• Journal of Animal Science and Technology
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• v.58 no.2
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• pp.9.1-9.5
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• 2016

Background: Literature is lacking on the effects of feeding by-product feed (BF)-based silage on rumen fermentation parameters, nutrient digestion and nitrogen (N) retention in sheep. Therefore, this study was conducted to determine the effect of replacing rye straw with BF-based silage as a roughage source on ruminal parameters, total-tract apparent nutrient digestibility, and N balance in sheep. Methods: The by-product feed silage was composed of spent mushroom substrate (SMS) (45 %), recycled poultry bedding (RPB) (21 %), rye straw (11 %), rice bran (10.8 %), corn taffy residue (10 %), protected fat (1.0 %), bentonite (0.6 %), and mixed microbial additive (0.6 %). Six sheep were assigned randomly to either the control (concentrate mix + rye straw) or a treatment diet (concentrate mix + BF-based silage). Results: Compared with the control diet, feeding a BF-based silage diet resulted in similar ruminal characteristics (pH, acetate, propionate, and butyrate concentrations, and acetate: propionate ratio), higher (p < 0.05) ruminal NH3-N, higher (p < 0.05) ether extract digestibility, similar crude protein digestibility, lower (p < 0.05) dry matter, fiber, and crude ash digestibilities, and higher (p < 0.05) N retention (g/d) Conclusion: The BF-based silage showed similar energy value, higher protein metabolism and utilization, and lower fiber digestion in sheep compared to the control diet containing rye straw.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.53-57
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• 1983

Butachlor incubated for certain periods of time under the simulated, rather aerobic, rice-paddy conditions of two different soils exhibited two major degradation products. 2,6-diethyl-N-(butoxymethyl) acetanilide and a new product C in all cases, and a relativly small amount of another new product D named tentatively as 8-ethyl-2-hydroxy-N-(butoxymethyl)-3,4-dihydroquinoline in some cases. The supposedly microbial degradation seemed to proceed with incubation periods to some extent. An anaerobic incubation in the previous investigation showed 2,6-diethyl-N-(butoxymethyl) acetanilide as the major product, whereas the new product C with m/z 291 turned out to be the major one in the present condition. Structural elucidation of the products was done based on the fragmentation patterns of the given mass spectra and a possible pathway for their formation was postulated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1137.1-1141
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• 2001

Kochujang-gulbi, a traditional food in Chonnam province of Korea, was prepared with kochujang and dried gulbi slices. The crude lipid contents of kochujang and gulbi in the product were 3.08% and 15.6% at 0 day, respectively. After 7 days, the lipid contents were changed to 8.15% and 9.72%. The moisture content and VBN of kochujang and gulbi in the product were reached to the equilibrium after 7 days. In the kochujang-gulbi product, the TBARS value in gulbi was reduced because the lipid from gulbi permeated into kochujang, while the value in kochujang was increased. To prevent the growth of microorganisms and lipid oxidation from the kochujang-gulbi, 0.5% (w/v) garlic extract, citron essential oil, or ethanol was added to the product. The garlic extract and ethanol were very effective to inhibit the growth of mold and yeast at 2$0^{\circ}C$. The products treated with the garlic extract and citron oil were shown significantly lower microbial number than control for 30 days storage. The addition of citron oil to kochujang-gulbi showed lower TBARS value than other treatment.

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

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.716-723
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• 2016

Purpose: This study was conducted to improve the quality characteristics of pork intestine through different pretreatment processes. Methods: We washed pork intestine by both physical (tap water, UV, and sonication) and chemical methods (alcohol, acetic acid, flour and NaCl) as pretreatment process. The physicochemical (pH, color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS)) and microbial properties of pre-treated pork small intestine were evaluated. Results: The nature of the pretreatment method influenced the pH value of pork small intestine. The acetic acid treatment resulted in the lowest pH value. In physical method, the color value and the number of microorganism were significantly affected by sonication as compared to other treatments. TBARS value of pork small intestine after all the treatments was lower than the control. However, VBN exhibited no significant differences in its value irrespective of the nature of treatment. Appearance and control exhibited lowest value in response to sonication treatment. However, off-flavor and overall acceptability were higher in sonication treatment than other treatments. In chemical method involving NaCl and flour treatments, lightness and redness were lower than other treatments. Lowest VBN and TBARS values were noted in alcohol and acetic acid treatmentsand no growth of E. coli and coliform bacteria was observed. The other treatments resulted in lower values of VBN, TBARS, and microbial counts than the control. Appearance and color value after alcohol, acetic acid, and flour treatment were lower than the control and NaCl treatment. Off-flavor and overall acceptability of by-product after alcohol, flour, and NaCl treatments were higher than the control and acetic acid treatment. Conclusion: Overall, we present NaCl treatment and sonication treatment in the form of a combination pretreatment method as the optimal condition for processing pork intestine.

• The Korean Journal of Mycology
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• v.25 no.3 s.82
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• pp.176-190
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• 1997

Sixty-three isolates of Lentinus edodes obtained from Korea were used to assess the genetic similarity by isozyme polymorphisms and random amplified polymorphic DNA patterns. The activities of esterase, peroxidase and acid phosphatase displayed 10, 7 and 3 distinct isozyme patterns, respectively. By combining the isozyme patterns obtained with the 3 enzymes, every isolate showed its own distinct electrophoretic phenotypes. A distance matrix calculated between all pairs of 63 electrophoretic phenotypes based on the presence or abscence of isozyme bands were analyzed by the group-average method. Results of the cluster analysis assinged the 63 phenotypes into six major groups. In the analysis of random amplified polymorphic DNA patterns, all isolates of Lentinus edodes were devided into five RAPD groups.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.409-413
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• 2005

The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained $10^7$-$10^8$ CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at $4^{\circ}C$ in the Kou Woan Lao.

• Journal of Powder Materials
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• v.12 no.6 s.53
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• pp.428-432
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• 2005

In the present study, silver-doped antibacterial hydroxyapatites were successfully prepared by the sol-gel method. For the starting solution, the molar ratio of $Ca(NO_3)_2{\cdot}4H_2O, P(OC_2H_5)_3,\;C_2H_5OH,\;and\;H_O$ was set to 0.075:0.045:20:0.135; $AgNO_3$ was added to a ratio of Ag to total cation concentration of $0.5-12 mol\%$. The prepared sol was dried at $100^{\circ}C$ for 48h and heat-treated at $1000^{\circ}C$ for 2h to obtain particles in the 200-500nm size range. The product from the synthesis of silver-doped hydroxyapatite was investigated through X-ray diffraction experiments and scanning electron microscopy. The product showed high antibacterial properties, with a disinfection ratio of Staphylococcus aureus (ATCC 6538) and Escherichia coli (ATCC 25922) over $99.9^{\circ}C$ as calculated from an antimicrobial effects evaluation by the shake flask method.

• Environmental Engineering Research
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• v.25 no.4
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• pp.561-570
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• 2020

In the present study, dye decolorizing bacteria were isolated from water and soil samples, collected from textile industries in Jodhpur province, India. Two bacterial species namely, Bacillus pumilis and Paenibacillus thiaminolyticus were screened and identified based on biochemical characterization. The degradation efficiency of these two microorganisms was compared through optimization of pH, incubation time, initial dye concentration and inoculum size. B. pumilis and P. thiominolyticus were able to degrade 61% and 67% Red HE3B, 81% and 75% Orange F2R, 49.7% and 44.2% Yellow ME4GL and 61.6% and 59.5% Blue RC CT dyes of 800mg/l concentration respectively. The optimum pH and time were found to be 8 within 24 hours. The FT-IR analysis confirmed that microorganisms were able to degrade toxic azo dyes into a non-toxic product as proved through structural modifications to analyze chemical functions in materials by detecting the vibrations that characterize chemical bonds. It is based on the absorption of infrared radiation by the microbial product. Therefore, Bacillus pumilis and Paenibacillus thiaminolyticus are a promising tool for decolorization of dyes due to its potential to effectively decolorize higher azo dye concentrations (10-800 mg/L) and can be exploited for bioremediation.

• Applied Biological Chemistry
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• v.25 no.3
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• pp.126-134
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• 1982

When $^{14}C-2$, 6-Diethylaniline (2, 6-DEA) was incubated aerobically in soil, $^{14}CO_2$ evolved from non-sterile soil A and B was 6.5 and 10.1%, respectively, in the 21st week. Methanol could extract 3.1 and 13.5% of the radioactivity from soil A and B, respectively, 2, 6-Diethylacetanilide was detected as a degradation product in soil. Chaetomium globosum produced 2, 6-diethyl-p-benzoquinone as a degradation product in pure culture. A possible pathway was proposed to include p-hydroxylation of 2, 6-DEA, formation of quinoneimine, and the subsequent hydrolysis with the release of ammonia.