• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.5
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• pp.73-79
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• 2008

This paper presents a simple electronic starter for single phase induction motor (SPIM). It replaces the centrifugal switch in the auxiliary winding circuit of the capacitor start type SPIM. The electronic starter observes the auxiliary winding voltage, and disconnects the auxiliary winding when the motor gets close to its rated speed. Because of its possibly fluttering contacts of the centrifugal switch which mounted on the conventional SPIM, the reliability of SPIM can be reduced. Developed new electronic starter has no mechanical contacts. Therefore, the reliability and the performance of SPIM can be improved. The operational principle of the proposed electronic starter is explained, and illustrated with experimental results.

• Journal of the Korean Society of Propulsion Engineers
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• v.21 no.3
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• pp.18-24
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• 2017

Appropriate selection of the starter is essential for successful starting of the gas-turbine engine. Thus, aerodynamic drag during starting phase should be analyzed to assess the feasibility of the starter. In this paper, aerodynamic drag is modeled based on the speed profile from the engine coast down test, and it is scaled with respect to the target engine by comparing the compressor load. Afterward, the govern equation of the starting phase is developed with the torque model of the starter, and the design scheme to select the feasible starter will be finally suggested. The proposed model of starting phase will be useful to perform a preliminary design of the starting system of the gas-turbine engine.

• Transactions of the Korean Society of Automotive Engineers
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• v.19 no.1
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• pp.9-16
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• 2011

Research on ISA(Integrated Starter/Alternator) receives wide attention as system voltage is increased to 42V Based on requirement of starter and alternator for the conventional vehicle, system requirement and specification are determined. Also to control proposed system, suitable control methods are proposed. Main control issues with ISA are whether torque assist is required and if so how much torque is needed. In this paper, vehicle performance with various control methods and capacity are simulated and simulation results are analyzed. Vehicle performance is analyzed with vehicle simulator. For the simulation, suitable ISA model is also developed.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.387-393
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• 2016

This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at $30^{\circ}C$ incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05). In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was $7.50{\pm}0.07log\;CFU/g$, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at $37^{\circ}C$ incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than $10^{11}CFU/g$.

• Journal of Animal Science and Technology
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• v.54 no.2
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• pp.141-147
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• 2012

The present survey was conducted to provide basic information on Hanwoo calf management. Eight hundred and sixty-two Hanwoo breeding farms from all nine provinces were surveyed via personal interviews. The percentages of farms categorized by herd size were 30.5%, 32.8%, 26.0% and 10.7% for <50 heads, 51-100 heads, 101-200 heads, and >200 heads, respectively. More than 50% of farms offered calf starter at 6-10 days of age, showing that calf starter was offered relatively at an earlier age. Calf starter was replaced every three days by 30.1% of farms. The percentages of farms replacing starter weekly (19.2%) were even higher than those of replacing starter daily (18.8%), suggesting that the frequency of replacing starter needs to be increased to maintain starter freshness and to increase starter intake. About one-third of farms offered forage at 6-10 days of age and 21% of farms offered even at 1-5 days of age although it has been well known that forage does not contain either nutrient density or nutrient profile necessary to stimulate rumen papillae development, especially before weaning. Furthermore, about half of farms used rice straw with calf starter. Water was offered relatively at an earlier age (1-5 days of age) by 55% of farms. Deciding when to wean calves should be based on starter intake rather than age but less than 50% of farms decided weaning age by starter intake. In conclusions, to reduce weaning age of Hanwoo calves by rapid rumen papillae development it is necessary to provide fresh starter and water by increasing frequency of starter replacing and water trough cleaning and not to feed forage before weaning.

• Journal of Dairy Science and Biotechnology
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• v.36 no.3
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• pp.178-185
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• 2018

Kefir, which originates in the Caucasian mountains, is a cultured milk beverage produced by a combination of acidic and alcoholic fermentation. Kefir products are commonly used as food vehicles to deliver health-promoting materials including kefran and lactic acid bacteria to consumers. The aim of this study was to develop a freeze-dried starter culture without yeast and assess the suitability of kefir-like dairy products for the growth of lactic acid bacteria and the acidification of milk. Pasteurized whole milk (SNF 8.5%) stored at $25^{\circ}C$ was aseptically inoculated with starter cultures (0.002% w/v); it was kept at $25^{\circ}C$ until the pH attained a value of 4.6. Ten grams of the kefir-like product sample was diluted with 90 mL of 0.15% peptone water diluent in a milk dilution bottle, followed by uniform mixing for 1 min. Viable cells of Lactobacillus species were enumerated on modified-MRS agar (pH 5.2), with incubation at $37^{\circ}C$ for 48 h. Viable cells of Lactococcus species were enumerated on M17-lactose agar, with incubation at $32^{\circ}C$ for 48 h. The pH attained a value of 4.6 after fermentation for 9 h 30 min (Starter 1), 9 h 45 min (Starter 2), and 12 h (Starter 3). The viable cell count of Lactobacillus sp. and Lactococcus sp. was initially $10^5{\sim}10^6CFU/g$; it increased significantly to $10^9CFU/g$ after 12 h of incubation. During the storage of the kefir-like products at $4^{\circ}C$ for 1 4 days, the total viable cell numbers were unchanged, but the pH decreased slightly. The consistency of the kefir products increased gradually during the storage. The organoleptic properties of the kefir products fermented using the new starter culture are more desirable than those of commercial kefir. These results suggest that the newly developed starter culture without yeast could be suitable for kefir fermentation.

• Aerospace Engineering and Technology
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• v.9 no.2
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• pp.204-209
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• 2010

The current status of the development of pyrostarters, which play a role as a turbo pump starter in liquid propellant propulsion systems by supplying pressurized gas to power turbines for engine start, has been introduced. Firstly, the development history is briefly summarized, and secondly the current technical status in core parts for the development of pryrostarters such as solid propellants, internal ballistics, rupture discs, and igniters are presented. The current technical achievements could make it feasible to fulfill the development requirements for pyrostarters.

• Journal of Animal Science and Technology
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• v.52 no.3
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• pp.229-236
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• 2010

Effect of molasses addition to complete calf starter (CCS) and the following pellet processing was evaluated with 12 Holstein-Friesian (HF) calves (7-14 d old with $42\;{\pm}\;5.5\;kg$ average BW), with 6 calves (replicate) per treatment. The CCS was formulated with 65% concentrate calf starter and 35% local corn fodder. On the CCS, molasses was added either 5% (M5) or 10% (M10), then the mixture was pelleted and fed to the calves for 7 weeks. Molasses addition, regardless of addition level, improved (p<0.05) both the durability and hardness of the pellet which contains 35% of high fibrous local corn fodder. Upon feeding to calves, the feed intake and daily gain were numerically higher with 5% molasses addition compared to 10% molasses addition. Blood VFA level was remarkably higher (p<0.01) in calves fed M10 than calves fed M5. There was no difference (p>0.05) in blood glucose level between M5 and M10. Length and number of papillae were not different (p>0.05) by the addition levels of molasses. However, there was one exception in number of papillae at caudo-dorsal sac which were higher (p<0.05) number in M5 than M10 calves. Considering the quality of CCS pellet, calf performance and rumen development, there was no additional benefit of 10% molasses addition compared to 5%. From the results of this study, 5% molasses addition could be recommended for local farmer when they utilize local corn fodder to make CCS for HF calves in Indonesia.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.10a
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• pp.187.3-187
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• 1976

건조 유산균 starter (Lyophillized lactic sarter) 제조 과정 중 동결건조에 의한 viability의 저하를 방지하는 방법의 하나로서 유산균을 농축 (concentrate) 시켰다. 유산균을 농축시키기에 앞서 cell의 농도를 높여줄 필요가 있었으므로 Cell의 증식에 영향을 미치는 요인으로 agitation 및 aeration을 채택하여 그것이 cell의 증식 및 lactic acid producing ability에 미치는 영향을 조사한 결과 다음과 같은 사실을 알 수 있었다.(중략)