• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.242-248
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• 1991

The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of $1{\sim}3%$ and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.743-750
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• 2010

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.924-933
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• 1998

Kochujang, fermented hot pepper-soybean paste, was prepared by two common varieties of red pepper and natural fermented (NF) or pure cultured (PC) meju (soybean mass that is soaked, steamed, mashed and fermented by natural microflora or pure strain) and monitored their taste related component, enzyme activity and microflora during fermentation at $25^{\circ}C$ for 120 days for confirming possibility of kochujang fermentation control. The reducing sugars, amino type nitrogen (reference quality factor) and amino acid content in PC kochujang were 11.4%, 0.58% and 1,372.9 mg% respectively, 7.1%, 0.42% and 1,038.7 mg% in NF kochujang. It is concerned higher ${\alpha}-{\;}and{\;}{\beta}-{\;}amylase$ and, acid and neutral protease in PC kochujang during fermentation. The meju fermented by selected pure strain (A. oryzae CBU) can be applied to produced better quality of kochujang instead of natural meju.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.369-378
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• 2018

Objective: The impact of forage feeding strategy on growth performance, ruminal fermentation and nutrient digestibility in post-weaning calves was investigated. Methods: Forty-five female Holstein calves (body weight [BW] = $79.79{\pm}0.38kg$) were enrolled in the 35-d study at one week after weaning and randomly assigned to one of three dietary treatments. All diets were fed as total mixed ration containing 60% (dry matter [DM] basis) of basal starter feed and 40% (DM basis) of forage, but varied in composition of forage source including i) alfalfa (40% DM, AH); ii) alfalfa hay (26.7% DM)+oat hay (13.3% DM; OH); iii) alfalfa hay (26.7% DM)+corn silage (13.3% DM; WS). Results: Dry matter intake was not different among treatment groups (p>0.05). However, BW (p<0.05) and average daily gain (p<0.05) of calves fed AH and OH were greater than WS-fed calves, whereas heart girth was greater in OH-fed calves than those fed AH and WS (p<0.05). Ruminal fermentation parameters including proportion of butyric acid, acetated-to-propionate ratio, concentration of total volatile fatty acid, protozoal protein, bacterial protein, and microbial protein in rumen were the highest in OH (p<0.05) and the lowest in WS. Compared with the AH and WS, feeding oat hay to postweaning calves increased crude protein digestibility (p<0.05), and decreased duration of diarrhea (p<0.05) and fecal index (p<0.05). Conclusion: Our results suggested that partially replacing alfalfa hay with oat hay improved ruminal fermentation, nitrogen utilization, and reduced incidence of diarrhea in post-weaning dairy calves.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1416-1423
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• 2016

This study was designed to investigate the effect of grape pomace powder (GPP), mangosteen peel powder (MPP) and monensin on feed intake, nutrients digestibility, microorganisms, rumen fermentation characteristic, microbial protein synthesis and nitrogen balance in dairy steers. Four, rumen fistulated dairy steers with initial body weight (BW) of $220{\pm}15kg$ were randomly assigned according to a $4{\times}4$ Latin square design to receive four treatments. The treatments were as follows: T1 = control, T2 = supplementation with monensin at 33 mg/kg diet, T3 = supplementation with GPP at 2% of dry matter intake, and T4 = supplementation with MPP at 30 g/kg diet. The steers were offered the concentrate diet at 0.2% BW and 3% urea treated rice straw (UTRS) was fed ad libitum. It was found that GPP supplemented group had higher UTRS intake and nutrient digestibility in terms of neutral detergent fiber and acid detergent fiber than those in control group (p<0.05). Ammonia nitrogen ($NH_3-N$) and blood urea-nitrogen concentration were higher in monensin, GPP and MPP supplemented groups (p<0.05). Total volatile fatty acids and propionate in the GPP group were higher than those in the control group (p<0.05) while acetate concentration, and acetate to propionate ratio were decreased (p<0.01) when steers were supplemented with GPP, monensin, and MPP, respectively. Moreover, protozoal populations in GPP, MPP, and monensin supplementation were significantly lower than those in the control group (p<0.05), while cellulolytic bacterial population was significantly higher in the control group (p<0.05). Nitrogen retention, microbial crude protein and efficiency of microbial nitrogen synthesis were found significantly higher in steers that received GPP (p<0.05). Based on this study it could be concluded that the GPP has potential as an alternative feed supplement in concentrate diets which can result in improved rumen fermentation efficiency, digestibility and microbial protein synthesis in steers fed on treated rice straw.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.373-390
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• 2015

This study investigated the effect of coated feed using mixed oil on rumen fermentation characteristics. Two experiments were conducted based on materials that were mixed. First, cashew nut and soybean oils were mixed with white mineral oil. And second, different plant extracts were mixed with white mineral oil. At first experiment, inclusion levels of mixed oil on diet (0.03%, 0.1%, 0.5%) were applied as variables. A coated diet was fermented with rumen inoculum according to in vitro rumen fermentation and its parameters were investigated. In the result of first experiment, no negative effects on rumen pH were found. Significantly decreased dry matter digestibility was detected at 0.5% treatment (P<0.05). Total gas productions in control and 0.03% were significantly greater than those of others (P<0.05). Significantly reduced methane productions were found in all treatments compared to the control (P<0.05). Inclusion of mixed oil did not affect on ammonia production. Total volatile fatty acid production was also not influenced by coating with mixed oils. Rumen fermentation parameters were greatly changed according to introduced plant extracts at second experiment. The significantly lowest and greatest ammonia productions were found at treatments with Ixeris dentata and Plantago asiatica, respectively (P<0.05). The significantly greatest acetate and propionate productions were detected at treatments with Crucuma longa and Zizyphus vulgaris 1, respectively (P<0.05). All treatments, except Chrysanthemum idicum, Euyale ferox seed, Moringa leaf and fruit and Zizyphus vulgaris 1, showed significantly increased total volatile fatty acid production compared to the control (P<0.05). Only Paeonia lactiflora showed significantly lesser gas production than the control (P<0.05). In methane production, Ceramium, Zizyphus, Paeonia, Agrimonia, Torilis, Mugwort, Foeniculum, Euphorbia, Taraxacum, Artemisia, Momordica, Curcuma and Moringa reduced methane significantly compared to the control (P<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.56-63
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• 2003

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring water was 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(I, 55 times; II, 4 times; III, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the III, but the volume of the dough prepared with III adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were love. than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(III) were hisher than those of the control. But overall acceptability was the highest in the II.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.283-288
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• 2003

The quality and sensory characteristics of kimchi added various levels of rosemary leaf during fermentation at 15$^{\circ}C$ were evaluated. Rosemary leaf amounts were added 0.5g(R0.5%), 1g(R1%), 1.5g(R1.5%) per brined chinese cabbage 100g. The pHs and reducing sugar contents of all experimental groups decreased with increasing the fermentation time, whereas levels of titratible acidity increased. The pHs and reducing sugar contents of experimental groups added rosemary leaf showed higher than control, but titratible acidity of these groups showed lower. Also, the period reached the maximum levels of the log number of lactic acid bacteria counts(cfu/ml) and total viable bacteria counts(cfu/ml) of experimental groups added rosemary leaf were more delayed than control. These results showed that the fermentation of experimental groups added various levels of rosemary leaf were slower than that of control. On the 5th day of fermentation which had most delicious kimchi flavor, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that sour smell of experimental groups added rosemary leaf was significantly lower, but green flavor and green smell of these groups were significantly higher than control(p<0.05). The most preference among experimental groups was R0.5% and next was control, R1.5%, R1%.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.39-43
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• 2003

Dietary fatty acid including mainly palmitic acid and stearic acid was fed to fattening cattle and its effect on body weight gain, plasma lipid contents and rumen liquid fermentation in vitro was examined. In expt. 1, the effect of dietary fatty acid on body weight gain and plasma lipid concentrations was examined. In the control diet group, cattle were fed 1 kg/day of rice straw and concentrate which satisfied the requirement. In the fatty acid group, cattle were given 250 g/d of fatty acid with the same diet of the control diet group. In the excess concentrate group, cattle were given the same diet of the control diet group plus 735 g/d of concentrate corresponding to the same TDN of 250 g/d of fatty acid. Diets were given for 7 days. Body weight gain of cattle given dietary fatty acid was significantly greater than that of cattle fed only rice straw and concentrate. When dietary fatty acid was added to cattle feed, plasma NEFA and HDL-cholesterol concentrations increased. In expt. 2, the influence of dietary fatty acid on gas production and VFA profile in the rumen liquid was investigated in vitro. In the control group, 10 mg of rice straw and 90 mg of concentrate were incubated in the rumen fluid. In the excess concentrate group, 10 mg of rice straw and 97.5 mg of concentrate were incubated. In the fatty acid group, 10 mg of rice straw, 90 mg of concentrate and 2.5 mg of fatty acids were incubated. The rumen liquid mixed with feed materials was incubated for 24 h and the cumulative gas volume was measured. The VFA profile was also measured. Cumulative gas volume in the rumen liquid with fatty acid was equal to the control. Excess concentrate increased cumulative gas volume compared to the fatty acid group. There was no significant difference in total VFA concentration between experimental diet groups. It is suggested that dietary fatty acid has the potency to improve growth performance in fattening cattle without failure in rumen fermentation.