• Journal of Animal Environmental Science
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• v.19 no.2
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• pp.101-108
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• 2013

This study was to investigate the effect of addition levels of odor reducing contents on reducing the concentration of odorous compounds. Slurry treatments included three levels mixture of horseradish powder (HP), mushroom waste (MW) and probiotics powder (PP), and non-treatment control (n=4 each group). Levels of odorous compounds were measured from the liquid slurry incubated in room temperature ($20{\sim}25^{\circ}C$) for 2 wk in chamber whose structure is similar to slurry pit. Concentration of phenols and indoles was lower (p<0.05) in level 1, which was mixed HP 0.01%, MW 0.4% and PP 0.004% (98.69, 1.87 ppm) compared to control. Short chain fatty acid (SCFA) and branched chain fatty acid (BCFA) was lowest (p<0.05) level 1 (6,557, 1675 ppm). Taken together, lower level are effective in reducing odorous compounds in pig slurry.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1244-1247
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• 2003

The purpose of this study was to isolate lactic acid bacteria that produced L(+) lactic acid from infant feces. Thirteen colonies were isolated with a MRS-plate containing 0.5% $CaCO_3$ to determine their ability to produce lactic acid. Based on their lactic acid production, 10 strains of Lactobacillus were identified to assess the ratio of lactate isomer using HPLC. A strain producing L-lactic acid was identified as Lactobacillus acidophilus, using API carbohydrate fermentation patterns and physiological tests, and named KY1909. The strain exhibited good acid tolerance in an artificial gastric juice as well as high bile resistance in MRS containing 0.5% bile acids. L. acidophilus KY1909 produced D(-) and L(+) lactic acid at a ratio of 6 : 94; whereas commercial strains of Lactobacillus acidophilus produced D(-) and L(+) lactic acid at a ratio of 1 : 1. These results demonstrate the L. acidophilus KY1909 can be utilized in fermented milk products and dietary supplements as a probiotic culture.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.214-219
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• 2010

In this study, phytoestrogen for the industrial production of soybean probiotics by lactic acid bacteria (LAB) was studied in a soybean extract. Soybean was fermented with LAB, Lactobacillus plantarum KCTC 3108 and Bifidobacterum longum ATCC 15707. The change in the content of various isoflavones (aglycone and glucoside) and the $\beta$-glucosidase activity in soybean during fermentation were investigated and shown to be dependent on the starter organism. Soybean extract powder fermented with L. plantarum showed the highest $\beta$-glucosidase activity and the greatest increase in the aglycone content. After 48h of fermentation, the contents of daidzin, genistin and glycitin in L. plantarum decreased from a mean initial levels of $83.03{\pm}2.17$, $168.13{\pm}8.17$ and $20.02{\pm}1.07$, respectively, to mean levels of $5.34{\pm}3.24$, $3.79{\pm}0.57$ and $1.87{\pm}1.09\;mg$/100 g. Whereas, after 48h fermentation, the contents of daidzein, genistein and glycitein increased from a mean initial levels of $8.09{\pm}0.78$, $11.20{\pm}0.84$ and $4.71{\pm}0.46$, respectively, to mean levels of $85.76{\pm}0.84$, $175.87{\pm}2.21$ and $22.41{\pm}0.91\;mg$/100 g. Taken together, these results suggested an increase of aglycones and decrease of glucoside in isoflavones occurred during fermentation, which coincided with an increase of $\beta$-glucosidase activity in the fermented soybean extract powder.

• Food Science of Animal Resources
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• v.32 no.5
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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.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.335-340
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• 2013

This study screened for radio-resistant strains lactic acid bacteria (LAB) by evaluating their capability to survive exposure to ionizing radiation. Ten strains of LAB - Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus delbruekii, Lactococcus lactis, Streptococcus thermophilus, Bifidobacterium breve, and Pediocuccos pentosaceus - were selected and subcultuted twice. The LAB was then further cultured for 3 d at $37^{\circ}C$ to reach 7-10 Log colony-forming units (CFU)/mL prior to irradiation and immediately exposed to gamma rays or electron beams with absorbed doses of 0, 1, 2, 3, 4, 5, 6, 8, and 10 kGy. Gamma irradiation gradually decreased the number of the tested viable LAB, and the effect was irradiation dose dependent. A similar effect was found in electron beam-irradiated LAB. Radiation sensitivity of LAB was calculated as $D_{10}$ values, which ranged from 0.26 kGy to 0.9 kGy and 0.5 kGy to 1.44 kGy with exposure to gamma and electron beam irradiation, respectively, in all tested LAB. L. acidophilus was the most resistant to gamma and electron beam irradiation, with $D_{10}$ values of 0.9 kGy and 1.44 kGy, respectively. These results suggest that L. acidophilus might be suitable for the preparation of probiotics as direct-fed microbes for astronauts in extreme space environments.

• Korean Journal of Veterinary Research
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• v.40 no.4
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• pp.701-706
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• 2000

This study was carried out to select the lactic acid bacteria(Lactobacillus, Streptococcus and Bifidobacterium) and yeast for probiotic use in pigs. Acid-tolerant 536 strains were isolated from the feces of 30 pigs. To select useful strains, the first screened strains were treated with strong acid solution(pH 2.5 to 3.0) for 3 hours and subsequentely treated with the anaerobic diluent solution containing 0.15% Oxgall for 3 hours. Among these strains, 151 strains showed strong tolerance to both acid and bile. Lactobacillus and Streptococcus tolerant to the acid and bile were treated with heat at $80^{\circ}C$ for 15 min, and at $70^{\circ}C$ for 5 min in Bifidobacterium and yeast. As a result of heat treatment, 38 strains were obtained as heat-tolerant strains. All of heat-tolerant strains were tested for antibiotic resistance against virginiamycin, sulfathiazole, aureomycin, neomycin, linsmycin, tiamulin and ASP250 which were used as feed additives for growth promotion in pigs. Finally, one strain each from Lactobacillus, Streptococcus, Bifidobacterium and yeast that showed resistance to acid, bile, heat and antibiotics was selected for probiotic use in pigs.

• Weed & Turfgrass Science
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• v.6 no.3
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• pp.249-261
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• 2017

To prevent large patch disease, caused by Rhizoctonia solani AG-2-2, in zoysiagrass a fungicide, Tebuconazole and three microbial agents Streptomyces sp. Burkholderia sp. and Streptomyces sp. S8 were applied in commercial turfgrass cultivation field in Sanchung, Gyeongnam, Korea. All treatments showed 50% reduced the pathogen population in thatch layer throughout the yearly cultivation period. Not only reduced the pathogen population, Tebuconazole, Streptomyces sp. Burkholderia sp. and Streptomyces sp. S8 treatment also enhanced turfgrass growth, chlorophyll and proline content. Malondialdehyde contents in each treatment was reduced from 6.2~28.9% when compared with the control. Taken together, reduction of pathogen population in soil lowered the disease incidence or severity, and allowed the turfgrass developed as normal condition. The results suggested that the selected microbial agents may use as biological control and growth promotion agents for the Zoysia turfgrass.

• Journal of Mushroom
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• v.10 no.4
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• pp.236-243
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• 2012

Spent mushroom substrates is composted organic material remaining after a crop of mushroom is harvested. The raw materials of mushroom substrates are same feed ingredient as corncobs, rice brown, wheat brown, cotton seeds and beet pulp. During the mushroom cultivation process, the mushroom substrates was used 15-25% by mushroom and 75-85% of mushroom substrates was remained in the SMS. Among of the spent mushroom substrates, spent mushroom substrates of pleurotus eryngii, Pleurotus ostreatus and Flammuliua velutipes is can be use the energy feedstock of animal feed. The cellulose content of spent mushroom(pleurotus eryngii) substrates containing the sawdust was high and total digestible nutrients (TDN) values was low. The spent mushroom(pleurotus eryngii) substrates fermented with cellulase and xylanase producing bacteria is may be used as an ingredient of feed in TMR for Hanwoo steer.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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• pp.572-576
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• 2006

본 시험은 산란계에 생균제를 급여하였을 때 산란계의 산란능력과 계분내 유해가스 감소에 미치는 영향을 규명하기 위하여 실시하였다. 산란계용 사료에 생균제를 0.2%와 0.5%를 처리한 구와 무처리의 3개 처리구를 두고 처리당 6반복, 반복당 4수씩 총 72수의 갈색 산란계(36주령)를 공시하여 6주간(42일) 사양 시험을 실시하였다. 산란계 사료에 생균제의 참가량을 증가함에 따라 산란율은 증가하였으며, 사료 섭취량은 감소하였다. 한편 계란의 품질에서는 생균제의 첨가량을 증가함에 따라 난중, 농후난백고, HU 및 난항색도가 증가하였다. 산란계의 영양소 이용율에서는 가용무질소물을 제외하고 건물, 조단백질, 조지방 및 조섬유 이용율이 생균제를 첨가함에 따라 증가하였다. 계분내 유해가스 발생량에서는 암모니아, 황하수소 및 멜캅탄 가스의 감소에 효과가 있었으며, 특히 황화수소의 감소에 효과가 있었다. 이상의 시험결과를 종합해 볼 때 산란계에 첨가한 생균제는 산란율을 증가시킬 뿐만아니라 계란의 품질 향상에 효과가 있었다. 또한 영양소 이용율을 개선하고 계분내 유해가스를 감소시키는 효과가 있었다.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.