• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1086-1091
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• 2011

This experiment was designed to investigate the effect of lerak extract on the dynamic of rumen microbes in the in vitro fermentation of diet with different ratios of forage and concentrate. In vitro fermentation was conducted according to the method of Tilley and Terry (1963). The design of experiment was a factorial block design with 2 factors. The first factor was the ratio of forage and concentrate (90:10, 80:20, and 70:30 w/w) and the second factor was the level of lerak extract (0, 0.6, and 0.8 mg/ml). Total volatile fatty acid (VFA) concentration, proportional VFA and NH3 concentration were measured at 4 h incubation. Protozoal numbers in the buffered rumen fluid after 4 and 24 h of incubation were counted under a microscope. Bacterial DNAs of buffered rumen fluid were isolated from incubated samples after 24 h of incubation using a QiaAmp kit. Total bacteria, Fibrobacter succinogenes, Ruminococcus albus, and Prevotella ruminicola were quantified using real time polymerase chain reaction (PCR). Lerak extract markedly reduced protozoal numbers in buffered rumen fluid of all diets after 24 h of incubation. Total bacteria did not change with lerak extract addition. While no difference in F. succinogenes was found, there was a slight increase in R. albus number and a significant enhancement in P. ruminicola number by increasing the level of lerak extract in all diets. Propionate concentration significantly increased in the presence of lerak extract at level 0.8 mg/ml. It was concluded that the addition of lerak extract could modify rumen fermentation and had positive effects on rumen microbes.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1864-1872
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• 2019

Objective: This study was conducted to evaluate the effects of Ecklonia stolonifera (E. stolonifera) extract addition on in vitro ruminal fermentation characteristics, methanogenesis and microbial populations. Methods: One cannulated Holstein cow ($450{\pm}30kg$) consuming timothy hay and a commercial concentrate (60:40, w/w) twice daily (09:00 and 17:00) at 2% of body weight with free access to water and mineral block were used as rumen fluid donors. In vitro fermentation experiment, with timothy hay as substrate, was conducted for up to 72 h, with E. stolonifera extract added to achieve final concentration 1%, 3%, and 5% on timothy hay basis. Results: Administration of E. stolonifera extract to a ruminant fluid-artificial saliva mixture in vitro increased the total gas production. Unexpectedly, E. stolonifera extracts appeared to increase both methane emissions and hydrogen production, which is contrasts with previous observations with brown algae extracts used under in vitro fermentation conditions. Interestingly, real-time polymerase chain reaction indicated that as compared with the untreated control the ciliate-associated methanogen and Fibrobacter succinogenes populations decreased, whereas the Ruminococcus flavefaciens population increased as a result of E. stolonifera extract supplementation. Conclusion: E. stolonifera showed no detrimental effect on rumen fermentation characteristics and microbial population. Through these results E. stolonifera has potential as a viable feed supplement to ruminants.

• Journal of Nutrition and Health
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• 제13권2호
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• pp.104-108
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• 1980

폐기(廢棄) 사탕류를 이용(利用) 초산발효(醋酸醱酵)를 검토(檢討)하여 다음과 같은 결과(結果)를 얻었다. 1) 사탕류의 효모이용당(酵母利用糖)은 85% 이상(以上)으로 이용(利用)의 가치(價値)가 있다. 2) 당농도(糖濃度)는 25% 용액(溶液)으로 하여 8.3%의 주정도(酒精度)를 얻어 희석하여 초산균(醋酸菌) 배지로 사용(使用)하는 것과 질소원으로서 yeast extract 0.5%를 첨가(添加)할 매 좋은 결과(結果)를 얻었다. 3) 초산발효(醋酸醱酵)는 심부배양(深探部培養)으로서 발효률(醱酵率) 90%로서 시간당(時間當) 0.092% 산도(酸度) 증가률(增加率)을 얻었으며 사탕을 당질원료(糖質原料)로 한 초산발효(醋酸醱酵)는 실제의 경우 타당한 것으로 나타났다.

• 한국식품조리과학회지
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• 제19권4호
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• pp.521-528
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• 2003

This research was conducted to find the effects of the addition of kugija to the quality and conservativeness of Nabak kimchi. Kugija extract was prepared by boiling kugija fruits, at different ratios (1, 3, 5 and 7%; w/v) in water for 30 minutes. The changes in the sensory and microbiological properties of the Nabak kimchi were measured for 25 days, following the preparation at a uniform temperature of 10$^{\circ}C$, and compared to a control (distilled water without kugija). For the properties of acceptability, the Nabak kimchi treated with 3% kugija was evaluated as being best during the whole fermentation. The number of total cell counts and number of lactic acid microorganisms gradually increased to a maximum, and then decreased. It was the maximum for controlling and 1 % treatment on day 2, forand 3, 5 and 7% treatment on day 7. (Eds note: the highlighted sentence needs c1arification\ulcorner)This experimental study revealed the effect of kugija extract in enhancing the eating qualities on Nabak kimchi and retarding the fermentation over the initial seven days. The optimum levels of kugija extract on Nabak kimchi obtained through experiments was between 1 and 3% of the water content. Although 3% gave a better color, the fermentation-retarding effect and savory taste. The application of kugija extract could be domestically applied to improve the eating quality and the preservation of traditionally prepared Nabak kimchi.

• 융합정보논문지
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• 제10권1호
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• pp.243-250
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• 2020

아로니아는 특유의 신맛과 떫은 맛 때문에 생과보다는 가공용으로 개발할 필요성이 대두되고 있다. 유산균을 이용한 아로니아분말 발효추출물에 대한 항산화 활성 및 세포독성을 검정한 결과 총 폴리페놀 함량의 경우 발효전 32.15 ㎍/mg, 발효 후 43.08 ㎍/mg으로 증가하였고, 플라보노이드 함량은 발효전 0.47 ㎍/mg, 0.44 ㎍/mg 으로 조금 높거나 유사하게 나타내었다. DPPH radical 억제 활성은 발효전 77.5% 에서 89.1%로 발효전보다 조금더 높은 활성을 나타냈으며, Nitric oxide (NO) 측정은 농도 의존적인 억제효능이 나타났다. 이상의 결과로부터 아로니아분말을 발효할 경우 일부 항산화 활성을 기반으로한 활용가능성과 향후 식물성 천연 추출물과 발효 화장품 소재로서의 이용가능성을 확인할 수 있었다.

• Journal of Ginseng Research
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• 제5권2호
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• pp.139-147
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• 1981

The effect of ginseng extract and ginseng saponins on alcoholic fermentation was studied 1. Alcoholic fermentation on gllicose medium at 30$^{\circ}C$. by Saccharomyces coveanus and Saccharomyces uvavum was stimulated when the media contained 5% and 10 % of ginseng extract, respectively. But that of Saccharomyces cerevisiae was inhibites by the addition of 10% of ginseng extract. 2. Saponin did not stimulate the alcoholic fermentation by Saccharomyces uvarum. 3. The yeast cell counts was increased remarkably by addition of ginseng extract while that of ginseng saponins was increased slightly. Dried cell weight of the broth which Contained 5% of ginseng extract was 3 times than that of control.

• KSBB Journal
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• 제14권2호
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• pp.181-187
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• 1999

젖산 생산에 큰 비중을 차지하는 원료비용 절감을 위한 다양한 공업적 질소원의 이용 가능성을 조사하였다. CSL를 사용하여 회분 발효한 결과, CSL 5%배지 발효시 높은 생산성을 보였으며, 정제 CSL을 사용한 배지에서 젖산 생산성은 CSL보다 약 1.21 배 증가율을 보였다. Yeast extract와 CSL 혼합질소원의 배지조성을 변화시켜 LBM5의 젖산 생성정도를 알아본 결과, 조성 비율 1:8일 때 우수한 발효율을 관찰 할 수 있었다. 발효 폐기물의 대체 질소원 사용가능성을 조사하기 위하여 맥주공장에서 부산물로 배출되는 폐효모를 이용하여 발효시에도 CSL 5%와 비슷한 발효율을 얻었다 연속발효 수행결과, 최적의 희석율은 0.05-0.065-1h였으며 젖산 생산성에 있어서 회분발효보다 1.93.0배증가하였다. 한편 초기 순수배지에 들어가는 yeast extract양의 1/3-2/3를 발효폐액에 첨가하여 회분발효 및 연속발효 실험을 수행하여 높은 젖산 생산성을 얻으므로써 공정상 원료비 절감효과를 기대할 수 있어으며 잔류 영양분을 재사용함으로써 폐액량 감소에 따른 처리비용 절감이라는 이중적인 효과를 얻게 되었다.

• 한국지역사회생활과학회지
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• 제22권2호
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• KSBB Journal
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• 제6권3호
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• pp.255-261
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• 1991

The effect of concentration of yeast extract and NH4Cl in the mediun of alcohol fermentation of S. cerevisiae ATCC 24858 on the fermentation characteristics, specific growth rate, sugar conversion, alcohol productivity was experimentally investigated. Regardless of initial sugar concentrations, the values of the above three characteristics increased with augument of concentration of yeast extract. However, the increasing tendency ceased above a certain concentration. The concentration of NH4Cl had little effect on the change of the three characteristics. The functional relationships between the concentration of yeast extract and the characteristics were different according to the initial sugar concentrations, but those between the ratio of yeast extract concentration to initial sugar concentration and the characteristics could be expressed as same forms respectively regardless of initial sugar concentrations. Also the values of the three characteristics approached to the maximum values around 0.085 of the ratio, but did not increase any more above 0.1 of the ratio. We have come to conclusion that the optimum ratio of the yeast extract concentration to the initial sugar concentration was about 0.085 and the ratio should not be decided as greater than 0.1 in the medium of alcohol fermentation of S. cerevisiae ATCC 24858.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1811-1814
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• 2009

귀리추출물에 L. delbrueckii subsp. bulgaricus 또는 S. salivarius subsp. thermophilus를 단일균주로 발효한 것에 비하여 L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus를 혼합하여 발효하는 경우에는 미생물균수와 산 생성이 증가하였다. pH의 변화에서도 S. salivarius subsp. thermophilus의 경우가 L. delbrueckii subsp. bulgaricus보다 더 낮은 pH를 나타내었으며, L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus를 혼합하여 발효하는 경우에는 pH가 더 빠르게 감소하였다. 이러한 결과는 우유를 원료로 한 요구르트의 경우처럼 귀리추출물의 젖산발효에서도 L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus의 두 균주 간에 생육촉진 현상이 있음을 의미하는 결과로 해석될 수 있는데 그 정도는 매우 적었다. 본 실험에서 S. salivarius subsp. thermophilus의 미생물균수와 산 생성이 더 증가한 반면 pH는 더 낮은 이유는 L. delbrueckii subsp. bulgaricus에 비하여 귀리추출물에 더 잘 적응하였기 때문이라고 생각된다.