• The Korean Journal of Food And Nutrition
• /
• 제27권1호
• /
• pp.22-30
• /
• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• The Korea Journal of Herbology
• /
• 제29권6호
• /
• pp.165-173
• /
• 2014

Objectives : Platycodon Root is frequently used in traditional medicine to treat inflammatory diseases of the throat. The purpose of this study was to characterize the effect of the EtOH extract of fermented Platycodon grandiflorum on the ameliorative effects on the Antipruritic Effect of atopic dermatitis mouse model induced by compound 48/80 and ovalbumin (OVA)-induced allergic responses in mice. Methods : In the present study, we examined the anti allergic effect of Platycodon grandiflorum (PR) and its fermented production (FPR) in several mouse model. We measured acute ear edema in a mouse model caused by TPA and consecutively histological change of Ear tissue was observed by hematoxylin and eosin (H&E) staining. and also Scratching behaviors by compound 48/80 was investigated. The levels of allergic mediators such as immunoglobulin (Ig) E, and anti-oxidant markers such as SOD and MDA in the sera of OVA induced allergic mice were measured by enzyme-linked immunosorbent assay. Results : FPR inhibited compoud 48/80-induced scratching behavior in mice, as well as acetic acid-induced writhing in mice. The anti-scratching behavioral effect of FPR was more potent than PR. FPR extract significantly decreased the serum levels of IgE and MDA compared with those of OVA control group. Conclusions : These results indicate that Anti allergic effect of Platycodon grandiflorum is enhanced by fermentation with Saccharomyces cerevisae and FPR may be useful for protection from the itching reactions, which are IgE-mediated representative skin allergic diseases.

• Korean Journal of Agricultural Science
• /
• 제26권1호
• /
• pp.77-83
• /
• 1999

The populations of microorganisms adhered on rice straws which had been ricked in the fields around Chungchong areas during the winter season from February to March in 1998 were investigated. The number of mesophilic bacteria including bacilli was generally high in the middle part of straw. And it appeared to be higher in the samples from rural areas than those from suburb. Thermophilic bacteria and actinomycetes were rarely to be detected in most samples. Coliform bacteria were detected in a few samples which collected from Kwanpyong-dong of Taejon-city, Jangpyong-meun and Jungsan-meun of Chongyang-koon, indicating that these areas were contaminated by sewage and livestock wastes. Following the fermentation of Chungkukgang employed the middle parts of straws from Mok-meun of Chongyang-koon as a source of microbial inoculum, qualities of the fermented products such as amino-nitrogen content, viscosity and protease activity, were examined: the application of rice straws resulted in better qualities of the fermented products when compared to the control, however the methods of application appeared to have little or no effect on the quality.

• Journal of Animal Environmental Science
• /
• 제10권3호
• /
• pp.169-174
• /
• 2004

The present study investigated the possibility of applying the fermented swine liquid manure handled with TAO system to hydroponic cultivation. The fermented swine liquid manure (FLM) used for the study was in low concentration of phosphoric acid (P). Hence, when doing hydroponic cultivation, the concentration of P and K was supplemented. The concentrations of N, P, and K in compensated FLMs were as fellows; (a) N 58mg/1, P 0.5mg/1 and K 31 mg/1 for FLM-1, (b) N 58mg/1, P 31 mg/l and K 39mg/1 for FLM-2, and (c) N 58mg/1, P 31 mg/1 and K 61 mg/1 for FLM-3, respectively. For hydroponic cultivation, it was possible to use diluted solution by 100 times through experiment of germination index. According to the experiment using lettuce, the compensated FLMs with P and K were superior in leaf width, yield and dry weight to FLM without any treatment. Therefore, it is necessary to supplement some nutrition before applying. In conclusion, it is highly estimated that the fermented swine liquid manure can be ap-plied to hydroponic cultivation. It is also necessary to conduct further researches related to nutritional compensation depending on the vegetables.

• Applied Biological Chemistry
• /
• 제32권4호
• /
• pp.424-434
• /
• 1989

The rationale for the use of fungi in treating waste streams from food processing plants I~as been that of incorporating the dissolved and suspending nutrients into a macroscopic organism which can be filtered out readily. In order for a process using fungi to meet these objectives we examined a strain of fungi, Aspergillus fumigatus, which grew well on a variety of polysaccharide-containing materials and showed both efficient BOD removal and high quality protein recovery. In this experiment the fungal choice was based on the laboratory screening studies where the criteria used was BOD and COD reduction, growth response, mycelial yield, and the ability to compete with the natural flora. In the fermentation system used far the continuous culture of Aspergillus fumigatus the best combination of operating variables, inoculum ratio, temperature, initial pH, fermentation time and agitation rate was 5%(v/v), $35{\sim}40^{circ}C,\;pH\;4.5{\sim}5.0$, 2days and 150rpm, respectively. The fungus reduced BOD and COD to 94.0 and 90.4%, respectively and 3.15g of dry mycelium per liter of alcohol waste was harvested during 48hr of incubation time. The protein efficiency ratios for the control diet and the experimental diet containing the fungal protein were $3.42{\pm}0.15$ and $3.40{\pm}0.43$, respectively.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권12호
• /
• pp.1728-1735
• /
• 2008

The present study was conducted with four ruminally canulated Holstein cows to observe the effects of monensin or fish oil on diet fermentation and production of conjugated linoleic acids (CLAs) in the rumen when fed diets supplemented with soybean oil and sodium bicarbonate. Cows of the control treatment were fed a basal diet (CON) consisting of 60% commercial concentrate and 40% chopped rye grass hay. Cows of other treatments were fed the same diet as CON, but the concentrate was supplemented with 7% of soybean oil and 0.5% of sodium bicarbonate (SO-B), SO-B supplemented with monensin (30 ppm, SO-BM) or concentrate supplemented with 6.3% of soybean oil, 0.5% of sodium-bicarbonate, 30 ppm of monensin and 0.7% of fish oil (SO-BMF). Dry matter (DM) intake of the cows was significantly (p<0.011) reduced by feeding the SO-BMF diet compared to the other diets which did not differ in DM intake. Whole tract digestibility of major dietary components was significantly (p<0.004-0.027) higher for SO-BMF than the other supplement-containing diets. Dietary supplements did not clearly affect rumen pH and ammonia concentrations compared to the CON diet. Significantly reduced (p<0.05) total VFA concentration was obtained by the addition of fish oil to the diet (SO-BMF) compared to other diets. No differences, however, were obtained in major VFA proportions as well as in total VFA between the supplemented diets. The SO-BM diet increased (p<0.01-0.05) the concentrations of trans-11 $C_{18:1}$ and linoleic acid in rumen fluid. Total CLA concentration was also increased by the feeding of SO-B and SO-BM diets during early fermentation times (up to 3 h) post-feeding. Cis-9, trans-11 CLA concentration in rumen fluid was highest (p<0.05) for SO-B up to 1 h while the highest (p<0.01) value for SO-BM occurred at 3 h post-feeding. An increased trans-10, cis-12 CLA concentration was obtained from the SO-B and SO-BM diets at 1 and 3 h post feeding compared to the other diets. Supplementation of oils with monensin and sodium bicarbonate increased (p<0.05) the proportions of $C_{18:1}$ and CLA in the plasma of cows, but the effect of monensin and/or fish oil was limited to trans-10, cis-12 CLA.

• Korean Journal of Microbiology
• /
• 제52권4호
• /
• pp.471-481
• /
• 2016

The primary objective of this study was to investigate the effects of the bacteriocin-producing heterofermentative lactic acid bacteria (LAB) and acid-resistant yeast isolated from Mukeunji, a Korean ripened kimchi on shelf-life extension and quality improvement of sourdough. According to gene sequence analysis the heterofermentative LAB that showed the antimicrobial activity against bread-spoilage Bacillus strains were identified as Leuconostoc mesenteroides LAS112, Lactobacillus brevis LAS129, and L. mesenteroides subsp. dextranicum LAB137. In addition, the yeasts that were able to grow at acidic pH were identified as Pichia membranifaciens YS05, Pichia fermentans YS19, and Pichia anomala YS26. During sourdough fermentation the levels of acetic acid and bacteriocin produced by L. brevis LAS129 strain were higher than those of L. mesenteroides LAS112 and L. mesenteroides subsp. dextranicum LAS 137 strains, whereas LAS112 strain produced the highest levels of lactic acid. The maximum bacteriocin activity (640 AU/g) against Bacillus subtilis ATCC 35421 was obtained in sourdough fermented by mixed culture of L. brevis LAS129 and P. membranifaciens YS05 or P. anomala YS26. After 24 h of fermentation at $30^{\circ}C$, the viable cell counts of LAS129 ($10^9CFU/g$) in sourdough were higher than those of the YS05 or YS26 ($10^7CFU/g$). Meanwhile, the viable cells of bread-spoilage strain in sourdough fermented with these strains were significantly (P < 0.05) lower than the control group.

• Food Science and Preservation
• /
• 제18권1호
• /
• pp.18-25
• /
• 2011

We investigated changes in doenjang quality upon addition of rice fermented with Poria cocos mycelium. Sensory evaluation showed that rice addition to 15% (w/w) was optimal. The content of free amino acids was 1,899.17 mg% in doenjang fermented for 90 days with P. cocos mycelium. The rice contained seven essential amino acids: leucine, valine, phenylalanine, isoleucine, lysine, threonine, and methionine. The levels of essential amino acids increased after fermentation with P. cocos mycelium. Vitamin A (7.47 RE/100 g), Vitamin D (0.45 mg/100 g), and Vitamin E (5.73 mg/100 g) were detected in the experimental preparation but not in the control. In terms of electron-donating ability, the highest scores were 73.8% (in a water extract) and 76% (in an ethanolic extract) of doenjang fermented with P. cocos mycelium. Nitrite-scavenging ability was higher in the ethanolic extract than in the water extract of rice fermented with P. cocos mycelium.

• Journal of Life Science
• /
• 제20권2호
• /
• pp.231-236
• /
• 2010

Antibiotics in veterinary medicine have been used to treat disease, promote growth rate and improve feed efficiency. However, alternative sources are needed because of of bacterial resistance to antibiotics and residues of antibiotics. The present study was carried out to evaluate the effect of CS682, a fermentation product of Korean soil bacteria, on safety, growth rate and feed efficiency, and to evaluate its value as an alternative for antibiotics used as a feed additive. Two dosages of CS682 (0.1% and 1%) were fed to chickens for 28 days. The results showed that, when compared to chickens in the control group, growth and feed efficiency was improved. Also, mortality, hematology, general clinical signs and necropsy were examined. Chickens in the treatment groups showed no adverse effects. A total of 72 weaning pigs were used to confirm the effects of CS682 at one dose level (0.1%) regarding feed efficiency. Supplementation with 0.1% CS682 also resulted in improved weight gain and feed efficiency ratio. Based on these results, CS682 may be effective in improving feed efficiency safely as a feed additive.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제40권1호
• /
• pp.94-101
• /
• 2011

Squid (Todarodes pacificus) is processed as dried or seasoned-dried products and its catch gradually increased from 270,298 M/T in 2005 to 367,940 M/T in 2008 in Korea. Squid processing by-product (viscera) was usually discarded as a waste resulting in environmental problem. In order to utilize squid viscera for more value-added products, a natural squid seasoning was developed by fermenting with Aspergillus oryzae koji. Squid viscera at 5, 10 and 15% salt concentrations with fixed levels of 5% koji and 30% water was fermented at room temperature. The quality properties of squid fermented products such as amino-N, TMA, VBN, total viable cell count, pH and total acidity were determined at different fermentation periods. The contents of amino-N, TMA, and VBN of squid seasoning at 5% salt concentration fermented for 14 days were the highest. Based on amino-N content, squid viscera at 5% koji fermented for 14 days was selected for further assays: the content of moisture, crude protein, crude lipid, crude ash, and carbohydrate were 5.98, 35.19, 33.08, 11.30, and 14.45%, respectively. The content of glutamate, alanine, leusine and lysine were 7.06, 12.34, 9.90 and 10.22%, respectively. The $IC_{50}$ values of DPPH scavenging and $\beta$-glucuronidase inhibitory activity were 12.89 and 12.58 mg/mL, respectively. A natural squid seasoning was manufactured by mixing fermented squid viscera and an ingredient. Based on the results of sensory evaluation, the fermented squid viscera seasoning was almost equal to other natural complex seasonings such as anchovy, cow meat, and fisheries seasoning.