• Animal Bioscience
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• v.34 no.6
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• pp.1061-1069
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• 2021

Objective: This study was conducted to evaluate the effects of feed processing and particle size on growth performance, nutrient digestibility, carcass characteristics, and gastric health in growing-finishing pigs. Methods: A total of 360 growing pigs (22.64±0.014 kg initial body weight [BW]) were allocated to 1 of 6 treatments with 6 replicates by BW and sex, and 10 pigs were housed in one pen in a randomized complete block design. The BW and feed intake were recorded to calculate growth performance. For the digestibility trial, a total of 24 barrows with an initial BW of 33.65±0.372 kg were split into 6 treatments with a completely randomized design. Dietary treatments were designed by a 2×3 factorial arrangement of treatments based on two main factors, particle size (600, 750, 900 ㎛) and feed form (mash and pellet) of diet. Experimental diets were formulated to contain the requirements of the NRC (2012). Results: The BW and average daily gain were not changed by dietary treatments, and the feed intake of finishing pigs (wks 6 to 12) was increased when the pigs were fed a mash diet (p<0.05). For the overall period, the feed efficiency of pigs was improved with the pellet diet (p<0.01) and reduced particle size (p<0.05). The pellet diet had effects on increasing crude fat digestibility (p<0.01) relative to a mash diet, but there was no considerable change in dry matter and crude protein digestibilities by dietary treatments. In the evaluation of gastric health, a trend for an increased incidence of keratinization in the esophageal region was observed as particle size decreased (p = 0.07). Conclusion: Feed efficiency could be improved by pellet diet and reduced particle size. Nutrient digestibility, carcass characteristics, and gastric health were not affected by feed form, and particle size ranged from 600 to 900 ㎛.

• Food Science and Preservation
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• v.21 no.6
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• pp.908-916
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• 2014

This study was conducted to investigate the effects of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production. As the amount of water added to the mash increased from 120 to 300%, the pH dropped from 4.6 to 4.2, resulting in reductions in the acidity from 6.0 to 5.2, in the amino acid level from 6.0 to 4.2, and in the soluble-solid content from 18.4 to $7.4^{\circ}Brix$. The alcohol concentration of the mash was highest at 17.6%, when 150% water was added, while the alcohol yield showed water-content-dependent increases of 59.7, 74.5, 80.8, 82.8, 89.4, and 90.6% with 120, 150, 180, 200, 250, and 300% water added, respectively. The values of the organic-acid content in the mash were 207.85, 222.38, 222.06, 204.56, 194.34, and 204.34 mg/100 mL, showing the highest values when 150 and 180% water was added. The total amino-acid content showed water-content-dependent decreases at 474.60, 317.32, 241.89, 244.51, 189.00, and 208.12 mg/100 mL, with arginine, alanine, glutamic acid, glycine, isoleucine, leucine, lysine, phenylalanine, proline, serine, tyrosine, and valine as the major components. The concentrations of isobutanol, isoamyl alcohol, 1-propanol, and 2-phenylalcohol were 154.88~182.62, 320.59~394.47, 91.50~170.91, and 108.93~144.26 ppm, respectively, while ethyl acetate, acetaldehyde, furfural, and butyric acid were also detected.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.248-256
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• 2003

Two experiments were conducted to determine the effects of expander processing and enzyme supplementation of wheat-based diets on growth performance and nutrient digestibility in finishing pigs. For Exp. 1, 60 finishing pigs (average initial BW of 49.5 kg) were fed meal, standard pellets and expanded pellets in a 70 d growth assay. From 49.5 to 79.0 kg, 79.0 to 111.8 kg, and overall (49.5 to 111.8 kg), ADG and ADFI were not affected by pelleting or standard vs expander conditioning (p>0.22). However, from 49.5 to 79.0 kg, pigs fed pellets have greater gain/feed than pigs fed mash (p<0.04), and pigs fed expanded pellets tended to have greater (p<0.10) gain/feed than pigs fed standard pellets. Overall (i.e. from 49.5 to 111.8 kg), gain/feed (p<0.02) and apparent fecal digestibilities of DM (p<0.001) and N (p<0.02) were improved by pelleting the diets. Also, expander processing further improved gain/feed (p<0.06) and digestibility of DM (p<0.04) compared to standard steam conditioning. Scores for keratinization (p<0.002) and ulceration (p<0.003) of the stomach were increased by pelleting, but the mean scores for the various treatments ranged only from 0.05 to 1.08 (i.e., low to mild keratosis and ulceration). For Exp. 2, 80 pigs (average initial BW of 54.1 kg) were fed mash and pellets (standard or expander) without and with xylanase. The enzyme was added to supply 4,000 units of xylanase activity/kg of diet. Adding xylanase to the mash diet improved gain/feed from 90.7 to 115.9 kg (p<0.04) of the growth assay and digestibility of DM (p<0.05) on d 39. However, in pelleted diets, adding the enzyme did not improve growth performance or digestibility of nutrients. Pelleting tended to increase scores for ulceration (p<0.06), and enzyme supplementation decreased stomach keratinization scores for pigs fed the standard pellets (p<0.01). However, as in Exp. 1, the mean scores for all treatment groups were quiet low (i.e., ranging from normal to mild). In conclusion, pelleting improved efficiency of growth, but additional benefits from expander conditioning were observed only in Exp. 1. Finally, xylanase tended to improve growth performance and nutrient digestibility, only in pigs fed mash diets but not in pigs fed pellets.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.147-155
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• 2012

To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.

• Korean Journal of Agricultural Science
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• v.4 no.2
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• pp.173-177
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• 1977

These experiments were conducted to investigate the formation of organic acid and ethanol during fermentation by three yeast strains. One of these was industrial strain (No.7) from Japan, and the others were wild types (No. 47, No. 239) isolated from Takju-mash and Strawbery, respectively. Conditions of fermentation were varied by differing the supply of oxygen (air), and by using different fermentation media The results obtained were as follows: 1) All the yeast strains produced higher amount of total organic acid and ethanol under the conditions which were aerobic, i.e. the flasks were opened during fermentation, than in case of using the flasks with fermentation bung. 2) Organic acid and ethanol were produced rapidly in the mash medium than in the semi-synthetic medium, i.e. total amount of organic acid and ethanol was maximized in a short time in the mash medium. 3) On the mash medium, the highest amount of organic acid was obtained by the strain No. 239, the next by No. 7 and the lowest by No. 47. Ethanol was produced on this medium with decreacing order of No. 47, No. 239, and No. 7. 4) The strain No. 239 was proved to be a powerful organic acid producer, yielding higher amount of organic acid especially under the aerobic conditions. 5) Above results suggests that the strain No. 239 could be of useful in alcoholic drink industry, due to its powerful ethanol-producing characteristic accompaning with high yielding of organic acids.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.727-734
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• 2013

Makgeolli mashes that were brewed using five different commercial nuruks (fermentation starters) were investigated for changes in physicochemistry, microbial diversity, and biogenic amine (BA) production. Mash A brewed with the nuruk (Gaeryang-nuruk) had the highest level of alcohol concentration and the greatest number of yeast cells, whereas mash E had the greatest number of bacterial cells. Only three biogenic amines were detected in the makgeolli mashes: tyramine, putrescine, and cadaverine. Using a PCR-DGGE technique, we observed that mash E had the highest BA production, and had the greatest number of bands on the denaturing gradient gels. We also observed that the numbers of bacterial cells correlated significantly with the putrescine and the total BA content, and that the BA content correlated significantly with the color values (L, a, b). This study shows that the quality of a makgeolli can depend on the type of nuruk. Therefore, we suggest that the quality management of makgeolli should start with the stage of nuruk manufacture.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.46 no.7
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• pp.68-73
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• 2009

This paper describes design and implementation of a spread spectrum clock generator (SSCG) for the DisplayPort. The proposed architecture generates the spread spectrum clock using a sigma-delta fractional-N PLL. The SSCG uses a digital End order MASH 1-1 sigma-delta modulator and a 9bit Up/Dn counter. By using MASH 1-1 sigma-delta modulator, complexity of circuit and chip area can be reduced. The advantage of sigma-delta modulator is the better control over modulation frequency and spread ratio. The SSCG generates dual clock rates which are 270MHz and 162MHz with 0.25% down-spreading and triangular waveform frequency modulation of 33kHz. The peak power reduction is 11.1dBm at 270MHz. The circuit has been designed and fabricated using in 0.18$\mu$m CMOS technology. The chip occupies 0.620mm$\times$0.780mm. The measurement results show that the fabricated chip satisfies the DispalyPort standard.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.195-200
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• 2003

Methods of adding barley malt as source of carbohydrates and enzymes in the production of kanjang in order to improve it's tastes and qualities were investigated. Soybean meju, soybean-malt meju and soybean meju cummalt was mashed with 20% salt brine in the ratio of 1:3 respectively, matured and analyzed the chemical compositions of the soy sauce mash samples for 150 days of maturing. Organoleptic evaluations for the matured soy sauce samples were done. The higher total nitrogen, TCA soluble nitrogen, O.D. at 500 nm, pure extract and lactic acid content could be observed with the soy sauce mash made of soybean-malt meju than those of contrast one from the beginning of the mashing throughout to the whole maturing period of 150 days. The higher the content of malt in the soybean-malt meju, the higher those content in the mash. But the lower content of those compositions in the soy sauce mash made of soybean meju cum malt than those in the contrast was found. The highest scores in all the sensory characteristics including 7.56 points, which were significantly different from that of contrast soy sauce at 5% level, in overall palatability were obtained by the soy sauce made of soybean-malt meju added with 30% malt in the organoleptic evaluations.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.78-84
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• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.365-368
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• 1997

This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kaniang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at $30^{\circ}C$ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of $5^{\circ}C{\sim}30^{\circ}$ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at $30^{\circ}C$ were observed to be in the range of $15{\sim}20%$. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.