• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1577-1583
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• 2014

Encapsulation is a method used to protect material from certain undesirable environments, for controlled release at a more favorable time and place. Animal productivity would be enhanced if feed additives are delivered to be utilized at their site of action, bypassing the rumen where they are likely to be degraded by microbial action. A novel method of encapsulation with sesame gum was used to coat nitrate, a known enteric methane mitigating agent, and tested for the effect on methane reduction and other in vitro fermentation parameters using rumen fluid from cannulated Hanwoo steers. Orchard grass was used as basal diet for fermentation. The treatments were matrix (1.1 g sesame gum+0.4 g sesame oil cake) only, encapsulated nitrate (matrix+nitrate [21 mM]), free nitrate (21 mM), and a control that contained no additive. Analyses of fermentation parameters were done at 0, 3, 6, 9, 12, 24, and 48 h time periods. In comparison to control, both free and encapsulated nitrate produced significantly reduced (p<0.01) methane (76% less) and also the total volatile fatty acids were reduced. A significantly higher (p<0.01) concentration of ammonia nitrogen was obtained with the encapsulated nitrate treatment (44%) compared to the free form (28%) and matrix only (20%) (p = 0.014). This might suggest slow release of encapsulated nitrate so that it is fully reduced to ammonia. Thus, this pioneering study found a significant reduction in methane production following the use of sesame gum encapsulated nitrate that shows the potential of a controlled release system in enhancing sustainability of ruminant production while reducing/eliminating the risk of nitrite toxicity.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.363-368
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• 2018

Objective: The objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep. Methods: Fermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of $39^{\circ}C$ with anaerobic air tension for 48 h. Four adult rams (initial body weight = $56.8{\pm}0.4kg$) were housed in a respiration-metabolism chamber and the treatments were: i) control (Basal diet; 0% SCG or FSCG), ii) 10% level of SCG, iii) 10% level of FSCG, and iv) 20% level of FSCG in $4{\times}4$ Latin square design. Each dietary experiment period lasted for 18-d with a 14-d of adaptation period and a 4-d of sample collection period. Results: In SCG fermentation experimental result, acid detergent insoluble nitrogen (ADIN) concentration of FSCG (64.5% of total N) was lower than that of non-fermented SCG (78.8% of total N). Digestibility of dry matter and organic matter was similar among treatment groups. Although crude protein (CP) digestibility of the control was greater than FSCG groups (p<0.05), the 10% FSCG group showed greater CP digestibility and nitrogen retention than non-fermented 10% SCG group (p<0.05). Body weight gain and average daily gain were linearly decreased with increasing FSCG feeding level (p<0.05). When the feeding level of FSCG was increased, water intake was linearly increased (p<0.05). With an increasing FSCG level, dry matter intake did not differ among groups, although the gain to feed ratio tended to decrease with increasing level of FSCG (p<0.10). Conclusion: Microbial fermentation of SCG can improve protein digestibility, thereby increasing CP digestibility and nitrogen utilization in sheep. Fermentation using microorganisms in feed ingredients with low digestibility could have a positive effect on improving the quality of raw feed.

• Journal of Animal Science and Technology
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• v.59 no.6
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• pp.14.1-14.9
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• 2017

Background: Garlic and its constituents are reported to have been effective in reducing methane emission and also influence glucose metabolism in body; however, studies in ruminants using garlic leaves are scarce. Garlic leaves contain similar compounds as garlic bulbs, but are discarded in field after garlic bulb harvest. We speculate that feeding garlic leaves might show similar effect as garlic constituents in sheep and could be potential animal feed supplement. Thus, we examined the effect of freeze dried garlic leaves (FDGL) on rumen fermentation, methane emission, plasma glucose kinetics and nitrogen utilization in sheep. Methods: Six sheep were fed Control diet (mixed hay and concentrate (60:40)) or FDGL diet (Control diet supplemented with FDGL at 2.5 g/kg $BW^{0.75}$ of sheep) using a crossover design. Methane gas emission was measured using open-circuit respiratory chamber. Plasma glucose turnover rate was measured using isotope dilution technique of [$U-^{13}C$]glucose. Rumen fluid, feces and urine were collected to measure rumen fermentation characteristics and nitrogen utilization. Result: No significant difference in rumen fermentation parameters was noticed except for rumen ammonia tended to be higher (0.05 < P < 0.1) in FDGL diet. Methane emission per kg dry matter ingested and methane emission per kg dry matter digested were lower (P < 0.05) in FDGL diet. Plasma glucose concentration was similar between diets and plasma glucose turnover rate tended to be higher in FDGL diet (0.05 < P < 0.1). Nitrogen retention was higher (P < 0.05) and microbial nitrogen supply tended to be higher (0.05 < P < 0.1) in FDGL diet. Conclusion: FDGL diet did not impair rumen fermentation, improved nitrogen retention; while absence of significant results in reduction of methane emission, glucose turnover rate and microbial nitrogen supply, further studies at higher dose would be necessary to conclude the merit of FDGL as supplement in ruminant feedstuff.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.52-58
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• 1988

This study has investigated the effect of Ganoderma lucidum water soluble extract on higher alcohol production of Saccharomyces cerevisiae. S. cerevisiae was inoculated in malt wort media which were added 0, 0.01, 0.1, 0.5 or 1.0% extracts of G. lucidum and fermented at $15^{\circ}C$ for 120 hours respectively. Some results about cell growth, changes of pH and sugarity and alcohol composition during fermentation are as follows; The cell growth of S. cerevisiae was remarkablely increased as G. lucidum extract was added into each step. It was increased to 1.2, 1.5, 1.9 times on added group of 0.1%, 0.5%, 1.0% G. lucidum extract than control group after the fermentation of 120 hours. Content of sugar was systematically low on step of addition of G. lucidum extract after the fermentation of 120 hours but pH was systematically high. The more the quantity of G. lucidum extract was added, the more total alcohol quantity were produced during fermentation. Especially higher alcohol content was more increased about 1.8 times on 1.0% group (219.9 ppm w/v) than on control group (117.26 ppm w/v) after the fermentation of 120 hours.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.4
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• pp.517-522
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• 1994

Three experiments were carried out to evaluate the fermentation process and subsequent nutritional quality of silage made from dried and fresh barley straw with and without the addition of wet brewers' grains. The treatments were: 1 kg of dried straw with 600 g of water but no wet brewers' grains (I - 0) as a control, and the same straw mixed with 2 kg (I - 2), 3 kg (I - 3), 4 kg (I - 4), or 5 kg (I - 5) of wet brewers' grains as treatments in Experiment I; and 2 kg of fresh straw without wet brewers' grains (II - 0) as a control, and the same fresh straw mixed with 2 kg (II - 1), 4 kg (II - 2), 6 kg (II - 3), or 8 kg (II - 4) of wet brewers' grains as treatments in Experiment II. Each material prepared was ensiled in 5 L (vinyl) bag silos, and the silos placed in a chamber of $21^{\circ}C$ for 10 (Exp. I) or 7 (Exp. II) months. The fermentation quality and nutritive value of the barley straw silages produced were markedly improved by mixing them with wet brewers' grains. Increasing levels of wet brewers' grains caused on increase in fermentation quality. The in vitro dry matter digestibility of silages was also increased by adding wet brewers' grains. Two semi scale pilot silages, experiment III, prepared from dried and fresh barley straw mixed with wet brewers' grains were fed to wether sheep. These silages, which contained 50% barley straw and 50% wet brewers' grains by dry weight, were moderate apparent digestibility and supplied of about 50% TDN and DCP.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.569-578
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• 2015

BACKGROUND/OBJECTIVES: Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doenjang during fermentation and aging. MATERIALS/METHODS: Doenjang was made by inoculating Aspergillus oryzae and Bacillus licheniformis in soybeans, fermenting and aging for 1, 3, 6, 8, and 12 months (D1, D3, D6, D8, and D12). Doenjang was extracted using ethanol, and sequentially fractioned by hexane, dichloromethane (DM), ethylacetate (EA), n-butanol, and water. The contents of total phenolics, flavonoids and isoflavones, 2,2-diphenyl-1 picryl hydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2 and pro-inflammatory cytokine production and inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expressions were also measured using LPS-treated RAW 264.7 macrophages. RESULTS: Total phenolic and flavonoid contents showed a gradual increase during fermentation and 6 months of aging and were sustained thereafter. DPPH radical scavenging activity and FRAP were increased by fermentation. FRAP was further increased by aging, but DPPH radical scavenging activity was not. Total isoflavone and glycoside contents decreased during fermentation and the aging process, while aglycone content and its proportion increased up to 3 or 6 months of aging and then showed a slow decrease. DM and EA fractions of Doenjang showed much higher total phenolic and flavonoid contents, and DPPH radical scavenging activity than the others. At $100{\mu}g/mL$, DM and EA fractions of D12 showed strongly suppressed NO production to 55.6% and 52.5% of control, respectively, and PGE2 production to 25.0% and 28.3% of control with inhibition of iNOS or COX-2 protein expression in macrophages. CONCLUSIONS: Twelve month-aged Doenjang has potent antioxidant and anti-inflammatory activities with high levels of phenolics and isoflavone aglycones, and can be used as a beneficial food for human health.

• Korean Journal of Medicinal Crop Science
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• v.28 no.5
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• pp.347-353
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• 2020

Background: Fermentation of medicinal plants increases their absorption rate and bioavailability in the body. Astragalus membranaceus has been used as a raw material, but research in its use as a food ingredient is lacking. Therefore, the purpose of this study was to identify the physicochemical characteristics and anti-inflammatory effect of fermented Astragalus membranaceus. Methods and Results: Astragalus roots were fermented using Aspergillus awamori for 4 days and their extracts prepared using hot water. The pH, total acidity (%), and reducing sugar (%) of the extracts were then investigated. The pH and total acidity decreased during fermentation. After fermentation, the pH and total acidity decreased, whereas the reducing sugar level increased. The active ingredients in fermented Astragalus were calycosin-7-O-ßd-glucoside, ononin, calycosin and formononetin. The calycosin contents was highest in the hot-water extracted samples fermented for 4 days. The other components were similar to those in control. Nitric oxide level was lower in the hot-water extracted samples fermented for 4 days than in lipopolysaccharide control group. The sample fermented for 4 days was confirmed to inhibit the production of tumor necrosis factor-α and interleukin-1β. Conclusions: Our results showed the physicochemical properties and anti-inflammatory effects of A. membranaceus after fermentation using Aspergillus awamori. These results indicated that fermented Astragalus membranaceus can be used as a functional food.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.4
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• pp.479-485
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• 2012

In order to develop methods that would enlarge the feed resources in Tibet, mixtures of hulless-barley straw and tall fescue were ensiled with four levels (0, 10%, 20%, and 30% of fresh weight) of wet hulless-barley distillers' grains (WHDG). The silos were opened after 7, 14 or 30 d of ensiling, and the fermentation characteristics and nutritive quality of the silages were analyzed. WHDG addition significantly improved fermentation quality, as indicated by the faster decline of pH, rapid accumulation of lactic acid (LA) (p<0.05), and lower butyric acid content and ammonia-N/total N (p<0.05) as compared with the control. These results indicated that WHDG additions not only effectively inhibited the activity of aerobic bacteria, but also resulted in faster and greatly enhanced LA production and pH value decline, which restricted activity of undesirable bacteria, resulting in more residual water soluble carbohydrates (WSC) in the silages. The protein content of WHDG-containing silages were significantly higher (p<0.05) higher than that of the control. In conclusion, the addition of WHDG increased the fermentation and nutritive quality of straw-grass silage, and this effect was more marked when the inclusion rate of WHDG was greater than 20%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.870-875
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• 2003

Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.