• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• 생명과학회지
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• 제33권6호
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• pp.481-489
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• 2023

콩을 주원료로 발효하여 제조되는 조미료인 간장의 맛과 품질은 발효 중 미생물의 대사에 큰 영향을 받는 것으로 알려져 있다. 본 연구에서는 개량식 간장의 초기 발효과정에서 미생물학적 특성을 분석하기 위해 본 연구원 보유 미생물을 스타터로 활용한 메주와 염수를 이용하여 간장을 제조하였으며, 5주간의 발효과정에서 발효 1주차, 3주차, 5주차 간장 시료의 16S rRNA 유전자를 정량적으로 분석하였다. 발효기간에 따른 미생물의 분포를 분석한 결과 발효 1주차 간장에서는 Halomonadaceae과 미생물이 89.83%를 차지하였으며, 3주차 간장과 5주차 간장에서는 각각 14.46%, 13.78%로 나타나 매우 유의한 수준으로 높은 것으로 나타났다. 종 수준에서 미생물 분포를 분석한 결과 발효 1주차 간장에서는 Chromohalobacter beijerinckii와 Chromohalobacter canadensis가 가장 우점하는 미생물로 나타났으나, 발효 3주차와 5주차 간장에서는 Bacillus subtilis, Pediococcus acidilactici, Enterococcus faecalis가 상대적으로 높은 비율로 우점하는 것으로 나타났다. 또한, 발효과정 중 우점 미생물의 분포 상관관계를 분석한 결과 Chromohalobacter는 Bacillus, Enterococcus와 음의 상관관계를 나타냈다. Beta-diversity 분석 결과 발효 1주차 간장의 미생물 군집은 발효 3주차, 5주차 간장의 미생물 군집과 통계적으로 유의한 수준의 차이가 있는 것으로 나타났으나, 발효 3주차 간장과 5주차 간장의 미생물 군집 사이에는 유의한 차이가 없는 것으로 나타났다. 간장 발효기간별 바이오 마커를 분석하기 위해 선형 판별 효과 크기 분석을 수행한 결과 호염성 미생물, Bacillus 속 미생물, 유산균의 상대적인 풍부도가 발효기간에 따른 미생물 군집 구조 차이에 큰 영향을 미치는 것으로 나타났다.

• 한국축산식품학회지
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• 제41권6호
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• pp.1078-1094
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• 2021

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (a_w) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content than COS treatment throughout the ripening period. However, the pH values in COS batch were considerably lower than others. PE1 samples presented a significant highest (p<0.05) counts both in lactic acid bacteria (LAB) and total plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it resulted in a similar and higher TPC count as COS after the ripening period. After the ripening process, treatments are ordered based on LAB counts as follows: COS>PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1 had the highest overall acceptability. The overall outstanding merit exhibited by PE1 can be utilized in the commercial production of high-quality dry fermented sausage.

• Asian-Australasian Journal of Animal Sciences
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• 제21권2호
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• pp.252-261
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• 2008

Two experiments were conducted to compare the effects of feeding organic acids and antibiotic growth promoters in weaned pigs. In Exp. 1, 96 nursery pigs (Large White$\times$Landrace; initial weight $7.80{\pm}0.07kg$) were randomly allotted into one of four dietary treatments. Pigs in treatment 1 were fed a complex starter diet. Treatments 2 to 4 were the same as treatment 1 but supplemented with antibiotics (200 ppm chlortetracycline plus 60 ppm Lincospectin), 0.5% potassium diformate or 0.5% dry organic acid blend ACTIVATE Starter DA (ASD). During the 4-week post-weaning period, pigs fed ASD or antibiotics had better gain (p = 0.03) and feed efficiency (p = 0.04) than pigs fed the control diet. On d 14 post-weaning, pigs fed the control diet had the lowest fecal lactobacilli count among all dietary treatments (p = 0.02), whereas pigs fed ASD or antibiotics had a trend for lower fecal E. coli count compared to the control pigs (p = 0.08). Serum insulin-like growth factor-1 (IGF-1) of pigs fed ASD did not differ from pigs fed the control diet (p>0.05) at d 14 after weaning. In Exp. 2, 24 weaned pigs (Large White$\times$Long White; initial weight $5.94{\pm}0.33kg$) were allotted into four groups and housed individually. Pigs were fed a control diet or diets supplemented with antibiotics (100 ppm colistin sulfate, 50 ppm Kitasamycin plus 60 ppm Olaquindox), 0.5% or 1% ASD. All pigs were orally challenged with E. coli $K88^+$ on d 5. During d 5 to 14 after challenge, pigs fed antibiotics, 0.5% or 1% ASD had better gain (p = 0.01) and feed efficiency (p = 0.03) than pigs fed the control diet. On d 14, compared to the control pigs, pigs fed 0.5% ASD had higher lactobacilli in the duodenum and pigs fed 1% ASD and antibiotics had a trend for higher lactobacilli in the ileum (p = 0.08). Pigs fed antibiotics, 0.5% or 1% ASD diets tended to have decreased ileal E. coli count compared to those fed the control diet (p = 0.08). Serum interleukin-6 and cortisol and digesta pH values were not affected by treatment or time. These results indicate that feeding ASD can improve the growth performance of weaning pigs, mainly via modulating intestinal microflora populations without affecting gastrointestinal pH or immune indices.

• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.9-20
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• 2016

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.

• 한국식품과학회지
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• 제40권4호
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• pp.424-429
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• 2008

김치 starter로 개량된 유기산내성 변이균주 L. paramesenteroides P-200이 갖는 강한 내산성에 관한 생리적 성질을 규명하기 위하여 proton 투과도, ATPase 활성, glycolysis 활성, $Mg^{++}$ 해리도, 세포막의 지방산 조성을 야생균주 (LP-W)와 비교 분석하였다. Proton 투과도 설험 결과 150 mM KCl 수용액 및 3% NaCl 수용액에서 변이균주 P-200의 $t_{1/2}$ 최대값이 pH 4.0, 5.0 그리고 6.0에서 모두 야생균주 LP-W 보다 2내지 3분 정도 더 큰 값을 가지며 실제 proton 투과도 실험에서 proton의 평형을 이루는 시간이 LP-W 보다 약 50% 정도 더 길었다. ATPase 활성의 결과에서도 최대 활성은 P-200이 pH 5에서 0.7unit/mg을, LP-W가 pH 6에서 0.6unit/mg을 나타내어, 산성 환경에서 P-200이 LP-W보다 더욱 높은 활성을 유지하였다. 또한 전체 pH 4-7 범위에서 P-200이 야생균주 LP-W 보다 높은 활성을 보였다. 해당작용의 pH 의존성 결과에서는 최대 활성이 P-200은 pH 4에서 97%이었고, LP-W는 pH 5에서 96%이었다 그리고 pH 5를 제외하면 측정한 pH 3-7 범위에서 LP-W에 비하여 P-200이 높은 해당작용 활성을 보였다. $Mg^{++}$ 해리도에 있어서는 pH 4에서 2시간 경과 후 P-200이 LP-W 보다 약 1/3 정도 $Mg^{++}$이 유출되었다. 지방산조성의 경우, LP-W에서 내산성을 증가시키는 $C_{19:0\;cyclo}$은 0%이었으나 P-200의 경우는 11.4%로 크게 증가하였다. 따라서 이상 5가지 내산성특성을 조사한 것 중 지방산조성에서 가장 큰 차이를 보였는데, 무엇보다 $C_{19:0\;cyclo}$가 0%에서 11.4%로 크게 증가하여 이러한 지방산 조성의 변화가 P-200이 LP-W 보다 더 강한 내산성을 가질 수 있었던 것에 가장 크게 기여하였을 것으로 생각되었다.

• 한국식품과학회지
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• 제46권2호
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• pp.153-164
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• 2014

본 연구는 일반 개량누룩 1종류(MN)와 시판되고 전통제조방식으로 제조된 4종류의 전통누룩(SH, SS, JJ, and SJ)을 구입하여 단양주를 제조하고 이들 단양주의 발효특성을 비교 분석하고자 하였다. 각 누룩으로 제조한 탁주의 pH는 담금 직후부터 24시간 까지 급격히 감소하는 경향을 보였고, 적정산도는 급격히 증가하였다. Maltose 함량은 담금 직후에는 0.49-2.68% (w/v)였고, glucose의 함량은 1.03-2.07% (w/v)으로 나타났다. T-SH와 T-SS의 ethanol 함량이 7일까지 높은 경향을 나타내었다. 전체적인 ethanol 의 함량은 12시간부터 ethanol의 함량이 증가하기 시작했으며, 발효 7일부터 21일까지 13.08-14.96% (w/v)로 유지되었다. 발효과정 중 유리아미노산 함량 분석 결과 glutamic acid, threonine, serine과 glycine 함량을 각각 T-JJ은 104.157, 42.855, 69.715, and 53.035 mg/100 g으로 가장 높았다. 탁주 유기산으로 lactic acid, citric acid, succinic acid, acetic acid가 주요 유기산으로 나타났으며 유기산총량은 T-SS, T-JJ 가 2286.21 mg/100 g, 1983.5 mg/100 g 순으로 가장 높은 값을 나타냈다. 총균수, 젖산균수, 효모 수 모두 시간이 지날수록 급격히 증가하다가 발효 1일에 감소하다 완만한 증가 후 발효가 끝나는 21일까지 점차 감소하는 비슷한 경향을 나타내었다. 관능검사결과 과일향은 T-SH, 단맛은 TSS, 신맛은 T-SS가 가장 높았으며 알코올향, 알코올맛, 쓴맛은 시료간 유의적으로 차이가 나타나지 않았다. 따라서 대체적으로 전통누룩으로 담근 탁주의 아미노산 함량과 유기산 함량이 개량누룩으로 담근 탁주의 아미노산 함량보다 높은 것으로 보아 전통누룩으로 담근 탁주의 다양성에 대한 잠재력을 확인할 수 있었다. 또한 각 누룩들의 젖산균을 분리동정하였는데 분리된 균들은 대체적으로 Leuconostoc, Weissella, Pediococcus과 Lactobacillus속에 속하였다.

• 한국가금학회지
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• 제49권2호
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• pp.125-137
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• 2022

This study aimed to determine the effects of dietary microalgae (Tetradesmus sp. (TO)) on intestinal immunity and microbiota of pre-starter broilers. One hundred and twenty 1-day-old birds (Ross 308) were allocated to two dietary treatment groups with six blocks in a randomized complete block design. The two experimental diets consisted of a corn-soybean meal-based basal diet and a diet with 0.5% TO powder instead of cornstarch in the basal diet. After feeding the experimental diets for ten days, all birds' body weight and feed intake were measured, and representative eight birds were selected from each treatment group. Small intestinal lamina propria cells were isolated using flow cytometry to examine the frequency of immune cells. Cecal feces were harvested for 16s rRNA gut microbiota analysis and fecal IgA levels. Here, we found that 0.5% TO supplementation increased CD3⁺CD4⁺ T cells in the small intestine, but decreased CD3⁺CD8⁺ T cells in the small intestine. Gut microbial analysis showed that TO supplementation significantly increased the alpha diversity of the gut microbiome. Taxonomic analysis showed that TO treatment increased the abundance of Firmicutes and decreased that of Bacteroidetes at the phylum level. The distribution of Enterobacteriaceae containing many harmful bacteria at the family level, was lower in the TO group. In the LEfSe analysis, the TO group had a significantly enriched abundance of Agathobaculum at the genus level. Overall, results show that Tetradesmus sp. supplementation influences intestinal T-cell immunity and induces the expansion of beneficial gut microbes in pre-starter broiler chickens.

• 한국산업융합학회 논문집
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• 제20권4호
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• pp.345-350
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• 2017

Saponin is the most pharmaceutical active ingredients of the ginseng plant, it was called "Ginsenoside" which means the Glycoside of ginseng that composed glycosides and aglycones. The human body will absorb the saponin easily if these substrate was decomposed by active microorganism. Fermentation is the most convenient technique to decompose this active ingredients. The purpose of this research was to study the sugar content, pH and acidity development during the ginseng fermentation process. Fresh Korean ginseng and red ginseng extract was used as the main ingredient. The concentrated of pure ginseng extract was added to increase the saponin extract. Furthermore, the mix microbial powder was added as starter to increase the fermentation efficiency. The ginseng was fermented in fermentation chamber at temperature $37^{\circ}C$ during 70 days. In the end of experiment the sugar content was decreased from 24% to 7.65%, The pH was decreased from 6.5 to 3.4, and the acidity level was incresed from 0% to 1.2%.

• Asian-Australasian Journal of Animal Sciences
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• 제30권9호
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• pp.1303-1313
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• 2017

Objective: This study evaluated the change and function of the pancreas, and small intestine in relation to growth performance of broilers on diets supplemented with raw soybean meal (RSBM) and protease. Samples of test ingredients and diets, after mixing and prior to being used were also assessed on contents of anti-nutritional factors. Methods: A $3{\times}3$ factorial study was used, with three levels of RSBM (commercial soybean meal [SBM] was replaced by RSBM at 0, 10%, or 20%) and protease (0.1, 0.2, or 0.3 g/kg). Each treatment was replicated six times with nine birds per replicate. Birds were housed in cages, in climate-controlled room and fed starter, grower and finisher diets. Results: Levels of trypsin inhibitors in the diets, containing varying levels of RSBM ranged between 1,730.5 and 9,913.2 trypsin inhibitor units/g DM. Neither RSBM nor protease supplementation in diets significantly affected (p>0.05) the body weight of broilers in the entire periods (0 to 35-d). Increasing the level of RSBM in diets increased the weight of the pancreas at d 10 (p<0.000), d 24 (p<0.001), and d 35 (p<0.05). Increasing levels of RSBM in the diets reduced the apparent ileal digestibility of crude protein (CP), and amino acid (AA) at d 24. Increasing level of RSBM in the diets decreased (p<0.01) pancreatic protein content, but this was increased (p<0.05) when protease was added to the diets (0 to 10-d). Increasing the level of protease improved the pancreatic digestive enzymes, including trypsin (p<0.05), chymotrypsin (p<0.01), and general proteolytic enzymes (p<0.05). Conclusion: The commercial SBM could be replaced at up to 20% by RSBM for broilers. Although protease supplementation slightly improved the digestive enzymes, and the ileal digestibilities of CP and AA, the CP and AA were negatively affected by increasing RSBM.