• 한국환경과학회지
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• 제27권5호
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• pp.345-348
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• 2018

The influence of various forms of Houttuynia cordata with fermented red koji as feed additives on the performance of duck livestock was evaluated through a field study. Two hundred and forty ducks (Pekins) aged 0-38 d were used. They were randomly assigned to four treatment groups (0%, 1% H. cordata powder with fermented red koji, 1% H. cordata pelleted with fermented red koji, and 1% H. cordata coated with fermented red koji) with four replicates (15 ducks per replication). Foreconomic evaluation, the data (a total of 240 duck) obtained from each treatment were applied to 10,000 ducks per treatment 38-d after the feeding trial. Overall, the results of economic evaluation were the highest in the treatment with 1% H. cordata coated with fermented red koji, followed by 1% H. cordatapelleted with fermented red koji, 1% H. cordatapowder with fermented red koji, and control. In conclusion, using 1% H. cordatawith fermented red koji as coating and pellet type duck diets might be of economic advantage for sustainable environmental management.

• 한국환경과학회지
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• 제26권7호
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Journal of Ginseng Research
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• 제6권2호
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• pp.131-137
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• 1982

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.

• 한국환경과학회지
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• 제29권3호
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• 한국환경과학회지
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• 제26권7호
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• pp.875-879
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• 2017

We conducted two experiments to evaluate effects of feeding various types of red ginseng marc and Houttuynia cordata (H.cordata) on blood profiles of poultry in a completely randomized design. In experiment 1 (28 d), a total of 240 broilers (Arbor acres) were used. Four dietary treatments (15 broilers per pen with four replicate pens per treatment) were included: (1) control, (2) 2% red ginseng marc, (3) 1% fermented red ginseng marc with red koji, and (4) 2% liquid red ginseng. There were no significant differences in HDL and LDL-cholestrol among treatments (P > 0.05), but total cholesterol and triglyceride decreased in diets supplemented with red ginseng marc and 1% fermented red ginseng marc with red koji compared to that in the control treatment (P < 0.05). In experiment 2 (38 d), a total of 240 Pekin ducks were randomly divided into 4 groups by dietary treatments (control, 1% fermented H. cordata powder with red koji, 1% fermented H. cordata pelleted with red koji, and 1% fermented H. cordata coated with red koji) with 4 replicates of 15 ducks in each group. Total cholesterol and VLDL-cholesterol were not affected by diet with various types of H. cordata. However, increase in HDL-cholesterol and decrease in LDL and VLDL-cholesterol were greater in treatments with different types of H. cordata than in the control treatments (P < 0.05). In conclusion, using various types of red ginseng marc and H. cordata in poultry diets was effective for increasing HDL-cholesterol and decreasing total, LDL, and VLDL-cholestrol or triglyceride.

• 한국미생물·생명공학회지
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• 제23권4호
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• pp.472-478
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• 1995

Mycelial growth, color difference and productivity of red pigment of beni-koji by Monascus anka KCCM 11832 were examined with respect to it's pigment in submerged culture with various medium and culture conditions. Shaking incubation was more promoted mycelial growth and the production of pigments than that for non-shaking incubation, and red color became ten times deeper. The production of red pigment was the highest when incubated at 25$\circ$C for 7 days in pH 6.0, but mycelial growth was showed the highest at 32.5$\circ$C. The levels of carbon and nitrogen source for maximum red pigment production were 2% rice powder and 0.05% peptone, respectively and the level of peptone for maximum pigment production was lower than that for maximum mycelial growth. Among pigmentation promoting agents tested, MgSO$_{4}$, was found to be suitable for the production of red pigment, and the optimum level was 0.1%.

• 한국식품과학회지
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• 제35권5호
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• pp.830-834
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• 2003

Cholesterol 생합성의 저해, 혈압강하 등의 생리기능을 갖는 물질로 알려진 Monascus속 곰팡이의 대사산물인 monacolin K의 최적 생성 및 추출조건에 대해 검토하였다. 고체와 액체 배양한 홍국균 종균을 콩, 밀, 보리, 찹쌀, 백미에 배양 시 백미에 고체 배양한 종균을 접종한 경우의 monacolin K 생성량이 가장 많았다(0.35g/100g). 또한 홍국을 고온에서 장시간 건조하여 수분을 제거함에 따라 monacolin K의 수율도 증가하였으며, 홍국균 사멸과 monacolin K 함량을 고려시 $80^{\circ}C$에서 60분 건조가 최적 조건이었다. Monacolin K는 유기용매 가용성으로 80% ethanol에서 가장 높은 수율을 나타냈다. 한편 홍국 분말을 인위적으로 1분간 흔들어 추출한 경우와 초음파로 균체를 파쇄하고 0-24시간 방치하면서 추출한 경우의 monacolin K 함량은 거의 유사하였다. 홍국 분말과 80% ethanol간의 비율을 1:9로 추출 시 monacolin K 함량이 가장 많았으며, 홍국 색소량과는 비례관계를 보였다.

• 한국식품과학회지
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• 제43권2호
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• pp.235-239
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• 2011

홍국 배아미 5%와 10% 벌꿀용액으로 제조한 홍국 발효액종을 10-40% 첨가하여 밀가루 반죽의 레올로지 특성으로 falling number, RVA(rapid visco analyzer), farinograph, alveograph 등을 분석하였다. 홍국 발효액종 첨가량이 증가할수록 falling number 값이 낮아졌으며 10% 첨가시 $363{\pm}7.8s$, 20% 첨가시 $318{\pm}2.1s$이었다. 호화도 특성에서 홍국 발효액종 첨가량이 증가할수록 초기점도 온도와 breakdown은 상승하였고, 최고점도와 set-back값은 낮아졌다. Farinograph에서 대조구와 시험구간에 흡수율은 64.3-65.0%로 유의적 차이가 없었으나 반죽형성시간은 발효액종의 첨가량이 증가할수록 빨라졌고, 안정도는 저하되어 20% 첨가시는 9.3 min, 40% 첨가시는 3.0 min이었으며 약화도도 빨라졌다. Alveograph에서 $P_{max}(mm)$는 대조구가 158.0 mm이었으나 발효액종 첨가량이 많을수록 증가하여 40% 첨가시 190.0 mm이었다. 그러나 L, G, W 등의 값은 낮아졌다. 이상의 실험으로 홍국 발효액종을 20% 첨가까지는 반죽의 레올로지 특성인 제빵적성에 영향이 적어 빵 제조가 가능한 것으로 나타났다.

• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• Applied Biological Chemistry
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• 제13권1호
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• pp.97-103
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• 1970

간장국제조과정중에 생육하는 효모들을 계수 및 분리 동정하고 TTC 정색에 의하여 유발한 결과는 다음과 같다. 1. 간장국 1g 중의 효모수는 3일국에 $97{\times}10^3$, 4일국에 $135{\times}10^3$, 5일국에 $179{\times}10^3$개로서 제국일수의 경과에 따라 효모수가 증가하였다. 2. 이들 효모의 TTC 정색에 었어서 White가 53.6${\sim}$71.9%, Red가 5.6${\sim}$11.1%, Red pink가 6.8${\sim}$1905 pink가 11.1${\sim}$22.6%로서 white 효모가 가장 많았고 Red 효모가 가장 적었다. 3. 30주를 임의 분리하여 동정한 결과 Saccharomyces rouxii 5주, Saccharomyces fermentati 2주, Saccharomyces rosei 1주, Hansenula suaveolens 1주, Hansenula anomala 6주, Pichia polymorpha 6주, Debaryomyces nicotianae 2주, Debaryomyces hansenii 2주, Torulopsis candida 2주, Torulopsis sake 2주, Candida pelliculosa 1주등 6속 11종으로 동정되었다. 4. 등정한 이들 효모를 TTC 정색에 따라 유별한 결과 Hansenula suaveolens, Hansenula anomala, Candida pelliculosa, Debaryomyces nicotianae, Pichia polymorpha 등은 국중에 생육하는 전체 효모의 약 60%를 차지하는 TTC white 효모구에 속하였으며 Saccharomyces rouxii와Saccharomyces rosei는 Red 로 Saccharomyces fermentati와 Debaryomyces hansenii는 Red pink로 Torulopsis candida와 Torulopsis sake는 pink로 나타났다. 5. 분리된 효모의 대부분이 무염 또는 식염10% 합유배지에서 잘 생육하나 15-18% 식염 합유배지에서는 생육이 거이 억제되었다.