• Asian-Australasian Journal of Animal Sciences
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• 제11권6호
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• pp.697-701
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• 1998

In order to improve silage quality and utilization of napier grass (Pennisetum purpureum Schum.) by goats, the grass was ensiled with molasses (MOL) and/or defatted rice bran (DRB). Napier grass was harvested at the growing stage in July and cut into 3 cm length. The grass was mixed with 4% MOL and/or 15% DRB, ensiled 15 kg each into plastic bags and stored for 9 months. Dry matter content of the silage ensiled with MOL (MOL-silage) was 13.4%, but increased to 20% with DRB addition. The addition of MOL decreased pH value and ammonia nitrogen content, but increased lactic acid content. MOL-silage contained about 6% spoilage, but addition of DRB decreased spoilage to less than 1%. Goats were fed the silage at a level of 2.25% (DM basis) of their body weight. Goats fed DRB- or MOL/DRB-silages maintained nitrogen retention, but goats fed MOL-silage did not. The rumen fluid of goats fed DRB-silage tended to be higher in acetic acid and lower in propionic acid than those fed the other silages. Ammonia in the rumen fluids, urea nitrogen in the blood and the urinary nitrogen excretion were the lowest in goats fed MOL/DRB-silage. As the result, the ratio of retained nitrogen to nitrogen intake was the highest in goats fed MOL/DRB-silage. In conclusion, addition of DRB to napier grass increased DM of silage and decreased the volume of spoilage. The combination of MOL and DRB can improve the fermentation quality and thus enhance the utilization of the silage by goats, more than the MOL or DRB being as a single treatment.

• 한국식품영양과학회지
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• 제41권7호
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• pp.1002-1008
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• 2012

본 연구에서는 시판누룩에서 분리한 Rhizopus oryzae CCS01로 쌀누룩을 제조하고 이를 이용하여 곡류 막걸리 제조하였다. R. oryzae CCS01로 제조한 쌀누룩은 시판누룩보다 탄수화물 함량은 높았으나, 수분 및 회분, 조단백질, 조지방 함량은 낮았고 당화력은 약 2.2배 정도 높게 나타났다. R. oryzae CCS01로 제조된 쌀누룩으로 제조한 막걸리는 pH와 알코올 함량은 시판누룩보다 높게 나타났으나, 당도 및 산도, 젖산균수, 효모균수, 갈변도는 낮게 나타났다. 특히 쌀누룩으로 제조한 찹쌀(GUR) 막걸리의 경우 다른 막걸리들 보다 알코올 함량이 가장 높았다. 이 결과로 R. oryzae CCS01로 제조된 쌀누룩을 이용하여 새로운 곡류 막걸리 제조가 가능할 수 있을 것으로 판단되었다.

• 한국미생물·생명공학회지
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• 제22권5호
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• pp.467-476
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• 1994

Lactobacillus casei HY 2782, prophage cured strain was characterized to be stable as much as L casei YIT 9018, parent strain. By southern hybridization, it was confirmed that the temperate phage was incorporated in chromosomal DNA of L. casei YIT 9018 as a prophage. It was also proved that the prophage was cured from chromosomal DNA of L casei HY 2782. The growth rate, lactic acid producing ability, carbohydrates fermentation, and enzymatic activity of L. casei HY 2782 were found to be similar to those of L. casei YIT 9018. When L casei HY 2782 was used as a host, the multiplicity of infection (M.O.I.) of the temperate phage for L. casei HY 2782 was 1.0~5.0. Restriction enzyme analysis of pLC90 plasmid from L. casei HY 2782 was shown that the size was an approximately 68.22 kb. The plasmid profiles, genomic DNA patterns, and cellular fatty acids composition of L. casei HY 2782 were similar to those of L casei YIT 9018. And the major fatty acids composition of these strains were C$_{14;0}$,C$_{16;1}$, C$_{16;0}$, C$_{18;1}$ and C$_{19;cyclo-}$ 10 sets of arbitrary primer in the PCR were screened to find differentiation against two strains of L. casei. Among them, b$_{5}-1/17-1 primer was produced an approximately 1.3 kb DNA band of only L casei YIT 9018. And b$_{5}-2/17-2 primer was produced an approximately 1.0 kb DNA band of only L casei HY 2782.

• 한국식품영양학회지
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• 제29권5호
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• 한국식품조리과학회지
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• 제29권5호
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• 한국축산식품학회지
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• 제32권5호
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• pp.635-643
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• 2012

As an appraisal for the application of a new starter culture, more than 200 lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains showing excellent growth and acid production ability in 10% skim milk media were selected and identified as Lactobacillus casei based on the results of their API carbohydrate fermentation patterns, as well as 16S rDNA sequence analysis. To assess the effect of L. casei strains on irritable bowel disease (IBD), the inhibitory effect of the selected strains against the nitric oxide (NO) production of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells was measured. Among the tested L. casei strains, L. casei MCL was observed to have the greatest NO inhibitory activity. Additionally, L. casei MCL was found to inhibit mRNA expression of pro-inflammatory cytokines (interleukin-$1{\beta}$, IL-6, TNF-${\alpha}$), as well as cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) involved in pathophysiologic processes such as inflammation. The mRNA expression of anti-inflammatory cytokines, including IL-10 and transforming growth factor-$1{\beta}$ (TGF-${\beta}$) of L. casei MCL, was confirmed using quantitative real-time PCR. In conclusion, L. casei MCL showed decreases in the expression of pro-inflammatory cytokines and up-regulated expression of the anti-inflammatory cytokine.

• 생약학회지
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• 제47권3호
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• pp.273-279
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• 2016

This study evaluates the tyrosinase, elastase inhibitory and antioxidant activities of isolated Lactobacillus rhamnosus fermented extracts of Phragmites communis Trinius. After culture for 4 days at $30^{\circ}C$ using 1% P. communis extract, the cell mass of L. rhamnosus reached $1.4{\times}10^{10}CFU/mL$. The number of cells on P. communis extract and MRS medium was similar. This results indicated that P. communis extract can be used as an economical medium for industrial lactic acid bacteria production. The fermented P. communis extract exhibited 4 fold higher tyrosinase inhibitory effect than non fermented P. communis extract. The non fermented P. communis extract has no inhibitory effect on elastase. However the fermented P. communis extract show high inhibitory effect on elastase ($IC_{50}$; $249{\mu}g/mL$). These results indicated that the fermented P. communis extract can potentially be used for developing new cosmetic or health food ingredients.

• 한국식품과학회지
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• 제21권6호
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• pp.820-825
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• 1989

멥쌀로 동진, 삼강을, 찹쌀로 신선, 한강품종을 선택하여 유과제조실험을 하였다. 사용한 멥쌀의 amylose 함량은 가각 18.5%, 찹쌀은 2-3% 수준이었으며 수침시 $(12^{\circ}C)$ 2시간 이내에 평형 수분함량에 도달하였고 멥쌀은 30%, 찹쌀은 42%의 수화도를 보였다. 쌀 전분의 호화 개시 온도는 $64.6-67.5^{\circ}C$로서 멥쌀과 찹쌀에서 큰 차이가 없었고 유과 반데기는 RH 75-84%에서 저장하면 튀김 적정 수분함량인 11-12% 수준에서 유지 가능하였다. 멥쌀과 찹쌀로 유과를 제조, 비교한 결과 멥쌀의 평화도는 2.5-2.9ml/g(건물), 찹쌀은 9.1-10.8ml/g(건물)로 멥쌀이 유의적으로 떨어지고 반대로 경도는 유의적으로 높아졌으며 바삭바삭한 정도는 차이를 보이지 많았다. 비정상 젖산 발효균에 의하여 팽화도, 경도 등은 개선되지 않았고 튀김 기름으로는 콩기름과 미강유간에 차이가 없었다.

• 한국초지조사료학회지
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• 제33권3호
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• pp.171-176
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• 2013

Near infrared reflectance spectroscopy (NIRS) has become increasingly used as a rapid and accurate method of evaluating some chemical compositions in forages and feedstuff. This study was carried out to explore the accuracy of near infrared spectroscopy (NIRS) for the prediction of chemical parameters of fresh whole crop barley silages. A representative population of 284 fresh whole crop barley silages was used as a database for studying the possibilities of NIRS to predict chemical composition. Samples of silage were scanned at 1 nm intervals over the wavelength range 680~2,500 nm and the optical data were recorded as log 1/Reflectance (log 1/R) and were scanned in fresh condition. NIRS calibrations were developed by means of partial least-squares (PLS) regression. NIRS analysis of fresh whole crop barley silages provided accurate predictions of moisture, acid detergent fiber (ADF), neutral detergent fiber (NDF), crude protein (CP) and pH, as well as lactic acid content with correlation coefficients of cross-validation ($R^2cv$) of 0.96, 0.81, 0.79, 0.84, 0.72 and 0.78, respectively, and standard error of cross-validation (SECV) of 1.26, 2.83, 2.18, 1.19, 0.13 and 0.32% DM, respectively. Results of this experiment showed the possibility of the NIRS method to predict the chemical parameters of fresh whole crop barley silages as a routine analysis method in feeding value evaluation and for farmer advice.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과힉회 2007년도 추계학술발표대회
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• pp.39-47
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• 2007

골은 지속적으로 재형성이 일어나며, 오래된 골을 흡수하는 파골세포와 새로운 골을 생성하는 조골세포의 균형에 의하여 항상성이 유지된다. 골대사의 건전성을 측정하기 위한 골흡수 표시자에는 tartrate resistant acid phosphatase, pyridinium 연결부위, 콜라겐 telopeptide 등이 있으며, 골 형성 표시자로는 골 유래 alkaline phosphatase, osteocalcin, procollagen I extension peptide를 사용할 수 있다. 골밀도를 증진하기 위한 기능성 소재로는 milk basic protein, lactoferrin 등이 있으며, 우유의 유산균 발효과정에 의하여 생산되는 생리활성 펩타이드도 골밀도의 증진에 기여할 수 있다. Lactobacillus casei ATCC 393을 이용하여 생산한 발효분해물은 다양한 조골세포의 생화학적 지표 평가와 동물실험 결과를 근거로 할 때 조골세포의 증식과 분화를 촉진하고 파골세포의 활성을 억제시킴으로써 골대사를 개선할 수 있는 것으로 나타났다.