• Animal Bioscience
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• v.34 no.7
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• pp.1157-1168
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• 2021

Objective: The aim of this study was to investigate the effects of different amounts of wheat bran (WB) inclusion and postbiotics form by Saccharomyces cerevisiae and phytase co-fermented wheat bran (FWB) on the growth performance and health status of broilers. Methods: Study randomly allocated a total of 300 male broilers to a control and 4 treatment groups (5% WB, 5% FWB, 10% WB, and 10% FWB inclusion, respectively) with each pen having 20 broilers and 3 pens per treatment. Results: The WB does not contain enzymes, but there are 152.8, 549.2, 289.5, and 147.1 U/g dry matter xylanase, protease, cellulase and β-glucanase in FWB, respectively. Furthermore, FWB can decrease nitric oxide release of lipopolysaccharide stimulated chicken peripheral blood mononuclear cells by about two times. Results show that 10% FWB inclusion had significantly the highest weight gain (WG) at 1 to 21 d; 5% FWB had the lowest feed conversion rate at 22 to 35 d; 10% WB and 10% FWB inclusion have the highest villus height and Lactobacillus spp. number in caecum; and both 5% and 10% FWB can increase ash content in femurs. Compared to control group, all treatments increase mucin 2, and tight junction (TJ), such as occludin, claudin-1, zonula occludens-1, and mRNA expression in ileum by at least 5 folds. In chicken peripheral blood mononuclear cells, nicotinamide adenine dinucleotide phosphate-oxidase-1 mRNA expression decreases from 2 to 5 times, and glutamate-cysteine ligase catalytic subunit mRNA expression also increases in all treatment groups compared to control group. The mRNA expression of pro-inflammatory cytokines, including interleukin-6 (IL-6), nuclear factor-κB, and IL-1β, decreases in 5% and 10% FWB groups compared to control group. Conclusion: To summarize, both WB and FWB inclusion in broilers diets increase TJ mRNA expression and anti-oxidation and anti-inflammation, but up to 10% FWB groups have better WG in different stages of broiler development.

• Animal Bioscience
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• v.35 no.4
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• pp.596-604
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• 2022

Objective: To investigate the effects of enzyme-bacteria co-fermented feed on broilers, the basal diet (BF) was pretreated by microbial enzyme co-fermentation, and then different proportions of BF were replaced to study its effects on growth performance, nutrient metabolism and cecal microflora of broilers. Methods: Four hundred and eighty 1-day-old broilers were randomly divided into 6 groups. The control group was fed with BF, and groups 1 to 4 were treated with dried fermented feed (DFF) instead of 10%, 15%, 20%, and 25% the BF, and group 5 was treated with wet fermented feed (WFF) instead of 10% the BF, named BF, 10% DFF, 15% DFF, 20% DFF, 25% DFF, and 10% WFF, respectively. The trial period was 42 days. Results: The results showed that the average daily feed intake and average daily gain of 10% DFF, 15% DFF, and 10% WFF groups were significantly higher than those of the control group at 22 to 42 days and 1 to 42 days (p<0.05). Except for 10% DFF group, Firmicutes of all treatment were higher than that of control group. The Bacteroides of each treatment group were lower than that of the control group (p>0.05). At the same time, the nutrient apparent metabolic rate and cecal microbial abundance of each treatment group had an increasing trend (p>0.05). Conclusion: In conclusion, the feed fermented by enzyme and bacteria had a potential promoting effect on the growth performance and nutrient digestibility of broilers.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.101-106
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• 2006

In this study, changes of ammonia, alcohol and volatile fatty acid(VFA) concentrations or pH in in vitro ruminal fluid were studied to determine the effects of alcoholic feeds on in vitro ruminal fermentation characteristics. To formulate the alcoholic feeds, alcohol was added to commercial formulated feed at the levels of 1, 3, and 5 %. Experiments were done with four treatment groups, control(commercial feed), AF-1(commercial feed+1% alcohol), AF-3(commercial feed+3% alcohol), and AF-5(commercial feed+5% alcohol). Ammonia concentrations of AF-1 and AF-5 were significantly lower than that of control for the 12h incubation(p<0.05). Ruminal alcohol concentration was increased with the addition level of alcohol increased(p<0.05). TVFA concentrations of AF-1, AF-3 and AF-5 were significantly higher than those of control at 12h(p<0.05). Significant decrease of molar percentage of acetate was observed in control from 8 to 12h incubation, but molar percentage of acetate for AF-1, AF-3 and AF-5 was constant. Molar percentage of propionate was increased in control compared with AF-1, AF-3 and AF-5 from 8 to 12h incubation(p<0.05). Molar percentages of butyrate and valerate were higher in AF-1, AF-3 and AF-5 than in control(p<0.05). Molar percentage of caproate for AF-1, AF-3 and AF-5 was 0.05, 0.58 and 0.47M% at 8h, respectively, but that was not detected for control. Present results may indicate that the alcoholic feeds show positive effects on in vitro ruminal ammonia, alcohol and VFA concentrations or pH. Furthermore, the results of this study implies that the addition level of 5% could be more effective to ruminal fermentation than other addition levels.

• Journal of Animal Science and Technology
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• v.48 no.1
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• pp.91-100
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• 2006

In this study, changes of ammonia, alcohol and volatile fatty acid(VFA) concentrations or pH in in vitro ruminal fluid were studied to determine the effects of alcoholic feeds on in vitro ruminal fermentation characteristics. To formulate the alcoholic feeds, alcohol was added to commercial formulated feed at the levels of 1, 3, and 5 %. Experiments were done with four treatment groups, control(commercial feed), AF-1(commercial feed+1% alcohol), AF-3(commercial feed+3% alcohol), and AF-5(commercial feed+5% alcohol). Ammonia concentrations of AF-1 and AF-5 were significantly lower than that of control for the 12h incubation(p<0.05). Ruminal alcohol concentration was increased with the addition level of alcohol increased(p<0.05). TVFA concentrations of AF-1, AF-3 and AF-5 were significantly higher than those of control at 12h(p<0.05). Significant decrease of molar percentage of acetate was observed in control from 8 to 12h incubation, but molar percentage of acetate for AF-1, AF-3 and AF-5 was constant. Molar percentage of propionate was increased in control compared with AF-1, AF-3 and AF-5 from 8 to 12h incubation(p<0.05). Molar percentages of butyrate and valerate were higher in AF-1, AF-3 and AF-5 than in control(p<0.05). Molar percentage of caproate for AF-1, AF-3 and AF-5 was 0.05, 0.58 and 0.47M% at 8h, respectively, but that was not detected for control. Present results may indicate that the alcoholic feeds show positive effects on in vitro ruminal ammonia, alcohol and VFA concentrations or pH. Furthermore, the results of this study implies that the addition level of 5% could be more effective to ruminal fermentation than other addition levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.736-745
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• 2016

Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at $37^{\circ}C$. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at $4^{\circ}C$. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1145-1152
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• 2009

For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66$\sim$12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60$\sim$12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-$\alpha$ production (WG-HE; 2.27-fold of the saline control at 50 ${\mu}g$/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.289-293
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• 2002

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4$\^{C}$ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.311-321
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• 2008

In order to improve the insufficient protein content of Jeung-Pyun with respect to sitology, as well as its fermentation process, this study prepared Jeung-Pyun doughs containing 0, 5, 10, 15, and 20 g of milk, respectively, and examined their mechanical and functional characteristics. The internal structure of the Jeung-Pyun was observed by SEM. With regard to color, the L-value increased with increasing amounts of added milk, and the highest value (65.43) occurred in the group containing 20 g of added milk; however, there were no significant differences among groups. The group containing 20 g of added milk also presented the highest a-value, and the samples with added milk had higher b-values than the control. At 8 hours of fermentation, the 10 g- and 15 g-added milk groups had viscosities of 5726.67 and 6600 respectively; viscosity increased with increasing amounts of milk, and the added-milk groups had significantly higher values than the control group. Hardness also increased with increasing amounts of added milk. However, there were no significant differences in resilience and cohesive power among the groups. The groups containing 5 and 10 g of added milk had the lowest cohesion and break values. For appearance, the group without added milk had the whitest color. Pore size decreased and showed less uniformity as the amount of added milk increased. The unique tackju aroma of Jeung-Pyun decreased significantly as the level of added milk increased, and the 20 g addition presented the lowest value. The 10 g-added milk group had the highest level of sweetness, and sourness increased with increasing amounts of added milk. For softness, the control group was estimated as slightly softer than the added-milk groups. The stickiest sample was generally preferred when considering taste, white color, and sweetness. Among the quality characteristics, having greater stickiness, resilience, moisture, and softness was better in terms of chewing. Overall, the size of the Jeung-Pyun containing 10 g of milk was even and well-developed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Journal of Life Science
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• v.33 no.10
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• pp.797-807
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• 2023

To improve the functionality of mulberry, samples were fermented with Lactobacillus plantarum JCM 1149 (LP) or Pichia kudriavzevii Atz-EN-01 (PK), and their antioxidant and anti-obesity activities were compared to those of unfermented mulberry. After fermenting for 60 hr, the total polyphenol and flavonoid content of the PK-fermented mulberry (PKFM) and LP-fermented mulberry (LPFM) was 1.5-fold and 2-fold higher, respectively, while the total anthocyanin content was 1.3-fold and 1.5-fold higher in the PKFM and LPFM, respectively. DPPH radical scavenging activity was found to be 16.3% higher (86% vs. 100%) after PK fermentation and 8.1% higher (86% vs. 93%) after LP fermentation. The lipase inhibitory activity of the LPFM and PKFM was 62.9% and 52.5%, respectively. 3T3-L1 preadipocytes were treated with unfermented mulberry, LPFM, or PKFM at 200, 400, or 800 ㎍/ml and stained with oil-red-O. A slight difference in the staining was observed in samples treated with 400 ㎍/ml. However, treatment with 800 ㎍/ml significantly reduced staining compared to the control, and the LPFM exhibited relatively higher adipogenesis inhibitory activity than the PKFM. Blood triglyceride content increased by 9.5% in the high-fat diet group, but decreased by 17.1% in the control group, 37.1% in the LPFM group, and 41.6% in the PKFM group. The blood triglyceride content of the LPFM group decreased by 43.1% and 21.4% compared to the high-fat diet group and the control group, respectively, and that of the PKFM group decreased by 48.6% and 28.9% compared to the same groups. In conclusion, the results indicate that fermented mulberry has increased antioxidant activity, lipase inhibitory activity, and adipogenesis inhibition activity, and decreased blood triglyceride content compared to unfermented mulberry.