• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.137-141
• /
• 2008

To evaluate safety of commercial skate product, Korean traditional ready-to-eat raw-fish, during from June to August in 2006, microbial and chemical properties such as levels of total plate count, coliform, food-borne pathogens, VBN-value, pH and ammonium concentration in ready-to-eat skate product were evaluated. Total plate counts of ready-to-eat skate product were ranges from 4.8 to 7.5 log CFU/g, and coliform was detected in 1 sample (2.48 log CFU/g) among 18 samples. Staphylococcus aureus, was detected in 2 samples among 18 samples, but Escherichia coli, Salmonella, spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected. VBN-values and pH of skate were ranges from 12.6 to 593.9 mg% and from 6.7 to 9.4 depending on strength of fermentation, respectively. Ammonium concentrations of fermented skate were ranges from 4.4 to 14.1 mg/g and 2 samples, pre-fermented skate, were not detected.

• Journal of Animal Science and Technology
• /
• v.45 no.4
• /
• pp.607-616
• /
• 2003

This study was conducted to determine the effect of feeding a total mixed ration(TMR) of broiler litter(BL) and bakery by-product(BB) with additional BL or rice straw incorporated at 10% of dietary DM as a roughage source on behavior pattern, nutrient intake, digestibility, digestible nutrient intake, ruminal and blood parameters, and N balance of sheep. All the treatment diets were formulated to be isoenergetic[total digestible nutrients(TDN) 66.9%]. Compared with the conventional formulated feed - rice straw feeding system(control), feeding TMR with BL(T1) or rice straw(T2) at 10% of dietary DM resulted in reduced eating, ruminating and total chewing time(P<0.05), similar DM intake, low(P<0.05) digestible DM, OM, fiber and total nutrients intake, low(P<0.05) nutrients digestibilities except EE, similar ruminal characteristics(pH, VFA concentrations and ratios, efficiency of carbohydrate fermentation, NH3-N), and favorable N digestion and retention. There were no differences in the above parameters between T1 and T2 with the exception of increased(P<0.05) eating, ruminating and total chewing time for T2. These results suggested that a TMR of BL and BB with or without rice straw may replace the conventional formulated feed and rice straw in ruminant diets successfully and furthermore feeding the TMR with rice straw made sheep behavior pattern more favorable.

• Korean Journal of Soil Science and Fertilizer
• /
• v.21 no.3
• /
• pp.296-300
• /
• 1988

A trial product of monogranular compound fertilizer for sesame under vinyle mulching cultivations was manufactured using the principal sources of urea, diammonium phosphate and muriate of potash in combination with a filler of zeolite and a binder of liquid waste from glutamic acid fermentation. Two field experiments using transparent vinyl mulching for single-crop cultivation and black vinyl mulching for cultivation after wheat and barley cropping were carried out to evalute their effects on sesame and the results obtained were as follows. Plant height and stem diameter of the trial product in sesame plant were higher and better than those of NPK split application and NPK all basic application. As the yield of the trial product was higher and similar to the NPK application plots in transparent and black vinyl mulching treatment respectively, the one time basic application of a developed monogranular compound fertilizer for sesame was possible under vinyl mulching cultivation.

• Microbiology and Biotechnology Letters
• /
• v.50 no.3
• /
• pp.414-421
• /
• 2022

In this study, we isolated Weizmannia ginsengihumi LGHNH (KCTC 14462BP) from 30-year-old wild Panax ginseng C.A. Meyer and elucidated the characteristics of the isolated bacterium and its industrial potential as an anti-aging material. W. ginsengihumi LGHNH was investigated to produce indole-3-acetic acid (IAA), a plant growth-promoting hormone (1.38 ㎍/ml to 2.22 ㎍/ml). We also confirmed the existence of bioconversion activity via the comparison of the ginsenoside content before and after fermentation. As for the converted minor ginsenoside, Rg2(R), Rg4, Rg6, Rg3(S), Rg3(R), Rk1, Rg5, Rh1(R), Rk3 and Rh4 are known to have high bioavailability and various skin effects. We measured mitochondrial membrane potential and ATP biosynthesis to elucidate W. ginsengihumi LGHNH cultured product (WCP) as an anti-aging material. As a result, the mitochondrial membrane potential in HaCaT cells with UVB decreased to 39.3% compared to the unirradiated group, but was recovered to 57.3% and 58.1% by 0.001% (v/v) and 0.01% (v/v) WCP, respectively. In addition, we measured mitochondrial ATP biosynthesis. It decreased to 94.3% compared to the unirradiated group with UVB, but was recovered to 105.3% and 105.7% by 0.001% (v/v) and 0.01% (v/v) WCP.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.5
• /
• pp.1457-1469
• /
• 2015

This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at $15^{\circ}C$. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. $10.5{\times}11cm$), and then fermented at $15^{\circ}C$ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at $15^{\circ}C$. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat.

• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.3
• /
• pp.392-403
• /
• 2008

Four ruminally fistulated Hanwoo steers were used to determine the effects of level and degradability of dietary protein on ruminal fermentation, blood metabolites and concentration of soluble non-ammonia nitrogen (SNAN) in ruminal (RD) and omasal digesta (OD). Experiments were conducted in a $4{\times}4$ Latin square design with a $2{\times}2$ factorial arrangement of treatments. Factors were protein supplements with two ruminal crude protein (CP) degradabilities, corn gluten meal (CGM) that was low in degradability (rumen-degraded protein (RDP), 23.4% CP) or soybean meal (SBM) that was high in degradability (RDP, 62.1% CP), and two feeding levels of CP (12.2 or 15.9% dry matter). Ruminal fermentation rates and plasma metabolite concentrations were determined from the RD collected at 2-h intervals and from the blood taken by jugular puncture, respectively. The SNAN fractions (free amino acid, peptide and soluble protein) in RD and OD collected at 2-h intervals were assessed by ninhydrin assay. Mean ruminal ammonia concentrations were 40.5, 74.8, 103.4 and 127.0 mg/L for low CGM, high CGM, low SBM and high SBM, respectively, with statistically significant differences (p<0.01 for CP level and p<0.001 for CP degradability). Blood urea nitrogen concentrations were increased by high CP level (p<0.001) but unaffected by CP degradability. There was a significant (p<0.05) interaction between level and degradability of CP on blood albumin concentrations. Albumin was decreased to a greater extent by increasing degradability of low CP diets (0.26 g/dl) compared with high CP diets (0.02 g/dl). Concentrations of each SNAN fraction in RD (p<0.01) and OD (p<0.05) for high CP diets were higher than those for low CP diets, except for peptides but concentrations of the sum of peptide and free amino acid in RD and OD were significantly higher (p<0.05) for high CP diets than for low CP diets. Soybean meal diets increased free amino acid and peptide concentrations in both RD (p<0.01) and OD (p<0.05) compared to CGM diets. High level and greater degradability of CP increased (p<0.001) mean concentrations of total SNAN in RD and OD. These results suggest that RDP contents, increased by higher level and degradability of dietary protein, may increase release of free amino acids, peptides and soluble proteins in the rumen and omasum from ruminal degradation and solubilization of dietary proteins. Because SNAN in OD indicates the terminal product of ruminal metabolism, increasing CP level and degradability appears to increase the amount of intestine-available nitrogen in the liquid phase.

• Journal of Animal Environmental Science
• /
• v.17 no.3
• /
• pp.171-180
• /
• 2011

The researchers have tried to reduce ruminal methane gas ($CH_4$) and to convert it into beneficial nutrient for several decades. This study was conducted to screen the methane-reducing vegetables among lettuce, hot pepper, spring onion, onion, turmeric, sesame leaf, garlic, radish sprout, leek and ginger nutritiously on the in vitro ruminal fermentation. The heat-treated vegetables at the 10% of substrate (timothy) were used to reduce methane production on the in vitro anaerobic experiment of 0, 6, 12, 24 and 48 h incubation time. Total gas production, pH, ammonia, $H_2$, $CO_2$, $CH_4$, and volatile fatty acid (VFA) were measured as indicators of in vitro fermentation product containing methane gas. All treatments except garlic showed a tendency to increase in total gas production. The result of ammonia showed that garlic and hot pepper affected rumen bacteria concerned protein metabolism and that lettuce and spring onion increased ammonia production. Garlic decreased $CH_4$ production in inverse proportion to $H_2$. Lettuce, spring onion, onion, garlic, radish sprout, leek and ginger increased propionate of VFA. Garlic balanced the ruminal fermentation in the pH, $H_2$, $CH_4$, acetate and propionate. This results showed that methane production at in vitro study was inhibited by heat-treated garlic supplementation. In conclusion, this study suggests that ruminal fermentation covering methane production might be controled by proper vegetables.

• Journal of Animal Science and Technology
• /
• v.54 no.2
• /
• pp.133-139
• /
• 2012

A bacterium, identified as $Bacillus$ $amyloliquefacies$, CNL-90 using 16S rDNA analysis, was isolated from malt grain. The optimal activities of its ${\alpha}$-amylase and protease were observed at pH 6 and $60^{\circ}C$, and at pH 6 and $50^{\circ}C$, respectively although their activities remained stable at pH 7 and $40^{\circ}C$for ${\alpha}$-amylase and at pH 7 and $50^{\circ}C$ for protease. After solid-state fermentation of $B.$ $amyloliquefacies$, CNL-90 on wheat bran for 72hr or 144hr, the ${\alpha}$-amylase and protease activities were 170,000 and 290,000 units/kg, and 290,000 and 310,000 units/kg, respectively. The viable bacterial cell counts were $1.5{\times}10^9$ CFU/g and $2.2{\times}10^9$ CFU/g at 72hr and 144hr of the solid-state fermentation, respectively. A feeding trial with a total of 127 piglets was also conducted. The animals were divided into two groups: an experimental group fed with the fermented product (63 piglets) and a control group (64 piglets). The growth rate of the experimental group was 6.66% higher than that of the control group (P<0.05). The results of this study indicate that the ${\alpha}$-amylase and protease from $B.$ $amyloliquefacies$, CNL-90 can be used for industrial applications due to their activity in production of carbohydrate hydrolysates.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.11
• /
• pp.1695-1700
• /
• 2014

Oriental herbal liquor (Yakju) is a type of Korean traditional alcoholic beverage that uses Nuruk and oriental herbs for fermentation. The purpose of this study was to develop cosmetic ingredients using Jubak, which is a by-product of alcoholic fermentation of oriental herbal liquor. To investigate antioxidant, whitening, and anti-aging effects of Jubak, we prepared extract of Jubak and its solvent fractions. Ethyl acetate fraction (KSD E4-3) showed the most prominent free radical [1,1-diphenyl-2-picrylhydrazyl (DPPH)] scavenging activity ($SC_{50}$: 0.75 mg/mL). KSD E4-3 significantly inhibited in vitro mushroom tyrosinase activity ($IC_{50}$: 0.82 mg/mL) and reduced the melanin contents in mouse melanoma melanocyte, B16F10 cells. KSD E4-3 down-regulated protein expression of tyrosinase related proteins (TRP)-1, -2, which play key roles in melanogenesis. For anti-aging effects, inhibition of matrix metalloproteinase (MMPs) expression was evaluated using human keratinocyte, HaCaT cells. Treatment of HaCaT cells with KSD E4-3 reduced expression of MMP-1, -2, -9 and inhibited proteolytic activities of MMP-2, -9. These results suggest that KSD E4-3 induces down-regulation of cellular melanogenesis and protects against photoaging induced by UVB-induced damage. Thus KSD E4-3 could potentially be a valuable cosmetic ingredient.

• Journal of Microbiology and Biotechnology
• /
• v.28 no.11
• /
• pp.1834-1845
• /
• 2018

The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum, L. pentosus, L. delbrueckii, L. helveticus and L. paracasei. These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters. The draft genomes of four representative strains were sequenced and the number of contigs of the four assembled genomes ranged from 51 to 245 and the genome sizes ranged from 1.75 to 3.24 Mbp. These representative strains showed differences in their growth behavior and pH-reducing abilities in in vitro studies. The co-inoculation of these Lactobacillus spp. strains together with a yeast Kluyveromyces marxianus MBT-5698, or together with the yeast and an additional Streptococcus thermophilus MBT-2, led to a pH reduction to 3.4 after 48 h. Only in the case of fermentation inoculated with the co-culture, the viscosity of the milk increased noticeably. In contrast, fermentations with single strains did not lead to gelation of the milk or to a decrease in the pH after 24h. The results of this study provide a comprehensive understanding of the predominant lactobacilli related to Tajikistani fermented milk products.