• Journal of Environmental Science International
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• v.26 no.5
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• pp.651-659
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• 2017

This study aimed to estimate the effects of replacing Mushroom By-Product (MBP) with Tofu By-Product (TBP) on the chemical composition, microbes, and rumen fermentation indices of Fermented Diets (FDs). The basal diet was formulated using MBP, TBP, rice bran, molasses, and inoculants. The MBP in the basal diet was replaced with TBP at 0, 5, and 10% on Dry Matter (DM) basis for the experimental diets. The experimental diets were fermented at $39^{\circ}C$ for 144 h. Chemical composition, pH, microbes, and rumen fermentation indices of the FDs were analyzed. With increasing TBP replacement, crude protein content of FDs increased (L, P < 0.001), whereas crude ash content decreased (L, P = 0.002). Lactic acid bacteria and Bacillus subtilis contents in the TBP-replaced FDs were higher than those in the control (P < 0.05), whereas pH level and mold count were lower (P < 0.05). With increasing TBP replacement, in vitro rumen digestibility of DM (L, P = 0.053) and neutral detergent fiber (L, P = 0.024) increased, wheres rumen pH changed (P = 0.026) quadratically. Rumen total volatile fatty acid (L, P = 0.001) and iso-butyrate contents (Q, P = 0.003) increased with increasing TBP replacement. In conclusion, this study indicates that the replacement of MBP with TBP could improve the quality of FD.

• Korean Journal of Organic Agriculture
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• v.20 no.2
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• pp.221-230
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• 2012

Rumen fermentative characteristic is useful indicators of the quality of ruminant feed stuffs and diets. An in vitro rumen fermentation experiment was therefore carried out to compare fermentation patterns among three forage sources. These were whole crop barley (WCBS), Italian ryegrass silage (IRGS) and rice straw silages (RSS). Rice straw (RS) was the control, making the treatments 4 in total. Forages were randomly allocated to serum bottles. The incubation times were arranged 0, 3, 6, 9, 12, 24, 48 and 72h at $39^{\circ}C$, respectively. Each forage source was replicated 3 times per incubation time. At each sampling time, total gas and pH were measured, whilst individual volatile fatty acids (VFAs), total volatile fatty acids (TVFAs) and ammonia nitrogen ($NH_3$-N) were determined later after storing samples at $-20^{\circ}C$. Acetate: Propionate ratio (A/P) was then calculated. Forage source had a significant effect (P<0.001) on pH and $NH_3$-N. RSS maintained higher pH values than the rest of the forage sources. A decreasing pH trend with increased time of incubation, in agreement with literature, was observed for all forage sources. WCBS recorded $NH_3$-N values higher than all the other treatments. Total gas, individual and total VFA and A/P ratio were not affected by forage source. However, there was a significant difference in all parameters (p<0.05) among forage sources at sampling periods at 3 to 72h. Therefore, the present results indicating that WCBS, IRGS, RS and RSS maintained in vitro rumen pH above the critical value. Also, WCBS produced the highest NH3-N and on this merit could be of better nutritive value, in vivo, in the ruminant.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.156-161
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• 1999

This study was conducted to investigate the effects of n-capric acid(CA) or n-capric acid methyl ester (CE) addition during salting process, and fermentation temperature on chemical and microbial changes of Kimchi. The pHs of control, CA and CE were 3.78, 4.28 and 4.35 after 6 days of storage at $20^{\circ}C$ and were 3.85, 5.14 and 5.10 after 42 days of storage at $4^{\circ}C$, respectively. The effects of CA or CE addition at $4^{\circ}C$ were higher than those at $20^{\circ}C$. The maximum edible acidity, 0.75%, was reached within 3 days at $20^{\circ}C$, 15 days at $12^{\circ}C$, and the acidity of 42 days at $4^{\circ}C$ was 0.62% which was still lower value than the maximum edible acidity. Total bacteria, Leuconostoc, Lactobacillus and yeast counts of the control were higher value than those of the treatments throught the whole fermentation period. The addition of CE at $4^{\circ}C$ had much affected the reduction of yeast count. As microbial counts and reduction rates of control and treated Kimchi increased with increasing the storage temperature.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.273-280
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• 2015

Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.217-223
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• 2019

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at $6^{\circ}C$. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at $6^{\circ}C$, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.2
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• pp.96-102
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• 2022

The present study investigated effects of microbial additives and silo density on chemical compositions, fermentation indices, and aerobic stability of whole crop rice (WCR) silage. The WCR ("Youngwoo") was harvested at 49.7% dry matter (DM), and ensiled into 500 kg bale silo with two different compaction pressures at 430 kgf (kilogram-force)/cm² (LOW) and 760 kgf/cm² (HIGH) densities. All WCR forage were applied distilled water (CON) or mixed inoculants (Lactobacillus brevis 5M2 and Lactobacillus buchneri 6M1) with 1:1 ratio at 1x105 colony forming unit/g (INO). The concentrations of DM, crude protein, ether extract, crude ash, neutral detergent fiber, and acid detergent fiber of whole crop rice before ensiling were 49.7, 9.59, 2.85, 6.74, 39.7, and 21.9%, respectively. Microbial additives and silo density did not affect the chemical compositions of WCR silage (p>0.05). The INO silages had lower lactate (p<0.001), but higher propionate (p<0.001). The LOW silages had higher lactate (p=0.004). The INO silages had higher yeast count (p<0.001) and aerobic stability (p<0.001). However, microbial counts and aerobic stability were not affected by silo density. Therefore, this study concluded that fermentation quality of WCR silage improved by microbial additives, but no effects by silo density.

• Journal of Microbiology and Biotechnology
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• v.17 no.6
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• pp.919-927
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• 2007

Antagonistic fluorescent pseudomonads isolated from rhizospheric soil of rice were characterized by 16S rRNA amplicon and fatty acid methyl ester (FAME) analyses. Antagonistic isolates were grown in the fermentation media, and production of antibiotics was confirmed by thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). Production of fungal cell-wall-degrading enzymes such as protease, cellulase, pectinase, and chitinase was determined. Dendrogram based on the major and differentiating fatty acids resulted into 5 clusters, viz., cluster I (P. pseudoalcaligenes group), cluster II (P. plecoglossicida group), cluster III (P. fluorescens group), cluster IV (P. aeruginosa group), and cluster V (P. putida group). Characteristic presence of high relative proportions of cyclopropane (17:0 CYCLO w7c) was observed in antagonistic bacteria. Data revealed biodiversity among antagonistic fluorescent pseudomonads associated with the rice rhizosphere. Results presented in this study will help to identify the antagonistic isolates and to determine their mechanisms that mediate antagonism against fungal pathogens of rice.

• Journal of Ginseng Research
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• v.33 no.3
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• pp.165-176
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• 2009

Korean ginseng, which contains ginsenosides and polysaccharides as its main constituents, is orally administered to humans. Ginsenosides and polysaccharides are not easily absorbed by the body through the intestines due to their hydrophilicity. Therefore, these constituents which include ginsenosides Rb1, Rb2, and Rc, inevitably come into contact with intestinal microflora in the alimentary tract and can be metabolized by intestinal microflora. Since most of the metabolites such as compound K and protopanaxatriol are nonpolar compared to the parental components, these metabolites are easily absorbed from the gastrointestinal tract. The absorbed metabolites may express pharmacological actions, such as antitumor, antidiabetic, anti-inflammatory, anti-allergic, and neuroprotective effects. However, the activities that metabolize these constituents to bioactive compounds differ significantly between individuals because all individuals possess characteristic indigenous strains of intestinal bacteria. Recently, ginseng has been fermented with enzymes or microbes to develop ginsengs that contain these metabolites. However, before using these enzymes and probiotics, their safety and biotransforming activity should be assessed. Intestinal microflora play an important role in the pharmacological action of orally administered ginseng.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.44-49
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• 2016

Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.