• Journal of Wetlands Research
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• v.24 no.2
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• pp.69-82
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• 2022

In this study, we investigated the bacterial community structure in organic rice-fish mixed farming paddy soil by using high-throughput sequencing technology. The results showed that compared with the organic rice cultivated soil, the content of AP (available phosphorus) increased by 310.23 % and the content of OM (organic matter) increased by 168.83%. The most abundant phyla in paddy soils were Proteobacteria, Bacteriodetes, and Chloroflexi, whose relative abundance was above 47.83%. Among the dominant genera, the relative abundance of Limisphaera in paddy soils was observed. Alpha diversity indicated that the bacterial diversity of paddy soils was similar among each other. The bacterial community structure was affected by the relative abundance of bacteria, not the species of bacteria. Principal Coordinated Analysis (PCoA) results showed that the bacterial communities in organic rice-fish mixed farming soil and organic paddy soil were correlated to each other; the bacterial community structure was distinctively grouped by four different systems (paddy soil under organic rice-fish mixed farming system, organic rice cultivation, and conventional rice cultivation), where the first two are closely related to each other than the third one. The results provide basal support for organic agri-cultivation while improving an ecological value at the same time.

• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.380-395
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• 2022

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ ㎍/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.2
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• pp.129-140
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• 2014

This study was performed to evaluate the effects of replacing basic total mixed ration (TMR) with fermented soybean curd, Artemisia princeps Pampanini cv. Sajabal, and spent coffee grounds by-product on rumen microbial fermentation in vitro. Soybean in the basic TMR diet (control) was replaced by the following 9 treatments (3 replicates): maximum amounts of soybean curd (SC); fermented SC (FSC); 3, 5, and 10% FSC + fermented A. princeps Pampanini cv. Sajabal (1:1, DM basis, FSCS); and 3, 5, 10% FSC + fermented coffee meal (1:1, DM basis, FSCC) of soybean. FSC, FSCS, and FSCC were fermented using Lactobacillus acidophilus ATCC 496, Lactobacillus fermentum ATCC 1493, Lactobacillus plantarum KCTC 1048, and Lactobacillus casei IFO 3533. Replacing dairy cow TMR with FSC treatment led to a pH value of 6 after 8 h of incubation-the lowest value measured (p<0.05), and FSCS and FSCC treatments were higher than SC and FSC treatment after 6 h (p<0.05). Gas production was higher in response to 3% FSC and FSCC treatments than the control after 4-10 h. Dry matter digestibility was increased 0-12 h after FSC treatment (p<0.05) and was the highest after 24 h of 10% FSCS treatment. $NH_3-N$ concentration was the lowest after 24 h of FSC treatment (p<0.05). Microbial protein content increased in response to treatments that had been fermented by the Lactobacillus spp. compared to control and SC treatments (p<0.05). The total concentration of volatile fatty acids (VFAs) was increased after 6-12 h of FSC treatment (p<0.05), while the highest acetate proportion was observed 24 h after 5% and 10% FSCS treatments. The FSC of propionate proportion was increased for 0-10 h compared with among treatments (p<0.05). The highest acetate in the propionate ration was observed after 12 h of SC treatment and the lowest with FSCS 3% treatment after 24 h. Methane ($CH_4$) emulsion was lower with A. princeps Pampanini cv. Sajabal and spent coffee grounds treatments than with the control, SC, and FSC treatments. These experiments were designed to replace the by-products of dairy cow TMR with SC, FSC, FSCS, and FSCC to improve TMR quality. Condensed tannins contained in FSCS and FSCC treatments, which reduced $CH_4$ emulsion in vitro, decreased rumen microbial fermentation during the early incubation time. Therefore, future experiments are required to develop a rumen continuous culture system and an in vivo test to optimize the percentages of FSC, FSCS, and FSCC in the TMR diet of the dairy cows.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.3
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• pp.341-348
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• 2010

To investigate the effect of continual pre-plant application of liquid pig manure (LPM) on malting barley growth, quality and soil environment in double cropping system of rice and malting barley, the liquid pig manure was applied after harvesting rice and malting barley for 3 years. Field experiment was designed with non-fertilizer, chemical fertilizer (CF) recommended by soil testing, rice (LPM 50%+CF 50%)+malting barley (CF 100%), rice (LPM 50%+CF 50%)+malting barley (LPM 50%+CF 50%), rice (LPM 100%)+malting barley (CF 100%) and rice (LPM 100%)+malting barley (LPM 100%). By continuous application of LPM 100%, the contents of available $P_2O_5$ and exchangeable K in the soil were increased. The available $P_2O_5$ increased from 243 to 350 mg $kg^{-1}$ and exchangeable K was changed 0.31 to 0.44 $cmol_{c}\;kg^{-1}$. However, the contents of available $P_2O_5$ and exchangeable K were not significant changes in rice (LPM 50%+CF 50%)+malting barley (LPM 50%+CF 50%) plot. Bulk density of soil was not affected by application of LPM. The microbial density was high in order of bacteria > actinomycetes > fungi. The population of aerobic bacteria in rice (LPM 100%)+malting barley (LPM 100%) plot was higher than other plots. The ratio of aerobic bacteria/fungi and biomass C content were the highest in rice (LPM 100%)+malting barley (LPM 100%) plot. The yield of malting barley was increased 22% by increasing culm length, panicle length, No. of panicle and 1,000 grains as 358 kg $10a^{-1}$ in rice (LPM 100%)+malting barley (LPM 100%) plot compared with 294 kg $10a^{-1}$ in rice (CF 100%)+malting barley (CF 100%) plot. The content of ${\beta}$-glucan was low by 4.5 and 4.4% in non-fertilizer and rice (CF 100%)+malting barley (CF 100%) plot, respectively. The content of crude protein was the lowest by 8.2% in non-fertilizer and rice (CF 100%)+malting barley (CF 100%) plot and the quality of malting barley was good as within 11%.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.155-166
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• 1980

Studies have teen undertaken to investigate the degree of microbial contamination in the subsidiary materials which have been known as an important source of microorganisms associated with spoilage of fish sausage and fish paste products. Twenty hinds of food ingredients including starch, spices and condiments, 59 samples in total collected from commercial fish sausage processing plants and supermarket in the period of July to October 1979, were examined for standard plate count, coliform and fecal coliform, mold and yeast, thermoduric microorganisms, aerobic sporeformers (mesophilic and thermophilic), anaerobic sporeformers (mesophilic and thermophilic) and sulfide spoilage anaerobes. The results obtained are summarized as follows. 1. Among the food ingredients examined, corn starch, black pepper, hot pepper, onion, garlic, ginger, beef extract and frank marked high bacterial contamination with general and sporeforming microorganisms. And bacterial content of marked samples were generally higher than that of the samples from plants. 2. The high standard plate count caused by high content of these bacteria like thermoduric, mesophilic or thermophilic sporeforming aerobes. 3. Bacterial content of food ingredients such as black pepper and beef extract being used in plants, and black pepper, hot pepper, onion and garlic from the market were exceeded the bacterial standards being enforced in Japan and U. S. A. 4. Average standard plate count was in the range of 10$^4$to 10$^{5}$ /g for black pepper, wheat flour, onion and garlic collected from plants, and 10$^{5}$ to 10$^{7}$ /g for black pepper, hot pepper, onion and garlic from market. No plate count was observed in pepper essence and coloring material. 5. Coliform organism was detected in starch, black pepper, hot pepper, onion, garlic, ginger and gluten that showed high standard plate but no fecal coliform in the samples except black pepper and hot pepper. 6. Average mold and yeast count was 140 to 460/g for corn starch, wheat flour and black pepper from plants, and 10$^3$/g for black pepper and hot pepper from market. No count was observed in the other ingredients. 7. Sulfide spoilage sporeforming anaerobes boiled for 5 min. at 10$0^{\circ}C$ and incubated at 55$^{\circ}C$ was not detected in all the samples examined.

• Journal of The Korean Society of Grassland and Forage Science
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• v.28 no.3
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• pp.229-236
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• 2008

This experiment was conducted to study on the evaluation of fermentation ability of microbes for whole crop rice silage Inoculant at National Institute of Animal Science, RDA from 2004 to 2005. We collected 28 strains of microbes from whole crop rice silage. According to acidity and growth ability, 5 strains of microbes was isolated (R4-1, R7-1, R7-2, R10-1, R12-1). The cultures of 4 strains were identified to be Lactobacillus plantarum (R4-1, R7-1, R7-2 and R10-1) and one was identified to be Lactobacillus pentosus (R12-1). Whole crop rice was harvested at the yellow ripen stage. It was ensiled in experimental silos (20ℓ capacity) with or without microbial additives (R4-1, R7-1, R7-2, R10-1, R12-1 and three commercial inoculant) and stored at room temperature for 60d. The pH value and acetic acid content of additivetreated silages were lower and lactic acid content was higher than those of the control (p<0.05). There was a trend for acetic acid content to be lowest and lactic acid to be highest in R7-1 treated silage. Crude protein (CP) contents of R7-2 treated silage was higher and acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents of R7-1 treated silage was lower (p<0.05). Although some strains of inoculant could improve silage quality, L. plantarum R7-1 was more effective as an inoculant for whole crop rice silage. This microbe was named NLRI 401 and registered in the Korea Agricultural Culture Collection.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.171-175
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• 1981

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, storage stability and microbiogical properties were investigated. The results obtained were as follows: 1. 35% of carcass freight was recovered primarily as hand deboned chicken meat (HDM) and 45% secondarily as mechanically deboned chicken meat(MDM), total meat yield reaching 80% of carcass weight. 2. Moisture, protein, fat. ash and calcium content of MDM were 65, 12, 20, 1.7 and $0.2{\sim}0.4%$, respectively MDM was higher than HDM in fat, ash and calcium, but significantly lower in moisture and protein Total pigment content of MDM was 2.5 times higher than that of HDM, such high content being attributed to the increased inclusion of hemoglobin during the mechanical masceration of carcass in the deboning process. 3. The emulsifying capacity (ES) of MDM per g meat was only 70% that of HDM, but when ES was expressed on unit g of protein basis MDM showed even higher ES than HDM primarily due to the higher proportion of salt soluble protein fraction of MDM. 4. Since the TBA value of MDM increased rapidly after 4 weeks of frozen storage at $-20^{\circ}C$, the maximum possible storage period of MDM is estimated to be about 4 weeks. 5. Total microbial counts of MDM was approximately $1.8{\times}10\;cells/g$ showing no great difference from HDM or red meat.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.4
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• pp.307-318
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• 2005

This study was conducted to examine effects of brewery meal-based fermented feedstuff supplemented with Aspergillus oryzae(AO) or Saccharomyces cerevisiae(SC) on luminal micro-organism of Korean native cattle. Two cows equipped with luminal cannulas were used as experimental animals. Experiment was done with three treatment groups: $71.5\%$ of commercial feed and $28.5\%$ of com silage(control): $45.0\%$ of commercial feed, $26.5\%$ of fermented feedstuff supplemented with AO and $28.5\%$ of corn silage(TAO): $45.0\%$ of commercial feed, $26.5\%$ of fermented ffedstuff supplemented with SC and $28.5\%$ of corn silage(TSC). The number of total viable bacteria (p<0.05), anaerobic fungi and protozoa(p<0.05) was higher in TAO and TSC than in control. The number of proteolytic bacteria(p<0.05), cellulolytic bacteria and xylan fermenters tended to be higher in TAO and TSC than in control. The dry matter recovery (DMR) of protozoa was higher in TAO and TSC than in control(p<0.05). The crude protein (CP) content of total microbes and protozoa was higher in TSC than in control and TAO (p<0.05). The CP content of bacteria was higher in TAO and TSC than in control(p<0.05). The ether extract(EE) content of the total microbes was higher in TAO than in control and TSC(p<0.05), and the EE of protozoa and bacteria were higher in TSC than in control and TAO(p<0.05). The ratio of essential amino acids of total microbe was higher in control than in TAO and TSC(p<0.05). The ratio of methionine and alanine of bacteria was higher in TAO and TSC than in control(p<0.05). The results suggested that the feeding of fermented feedstuff supplemented with AO or SC had an influence on the numbers of ruminal microorganism and the changes of microbial body composition.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.360-366
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• 2010

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.