• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.788-796
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• 2017

Objective: In order to improve fermentation quality of natural grasses, their silage preparation and fermentation quality in meadow steppe (MS) and typical steppe (TS) were studied. Methods: The small-scale silages and round bale silages of mixed natural grasses in both steppes were prepared using the commercial lactic acid bacteria (LAB) inoculants Chikuso-1 (CH, Lactobacillus plantarum) and cellulase enzyme (AC, Acremonium cellulase) as additives. Results: MS and TS contained 33 and 9 species of natural grasses, respectively. Stipa baicalensis in MS and Stipa grandi in TS were the dominant grasses with the highest dry matter (DM) yield. The crude protein (CP), neutral detergent fiber and water-soluble carbohydrate of the mixed natural grasses in both steppes were 8.02% to 9.03%, 66.75% to 69.47%, and 2.02% to 2.20% on a DM basis, respectively. All silages treated with LAB and cellulase were well preserved with lower pH, butyric acid and ammonia-N content, and higher lactic acid and CP content than those of control in four kinds of silages. Compared with CH- or AC-treated silages, the CH+ AC-treated silages had higher lactic acid content. Conclusion: The results confirmed that combination with LAB and cellulase may result in beneficial effects by improving the natural grass silage fermentation in both grasslands.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.9
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• pp.1278-1284
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• 2017

Objective: To assess the potency of calcium propionate (CAP) used as silage additive, an experiment was carried out to evaluate the effect of CAP on the nitrogen transformation, fermentation quality and aerobic stability of alfalfa silages. Methods: Alfalfa was ensiled with four levels of CAP (5, 10, 15, and 20 g/kg of fresh weight [FW]) in laboratory silos for 30 days. After opening, the silages were analyzed for the chemical and microbiological characteristics, and subjected to an aerobic stability test. Results: The increasing proportion of CAP did not affect pH, lactic acid (LA) concentrations and yeast counts, while linearly decreased counts of enterobacteria (p = 0.029), molds (p<0.001) and clostridia (p<0.001), and concentrations of acetic acid (p<0.001), propionic acid (p<0.001), butyric acid (p<0.001), and ethanol (p = 0.007), and quadratically (p = 0.001) increased lactic acid bacteria counts. With increasing the proportion of CAP, the dry matter (DM) loss (p<0.001), free amino acid N (p<0.001), ammonia N (p = 0.004), and non-protein N (p<0.001) contents were linearly reduced, whereas DM (p = 0.048), water soluble carbohydrate (p<0.001) and peptide N (p<0.001) contents were linearly increased. The highest Flieg's point was found in CAP10 (75.9), represented the best fermentation quality. All silages treated with CAP improved aerobic stability as indicated by increased stable hours compared with control. Conclusion: The addition of CAP can suppress the undesirable microorganisms during ensiling and exposure to air, thereby improving the fermentation quality and aerobic stability as well as retarding the proteolysis of alfalfa silage. It is suggested that CAP used as an additive is recommended at a level of 10 g/kg FW.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.304-310
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• 2016

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.195-205
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• 2006

In this study, we investigated the quality characteristics of curd yogurt with different content of Rubus coreanus Miquel juice. Yogurt was fermented with three kinds of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei). The changes of quality characteristics were investigated during fermentation and an acceptance test was performed after fermentation. The pH was decreased on the whole, and titratable acidity was gradually increased during fermentation. The number of viable cells was increased in case of yogurt with 1% to 4% Rubus coreanus Miquel juice, while it was inhibited in the sample with 6% and 7%. There was similar content in composition of protein, lactose, FFA, TS and NFS of curd yogurt after fermentation. Color value of curd yogurt with Rubus coreanus Miquel juice was higher in L(brightness), a(redness) and b(yellowness), compared with the control. Sensory attributes of color, odor, taste, after taste and overall acceptability of the curd yogurt with 3% Rubus coreanus Miquel juice showed highest preference among samples.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.743-750
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• 2012

A tissue cultured wild ginseng (TCWG) suspension was inoculated with lactic acid bacteria and fermented to improve the functionality of TCWG. The utilization of TCWG was increased directly using the freeze-dried powder. The optimal ratio of TCWG powder and water for fermentation was 1:19 (5%), which was selected by measuring the fluidity and viable cell count according to concentration. The effects on ADH activation and immune cell activation by each ferments with 10 kinds of Lactobacillus sp. strains were examined. The ferments with the Lactobacillus casei KFRI 692 strain showed 5.4 times higher ADH activity and 1.3 times higher ALDH activity than the non-fermented TCWG powder (control). The level of NO production and cytotoxicity was also measured by Raw 264.7 cells. The ferment with the Lac. casei KFRI 692 strain showed the highest level of NO production and lower cytotoxicity than the others. Therefore, the Lac. casei KFRI 692 strain was selected as a strain for fermentation of a TCWG suspension to maximize its functionality. To identify the optimal fermentation time of the selected Lac. casei KFRI 692 strain on the 5% TCWG suspension, the viable cell count of lactic acid bacterial and the changes in pH were observed for 72 hours. 24-hrs was found to be the optimal fermentation time. In this way, fermented TCWG with lactic acid bacteria showed higher ADH activation efficacy and immune cell activation than non-fermented TCWG.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.65-73
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• 2015

The purpose of this study is to evaluate quality characteristics of the Cheonggukjang produced using rice straw-derived Bacillus cereus free starter culture (RiBS1). The Cheonggukjang was prepared in 0.1 and 1.0% inoculum concentrations of starter culture and fermented from 12 hr to 72 hr at 40 and $50^{\circ}C$. Amino-nitrogen contents after 48 hr fermentation were 559.6~590.2 mg% and 393.8~494.0 mg% at 40 and $50^{\circ}C$, respectively. Sensory evaluation showed that the Cheonggukjang fermented using RiBS1 starter for 48 hr at $50^{\circ}C$ was better than the control. And we inspected on B. cereus and biogenic amine in the Cheonggukjang produced using RiBS1 starter. As a results, B. cereus was not detected and histamine and tyramine of biogenic amine were $5.53{\pm}0.13{\sim}39.96{\pm}0.62mg/kg$. This research results showed that rice straw-derived B. cereus free starter culture (RiBS1) will be produce the Cheonggukjang with good flavour and taste.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.254-263
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• 2020

Objective: The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages. Methods: The selected lactic acid bacteria strains Lactobacillus plantarum 'LC279063' (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2, or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics. Results: The results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the structural carbohydrate. After ensiling for 30 days, L1 generally had a higher fermentation quality than other treatments, indicated by the lower pH value, acetic acid, propionic acid and ammonia nitrogen (NH₃-N) content, and the higher lactic acid, water soluble carbohydrate, glucose, galactose, sucrose, and cellobiose concentration (p<0.05) at any wilting rate. Wilting could increase the ratio of lactic acid/acetic acid and decrease the content of NH₃-N. Conclusion: The results confirmed that wilting degraded the structural carbohydrate and increased the non-structural carbohydrate; and L1 exhibited better properties in improving fermentation quality and maintaining a high non-structural carbohydrates composition compared with the other treatments.

• Food Science and Preservation
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• v.17 no.2
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• pp.297-300
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• 2010

To evaluate whether active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have potential in ameliorating allergic symptoms in mice, we tested anti-allergic activities in a dinitrofluorobenzene (DNFB)-induced allergic mouse model. DNFB-induced allergic symptoms werereduced to about 50% of control levels by active components produced by solid fermentation of Phellinus baumii and Ephedra sinica, as evaluated by measuring the width of epidermal swelling. H&E staining also revealed that these active components markedly reduced allergic symptoms in the epidermis of the ear. The results indicate that active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have the potential to ameliorateallergic symptoms, and may be useful biomaterial(s) in the neutraceutical or cosmeceutical industry.

• KSBB Journal
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• v.27 no.6
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• pp.361-366
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• 2012

We investigated the anti-diabetic activity and enzymatic activity of 24 commercial doenjang samples certified for traditional foods. Twenty four doenjang samples showed the wide ranges in enzymatic activities (protease activities 0-50.45 unit/g, ${\alpha}$-amylase activities 0-675.9 unit/g, ${\beta}$-amylase 13.6-308.6 unit/g), and there were no difference in enzymatic activity by the producing region. To evaluate the potential anti-diabetic activity of 24 doenjang samples, we examined the effect of doenjang methanol extract (DME) on 2-[n-(7-nitrobenz-2-oxa-1, 3-diazol-4-yl) amyno]-2-deoxy-d-glucose (2-NBDG) uptake. Ten samples among 24 samples significantly stimulated the uptake of 2-NBDG. When the cells were treated with DME at 400 ug/mL, No. 17 and 23 specially stimulated 2-NBDG uptake by 1.23-fold and 1.25-fold, respectively, compared with untreated control cell. And there were no cytotoxicity in the C2C12 cells treated with DME at concentration of 500 ug/mL. Among 24 samples, No. 6, 7, 12, 21 and 24 showed the ${\alpha}$-glucosidase inhibitor activity at concentration of 10 mg/mL; however, they were less effective than acarbose which is a commercial ${\alpha}$-glucosidase inhibitor.

• Korean Journal of Environmental Agriculture
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• v.23 no.1
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• pp.22-27
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• 2004

The activated paper mill sludge was treated with WF and some additives (sodium sulfide, nickel nitrate, ethyl acetate) for methane fermentation at $35^{\circ}C$. Optmum C/N ratio was 60 out of three conditions (20, 30 and 60). The Period of 40% of methane content possibly ignition, was 2 days shorter than with non-treatment during 10 days. Nevertheless, the total amount of methane production showed the 1/8 level of control far the same period. The yield and content of methane were increased by the addition of sodium Sulfur and ethyl acetate. Sulfur was an essential factor in methane fermentation of paper mill sludge.