 1988

L. bulgaricus FRI025와 S. thermophilus CH1을 Starter로 단독및 혼합 배양하여 요구르트 제조중 이화학적 미생물학적 변화를 비교 검토한결과 단독으로 배양하였을때 보다 혼합 배양하였을때 산생성, 유산균의 성장 등이 증진되었으며 L. bulgaricus FRI025와 S. thermophilus CH1을각각 1:1, 1:2로 혼합 배양하여 요구르트를 제조한 결과 1:1로 혼합 배양한 경우가 더 효과적 이었으며 적정 배양시간은 mild yogurt의 경우 8시간 acid yogurt의 경우 $9{\sim}10$시간으로 추정되었고 배양 9시간째 pH 4.08 산도 1.14% lactose이용율 24.74, 유산균수 $2.5{\times}10^{10}/ml$ 그리고 점도는 2100CP이었다. $4^{\circ}C$에서 7일간 저장후 요구르트의 품질 변화는 pH와 생균수는 감소하였고 산도와 점도는 증가하였다. 고형분 함량 14%인 환원 탈지유에 L. bulgaricus FRI025와 S. thermophilus CH1을 1:1로 혼합한 starter와 시판 호상 요구르트에 사용되는 starter를 사용하여 산도, 유산균 성장, 기호성에 관해 비교한 결과 분리 균주인 bulgaricus FRI025와 S. thermophilus CH1을 사용한 경우가 시판 호상요구르트 starter를 사용한 경우보다 산생성이나 유산균 성장이 양호 하였으며 기호성이 가장 우수하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권2호
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• pp.249-254
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• 2005

The objective of this study was to investigate effects of dietary level of CLA and the duration of feeding CLAcontaining diets on reproductive performance in sows and piglet growth rate. Tallow (3% in gestation diet and 5% in lactation diet, respectively) was incorporated as a fat source in control diet, and each 50% (dietary CLA level of 0.75% in gestation diet, and 1.50% in lactation diet, respectively) or 100% (dietary CLA level of 1.50% in gestation diet, and 2.50% in lactation diet, respectively) of tallow was replaced by a commercial CLA preparation containing 50% CLA isomers. Diets containing CLA were fed either from d 15 premating to weaning or d 74 post-mating to weaning. The level of dietary CLA and feeding duration did not affect litter size. High dietary level of CLA, however, decreased piglet weights at birth (p<0.01) and tended to decrease backfat thickness of sows at weaning. Longterm feeding of CLA-containing diets decreased piglet weights at weaning (p<0.05) and backfat thickness of sows at weaning (p<0.05). CLA supplemented in sow diet was transferred to fetus and piglets during pregnancy and nursing period, respectively. CLA contents of femoral muscle of piglets were 2.08 to 2.57 mg per g of fat at birth, and 2.36 to 4.47 mg at 10 days of age in CLA groups, while CLA was not detected in the control group. In conclusion, dietary supplementation of CLA tended to lower backfat thickness of sow and piglets' weight at birth or weaning, but did not affect total litter size. Dietary CLA was transferred efficiently during prenatal and postnatal periods of time through the placenta and milk, respectively.