• Korean Journal of Poultry Science
• /
• v.30 no.3
• /
• pp.151-159
• /
• 2003

Two experiments were carried out to evaluate the effects of feeding Aspergillus oryzae(AO) ferment on performance, intestinal microflora, serum components, ammonia generation and litter dampness in broiler chicks. In experiment I, three hundred sixty, one day old broiler chicks, Abor Acres, were fed 0 and 0.1% of Aspergiilus oryzae short conidia ferment(AOS) and 0.1% of Aspergillus oryzae long conidia ferment(AOL) for five weeks. In experiment II, three hundred sixty, one day old broiler chicks, Abor Acres were fed 0, 0.1 and 0.2% of Aspergillus oryzae long conidia ferment(AOL) for five weeks. In experiment I, growth rates were not statistically different among dietary treatments. AOS and AOL showed increased tendency in weight gain and feed intake compared to those of control, whereas feed conversion was not different. Litter dampness of AOS and AOL was also tended to decrease compared to that of control, but was not significantly different. Fecal ammonia gas generation was decreased in feeding AOS and AOL, and maintained 1/2 to 3/4 compared to the control. In serum metabolites, AOS and AOL increased glucose and calcium, and decreased total protein, blood urea nitrogen and total cholesterol. In experiment II, body weight of chicks fed 0.1 and 0.2% AOL were heavier than the control(P<0.05). Feed intake of chicks fed 0.1 and 0.2% AOL also were higher than the none, but feed conversion ratio was not different among treatments. Ileal and cecal microflora showed increased tendency in lactic acid bacteria compared to those of the control. Salmonella and E. coli were decreased in ileum of chicks fed 0.1 and 0.2% AOL. In conclusion, feeding AO ferment increased growth performance and improved intestinal microflora of broiler chicks and environments of broiler house.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.5
• /
• pp.487-497
• /
• 2021

To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from HW, and the dialysate (DCP) of CP. Compared to the other fractions, DCP which is expected to contain exopolysaccharide (EPS) as the major component, significantly decreased the production of NO, IL-6, and MCP-1 in LPS-induced RAW 264.7 cells, and IL-6 and IL-8 in TNF-α and IFN-γ-induced HaCaT cells. The general component analysis results showed that no significant difference in components was observed between the fractions, whereas sugar composition analysis revealed that DCP had decreased glucose and increased mannose contents compared to the other fractions. This suggests that mannose played an important role in the anti-inflammatory activity of the active fraction, DCP. Molecular weight distribution analysis revealed that DCP was mainly composed of low-molecular-weight material-removed high-molecular-weight polysaccharides of 18-638 kDa, suggesting that EPS originated from P. linteus EPS. In conclusion, our results suggest that the DCP of P. linteus mycelium fermentation using the anti-inflammatory activity could be used industrially as postbiotic material.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2005.04a
• /
• pp.11-18
• /
• 2005

$\blacktriangleright$ Farinograph에서 발효물을 첨가한 반죽이 반죽발전시간은 길었으나 안정도는 짧게 나타났다. $\blacktriangleright$ Extensograph에서 발효물을 첨가한 반죽이 저항성은 높았으나 신장성은 낮았다. $\blacktriangleright$ 반죽의 발효부피는 발효물을 첨가한 반죽이 낮게 나타났다. $\blacktriangleright$ 반죽의 총산도 변화는 발효물을 첨가한 반죽에서 높게 나타났다. $\blacktriangleright$ 반죽의 pH 변화는 발효물을 첨가한 반죽에서 낮게 나타났다. $\blacktriangleright$ 발효물의 첨가는 반죽의 호화특성에 영향을 주지 않았다.

• YAKHAK HOEJI
• /
• v.4 no.1
• /
• pp.60-62
• /
• 1959

We found a fact, when Kochuzang goes on ferment, that capsaicin in Kochuzang breaks down to other substances. And those substances are less hot than original capsaicin. The degradation of capsaicin depends on the concentration of table salt in Kochuzang. Nevertheless, these is rather no difference between a Kochuzang which contains no salt and the other one which contains sufficient salt when we assay them by Electrophotometry. We can explain this contradiction by making an assumption that the degradation might be happened at the acid radical part of capsaicin and not at Vanillyl radical.

• Journal of Technology Innovation
• /
• v.23 no.3
• /
• pp.115-135
• /
• 2015

In the technological cycle model, a technological discontinuity leads to the inception of industry evolution. Before the emergence of de facto standard, it is defined as era of ferment, while era of incremental change is defined after the emergence. In the era of ferment, market and product have high uncertainties, but the competition becomes fiercer in the era of incremental change. Hence, new or revised managerial strategies are required before and after the de facto standard. However, our understanding is limited. In this study, we explore determinants of firm survival after the emergence of de facto standard. We test these using 6650 product/year observations from 1983 to 2002. The results reveal that entry before the emergence of de facto standard, and the number of product in the market will increase exit rate. However, the number of company will reduce exit rate. Our findings illustrate distinctive characteristics of the industry after the emergence of de facto standard. We'll discuss academic and political implications in the last section of this paper.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.116-122
• /
• 2004

Growth of Lactobacillus acidophilus in flour was investigated for production of noodle and bread. L. acidophilus grew when fermented in flour, and growth continued upon fermentation with salt for 72 hr. pH of L. acidophilus-fermented flour with salt decreased up to 72 hr, reaching 3.06. Fermented flour with salt showed no decomposition as compared to that without salt. In flour fermented by L. acidophilus, amounts of lactic and acetic acids produced increased with incubation time, and reached, after 72 hr incubation, 6,821 and 0.191 mg/g, respectively, resulting in significantly higher production of lactic acid. Viscosity of fermented flour with salt increased, whereas that without salt decreased with incubation time. Results reveal L. acidophilus-fermented flour with salt could be applied as effective agent in noodle and bread productions.

• YAKHAK HOEJI
• /
• v.49 no.6
• /
• pp.495-504
• /
• 2005

In our study, osteoporosis was induced by ovariectomized in female Sprague-Daweley rats, and the prevention and treatment efficacy of the climacteric disease the postmenopausal Type I pattern was examined by using the experimental substance soybeans and arrowroot. After ovariectomy; the amount of estrogen was found to be reduced by 21.37$\%$ and it showed the tendency to be increased by 4.49$\%$ in T1 (extraction of soybeans group) and 7.62$\%$ in T2 (extraction of ferment soybeans group). The change of bone density, 14 weeks after ovariectomy in the femur, was decreased by 9.33$\%$ in N.C. group, and 5.46$\%$ in T3 (extraction of ferment arrowroot group). As pathological findings, the trabeculae of femur were detected to be abundant as normal and the frequency of the appearance of osteoclasts was very minimal. In the T3, the frequency of the appearance of the trabeculae of femur was increased to the level that could be distinguished. In regard to the accumulation of lipid in the bone marrow, the accumulation of lipid in the bone marrow was low as normal. However, in T3, the decrease to the level that could be distinguished was detected. In addition, in regard to the pathological findings of the uterus, normal uterine tissue findings were detected. In the T3, the minimal atrophy findings were detected. In conclusion, when the T3 was orally administered continuously for 14 weeks, it was thought that a certain proportion of the hormonal balance was maintained that functioned as a substance interfering the accumulation of fat, and it was considered to be of help in the treatment of not only osteoporosis Type I, but also for the prevention and treatment of various endocrinal diseases.

• The Journal of Pediatrics of Korean Medicine
• /
• v.33 no.4
• /
• pp.37-46
• /
• 2019

Objectives The purpose of this study is to confirm the efficacy and safety of the treatment of with fermented oyster extract on height growth in children with short stature. Methods A total of 100 people, between 6 and 11 years old, will be participated in a randomized, double-blind, and placebo-controlled human study. The fermented oyster group will take 500 mg of fermented oyster extract once a day for 24 weeks. The placebo group will take 3400 mg of fructooligosaccharide as placebo once a day for 24 weeks. The outcomes of the intervention will be measured at the baseline, 6 week, 12 week, 18 week, and 24 week. The primary outcome is the changes in height from the baseline. The secondary outcomes are growth rate, height SDS, bone age, GH, IGF-1, IGFBP-3, osteocalcin, BALP, DPD, and LH. Results This trial was approved by the institutional review board of Pusan National University Korean Medicine Hospital (registry number: PNUKHIRB-2019002). Recruitment of the research participants will be opened from May 2019 till December 2019. Conclusions This study will provide clinical information to determine the efficacy and safety of the treatment with fermented oyster extract on height growth in children with short stature.

• Journal of Sensor Science and Technology
• /
• v.18 no.1
• /
• pp.72-76
• /
• 2009

The sensing system was designed and fabricated to investigate the ferment environment of soybeans. $NH_3$ gas was saturated after about 7 h and $CO_2$ gas was reached the peak after about 8 h in the inoculation of Bacillus subtilis. However, times that $CO_2$ gas and $NH_3$ gas were reached maximum value without Bacillus subtilis were about 15 h and 18 h, respectively. The sample that inoculated Bacillus subtils had deeper taste than one without it. We found that the peak time of $CO_2$ gas means the starting time of fermentation. If we control the operating time after the start of fermentation, it is expected to make a suitable Chungkukjang to individual preference.

• Journal of Korea Society of Industrial Information Systems
• /
• v.7 no.3
• /
• pp.32-37
• /
• 2002

In this paper soybean flour to weak heat the soybean pulverizing is a nutritive qualities on the demolition by friction fever. in the soybean moisture and protein albumen, it is get tangled the present of soybean to pulverizing of the hesitate to do difficult. full fat activated soybean flour is the same as lipoxygenase a low temperature by handling to ferment of the not demolition is not method. electron wave the drying soybean with far-infrared to using soybean powder of good powder manufacturing method of development industry a people to health contribution