• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.3
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• pp.277-284
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• 1998

This experiment was carried out to study the effects of lactic acid bacteria (LAB) inoculation and addition of cell wall degrading enzymes on the fermentation characteristics and chemical compositions of Italian ryegrass silage. An inoculant LAB with or without a cell wall degrading enzyme of Acremoniumcellulase (A), or Meicellulase (M) or a mixture of both (AM), was applied to 1 kg of fresh Italian ryegrass sample. The treatments were control untreated, LAB-treated (application rate $10^5$ cfu/g fresh sample), LAB+A 0.005%, LAB + A 0.01%, LAB+A 0.02%, LAB + M 0.005%, LAB + M 0.01%, LAB + M 0.02%, LAB+AM 0.005%, LAB + AM 0.01% and LAB+AM 0.02%. The sample was ensiled into 2-L vinyl bottle silo, with 9 silages of each treatment were made (a total of 99 silages). Three silages of each treatment were incubated at 20, 30 and $40{^{\circ}C}$ for an approximately 2-months storage period. All silages were well preserved as evidenced by their low pH values (3.79-4.20) and high lactic acid concentrations (7.71-11.34% DM). The fermentation quality and chemical composition of the control untreated and the LAB-treated silages were similar, except that for volatile basic nitrogen (VBN) content was lower (p < 0.05) in the LAB-treated silages. LAB + cellulase treatments improved the fermentation quality of silages by decreasing (p < 0.01) pH values and increasing (p<0.01) lactic acid concentrations, in all of cellulase types and incubation temperatures. Increasing amount of cellulase addition resulted in further decrease (p < 0.01) of pH value and increases (p < 0.01) of lactic acid and residual water soluble carbohydrate (WSC) concentrations. LAB + cellulase treatments reduced (p<0.01) NDF, ADF, hemicellulose and cellulose contents of silages compared with both the control untreated and LAB-treated silages. LAB + cellulase treatments did not affect the silage digestibility due to fact of in vitro dry matter digestibility (IVDMD) was similar in all silages. The silages treated with cellulase A resulted in a better fermentation quality and a higher rate of cell wall reduction losses than those of the silages treated with cellulases M and AM. Incubation temperature of $30{^{\circ}C}$ seemed to be more suitable for the fermentation of Italian ryegrass silages than those of 20 and $40{^{\circ}C}$.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.7
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• pp.993-1004
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• 2009

Three experiments were conducted to determine the effects of non-ionic surfactant (NIS) supplementation on ruminal fermentation, nutrient digestibility and performance of beef steers fed high-roughage diets. The objective of experiment 1 was to investigate the effects of NIS supplementation on in vitro ruminal fermentation of cultures administered with corn and barley as grain substrate and rice straw and timothy hay as roughage substrate. The in vivo ruminal fermentation, nitrogen balance and digestibility of nutrients were also examined with steers fed a high-roughage diet in experiment 2. The aim of experiment 3 was to determine the responses to NIS of growing steers fed a high-roughage diet. In experiment 1, ammonia nitrogen concentration for NIS supplementation was higher (p<0.05) than for the control with all substrates. However, concentrations of total volatile fatty acid (VFA), acetate, butyrate and valerate of the incubated roughage substrates, rice straw and timothy hay, were higher (p<0.05) for NIS supplementation than for the control whereas VFA concentrations in the cultures of corn and barley were unaffected. These results indicated that effects of NIS on ruminal fermentation are diet dependent, specifically on roughage sources. In experiment 2, ruminal pH of steers supplemented with NIS was lower (p<0.05) than the control. Ruminal concentrations of ammonia nitrogen, acetate, total VFA and urinary concentrations of purine derivatives were increased (p<0.05) by NIS supplementation. In experiment 3, supplementation of NIS increased (p<0.05) intakes of total feed and corn silage, average daily gain, and feed efficiency of growing steers although they varied depending on supplementation level. Due to the roughage-specific feature of NIS effects, NIS appears to enhance ruminal fermentation of fibrous parts of feeds and, consequently, performance of steers fed a high-roughage diet.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.241-249
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• 2002

In this research, we targeted to see if there was difference of shelf$.$lives of two different species cucumber. We pickled domestic and exporting cucumber to make comparison while they were fermented and stored. As for the domestic cucumber we choose CHICHEONG and for the exporting cucumber we choose special BAEKSEONG and SHARP 1. We blanched them and soaked them into hot saline water for 8 hours. Two kinds of Cucumber Kimchi were at room temperature for first day and 5'c from 2nd to 28th day. It was found, from the results, that all of samples of pH reached at 3.5 $\pm$ 0.1 on the 14th day of fermentation. The titratable acidity of the control increased on 14th day of fermentation, which was bit late than change of others. The reducing sugar contents of the control did not decrease until 7th day of fermentation while reducing sugar contents of others decreased gradually from the beginning. The patterns of Microfloral changes of two kinds of Cucumber Kimchi were similar during fermentation period. The number of total cell increased up to 14th day, similary the numbers of lactic acid bacteria increased up to 14th day then barely decreased. The hardness of the control was bit higher than others when it was measured on 14th day of fermentation. The sensory evaluation of Cucumber Kimchi with different species showed that both species had siginificant high negative scores in green color and crispness when those were compared between fermentation time and samples.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.3
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• pp.209-216
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• 2022

The effect of Saccharomycopsis fibuligera fermentation on the antioxidant and anti-inflammatory activity of Kerria japonica (K. japonica) extracts was studied. First, the antioxidant activity of the fermented extract was measured using the 2,2-diphenyl1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline 6-sulfonic acid (ABTS) methods. Also, the quantification of polyphenols and flavonoids, which are representative components with antioxidant activity, was performed. The results of the DPPH and ABTS assays showed an increase in the antioxidant activity by 14.39% and 21.74%, respectively, due to fermentation. The polyphenol concentration increased by 10.5%, and the flavonoid concentration increased by 100.0%. In the cell experiment, a cytotoxicity test and a nitric oxide (NO) production inhibitory test were performed using RAW 264.7 cells. Both the control group and the fermentation group showed no cytotoxicity. In the NO production inhibition experiment, the fermentation group showed a 6.85% higher inhibition of NO production compared to the control group. When the inhibitory effects of the extracts on inflammatory cytokine production were assessed, the fermentation group showed 12.4% and 23.5% higher inhibition of interleukin (IL)-1β and IL-6 production, respectively, compared to the control group. In conclusion, due to its potential for inhibiting NO and inflammatory cytokine production, fermented K. japonica extracts could be considered a source of anti-inflammatory compounds.

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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• pp.110-119
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• 2016

High-solid anaerobic digestion of sewage sludge achieves highly efficient volatile solid reduction, and production of volatile fatty acid (VFA) and methane compared with conventional low-solid anaerobic digestion. In this study, the potential mechanisms of the better performance in high-solid anaerobic digestion of sewage sludge were investigated by using 454 high-throughput pyrosequencing and real-time PCR to analyze the microbial characteristics in sewage sludge fermentation reactors. The results obtained by 454 highthroughput pyrosequencing revealed that the phyla Chloroflexi, Bacteroidetes, and Firmicutes were the dominant functional microorganisms in high-solid and low-solid anaerobic systems. Meanwhile, the real-time PCR assays showed that high-solid anaerobic digestion significantly increased the number of total bacteria, which enhanced the hydrolysis and acidification of sewage sludge. Further study indicated that the number of total archaea (dominated by Methanosarcina) in a high-solid anaerobic fermentation reactor was also higher than that in a low-solid reactor, resulting in higher VFA consumption and methane production. Hence, the increased key bacteria and methanogenic archaea involved in sewage sludge hydrolysis, acidification, and methanogenesis resulted in the better performance of high-solid anaerobic sewage sludge fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.687-693
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• 1992

The study was conducted to investigate the effect of soybean meal (SBM) supplementation on the voluntary intake of rice straw and ruminal fermentation characteristics. Balance trials were conducted with three Hapanese Corriedale wethers fed a rice straw alone (control), rice straw supplemented with 75 and 150 g of SBM/day in a $3{\times}3$ latin square design. Voluntary intake of rice straw in sheep fed both levels of SBM supplemented diets was significantly higher (p<0.05) than that in sheep fed control diet. Crude protein digestibility was significantly increased (p<0.05), but organic matter, crude fibre, neutral detergent fibre and acid detergent fibre digestibilities were not affected by SBM supplementation. Nitrogen balance was positive in sheep on both levels of SBM supplemented diets, but negative in animals on the control diet. Rumen ammonia and blood urea-nitrogen concentrations increased (p<0.05) as increasing level of SBM. Total volatile fatty acids, acetate, propionate, butyrate and valerate concentrations in rumen fluid were also significantly increased (p<0.01), but ruminal pH was decreased (p<0.05) by SBM supplementation.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Food Science and Preservation
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• v.11 no.1
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• pp.34-37
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• 2004

Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.