• Proceedings of the KIEE Conference
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• 1995.07a
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• pp.231-233
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• 1995

The new hybrid scheme for electric bus is presented in this paper. This system is composed of a three-phase AC induction motor, one inveter and one system controller. The motor can be acted as starter, motor itself, alternator, generator and retarder. Various functions are simulated. The design stage has been finished. And the various experimental tests are undertaken now.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.619-626
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• 2009

As a trial for the development of a new starter culture for yogurt products, more than two hundred lactic acid bacteria strains were isolated from raw milk and healthy human feces. The strains that showed excellent growth and acid production ability in the 10% skim milk media were selected and identified as Lactobacillus casei through the API carbohydrate fermentation pattern and 16S rDNA sequence analysis. L. casei CU2604 was further investigated for its physiological characteristics as a starter culture compared with a commercial strain. The CU2604 strain showed good acid production and growth characteristics in milk, which were comparable to those of the L. casei Shirota strain. Despite the fact that both these strains displayed the same sugar fermenting pattern and PFGE band pattern, and had similar growth characteristic in milk, L. casei CU2604 exhibited different fatty acid composition in the cell wall, showed more tolerance to bile and to pH, and presented better growth inhibition activity against pathogenic bacteria. Based on these results, the L. casei CU2604 strain holds great promise for use as a novel and efficient starter culture in the production of yogurt. Additional studies on the probiotic characteristics of this strain are currently being conducted.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.159-173
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• 2020

A 4×2 factorial feeding trial was designed to investigate the effect of replacing soybean meal (SBM) with cottonseed meal (CSM) in wheat/sorghum/SBM-based diets fed with or without microbial enzymes in diets on the performance, visceral organ development and digestibility of nutrients of broiler chickens. Four graded levels of CSM - none (0%), low (4%, 8%, and 12%), medium (5%, 10%, and 15%), and high (6%, 12%, and 18%) of complete diets in starter, grower and finisher, respectively were fed with or without 100 mg/kg of xylanase and β-glucanase blend. Eight isocaloric and isonitrogenous diets were formulated using least-cost method to meet the nutrient specifications of Ross 308 male broilers. Each treatment was randomly assigned to 6 replicates (10 birds per replicate). There were CSM-enzyme interactions (p < 0.05) on feed intake (FI) and weight gain (WG) in the starter phase. Enzyme supplementation improved (p < 0.05) feed conversion ratio (FCR) in the grower and finisher phases, and increased WG in growing and finishing birds. CSM inclusion reduced (p < 0.05) the weight of gizzard and proventriculus in starter chicks, while these organs were bigger (p < 0.05) in the grower phase. The test ingredient decreased (p < 0.05) small intestinal weight in starter and grower birds. The CSM increased the absolute weight of thighs (p < 0.05) while breast meat was increased (p < 0.01) by enzyme addition. Starch digestibility was improved (p < 0.01) by enzyme inclusion and decreased (p < 0.01) by CSM. Enzyme supplementation improved (p < 0.05) the ileal digestibility of gross energy and protein. The results demonstrate that CSM can substitute up to 90% SBM in broiler chicken diets without compromising performance, and the nutritive value of CSM-containing diets can effectively be improved by enzyme supplementation.

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Microbiology and Biotechnology Letters
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• v.42 no.1
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• pp.1-10
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• 2014

Most microorganisms have been used for foods for such a long period of time with no question posed for their safety. However, the progress of food processing technology has activated international food trades, and the consumers and authorities of import countries have come to question the safety of microorganisms used in foods. At present, the most widely known safety standards are Generally Recognized as Safe (GRAS) status from the US Food and Drug Administration (FDA) and Qualified Presumption of Safety (QPS) status by the European Food Safety Authority (EFSA). GRAS status is not for the safety of microorganisms themselves but for the permissibility of strains or cultures in specific food uses. QPS provides a qualified generic approval to a defined taxonomic unit. The increase of commercialized traditional fermented foods in Korea has spurred the starter development for traditional food fermentations. However, starter development in Korea has been carried out based on the technological properties of microorganisms with no research on developing a standardized tool for safety assessment. In the globalization of traditional Korean fermented foods, technological properties as well as safety of future starters should be guaranteed, and establishment of the safety assessment regulation for microorganisms used for foods is necessary.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.843-850
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• 2016

This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.

• Journal of Practical Engineering Education
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• v.16 no.3_spc
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• pp.267-274
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• 2024

One challenge with teaching practical programming classes is the standardization of development tools on student computers. This is particularly true when a complicated setup process is required before beginning to code, or in remote classes, such as those necessitated by the COVID-19 pandemic, where the instructor cannot provide individual troubleshooting assistance. In such cases, students who encounter problems during the setup process may give up on the class altogether before even beginning to code. Therefore, this paper recommends using GitHub Codespaces as a tool for implementing standardized student development environments from day one. Codespaces provides Docker containers that an instructor can configure in such a way as to enable students to practice installing various coding tools within a controlled space, while also providing a language-specific, fully optimized development environment. In addition, Codespaces may be used more effectively in collaboration with GitHub Classroom, which helps instructors manage both the starter code and coding environment in which students work. In this paper, we compare two semesters of university Node.JS programming classes that utilized different development environments: one localized on student computers, the other containerized in Codespaces online. Then, we discuss how GitHub Codespaces and GitHub Classroom can be used to increase the effectiveness of practical programming classes while also increasing student engagement and programming confidence in class.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.141-148
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• 2010

The aim of this study was to develop a new starter for fermented milk. The approach started with 103 acid-producing isolates from Kimchi, a type of spiced, fermented cabbage and then PCR screening was used to identify 72 Lactobacillus strains. The ability to inhibit the growth of food-borne human pathogens (Escherichia coli, Salmonella enteritidis, Staphylococcus aureus) of these strains were measured, using the paper disk method. Among them, one bacterium (LHB55) that showed a strong antibacterial activity against food-borne human pathogens was identified and further characterized, using 16S rDNA sequencing and API 50CHL system. Because this isolate was identified as L. plantarum, it was named as L. plantarum LHB55. The yogurt produced using commercial LAB with L. plantarum LHB55 did not display properties that are microbially or physico-chemically different from the control group, which suggests that L. plantarum LHB55 can be used as a useful starter for yogurt containing high antibacterial activity. We think that identifying effective starter strains enabling further development of fermented milk that can deliver better health benefits such as antimicrobial properties is of high significance, and thus our effort in this type of approach will continue.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.3104-3104
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• 2001

The research described here was undertaken with the aim of monitoring, optimizing and ultimately controlling the production of heterofermentative microbes used as starters in the salami industry. The use of starter cultures in the fermented meats industry is a well-established technique used to shorten and standardize the ripening process, and to improve and control the organoleptic quality of the final product. Starter cultures are obtained by the submerged cultivation of suitable microorganisms in stirred, and sometimes aerated, fermenters where monitoring of key physiological parameters such as the concentration of biomass, substrates and metabolites suffers from the general lack of real-time measurement techniques applicable to aseptic processes. In this respect, the results of the present work are relevant to all submerged fermentation processes. Previous work on the application of on-line NIR spectroscopy to the lactic acid fermentation (Dosi et al. - Monreal NIR1995) had successfully used a system based on a measuring cell included in a circulation loop external to the fermenter. The fluid handling and sterility problems inherent in an external circulation system prompted us to explore the use of an in-line system where the NIR probe is immersed in the culture and is thus exposed to the hydrodynamic conditions of the stirred and aerated fluid. Aeration was expected to be a potential source of problems in view of the possible interference of air bubbles with the measurement device. The experimental set-up was based on an in-situ sterilizable NIR probe connected to the instrument by means of an optical fiber bundle. Preliminary work was carried out to identify and control potential interferences with the measurement, in particular the varying hydrodynamic conditions prevailing at the probe tip. We were successful in defining the operating conditions of the fermenter and the geometrical parameters of the probe (flow path, positioning, etc.) were the NIR readings were reliable and reproducible. The system thus defined was then used to construct and validate calibration curves for tile concentration of biomass, carbon source and major metabolites of two different microorganisms used as salami starters. Real-time measurement of such parameters coupled with the direct interfacing of the NIR instrument with the PC-based measurement and control system of the fermenter enabled the development of automated strategies for the interactive optimization of the starter production process.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.12
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• pp.1752-1756
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• 2011

This study was conducted to explore the effects of squid ink on growth performance, immune functions and antioxidant ability of broiler chickens during a period of six weeks. Either sex Arbor Acres broilers were equally allotted to 4 groups with 3 replicates of 20 chickens each. Broilers diets for the 4 test groups were prepared separately with starter and finisher phases. Control chickens were fed with basal diet and birds of group Exp 2, Exp 4 and Exp 6 were fed with the basal diet supplemented with 2%, 4% and 6% of squid ink, respectively. Broilers were sacrificed to investigate antioxidant parameters of sera, indices of thymus, spleen and bursa of fabricius and spleen lymphocyte proliferation, as well as growth performance on the $21^{th}$ and $42^{th}$ day. The results revealed that, i) squid ink promoted growth performance of broilers during days 22 to 42 and the whole trial period (p<0.05 or p<0.01); ii) squid ink elevated relative weight of the three immune organs during the starter phase and spleen lymphocyte proliferation throughout the experiment (p<0.05); iii) squid ink increased SOD activity and decreased MDA level in sera from broilers during the whole period (p<0.05). The above results suggest that squid ink could improve growth performance, antioxidant ability and immune functions of growing broiler chickens and be employed in the development of feed additives for animals.