The feed value of Astragalus membranaceus leaves and straws was amended by fermentation using effective microorganisms, such as molasses (T1), Rhodobacter capsulatus (T2), Bacillus subtilis (T3), Lactobacillus acidophilus (T4), or Saccharomyces cerevisiae (T5), with no supplements in the control (C). The crude protein (CP), ether extract (EE), crude fiber (CF), neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents in the fermentation-treated A. membranaceus leaves decreased, whereas nitrogen free extract (NFE) content increased significantly. A decrease in the amounts of CP (except in T3), EE, CF, NDF, and ADF in the A. membranaceus straws treated with effective microorganisms was observed compared with that for the C and T1 (p<0.05). The NFE content of the straws increased with all treatments, except T1. Fermentation treatment subtly altered the fatty acid composition of A. membranaceus leaves and straws. In contrast, the calcium and vitamin E contents in A. membranaceus leaves and straws were increased after fermentation treatment (p<0.05). However, T3 yielded higher saponin content in straws compared to that by any of the other treatments (p<0.05). The effect of fermentation with microorganisms, maintained the low pH up to 48 h (p<0.05), whereas it was random for the straws. Therefore, the data suggest that fermentation treatment with microorganisms can improve digestion rate and have a positive effect on physiologically active substances and feed value.

This study was conducted to evaluate effects of supplementation of Bifidobacterium ruminantium on in vitro ruminal fermentation and methane production. Ruminal fermentation characteristics of Timothy hay (C1), whole barley (C2), Timothy hay + B. ruminantium (T1) and whole barley + B. ruminantium (T2) were evaluated at 0, 3, 6, 9, 12, 24 and 48 h incubation at 39℃. The amount of B. ruminantium culture added into T1 and T2 was 0.3 ml. The pH values ranged from 5.99 to 6.83 in all the treatments. Concentration of NH3-N of C2 and T2 was higher than C1 and T1 at 48 h (p<0.05). The total gas production of C2 and T2 was higher than C1 and T1 at 9 h (p<0.05). The total methane production of treatments with B. ruminantium was not significantly different at 24 and 48 h (p<0.05). Concentration of lactic acid was significantly different between both substrates (p<0.05). Therefore, B. ruminantium supplementation was determined to be insignificant in the in vitro ruminal fermentation and methane production, while a further study was required to investigate relation to lactic acid production with different forage sources.

α-Amylase 및 protease 활성을 동시에 가지는 1-B-12 균주를 된장으로부터 분리하였다. 16S rRNA 유전자 염기서열 분석결과, Bacillus licheniformis로 동정되어 B. licheniformis 1-B-12 균주로 명명하였다. 효소활성 측면에서 현미(50%), 미강(30%) 및 대두(20%)의 조합이 최적의 기질 조합 조건으로 확인되었다. 기능성이 부가된 효소식품을 제조하기 위하여 Lactobacillus casei GW140 균주를 도입하였는데, B. licheniformis 1-B-12 균주와의 혼합배양 조건은 2단발효(B. licheniformis 1-B-12 접종 > 24 h 발효 > L. casei GW140 접종 > 12 h 추가 발효)가 적합한 것으로 나타났다. 이러한 최적 조건으로 생산된 효소식품을 동결건조하여 25℃에서 보관하였을 때 시험 마지막 날인 45일까지 효소의 활성이 유지되었다.

본 시험은 질산염함유 식물 추출물을 이용하여 in vitro 반추위 발효성상 및 반추위 메탄 발생에 미 치는 영향을 알아보기 위해 수행되었다. 공시재료는 감자, 당근, 배추, 상추 및 시금치 추출물을 사용하 였으며, 발효 기질은 2mm로 분쇄된 timothy 0.3g을 사용하였다. In vitro 실험은 조사료(timothy) 및 배합사료를 6:4의 비율로 급여한 반추위 cannnula가 시술된 한우 암소에서 채취하였다. 반추위액과 McDougall’s buffer를 1:2의 비율로 혼합한 발효액을 0.3g timothy와 식물 추출물이 담긴 50mL serum bottle에 혐기상태로 20mL 분주한 뒤, 39℃에서 9, 12, 24, 48시간 동안 발효하였다. pH는 발 효 시간이 증가함에 따라 점점 감소하며, 6.31~6.96으로 정상범위였다. 건물 소화율은 9시간 배추 추 출물구에서 유의적으로 낮았고, 암모니아 농도는 감자, 배추, 상추 추출물구에서 대조구에 비해 첨가구 에서 유의적으로(p<0.05) 낮았으며, 반추위 미생물 성장량은 발효 24시간대의 당근 추출물구에서 높았 다(p<0.05). Acetate와 propionate 농도는 대조구에 비해 첨가구에서 유의적으로 낮았으며(p<0.05) butyrate 농도는 첨가구간에 발효시간별로 각각 다른 양상을 보였다. 총 가스 발생량은 발효 12시간 및 24시간대에서 배추, 상추, 시금치 추출물구에서 유의적으로(p<0.05) 낮았으며, 메탄 발생량은 감자, 배 추, 시금치 추출물구가 대조구에 비해 유의적으로(p<0.05) 낮았고, 이산화탄소 발생량 또한 첨가구에 비해 대조구에서 유의적으로(p<0.05) 낮았다. 결과적으로 본 시험에 사용된 5종의 질산염 함유 식물 추 출물은 반추위 발효에 악영향을 미치지 않으면서 메탄저감 효과를 나타내었다. 특히 배추 추출물은 반 추위내 메탄발생을 저감시킬 수 있는 식물추출물로서 가능성이 높은 것으로 사료된다.

Recently, many studies have shown that propolis has diverse health beneficial effects such as anti-cancer, anti-bacterial, anti-inflammation, and anti-oxidant activities. Water-insolubility of propolis has made it extremely difficult in manufacturing health beneficial beverages containing propolis. In this study, the solubility of propolis was dramatically improved by entrapping with beta-cyclodextrin and the prebiotics effect of water-soluble propolis on the yogurt fermentation was investigated. Lactobacillus pentosus SC60 was selected as a starter for the yogurt fermentation due to its high DPPH radical scavenging activity. Low-fat milk which was supplemented with different concentrations of propolis (0.01, 0.05, 0.1, or 0.5% (w/v)) was fermented with L. pentosus SC60 for 30 h and the viable cell number, pH, and titratable acidity were checked. The rates of decrease in pH and increase in titratable acidity of yogurt after 12 h of fermentation were the highest when 0.5% (w/v) propolis were supplemented. Meanwhile pH and titratable acidity of yogurt without propolis reached 4.54 and 0.73%, respectively, most slowly after 30 hoffer mentation when compared with other yogurts supple mented with propolis. The viable cell number of L. pentosus SC60 in yogurt with 0.5% (w/v) propolis increased with highest rate and it exceeded 9 log CFU/mL at 8 h of fermentation, but that of yogurt with no propolis was only 8.54 log CFU/mL at 30 h of fermentation. This results showed that L. pentosus SC60 grew very well in the presence of water-soluble propolis and it is proposed that propolis acts as prebiotics

Nutritional and physicochemical changes of mustard leaf kimchi were examined during fermentation periods up to 3 months. As the fermentation processed, pH decreased, and titratable acidity gradually increased. The crude ash and protein contents increased during fermentation, but crude lipid content was significantly reduced from 5.97 to 5.07%. Crude fiber and carbohydrate showed no distinct changes. Dietary fiber contents were slowly changed between control and 1 month fermentation sample, and were maintained thereafter. The major free sugars of mustard leaf kimchi were fructose and glucose, and the amount of them were significantly decreased at the end of fermentation stage. Lactic acid showed a dramatic increase and reached its maximum at 3 months. All kimchi contained 20 amino acids; in particular, glutamic acid was the highest in mustard leaf kimchi. Amino acid contents fluctuated during fermentation. Except for calcium and selenium, the content of other ingredients (Fe, K, Mg, Na, and Zn) increased with prolonged fermentation time. Fermentation promotes a significant increasing in the content of linoleic acid and DHA. The highest antioxidant vitamins (β-carotene, tocopherol) contents were determined at mustard leaf kimchi fermented for 2 months. The results will provide fundamental data for proposing an appropriate fermentation periods to promote quality of kimchi

This study was conducted to determine the effect of mathematical transformation on near infrared spectroscopy (NIRS) calibrations for the prediction of chemical composition and fermentation parameters in corn silage. Corn silage samples (n=407) were collected from cattle farms and feed companies in Korea between 2014 and 2015. Samples of silage were scanned at 1 nm intervals over the wavelength range of 680~2,500 nm. The optical data were recorded as log 1/Reflectance (log 1/R) and scanned in intact fresh condition. The spectral data were regressed against a range of chemical parameters using partial least squares (PLS) multivariate analysis in conjunction with several spectral math treatments to reduce the effect of extraneous noise. The optimum calibrations were selected based on the highest coefficients of determination in cross validation (R2 cv) and the lowest standard error of cross validation (SECV). Results of this study revealed that the NIRS method could be used to predict chemical constituents accurately (correlation coefficient of cross validation, R2 cv, ranging from 0.77 to 0.91). The best mathematical treatment for moisture and crude protein (CP) was first-order derivatives (1, 16, 16, and 1, 4, 4), whereas the best mathematical treatment for neutral detergent fiber (NDF) and acid detergent fiber (ADF) was 2, 16, 16. The calibration models for fermentation parameters had lower predictive accuracy than chemical constituents. However, pH and lactic acids were predicted with considerable accuracy (R2 cv 0.74 to 0.77). The best mathematical treatment for them was 1, 8, 8 and 2, 16, 16, respectively. Results of this experiment demonstrate that it is possible to use NIRS method to predict the chemical composition and fermentation quality of fresh corn silages as a routine analysis method for feeding value evaluation to give advice to farmers.

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

The objective of this study was to determine the effect of bacterial inoculation (Lactobacillus plantarum or combo inoculant mixed with Lactobacillus plantarum and Lactobacillus buchneri) and addition of fibrolytic enzyme on chemical compositions and fermentation characteristics of whole crop barley (WCB) and triticale (TRT) silage, their ruminal in vitro fermentation, and digestibility. In TRT silage, enzyme addition significantly (p<0.01) decreased NDF content compared to no enzyme addition treatment. Organic acids such as lactate and acetate contents in WCB and TRT silages were significantly (p<0.01) higher compared to those in the control. Particularly, lactate content was the highest in L. plantarum treatment. Fibrolytic enzyme treatment on both silages had relatively higher lactic acid bacteria content, while mold content was lower in both treatments compared to that in the control. In vitro dry matter digestibility was generally improved in WCB silages. It was higher (p<0.01) in TRT with mixed treatment of L. plantarum, L. buchneri, and enzyme compared to others. In vitro ruminal acetate production was relatively higher in treatments with both enzyme and inoculant additions compared to that in the control. Therefore, the quality of silage and rumen fermentation could be improved by inoculants (L. plantarum and L. buchneri) regardless whether whole crop barley (WCB) or triticale (TRT) silage was used. Although it was found that fibrolytic enzyme addition to both silages had various quality and rumen fermentation values, further study is needed

주박추출물을 첨가한 사과식초의 효율적인 초산발효를 위한 최적조건을 검색하고 그 품질을 조사하였 다. 정상적인 초산균의 생육을 취한 사과식초 사입액의 초기 acetic acid과 ethanol의 농도는 각각 3.0%와 6.0%였다. 사과식초 사입액에서의 초산균의 생육적온은 27℃이였고, 24℃보다 30℃에서 배양 하는 것이 초산생성능이 우수하였다. 초기 주박추출물 농도가 8.0%일 때 초산생성정도가 가장 높게 나 타났다. 초산균은 주박추출물의 첨가농도가 높을수록 유도기가 짧아져 생성되는 초산의 함량이 증가하 다가 8.0%이상의 주박추출물이 첨가되면 유도기가 길어져 생성되는 초산의 함량이 감소하는 것을 확인 하였다. 8.0%의 주박추출물을 첨가하여 발효시킨 사과식초는 대조구에 비해 유도기를 2일정도 단축시 킬 수 있으며 발효 중의 당도변화가 대조구와 거의 차이가 없었다. 유기산 함량을 분석한 결과, acetic acid와 malic acid가 주된 유기산으로 검출되었고 주박추출물을 첨가한 식초에서의 함량은 각각 8,416.9mg%, 103.5mg%로 대조구보다 높게 나타났다. 따라서 8.0% 주박추출물, 3.0% acetic acid, 6.0% ethanol을 첨가한 초기 사과식초에 균을 접종하여 27℃에서 발효하는 것이 발효기간을 단축할 수 있으며 초산과 사과산의 함유량이 높은 식초를 제조할 수 있다.

The present in vitro study was conducted to examine the effect of buffer solubility of eight protein feeds (coconut meal, distillers grain, sesame meal, perilla meal, soy source cake, rape seed meal, soybean meal and lupine) on the fermentation characteristics, degradability of dry matter (DM) and crude protein (CP), and methane (CH4) production by rumen microbes. Buffer extraction increased pH (P<0.05 ~ p<0.001) of the culture solution but tended to lower ammonia- N concentration for all protein feeds. Total volatile fatty acids(VFAs) and each VFAs concentrations in all incubation was decreased by buffer extraction (P<0.01 ~ P<0.001). Also, molar proportion of acetate in 1h (P<0.001), 3h (P<0.01) and 12h (P<0.05) incubations and molar proportion of propionate in 1h (P<0.001), 3h (P<0.01), 6h (P<0.05) and 12h (P<0.05) were decreased by buffer extraction. But molar proportion of butyrate in 1h (P<0.001), 3h (P<0.01) and 6h (P<0.05) were increased by buffer extraction. The in vitro effective degradability of dry matter (P<0.001) and CP (P<0.001) was decreased by buffer extraction. The methane production (P<0.01~P<0.001) in all incubation was decreased by buffer extraction. The results from in the current study might be useful for diet formulation to improve the feed efficiency of the ruminant animals without massive loss of major nutrients.

팽이버섯 내에 존재하는 GAD 효소를 발효를 통해 활 성화 시켜 MSG를 GABA로의 전환율을 높이고자 하였다. 효과적인 고농도 GABA를 생산하기 위해 나노분말 팽이 버섯에다가 수경재배한 인삼을 첨가하여 야쿠르트발효기 에서 발효한 결과 GABA 전환율은 팽이나노인삼분말 발 효군(88%) > 팽이분말 발효군(52%) > 팽이나노분말 발 효군(44%) 순으로 나타났다. 이러한 결과는 MSG를 기질 로 첨가하는 식품에서 활용할 가치가 있으리라 사료된다.

본 연구에서는 호밀을 이용하여 사일리지 제조시 Lactobacillus plantarum KCC-10 및 KCC-19를 접종하여 사일리지의 사 료가치, 품질 및 미생물상의 변화를 조사하였다. 호밀 사일 리지에서 젖산균 접종구와 무접종구에서 사료가치는 크게 변화되지 않았다. 그리고 유산 함량은 젖산균 접종구가 현 저하게 높은 경향을 보였으나 초산과 낙산은 젖산균 접종 구가 약간 낮아지는 경향을 보였다. 젖산균 분포는 젖산균 접종구에서 현저하게 높았으며 효모와 곰팡이는 104CFU/g 에서 관찰되지 않았다. 호밀 사일리지 제조시 KCC-10 및 KCC-19 접종구의 조단백질 및 TDN 함량은 무접종구 보 다 약간 증가하였으나 섬유소 및 in vitro 건물소화율에서 는 비슷한 수준을 보였다. 이상의 결과를 요약해 보면 호 밀 사일리지 제조시 KCC-10 및 KCC-19 접종에 의해 사일 리지의 품질이 향상되었다.

γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.