• Food Science and Preservation
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• v.19 no.1
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• pp.159-166
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• 2012

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.

• Korean Journal of Agricultural Science
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• v.47 no.1
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• pp.131-138
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• 2020

The aim of this study was to evaluate the effect of aflatoxin B₁ (AFB₁) on in vitro rumen fermentation at various dose levels of 0 (T₁), 100 (T₂), 200 (T₃), and 300 (T₄) ppb in a wheat straw-based buffalo diet. The results show that the truly degradable dry matter, truly degradable organic matter, gas production, microbial biomass production and partitioning factor values in the control group (T₁) were higher (p < 0.05) than those of the T₂, T₃, and T₄ groups. The total volatile fatty acids, acetate, propionate, and butyrate values in the control group (T₁) were higher (p < 0.05) than those of the T₂, T₃, and T₄ groups. The partitioning factor value in the control group (T₁) was higher (p < 0.05) than those of the T₂, T₃, and T₄ groups. The partitioning factor values of the T₂ and T₃ groups were higher (p < 0.05) than that of the T₄ group. There was no significant variation in the partitioning factor value between the T₂ and T₃ group. The acetate : propionate (A : P) ratio in the control group (T₁) was lower (p < 0.05) than those of the T₂, T₃, and T₄ groups. The A : P ratio in the T₂ group was lower (p < 0.05) than those of the T₃ and T₄ groups. It was concluded that different levels of AFB₁ contamination in feed significantly affect the in vitro rumen fermentation characteristics. Thus, these findings could help to determine the influences of AFB₁ in a wheat straw-based buffalo diet. Additionally, it is necessary to manage AFB₁ contamination in ruminants.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.137-141
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• 2007

This experiment was conducted to investigate the effects of dietary yeast (Saccharomyces exguus) supplementation on growth performance, cecal microflora and fecal ammonia gas in broiler chicks. A total of two hundred seventy, 1-d-old male broiler chicks (Ross strain) were randomly allotted to nine pens (replicates), 30 birds per pen. There were three dietary treatments with three replicates. The treatments were control (virginiamycin 0.05%+salinomycin 0.03%), Saccharomyces exguus 0.5 and 1.0%. Total body weight gain were significantly higher in Saccharomyces exguus1 1.0% treatment than the control (P<0.05). Although not significant, the yeast supplementation tended to improve the feed conversion ratio. No significant differences were observed on the numbers of cecal E. coli, Salmonella and Lactobacillus in yeast treatments compared to those of control. The production of fecal ammonia gas was significantly lower in yeast treatments than the control (P<0.05). The concentrations of fecal short chain fatty acids and volatile organic compounds were not different among the groups. These results suggest the possibility that yeast (Saccharomyces exguus) could be used as the alternative of antibiotic growth promoters by improving the performance of broiler chicks. In addition, dietary yeast could improve the environment of broiler houses by reducing fecal ammonia production.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.4
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• pp.529-536
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• 2013

The objective of this study was to investigate the effect of levels of cottonseed meal with various carbohydrate sources in concentrate on feed intake, nutrient digestibility, rumen fermentation and microbial protein synthesis in dairy bulls. Four, 6 months old dairy bulls were randomly assigned to receive four dietary treatments according to a $2{\times}2$ factorial arrangement in a $4{\times}4$ Latin square design. Factor A was carbohydrate source; cassava chip (CC) and cassava chip+rice bran in the ratio of 3:1 (CR3:1), and factor B was cotton seed meal levels in the concentrate; 109 g CP/kg (LCM) and 328 g CP/kg (HCM) at similar overall CP levels (490 g CP/kg). Bulls received urea-lime treated rice straw ad libitum and were supplemented with 10 g of concentrate/kg BW. It was found that carbohydrate source and level of cotton seed meal did not have significant effects on ruminal pH, ammonia nitrogen concentration, microbial protein synthesis or feed intake. Animals which received CC showed significantly higher BUN concentration, ruminal propionic acid and butyric acid proportions, while dry matter, organic matter digestibility, populations of total viable bacteria and proteolytic bacteria were lower than those in the CR3:1 treatment. The concentration of total volatile fatty acids was higher in HCM than LCM treatments, while the concentration of butyric acid was higher in LCM than HCM treatments. The population of proteolytic bacteria with the LCM treatments was higher than the HCM treatments; however other bacteria groups were similar among the different levels of cotton seed meal. Bulls which received LCM had higher protein digestibility than those receiving HCM. Therefore, using high levels of cassava chip and cotton seed meal might positively impact on energy and nitrogen balance for the microbial population in the rumen of the young dairy bull.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.6
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• pp.762-771
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• 2010

Two experiments were conducted to determine i) the fermentation characteristics of catfish by-product (C) ensiled with rice bran (RB) or sugarcane molasses (M) in different ratios, and ii) the digestibility of the silages in growing pigs. In the ensiling experiment, there were three ratios of C, ensiled with RB or M, of 8:2, 7:3 and 6:4 (wet basis for C and air-dry basis for RB and M). The six treatments were CRB8:2, CRB7:3, CRB6:4, CM8:2, CM7:3 and CM6:4, with 3 replications per treatment and seven sampling times. The pH of CRB7:3 and CRB6:4 decreased (p<0.05) from the first week and stayed stable until 8 weeks of ensiling, but the pH did not decrease in CRB8:2. The pH of CM8:2, CM7:3 and CM6:4 decreased rapidly from the first week until week 8. Dry matter (DM) and crude protein (CP) contents were slightly lower when catfish by-product was ensiled with RB than with M. Ammonia content in all treatments increased (p<0.05) during ensiling. Lactic acid content in silages with molasses increased from the first week, with the highest value at week 4. However, the lactic acid content in CRB8:2 did not increase with time and had the lowest value of all treatments. Acetic acid proportions of total volatile fatty acids were low at day 0, with the highest value at day 7, decreasing slowly until 8 weeks. The butyric acid proportion was highest at day 0 and decreased up to week 8. The proportion of propionic acid increased during ensiling. The digestibility experiment had a 4${\times}$4 Latin-square design and included 4 castrated crossbreed (Yorkshire${\times}$Landrace) male pigs fed four diets. The basal diet (BD) included rice bran, broken rice and maize meal, and the other three diets included fish meal (FMD) or catfish by-product ensiled with rice bran (CRBD) or sugarcane molasses (CMD). The silages chosen were those which gave the best results in the ensiling experiment for each additive. The coefficient of total tract apparent digestibility (CTTAD) of DM and organic matter (OM) was not significantly different among treatments. The CTTAD of CP was not different among the silage diets, but was lower in BD (p<0.01). The CTTAD of ether extract (EE) was higher in the catfish by-product silage diets than in FMD and BD. There was no significant difference in the digestibility of DM, OM, CP and EE between the fish meal and the by-product silages. In conclusion, catfish by-product can be successfully preserved by ensiling. Moreover, the total tract apparent digestibility of OM, CP and EE in ensiled catfish by-product was comparable with that of fish meal.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1722-1727
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• 2006

The nutritive value of 4 straws, obtained after thrashing of seeds from fodder crops, was assessed as complete feed for ruminants. Sixteen male Murrah buffaloes (liveweight 365.8${\pm}$19.5 kg), were divided into 4 equal groups and offered ad lib. straw of either Trifolium resupinatum, Trifolium alexandrium, Medicago sativa or Lolium perenne, supplemented with minerals and vitamin A, for 40 days in a completely randomized design. Simultaneously, each straw was offered to 3 rumen fistulated male buffaloes in order to assess the biochemical changes in the rumen. Compared to other straws M. sativa straw had higher (p<0.05) organic matter (OM), crude protein (CP), acid-detergent fiber (ADF) and cellulose content. L .perenne had the highest (p<0.05) hemicellulose and lowest (p<0.05) CP and acid-detergent lignin (ADL) content. T. resupinatum had the lowest concentration of cell wall constituents (CWC). The digestibility of nutrients of T. resupinatum and L. perenne straw was similar, but higher (p<0.05) than that of other straws. M.sativa straw showed highest (p<0.05) digestibility of CP. The highest OM digestibility of T. resupinatum and CP digestibility of M. sativa were responsible for highest (p<0.05) total volatile fatty acids and trichloroacetic acid precipitable nitrogen in the strained rumen liquor. The digestible crude protein (DCP) was highest (p<0.05) in M. sativa followed by that in T. alexandrium. The total purine derivatives excreted in urine varied from 0.22-0.32 mmol/kg $W^{.75}/d$. The efficiency of microbial protein synthesis indicated that OM of straws of M. sativa and that of T. alexandrium was used more (p<0.05) efficiently. The microbial protein synthesized was highest in T. resupinatum, but statistically similar to other groups. The values for N-retention and apparent biological value were highest for L. perenne, though comparable with that of M. sativa and T. alexandrium. The available metabolizable energy (ME) was highest (p<0.05) in T. resupinatum followed by that in L. perenne and lowest in M. sativa. It was concluded that all the straws, supplemented with minerals and vitamin A, could be fed exclusively to adult ruminants with no adverse affect, as animals were able to maintain body weight (372${\pm}$20.1 kg).

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.218-221
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• 2002

Whole forage sorghum (saccharatum) cultivar FS5 was harvested at the soft dough ($303{\pm}9g\;kg^{-1}$ DM) stage of maturity. The sorghum was chopped into approximately 20 mm pieces and ensiled under laboratory conditions in 1.5 L Weck glass jars. At ensiling, it was treated with two commercial silage inoculants: Pioneer 1188 (Inoculant A) and Eco-corn (Inoculant B). The inoculant A and B was applied at ca $2{\times}10^5$ or $2{\times}10^4$ colony forming units $g^{-1}$ DM., respectively. Silage with no additives served as a control. Three jars per treatment were opened on days 2, 4, 8, 15 and 60 post-ensiling to study fermentation dynamics. After 60 days of ensiling the silages were analyzed and subjected to an aerobic stability test lasting 5 days. Results showed that both inoculants caused a more rapid rate of pH decrease and a higher amount of lactic acid production. All the silages were well preserved and were stable upon exposure to air. Inoculants did not influence (p>0.05) the ash and total N contents, but tended to reduce acetic acid (p<0.05), butyric acid (p<0.01) and propionic acid (p<0.01) contents, and to increase the lactic acid content (p<0.01). The lower DM content of silages treated with Inoculant A agrees with the greater gas loss resulting from the DM loss, which was in good agreement with the higher yeast counts upon aerobic exposure. Silage treated with inoculant B had the highest DM (p<0.05) and lactic acid contents (p<0.01), and the lowest acetic acid content (p<0.05), which agrees with the rapid reduction of pH and smaller gas loss. Inoculant B reduced the ADF (p<0.01), ADL and NDF (p<0.05) contents, which also indicates smaller losses of organic soluble material. The control silages contained the highest levels of volatile fatty acids but no lactic acid, indicating secondary fermentation. It was concluded that both inoculants may improve the fermentation process, since silages from all treatments were stable upon aerobic exposure, noadvantage could be attributed to any of the inoculants used.

• Food Science and Preservation
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• v.23 no.7
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• pp.1042-1049
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• 2016

This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.

• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.11-17
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• 1995

The changes in life style these days appear in many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as Andong Sikhe. The importance, however, of succeeding the traditional cuisines is getting appreciated widely now a days. A traditional Andong Sikhe in Korea, was prepared and fermented at $5^{\circ}C$ in order to analyze the taste and flavor compounds. Major flavor components were identified as camphene, sabinene, 1-(1,5-dimethyl-4-hexyl)-4-methyl-benzene, ${\alpha}-zingibirene$, farnesene, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, ${\beta}-sesquiphellandrene$, calalene, tetradecanoic acid, hexadecanoic acid and 9,12-octadecanoic acid by GC and GC/MS. Lactic acid and increased from 0.49 mg/100 g in the initial stage to 19.37 mg/100 g at the 6 days of storage. The pH of product decresed to 3.7 from 5.4 after the 6 days of storage but the total acidty reached to 0.41% during fermentation and storage at $5^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.889-899
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• 2017

To investigate the quality characteristics of domestic $ros{\acute{e}}$ wines marketed in Korea, 11 kinds of wines were purchased at the Korea Wine Festival in 2016. The color, physiological activity, aroma component and sensory evaluations were conducted. The hue value of $ros{\acute{e}}$ wines ranged from 0.592 to 1.990, with the Ro7 of Delaware having the highest value. The brightness of $ros{\acute{e}}$ wines ranged from 42.96 to 94.99, the redness from 3.20 to 59.37, and the yellowness from 8.43 to 24.83. Of the 11 $ros{\acute{e}}$ wines evaluated, 1 was a dry wine and 10 were sweet wines. The average sugar content of the sweet wines was 73.89 mg/mL. Among the organic acid contents, malic acid ranged from 0.214 to 2.903 mg/mL, and lactic acid content ranged from 0 to 3.423 mg/mL. Malolactic fermentation differed, depending on the source. The total polyphenol content of $ros{\acute{e}}$ wines ranged from 50.55 to 99.55 mg%, the anthocyanin content was 2.12 to 213.30 mg/L, and the DPPH radical scavenging activity of $ros{\acute{e}}$ wines was between 73.75 to 90.41%. A total of 41 volatile components were detected, including 7 alcohols, 22 esters, 4 terpenes, 3 acids and 5 other compounds. Of these, 9 compounds had odor activity value(OAV) greater than 1; these were identified as 1-propanol (alcohol, pungent), 3-methyl-1-butanol (harsh, nail polish), ethyl butanoate (strawberry, lactic), isopentyl acetate (fresh, banana), ethyl hexanoate (green apple, fruity), ethyl octanoate (pineapple, pear, floral), ethyl decanoate (fruity, fatty, pleasant), linalool (flower, lavender) and limonene (lemone, orange). As a result of the sensory evaluation, the Ro5 wine made from Campbell Early grape, and having a good color, flavor and taste, was the most preferred.