To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from HW, and the dialysate (DCP) of CP. Compared to the other fractions, DCP which is expected to contain exopolysaccharide (EPS) as the major component, significantly decreased the production of NO, IL-6, and MCP-1 in LPS-induced RAW 264.7 cells, and IL-6 and IL-8 in TNF-α and IFN-γ-induced HaCaT cells. The general component analysis results showed that no significant difference in components was observed between the fractions, whereas sugar composition analysis revealed that DCP had decreased glucose and increased mannose contents compared to the other fractions. This suggests that mannose played an important role in the anti-inflammatory activity of the active fraction, DCP. Molecular weight distribution analysis revealed that DCP was mainly composed of low-molecular-weight material-removed high-molecular-weight polysaccharides of 18–638 kDa, suggesting that EPS originated from P. linteus EPS. In conclusion, our results suggest that the DCP of P. linteus mycelium fermentation using the anti-inflammatory activity could be used industrially as postbiotic material.

This study was conducted to estimate the effect of different cutting lengths on fermentation characteristics and aerobic stability of whole crop rice (WCR) silage. The WCR was harvested at the yellow ripe stage (43.7%, DM), and then cut at 5 (R05), 10 (R10), and 20 cm (R20) of the theoretical length of cut with no cut WCR (R60). Each forage was ensiled into 20 L mini bucket silo (5 kg) for 150 days in quadruplicates. The cutting lengths were not affected the chemical compositions of WCR silage (p > 0.05). The pH (p < 0.001) and concentration of ammonia-N (p = 0.022) in WCR silage were increased linearly with the increase of cutting length. The concentration of lactate had quadratic effect (p = 0.007), which was highest in R20 silage (p < 0.05). The concentration of acetate was increased linearly (p = 0.014), but the concentration of butyrate was decreased linearly (p = 0.033). The lactic acid bacteria count was decreased linearly (p = 0.017), and yeast count had quadratic effect (p = 0.009), which was the highest in R20 silage (p < 0.05). Aerobic stability had strong quadratic effect (p < 0.001), which was the highest in R20 silage (p < 0.05). In conclusion, R60 silage had highest pH by a linear increase of ammonia-N concentration and led to low aerobic stability. While R20 silage had the lowest pH by high lactate concentration and led to high aerobic stability.

In this study, we investigated the effect of solid culture medium on the production of cordycepin in Cordyceps militaris. The regression equation was expressed as follows: Y1= 755.3-58.6625X1+4.79432E-14X2-46.6625X3-5.66269E-14X1X2- 0.025X1X3+1.62475E-14X2X3-160.6625X1 2+0.0125X2 2-206.9625X3 2, where, Y represents the value of cordycepin content (μg/g), X1 corresponds to the weight of M. alternatus in solid culture medium (g/bottle), X2 to the water content of the solid culture medium (%), and X3 to the culture period (day). The solid culture medium was optimized using the response surface methodology, and the optimal medium composition was as follows: the weight of M. alternatus in solid culture medium and water content were 16.2% and 100.7% (20.14 mL water/20 g solid culture medium), respectively, with a culture period of 39 days. Under these conditions, the cordycepin content of the fruiting bodies reached 150.0 μg/g (actual value). The supplementation of M. alternatus in solid culture for improved cordycepin content of C. militaris seems to be a promising alternative to wild and solid cultivation.

본 연구는 증숙밤(95℃, 90분) 페이스트의 발효에 적합한 유산균을 탐색하고 유산균에 의해 발효된 밤 발효 퓨레의 품질적 특성을 조사하였다. 유산균 12종에 대하여 2.0%(v/w)의 농도로 접종하여 3 7℃에서 48시간 발효한 결과 L. plantarum KCTC 21004가 산 생성능이 우수하였다. 증숙밤의 함량, 균 접종량 및 발효온도에 따른 발효 밤 퓨레의 발효 및 품질적 특성을 분석한 결과 물리화학적 특성에는 큰 차이가 나타나지 않았으나 퓨레의 물성 측정시 증숙밤 50% 함량 페이스트가 최적의 조건이었다.

The objective of this study was to evaluate effects of feeding methods on in vitro ruminal fermentation, total gas and methane production in Hanwoo steers. Six Hanwoo steers fitted with rumen cannula (430 ± 21 kg of body weight) were randomly assigned to one of three feeding systems: 1) feeding forage 1 hour after concentrate, 2) feeding concentrate 1 hour after forage, 3) feeding mixed ration. Rumen fluid sampled from each animals was incubated 24 hours with maize or timothy substrates in in vitro. Ruminal pH was increased in feeding method 2 or maize substrate than that of other methods or timothy substrate (P < 0.001). The production of total volatile fatty acid, acetate, propionate, butyrate, and valerate were increased when steers fed diets using feeding method 1 or rumen fluid was incubated with maize substrate (P < 0.001). Increased production of total gas and methane was observed in feeding method 1 and maize substrate compared to those of other methods or timothy substrate (P < 0.001). Due to the inconsistent results between ruminal fermentation and gas production in this study, further research is required to estimate effects of feeding method on enteric fermentation and gas production in in vivo.

In this study, the effect of forage sources in the total mixed ration (TMR) on in vitro goat rumen fermentation was investigated. Rice straw (RS), Italian ryegrass (IRG), timothy (TIM), and alfalfa (ALF) were used as forage sources. Each forage source was mixed with a commercial goat concentrate diet in the ratio of 1:1. Total 4 TMR were prepared. Rumen simulated in vitro fermentation using goat rumen fluid collected from the slaughterhouse was conducted until 72 th . For fermentation parameters, gas production (GP), volatile fatty acids (VFAs), and ammonia nitrogen (NH3-N) were examined. All assays were performed at 24 th , 48 th , and 72 th h of incubation individually. Contents of crude protein and non-fibrous carbohydrate were greater in the order of RS < IRG < TIM < ALF. Significant treatment effects were found in valerate and NH3-N at 24 th h of incubation (p<0.05). ALF showed the greatest contents of them and RS was the lowest. At 48 th incubation, a significant effect was detected at GP (p<0.05) and RS was greater than others. However, GP of RS was lower than others at 72 th . Significant effects on Total VFA, butyrate, and valerate productions were found at 72 th h of incubation (p<0.05). ALF showed the greatest production. Methane production from all treatments was not significantly different for each incubation time (p>0.05). The present study provided primary information on how goat rumen fermentation responds to different nutrient contents and forage sources of TMR. And the information could be used for the design or optimizing economical diet formulation for goats.

This study was conducted to observe the effect of fiber digestion enhancement and inhibition factors on fibrolytic bacterial colony growth and fiber digestion in the rumen fermentation environment. In order to promote the fiber digestion, 0.2% NaOH of rice straw was used as a substrate in rumen in vitro fermentation. A 0.1% methylcellulose (MC) was added rumen in vitro culture with untreated rice straw to inhibit fiber digestion. When in vitro culture was performed using untreated rice straw as a substrate, all substrate adherent colonies and rumen suspended colonies of Fibrobacter succinogenes, Ruminococcus flavefaciens and Ruminococcus albus showed an increasing growth as incubation time progressed; however there were significantly more substrate-adherent colonies than rumen fluid floating colonies at all incubation times (p<0.05). Fiber substrate digestibility in in vitro rumen fermentation was significantly higher 0.2% NaOH treated rice straw than untreated substrate (p<0.05). In addition, substrate-adherent colonies of fibrolytic bacteria were significantly more in the NaOH-treated group than in the untreated group for F. succinogenes, R. flavefaciens, and R. albus (p<0.05). When untreated rice straw was added to an in vitro culture, with or without 0.1% MC, to create a rumen environment for inhibiting fiber digestion, substrate digestibility was significantly suppressed compared to that in the untreated group (p<0.05). Additionally, substrate-adherent colonies were significantly fewer in the addition of MC than in the untreated control group for F. succinogenes, R. flavefaciens and R. albus (p<0.05). The results indicate that surface-adherent colonies of bacteria decomposing fiber substrate are far more than rumen fluid floating colonies in the rumen fermentation environment, and the environmental factors of rumen fermentation give same associative effect on the fibrinolytic function of fiber bacteria and its ecological communities.

This study aimed to analyze ruminal fermentation, methane emissions, and methanogen levels for different forage feed type and concentrate feed ratios. Alfalfa hay, oat hay, and a feed concentrate were used for in vitro fermentation experiments, at ratios of 9:1, 5:5, and 1:9 (forage:concentrate). After 24 h of incubation, rumen fermentation and methanogen level changes were evaluated. In the low forage treatments, the total gas, CH4, NH3-N, true dry matter digestibility, and total volatile fatty acid were higher than the other treatments, which were used as the parameters on which to assess rumen fermentation (P < 0.05). The feed ratio influenced the copy number for the total archaea and the genus Methanobrevibacter (P = 0.015, P = 0.010). The copy number result trend was like that for CH4 per digested dry matter (DDM). The PCR results and methanogen copy number analysis indicated that the composition of the methanogens affected the CH4 levels, not their copy number. The results of this study can be applied to predict rumen fermentation and methane emission patterns for cattle fed a variety of feedstuffs.

This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar.

This study investigated the effects of silage additives on rumen fermentation characteristics of rye silage. Rye was harvested at ripening stage and treated with different additives in quadruplicate following: without additive (control), with either lactic acid bacteria inoculant (LAB), formic acid (FA), or Ca-formate (Ca-FA). Overall, ensiling characteristics of FA and Ca-FA silages contained 4-fold more (P<0.05) butyrate and 2-fold more (P<0.05) NH3-N concentration (% total nitrogen) than those of control and LAB silages. Cows fed LAB silage showed a diurnal trend with the highest values of propionate concentration compared to the control at 1, 2 and 3 hr after feeding. In contrast, FA and Ca-FA silages increased the proportion of butyrate significantly (P<0.05) at all sampling times compared to control and LAB silage. In conclusion, Forage rye treated with FA or Ca-FA showed different fermentation characteristics during ensilage and in the rumen compared to LAB silage. Further studies are needed to evaluate whether different fermentation characteristics in the rumen between LAB and FA silages had effect on partitioning of nutrients between milk production and body tissue.

This study was to evaluate the feed value of whole crop rice silage (WCRS) and to investigate a suitable ratio of the WCRS and concentrate by an analysis of rumen fermentation. A total of 6 treatments were used according to WCRS: concentrate ratio on in vitro rumen fermentation: T1 (100:0), T2 (60:40), T3 (40:60), T4 (20:80), T5 (10:90), and T6 (0:100). The ruminal pH, total gas emission, ammonia nitrogen, and volatile fatty acid (VFA) were determined as fermentation parameters. Total nutrients digestibility trial was conducted by 4 treatments according to WCRS: concentrate ratio at 40:60 (W40), 20:80 (W20), and 10:90 (W10), respectively. Feed value was analyzed according to AOAC (2019) and nutrient digestibility was calculated based on NRC (2001). The levels of crude protein (CP), crude fat, and neutral detergent fiber of the WCRS were 12.29%, 1.67%, and 59.79%, respectively. It was found to be 51.49% as a result of predicting the total digestible nutrient of WCRS using the NRC (2001) model. In vitro rumen fermentation, T4, T5, and T6 treatments showed a greater gas emission and total VFA concentration compared with other treatments (p<0.05). Acetate and acetate to propionate ratio of T4, T5, and T6 were significantly higher than other treatments (p<0.05). There was a significant difference in the level of propionate and butyrate according to the WCRS: concentrate ratio (p<0.05). The digestibility of dry matter and CP was significantly lower in W40 than in other treatments (p<0.05); however, there was no difference in W20 and W10. In conclusion, the 20:80 (WCRS: concentrate) is beneficial for stabilizing the rumen that does not inhibit rumen fermentation and nutrient digestion. This ratio might have a positive effect on the economics of farms as a valuable feed.

The purpose of this study is to optimize the composition of the medium for turmeric fermentation and to select competent turmeric fermentation strains using bacterial isolates from kimchi. Initially, 30 isolates from kimchi were cultured in 5% (w/v) yeast extract and 1% (w/v) maltodextrin to determine viability. As a result, eight strains showed a tendency to maintain viability until the fifth day of fermentation. Subsequently, the eight isolates were fermented in an optimum medium for turmeric fermentation, 5% (w/v) yeast extract, 1% (w/v) maltodextrin, and 5% (w/v) turmeric for seven days to determine the viable cell count and antioxidant capacity. The antioxidant capacities of turmeric fermented by the eight isolates were similar or higher than turmeric fermented by Lactococcus lactis KCTC 2013, while maintaining high viable cell counts of both the eight isolates and L. lactis KCTC 2013 until the seventh day of fermentation. The antioxidant capacities of the selected five strains during fermentation might increase possibly due to the biological conversion of active compounds in turmeric by fermentation. Consequently, a total of five strains of the isolates showing higher antioxidant capacity (4.81±0.19-5.81±0.04 VCE/mL) than fermentation day 0 were selected for fermentation of turmeric.

메주와 누룩은 한국 전통 발효 식품에 사용되는 스타터로, Aspergillus속 곰팡이나 aflatoxin에 노출되기 쉽다. 본 연구에서는 우리나라에서 시판되는 57개의 메주 시료와 18개의 누룩 시료로부터 Aspergillus 속 곰팡이를 분리하고 동정하였다. 분리주의 aflatoxin 생성 가능성을 평가하기 위하여 multiplex PCR을 통해 aflatoxin 생합성 유전자 (aflO, aflP, aflR)를 확인하고, 이들 분리주에 의해 생성되는 aflatoxin 함량을 HPLC로 조사하였다. 뿐만 아니라 시판 메주와 누룩 시료 중 aflatoxin 함량을 분석하였다. 그 결과, 메주 시료로부터 130개, 누룩 시료로부터 47개 균주가 분리되어 총 177개의 분리주를 확인 및 동정하였다. 각 각 메주와 누룩으로부터 분리된 19.2% (25/130), 10.6% (5/ 47)의 분리주가 3 종류의 aflatoxin 생합성 유전자를 모두 보유하였으며, 그 중 메주로부터 분리된 5개의 분리주가 실제 로 aflatoxin을 생성하였다. 시판 메주와 누룩 시료 중 aflatoxin 함량을 분석한 결과, 88% (51/58)의 메주 시료의 aflatoxin 오염 수준은 모두 검출한계 미만으로 나타났고, 누룩 또한 시료의 39% (7/18)가 검출한계 미만으로 확인되었다. 메주와 누룩에서 분리된 분리주 중 aflatoxin 생합성 유전자를 모두 보유하거나 배지 상에서 aflatoxin 생성을 보여준 aflatoxigenic 균주는 존재하였으나 유통되고 있는 시료에서 aflatoxin 오염 빈도는 낮은 수준임을 확인할 수 있었다.

The purpose of this study was to evaluate the quality properties of Meju prepared by inoculating two strains of Bacillus amyloliquefaciens HJ5-2, and Aspergillus oryzae PS03. The three soybean varieties that include Daewonkong, Daechan, and Saedanbaek were used in this experiment. The fermentation temperature during the Meju aging varied at 20℃, 30℃, and 40℃, respectively. The physicochemical analysis of the soybeans, showed that the cured protein and fat contents were 34.83~43.49% and 12.91~18.90%, respectively. The pH and total acidity were 6.47~6.93 and 0.11~1.22%, respectively. The change in appearance of the Meju was that the yellow-green mold was well formed on seven days at fermentation temperature of 20℃ and 30℃, but at 40℃, there was minimal mold formation and cracking of the surface. The amino nitrogen content was highest on the Daechan Meju at 621.83 mg% for seven days. The amylase increased as the fermentation period increased in all samples, and the protease increased rapidly until the first day of the fermentation, and then gradually increased thereafter. The total number of bacteria increased or decreased as the fermentation proceeded to 6.66~10.07 log CFU/g. The mold counts increased with increasing fermentation period in the range of 6.38~8.79 log CFU/g.

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.