The present study was carried out to explore the potential effects of novel lactic acid bacteria Pediococcus penticeous KCC-23 (KCC-23) and Lactobacillus plantarum KCC-24 (KCC-24) on rye haylage fermentation at National Institute of Animal Science, Cheonan province in Korea. The experiment contains three different groups such as control without lactic acid bacteria, rye haylage with KCC-23 and rye haylage KCC-24. After experimental periods, the content of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF), the activity of total digestible nutrient (TDN) and In-vitro digestibility (IVD) was similar in control and LAB treated haylage (p<0.05). The pH was reduced in KCC-23 and KCC-24 treated rye haylage as compared to control (p<0.05). The lactic acid concentration in haylages was increased by L. plantarum KCC-23, and KCC-24 supplement. Whereas, the less amount of acetic acid and butyric acid was noted in KCC-23 and KCC-24 treated haylage as compared with control (p<0.05). The KCC-23 and KCC-24 were dominantly grown in experimental haylage as compared with control. It indicates, the addition of KCC-23, and KCC-24 enhances fermentation quality of haylages as compared control. The present study suggests that KCC-23 and KCC-24 are potent strains that were improving the fermentation process in rye haylage

본 연구는 국내에서 헤일리지의 생산 및 이용 확대를 위해 수분함량에 따른 헤일리지의 사료가치 및 발효품질의 변화를 구명하고 양질의 헤일리지 생산 확대를 위한 기초 자료를 확보하기위하여 2011년 9월부터 2012년 12월까지 충남 천안시 소재 국립축산과학원 초지사료과 시험포장에서 수행되었다. 수분함량이 다양한 헤일리지의 조제를 위해 이탈리안 라이그라스의 ‘코윈어리’ 품종을 이용하여 수분함량 60~30%까지 5% 차이로 총 7처리로 헤일리지를 조제하였다. 수분함량이 다른 이탈리안 라이그라스 헤일리지의 사료가치는 수분함량에 따라 유의적인 차이를 나타내지 않았다. 수분함량에 따른 발효품질의 변화는 수분함량의 차이에 따라 유의적인 차이를 보였으며 상대적으로 수분함량이 높은 조건(>40%)에서 발효품질이 우수하였으며 수분함량이 낮은 조건에서는 발효품질도 낮은 것으로 나타났다. 수분함량별 헤일리지의 유기산 구성비율은 수분함량이 상대적으로 높은 조건(>40%)에서 젖산비율이 높게 나타났으며 수분함량이 낮은 조건(<40%)에서는 젖산비율이 감소하고 초산과 낙산비율이 높아지는 것으로 나타났다. 이상의 결과를 종합해 보면 안정적인 헤일리지 생산을 위해 발효품질을 고려해보면 수분함량이 40%가 헤일리지 조제의 한계점으로 사료되며 추후 헤일리지의 장기 저장성 검토 및 저 수분 조건에서 발효품질 개선을 위한 추가적인 연구가 진행되어야 할 것으로 생각된다.

Bulb onion (Allium cepa), which belongs to the family Amaryllidaceae, is one of the oldest vegetative crops known to humans. Despite its high economic value, only a few reports are available on the use of molecular markers in genetic diversity analysis of Allium cepa for its improvement. Molecular genetic markers have been widely used as powerful tools for analyzing the plant genome. In particular, Microsatellites or simple sequence repeats (SSRs) markers are tandem repeats of one to six bp in length and have been proven to be the most powerful polymerase chain reaction (PCR)-based DNA markers in plant diversity analysis. In this study, the genomic DNA was isolated from different Allium cepa lines. The ESTs and gDNA sequences of onion were collected from National Center for Biotechnology information. The SSRs with two to five motifs over a length of 12 bp, were identified using SSRIT (Gramene) software. The PCR products of 100 to 350 bp in length containing SSRs, primers was designed using Primer3 with lengths of 20 to 24 bp and a melting temperature of 60℃. The SSR markers with high polymorphism-information content (PIC) levels was useful for collecting progeny with high genetic homogeneity for onion breeding, and to obtain representative marker sets for genetic tests. The SSR Finder program and the developed SSR markers could be a useful resource for genetic diversity and purity testing in onion.

Onion is one of the most widely consumed vegetables. There are many cultivars, which are grouped according to skin color as yellow, white or red. Onions can also be classified as sweet or non-sweet. Their importance in cooking comes from their typical taste and flavour. The sugars, pyruvic acid accumulation and transcript level of some transcription factors involved in the biosynthesis of high sugars and pyruvic acid was analyzed at different stages of bulb onion (Allium cepa) growing under light and dark condition using High Performance Liquid Chromatography (HPLC) and Quantitative real time PCR. A genetic map and cultivar lines 36101and 36122 were used to identify transcription factors controlling pungency and sugar. We compared 2 different lines for low pungency and high sugars during water and photoperiod stress, which showed significant positive phenotypic and genetic correlations. These results could be presumably used as useful information to obtain onion varieties rich in sugars.