• Journal of Microbiology and Biotechnology
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• 제32권10호
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• pp.1219-1225
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• 2022

Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term "species," and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.

• 대한화장품학회지
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• 제48권4호
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• pp.385-392
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• 2022

본 연구에서는 녹용에 함유한 단백질인 케라틴을 Fervidobacterium islandicum AW-1로 고온 혐기 발효를 통하여 케라틴 펩타이드를 생산하고, 인체 모발 관련한 인자를 확인하여, 화장품 원료로서 케라틴 펩타이드의 가능성을 확인하였다. 모유두 세포주에서 녹용 발효 케라틴 펩타이드를 농도에 따라 세포 독성 및 증식을 확인한 결과, 세포 독성은 나타나지 않았고, 세포 증식 효과를 보였다. 인체 모유두 세포에 대하여 녹용 발효 케라틴 펩타이드에 따른 성장인자의 증가를 확인하여 모발에 영향을 준다고 판단하였다. 이러한 녹용 발효 케라틴 펩타이드를 함유한 화장품을 제조하여 피부 안전성 및 탈모 증상 완화 인체 효력 시험을 수행한 결과, 사용 12 주 후에 제품 사용 전 대비 전체 모발 수의 증가 및 대조군과 비교시 전체 모발 개수의 차이가 통계적으로 유의하게 나타났다. 이를 통해 녹용 발효 케라틴 펩타이드는 기능성 화장품 원료뿐만 아니라 건강 기능 식품 소재로의 가능성을 확인하였다.

• 대한본초학회지
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• 제29권4호
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• pp.21-27
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• 2014

Objectives : This experimental study was performed in order to investigate the antibacterial effect of bio-fermented Galla Rhois extract. Methods : The Galla Rhois extract was fermented by Streptococcus thermophilus, Saccharomyces cerevisiae and Lactobacillus delbrueckii, and their products was tested for antibacterial activity against six pathogenic microorganisms namely, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Vibrio parahaemolyticus, Escherichia coli and Salmonella typhimurium by paper disc diffusion method. Results : The Galla Rhois fermented extract by Lactobacillus delbrueckii and Saccharomyces cerevisiae showed more effective antibacterial activity than not fermented extract against Bacillus subtilis and Vibrio parahaemolyticus. Antibacterial activity of fermented extract using especially Lactobacillus delbrueckii and Saccharomyces cerevisiae was proved that it was good with even 2 percents concentration. Antibacterial activity of Galla Rhois extract within pH 3 to pH 7 had been safe regardless of pH but low over pH 9. The growth of Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus had a tendency to decrease depend on the increasing concentration of the extract. EtOEt, EtOAc and n-BuOH fractions of the Galla Rhois extract had a high level of antibacterial activity against Bacillus cereus, Bacillus subtilis, Staphylococcus aureus and Vibrio parahaemolyticus, respectively. Surprisingly, EtOAc fractions of the Galla Rhois extract showed higher antibacterial activity against Vibrio parahaemolyticus alone. And antibacterial activity against six pathogenic microorganisms had a tendency to increase depend on the increasing concentration of the fractions of the Galla Rhois extract. Conclusions : Bio-fermented Galla Rhois extract, efficiently inhibited the growth of Bacillus cereus and Vibrio parahaemolyticus.

• 한국식품영양학회지
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• 제35권3호
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• pp.223-230
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• 2022

The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.

• International journal of advanced smart convergence
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• 제13권1호
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• pp.194-200
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• 2024

In the past, antibiotics and antimicrobial substances have been used for the purpose of promoting the growth of livestock or treating livestock, but various problems such as the presence of livestock products or resistant bacteria have emerged. Recently, regulations on the use of antibiotics have been strengthened worldwide, and probiotics are attracting attention as an alternative. Probiotic microorganisms have already been used for human use, such as intestinal abnormal fermentation, diarrhea, and indigestion. In livestock, beneficial microorganisms are increasing in use for the purpose of improving productivity, such as promoting livestock development and preventing diarrhea. Therefore, it is advisable to understand livestock probiotics in deeper and think about effective uses. The role of probiotics in the livestock sector is made with microorganisms themselves, so it is a substance that promotes livestock growth and improves feed efficiency by settling in the intestines of livestock, suppressing the growth of other harmful microorganisms, helping digestion and absorption of ingested feed, and helping to synthesize other nutrients. There is a need for a probiotic that suppresses intestinal bacteria by supplying probiotics used as a means to minimize the effects of stress in livestock management, thereby suppressing disease outbreaks by maintaining beneficial microorganisms and suppressing pathogenic microorganisms. The purpose of this paper is to develop a brand of feed additive probiotics to improve health conditions due to increased feed intake, improve the efficiency of use of feed nutrients, inhibit the decomposition and production of toxic substances, increase immunity, reduce odor in livestock, and improve the environment. We investigated and analyzed feed additive probiotics already on the market, and developed the naming and logo of suitable feed additive probiotic brands in livestock. We hoped that the newly developed product will be used in the field and help solve problems in the livestock field.

• Asian-Australasian Journal of Animal Sciences
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• 제27권5호
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• pp.706-716
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• 2014

A new strategy of co-inoculating Bacillus subtilis MA139 with Streptococcus thermophilus and Saccharomyces cerevisiae was used to produce fermented soybean meal (FSBM). Three experiments were conducted to determine the concentration of digestible energy (DE) and metabolizable energy (ME) (Exp. 1), apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids (AA) (Exp. 2), and feeding value (Exp. 3) of FSBM produced by this new strategy (NFSB) compared with soybean meal (SBM) and conventionally available FSBM (Suprotein). In Exp. 1, twenty-four barrows (initial body weight [BW] of $32.2{\pm}1.7kg$) were randomly allotted to 1 of 4 diets with 6 replicates per diet. A corn basal diet and 3 diets based on a mixture of corn and 1 of 3 soybean products listed above were formulated and the DE and ME contents were determined by the difference method. The results showed that there were no differences in DE and ME between SBM and either FSBM product (p>0.05). In Exp. 2, eight barrows (initial BW of $26.8{\pm}1.5kg$) were fitted with ileal T-cannulaes and used in a replicated $4{\times}4$ Latin square design. Three corn-starch-based diets were formulated using each of the 3 soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. The results showed that the SID of all AA except arginine and histidine was similar for NFSB and SBM (p>0.05), but Suprotein had greater (p<0.05) SID of most AA except lysine, aspartate, glycine and proline than NFSB. In Exp. 3, a total of 144 piglets (initial BW of $8.8{\pm}1.2$ kg) were blocked by weight and fed 1 of 4 diets including a control diet with 24% SBM as well as diets containing 6% and 12% NFSB or 12% Suprotein added at the expense of SBM. During d 15 to 28, replacing SBM with 6% NFSB significantly improved average daily gain (ADG) and average daily feed intake (ADFI) (p<0.05) for nursery piglets. During the overall experiment, ADG of piglets fed diets containing 6% NFSB was significantly greater (p<0.05) than that of piglets fed SBM. In conclusion, fermentation with the new strategy did not affect the energy content or the AID and the SID of AA in SBM. However, inclusion of 6% NFSB in diets fed to nursery piglets improved performance after weaning likely as a result of better nutritional status and reduced immunological challenge.

• 한국식품과학회지
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• 제33권4호
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• pp.461-468
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• 2001

본 연구는 시판 건강보조식품 중 효소식품의 성분을 분석하고 그 제조공정을 조사하여 HACCP system에 근거한 품질관리 개선 방안을 수립하고자 하였다. 이를 위하여 시중에서 가장 많이 판매되고 있는 12종류의 효소식품을 대상으로 일반성분, 효소활성도 및 미생물과 아플라톡신의 오염 등을 측정하였다. 실험결과 효소식품의 제품포장에 표시된 일반성분함량과 실험치와 차이가 큰 것으로 나타났다. 효소식품의 가장 큰 유효성으로 알려진 효소활성의 측정결과에서도 ${\alpha}-amylase$의 경우, 최고 $1793\;{\mu}g/min$ g에서 최저 $159\;{\mu}g/min$ g으로 커다란 편차를 보였으며, ${\beta}-amylase$의 경우, 최고 $171\;{\mu}g/min$ g와 최저 $11\;{\mu}g/min$ g, 그리고 protease이 경우 최고 $27.57\;{\mu}g/min$ g와 최저 $0.18\;{\mu}g/min$ g으로 나타나 단지 ${\alpha}-amylase$와 protease의 활성이 양성일 경우 적합판정을 내리는 현 공전상의 규정에 문제가 있음을 알 수 있었다. 또한 규정상 대장균 군에 대하여 음성이여야 함에도 불구하고 효소식품의 반수가 대장균 군에 양성으로 나타났으며 일반세균수에 있어서도 $1.3{\times}10^5-1.2{\times}10^9$로 큰 차이를 보이고 있어 효소활성을 위해 저온살균공정을 거치는 이들 제품의 위생적 관리가 시급함을 알 수 있었다. 이에따라 위해요소 중점 관리기준(HACCP)을 작성하여 효소식품의 품질향상을 위한 관리지침을 수립하였다.

• 한국수산과학회지
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• 제26권1호
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• pp.13-20
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• 1993

오징어 양념젓갈의 저장조건에 따른 적정 저장기한을 설정하기 위하여 선도가 양호한 오징어를 원료로 하여 상법에 따라 양념젓갈을 제조하고 이를 $10^{\circ}C,\;20^{\circ}C$ 및 $30^{\circ}C$에 저장하면서 저장중의 품질변화를 조사하였다. pH의 변화는 저장기간이 경과할수록 계속 감소하는 경향이었고 저장온도가 높을수록 큰 폭으로 감소한 반면 VBN, TMA 및 $NH_3-N$의 변화는 저장온도가 높을수록 증가폭이 컸다. 저장중의 외관, 냄새, 맛 등의 관능검사와 몇가지 이화학적 검사를 토대로 하여 적정유통기한을 조사한 바 $10^{\circ}C$는 25일, $20^{\circ}C$는 7일 그리고 $30^{\circ}C$는 3일 정도였으며, 관능검사결과와 몇가지 성분의 상호회귀방정식과 상관관계를 조사한 결과, pH와 VBN, 냄새와 VBN, 맛과 $NH_3-N$ 등은 상관계수가 0.8이상으로 비교적 높은 상관관계를 나타냈다. 이러한 자료를 토대로 하여 계산된 오징어 양념젓갈의 저장온도별에 따른 시간당 품질변화율은 $30^{\circ}C$는 0.0138, $20^{\circ}C$는 0.00595 그리고 $10^{\circ}C$는 0.00166으로 나타나 유통조건에 따른 품질의 변화수준을 계산할 수 있었다.

• 한국식품저장유통학회지
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• 제16권2호
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• pp.266-275
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• 2009

천연색소를 함유한 유색식물체 분말(울금, 복분자, 백련초, 홍피망, 녹차, 단호박, 뽕잎)과 찹쌀분말에 1, 3, 5% 첨가하여 호화시켜 L. lactis 젖산균으로 배양한 약초부각용 발효 찹쌀풀의 품질특성을 조사하였다. 총당과 환원당은 젖산균으로 발효시킨 발효찹쌀풀이 대조구인 생찹쌀풀에 비하여 높은 경향이었다. 총산도는 유색식물체 분말농도를 증가시킨 젖산균 발효풀에서 점진적으로 증가되었는데, 단호박($1.02{\sim}1.56%$), 홍피망($0.96{\sim}1.87%$)에서 $3{\sim}4$배 크게 나타났다. 점도는 젖산균으로 발효시킨 찹쌀풀에서 모든 비발효 찹쌀풀에 비하여 아주 낮은 값을 나타내었는데, 울금과 백년초의 분말을 이용한 비발효풀의 점도는 $100{\sim}160{\times}10^4mPa{\cdot}s$ 범위로 매우 높은 값을 나타내었으나, 복분자와 녹차는 $40{\times}10^4mPa{\cdot}s$ 이하로 낮은 값을 나타내었다. 색차계 색도의 명도(L)는 대조구인 비발효 찹쌀풀에 비하여 발효찹쌀풀은 약간씩 감소되었고, 황색도(b)는 울금과 단호박이 가장 높았으며 젖산균 발효에 따라서 대부분의 색소분말은 황색도가 약간씩 증가하였다. 그리고 복분자 분말을 첨가하여 발효시킨 찹쌀풀은 대조구에 비하여 기공의 형태가 일정하며 기공의 수가 많았다. 발효약초부각은 시판되는 해조류 부각보다 부드럽고 형태와 색상이 개선된 잠재적 기능성부각으로 판단된다.

• 한국유기농업학회지
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• 제22권1호
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• pp.155-166
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• 2014

Organic forage production system is one of the most important aspects in organic livestock production. Animals in the organic farming system are also essential for manure to be used for organic forage production. Both organic forage and animals are essential to maintain the cycle of organic agriculture system. In this paper we introduce the organic forage production system in Korea. Summer and winter crops are getting popular in Korea because of their high forage yield and cultivation in double cropping systems. Common cropping system for forage production in Korea is the double cropping system with legume and grass mixture. Forage sorghum and sudangrass are the most popular ones of annual summer forage corps because of their high production with low cost in the double cropping systems. In the mixture of forage crops, inter cropping is more suitable in the corn and sorghum cropping system because of high lodging resistance and forage yield, and low weed population. Forage sorghum and sudangrass are difficult to preserve as direct-cut silage due to the fact that its high moisture content causes excessive fermentation during ensiling. Corn grain addition to sorghum silage could be recommended as the most effective treatment for increasing quality and reducing production cost. It is recommended that corn grain could be added up to 10% of total amount of silage. And agriculture by-products also can be added at the time of ensiling to minimize losses of effluent and have the additional advantage of increasing quality. Agriculture by-products as silage supplements increased DM content and quality, and decreased the production cost of sorghum silage. Field pre-wilting treatment of forage crops also increased DM content and quality of the silage. Wilting sorghum${\times}$sudangrass hybrid before ensiling was the effective method for reducing effluent and increasing pH and forage quality more than direct cut silage. Optimum prewilting period of sudangrass silage was 1 or 2 days. In organic forage, the most important factor is the enhancement of organic forage sufficiency in relation to the environmental-friendly and organic livestock. Consequently, there are many possibilities for animal production and organic forage production in Korea. No forages no cattle concept should be emphasized in organic farming system.