• Food Science of Animal Resources
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• v.38 no.5
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• pp.981-994
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• 2018

The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.756-764
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• 2009

Provision of an optimal environment for the calf is critical to establishing the patterns of growth and development essential to allow the heifer to express its genetic potential for milk output and reproductive capacity during its productive life. Maternal nutrition during gestation is now recognised as a key to genetic programming in utero and this influence is extended through the complexity of hormones, growth factors and immunostimulants incorporated into colostrum and milk consumed by the neonatal calf. This natural process is most often disrupted as calves are weaned abruptly to maximise milk output for commercial exploitation. The key then is to accelerate the rate of maturation of the ruminal epithelium through the provision of concentrate starter rations and high quality forage, which promote VFA production. Management systems to promote these processes in Holstein Friesian cattle are well developed, however, little is known of these processes with buffalo and Bos indicus dairy cattle such as the Sahiwal. The development of methods to program the neonate to grow faster to puberty in these species will be important to improving their productivity for the dairy industries in tropical and sub-tropical environments in the future.

• Development and Reproduction
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• v.11 no.2
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• pp.79-84
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• 2007

The freezing susceptibilities of two larval stages (D-shaped and umbo) of the pearl oyster (Pinctada fucata martensii) were evaluated by the electron microscopy (light, transmission electron and scanning electron). The morphological shapes were examined from each pre-frozen or frozen-thawed stage of the cryopreserved larvae in liquid nitrogen by using the cryoprotectant, dimethyl sulfoxide ($Me_2SO$) mixed with sucrose. Although a portion of the shell was damaged, the hinge and prodissoconch were intact and clearly visible after preservation in liquid nitrogen. In addition, the cytoplasm of the frozen-thawed larvae maintained the normal organelle integrities, e.g., endoplasmic reticula, lipid droplets, mitochondria, nucleus and microvilli. However, some of the frozen-thawed larvae showed irregularly arranged cilia, rough shell surfaces and round-lumped cilium heads. These results indicate that P. fucata martensii larvae are susceptible to freezing, at least at those two critical developmental stages (D-shaped and umbo), and suggest a new industrial investigation including reduction method of cell injury for preserving microbial starter cultures need to be developed.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.185-191
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• 1996

A feeding trial was conducted to investigate the effect of skip-a-day feeding program in early growing stage of male broiler chicks on the compensatory growth, and development of visceral organs during the later realimentation period. Day-old 328 male broiler chickens( Avian x Avian) were divided into control(ad libitum feeding) and skip-a-day feeding(limited feeding) treatments. Each treatment was consisted of 4 pens( replicates) of 41 birds each. Chickens on the skip-a-day program were fasted every other day during the second wk of age(8~15 d of age). During the starter period(0~4 wk), chickens were fed a commercial crumble diet. A commercial pellet diet was fed to chickens during the finishing period( 5~8 wk). Chickens were group-weighed every week, and one bird was selected from each pen to measure carcass characteristics. The skip-a-day program delayed the growth rate of male broilers up to 4 wk of age(P

• International Journal of Aeronautical and Space Sciences
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• v.18 no.3
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• pp.512-521
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• 2017

This paper reports development process of a university-based sounding rocket using simplified hybrid rocket propulsion system for low-altitude flight application. A hybrid propulsion system was tried to be designed with as few components as possible for more economical, simpler and safer propulsion system, which is essential for the small scale sounding rocket operation as a CanSat carrier. Using blow-down feeding system and catalytic ignition as combustion starter, 250 N class hybrid rocket system was composed of three components: a composite tank, valves, and a thruster. With a composite tank filled with both hydrogen peroxide($H_2O_2$) as an oxidizer and nitrogen gas($N_2$) as a pressurant, the feeding pressure was operated in blowdown mode during thruster operation. The $MnO_2/Al_2O_3$ catalyst was fabricated for propellant decomposition, and ground test of propulsion system showed the almost theoretical temperature of decomposed $H_2O_2$ at the catalyst reactor, indicating sufficient catalyst efficiency for propellant decomposition. Auto-ignition of the high density polyethylene(HDPE) fuel grain successfully occurred by the decomposed $H_2O_2$ product without additional installation of any ignition devices. Performance test result was well matched with numerical internal ballistics conducted prior to the experimental propulsion system ground test. A sounding rocket using the developed hybrid rocket was designed, fabricated, flight simulated and launch tested. Six degree-of-freedom trajectory estimation code was developed and the comparison result between expected and experimental trajectory validated the accuracy of the developed trajectory estimation code. The fabricated sounding rocket was successfully launched showing the effectiveness of the simplified hybrid rocket propulsion system.

• International journal of advanced smart convergence
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• v.10 no.1
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• pp.197-208
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• 2021

The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107 ~ 2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.441-448
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• 2023

Penicillium spp. are frequently found in meju, a Korean traditional fermented soybean brick. We isolated and identified 96 Penicillium spp. from 22 traditional meju, and their β-tubulin genes were sequenced for the genetic and taxonomic study. Penicillium Section Viridicata was the most commonly isolated group. Notably, we also isolated and identified Penicillium roqueforti, a crucial industrial strain employed in the fermentation of blue cheese. Additionally, certain strains exhibited relatively high protease and γ-glutamyl transpeptidase activities, suggesting that they might contribute to the development of kokumi flavor during meju fermentation. Interestingly, all eight Penicillium spp., including P. roqueforti, were found to possess both types of MAT1 genes. This intriguing finding suggests the feasibility of strain improvement through mating, thereby offering opportunities for industrial applications. Therefore, these studies pave the way for a deeper exploration of Penicillium's role in meju fermentation, potentially leading to the development of starters for producing plant-based cheese-flavored condiments.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.369-378
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• 2018

Objective: The impact of forage feeding strategy on growth performance, ruminal fermentation and nutrient digestibility in post-weaning calves was investigated. Methods: Forty-five female Holstein calves (body weight [BW] = $79.79{\pm}0.38kg$) were enrolled in the 35-d study at one week after weaning and randomly assigned to one of three dietary treatments. All diets were fed as total mixed ration containing 60% (dry matter [DM] basis) of basal starter feed and 40% (DM basis) of forage, but varied in composition of forage source including i) alfalfa (40% DM, AH); ii) alfalfa hay (26.7% DM)+oat hay (13.3% DM; OH); iii) alfalfa hay (26.7% DM)+corn silage (13.3% DM; WS). Results: Dry matter intake was not different among treatment groups (p>0.05). However, BW (p<0.05) and average daily gain (p<0.05) of calves fed AH and OH were greater than WS-fed calves, whereas heart girth was greater in OH-fed calves than those fed AH and WS (p<0.05). Ruminal fermentation parameters including proportion of butyric acid, acetated-to-propionate ratio, concentration of total volatile fatty acid, protozoal protein, bacterial protein, and microbial protein in rumen were the highest in OH (p<0.05) and the lowest in WS. Compared with the AH and WS, feeding oat hay to postweaning calves increased crude protein digestibility (p<0.05), and decreased duration of diarrhea (p<0.05) and fecal index (p<0.05). Conclusion: Our results suggested that partially replacing alfalfa hay with oat hay improved ruminal fermentation, nitrogen utilization, and reduced incidence of diarrhea in post-weaning dairy calves.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.1-7
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• 1997

In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures Lactobacillus buigaricus KCTC 3188 and L. piantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjark tuna viscera. The optimum temperature and pH on barterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were $35^{\circ}C$ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were $7\%$ for dextrose and $10\%$ for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 40 after 42 days of storage at $35^{\circ}C$. Though the content of volatile basie nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at $35^{\circ}C$, VBN content in silages slightly increased from an initial value of $62\~65{\cdot}mg/100g$ to final value of $113\~155\;mg/100g$ over 42 days. The fermented silage by L. piantarum reached a maximum concentration of amino nitrogen and showed $81\%$ of hydrolysis degree after 4 days of storage at $35^{\circ}C$.