The present study was conducted to investigate the effects of feed types (powder vs. pellet) from potato by-product containing glycoalkaloid on rumen fermentation with different rumen pH (low vs. high) using in vitro technique. Rumen fluid was collected from two cannulated Hanwoo heifers before morning feeding (high rumen pH at 6.71) and 3 h after feeding (low rumen pH at 6.20). A 0.5 gram of powder or pellet from potato by-product was incubated in the rumen buffer for 48 h at 39℃. Four replications for each treatment were used along with two blanks. Pellet had higher (p<0.05) the immediately degradable fraction, the fractional degradation rate, and the lag phase than those of powder. However, feed type had no effects on the potentially degradable fraction and the total degradable fraction. In fermentation characteristics, powder had higher (p<0.05) concentrations of ammonia-N, total volatile fatty acid (VFA), and acetate than those of pellet. In addition, a high rumen pH had higher (p<0.05) concentrations of ammonia-N and acetate, but lower (p<0.05) total VFA concentration than those of a low rumen pH. The interaction effects between feed type and rumen pH were found on the total degradable fraction and concentrations of ammonia-N, total VFA, and acetate. The present study concluded that generally feed type had no effects on rumen degradation kinetics, but potato by-product in the powder form is recommended due to produce higher fermentation characteristics than in the pellet form.

In in vitro fermentation studies, feed samples can either be included in the in vitro rumen medium using filter bags or can be directly dispersed. The objective of this study was to investigate the effects of different pore sizes of filter bags on the rumen fermentation characteristics in an in vitro system. Corn, soybean meal, and timothy were ground to pass through a 1.0-mm screen and were formulated in the ratio of 70:7:23 based on DM, respectively. The formulated experimental diet (2g/DM) was put in F57 filter bags and R510 nylon bags (Ankom®) which pore sizes were 25 and 50 μm, respectively. An in vitro study was conducted to determine the rumen fermentation characteristics for 3, 6, 12, 24, and 48 h and rumen microbial community at 48 h of incubation. A significantly higher production of gas was observed in the R510 bags than in F57 at all the incubation times (p<0.01). IVDMD (p<0.01) and IVNDFD (p<0.01) were significantly higher, whereas pH (p<0.01) and NH3-N (p<0.01) were lower when R510 bags were used. In the VFA composition, acetate and butyrate were significantly higher (p<0.01) in R510 bags, and propionate and total VFA concentration did not differ (p=0.55 and 0.25, respectively) between F57 and R510 bags. The log copy numbers of bacteria and protozoa did not differ (p=0.69 and 0.94, respectively) between F57 and R510 bags, whereas those of fungi were significantly higher in R510 than in F57 bags (p<0.01). Therefore, the use of R510 may reflect actual rumen fermentation characteristics more precisely than those of F57 because increased gas production, nutrient digestibility and acetate, butyrate proportion were founded in R510.

The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.

This study was carried out to investigate the effect of the feeding method of total mixed fermentation (TMF) and concentrate feed on the growth performance, carcass and meat characteristics of late fattening Hanwoo steers. Twenty-four Hanwoo steers were used in this study. The control group was fed with concentrate feed + rice straw from the growing to the late fattening period, while the T1 group was fed with TMF from the growing to the early fattening period and concentrate feed + rice straw for the late fattening period. The T2 group was fed with TMF from the growing to the late fattening period. The average daily gain (ADG) and feed conversion ratio (FCR) were not different between the treatment and control group. Serum cholesterol and high density lipoprotein (HDL) cholesterol concentrations were higher in the T2 groups than in the control group (p<0.05). The yield grade and quality grade were not different between the treatment and control group. The lightness of longissimus muscle was higher in the T1 group than in the control and T2 groups (p<0.05). Poly-unsaturated fatty acid (PUFA) of longissimus muscle was increased in the T2 groups than in the control group. Therefore, the method of feeding TMF and concentrate feed could have a positive effect on the lightness and fatty acid composition of longissimus muscle without affecting the growth and carcass grades of Hanwoo steers.

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and 140℃, and 200 and 170℃, the baking time was 20 min. When the top and bottom temperature of oven at 140 and 170℃, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and 170℃, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at 170-170℃ are effective for rice bread.

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of Cheonnyuncho (Oputia Humifusa) fruit fermented with Lactobacillus plantarum SRCM 100320 (FC). The pH gradually decreased from 4.77 to 3.63 at 72 hours during fermentation. Counts of lactic acid bacteria, total polyphenol and flavonoid contents and DPPH scavenging activity were the highest at 48 hours during fermentation. Evaluation of the composition of polyphenols and flavonoids of FC fermented at 48 hours by HPLC revealed hyperoside (quercetin 3-galactoside), luteolin and kaempferol were the major components. The hyperoside content of FC was decreased, while the luteolin and kaempferol contents of FC were increased compared to unfermented Cheonnyuncho (NFC). Evaluation of the anti-obesity effects of FC in 3T3L-1 cells revealed that the accumulation of triglyceride was inhibited by about 27.3% in cells treated with FC at 150 μg/mL compared to NFC. These findings indicate FC has the potential for use as an anti-obesity material.

본 연구는 국화과 추출물 첨가가 in vitro 반추위 발효성상 및 메탄 발생에 미치는 영향을 구명하고자 수행하였다. 반추위액은 cannula 장착된 한우 암소 1두에서 채취하였으며, 공시축의 사양관리는 timothy와 농후사료를 6:4 비율로 하였다. 배양액은 Mcdougall buffer 10mL, 위액 5mL 섞어 50mL serum bottle에 혐기상태로 분주하였다. 티모시 0.3g를 각각 넣고 국화과 추출물인 국화, 민들레, 씀바귀, 제비쑥, 해바라기를 기질의 5%를 첨가한 뒤 발효시간대별(3, 6, 9, 12, 24, 48 및 72시간)로 7처리 3반복 수행하였다. 배양액 pH값은 6.29~7.44으로 반추위 적정 pH범위에 속하였다. 건물 소화율은 발효시간대가 늘어날수록 처리구에서 대조구에 비해 유의적(p<0.05)으로 증가하였다. 총가스 발생량은 발효 48시간대에서 민들레, 씀바귀, 제비쑥, 해바라기에서 대조구에 비해 유의적(p<0.05)으로 높게 측정 되었다. 이산화탄소 발생량은 발효 48시간대에서 민들레, 씀바귀, 제비쑥, 해바라기에서 대조구에 비해 유의적(p<0.05)으로 높게 측정 되었으며, 메탄 발생량도 발효 48시간대에서 민들레, 씀바귀, 제비쑥, 해바라기에서 대조구에 비해 유의적(p<0.05)으로 높게 측정 되었다. 미생물 성장량은 발효 48시간대에서 제비쑥과 해바라기 처리구에서 대조구에 비해 유의적(p<0.05)으로 높게 측정되었다. 발효 48시간대 에서 Acetic acid 생성량이 민들레, 씀바귀, 제비쑥, 해바라기 처리구에서 대조구에 비해 유의적(p<0.05)으로 높았다. 발효 12시간대에서 Propionic acid 생성량은 씀바귀, 제비쑥, 해바라기 처리구에서 대조구에 비해 유의적(p<0.05)으로 높았다. 발효 24시간대에서 A/P ratio는 민들레, 제비쑥, 해바라기 처리구에서 대조구에 비해 유의적(p<0.05)으로 감소하였다. 본 연구의 결과에 의해 국화과 추출물 첨가가 반추위 발효에 부정적인 영향을 미치지 않는 것으로 생각되나 메탄 발생량을 감소시키는데 영향이 없는 것으로 생각된다.

본 연구에서는 항산화 활성이 높은 채소류를 혼합한 천연 발효식초의 제조 공정 확립을 연구목적으로 하여 채소류 6종의 생리학적 특성 조사 및 최적 배합 비율을 연구하였다. 이를 바탕으로 선정한 3종의 블랙베리, 케일, 당근을 적정 비율로 혼합하여 천연 발효식초 기술 개발과 함께 항산화 활성의 변화를 분석하였다. 따라서 블랙베리, 케일, 당근으로 배합비율과 공정 순서를 달리하여 AF-1부터 AF-6까지 시험구를 제조한 후 알코올발효 시켜 일반성분을 분석한 결과 케일과 당근 즉, 채소류를 10%(v/v) 첨가한 AF-1, AF-3, AF-5에서 pH 약 3.52와 산도 약 3.31%로 측정되었으며, 채소류를 20%(v/v) 첨가한 AF-2, AF-4, AF-6에서 pH 약 3.59와 산도 약 3.12%로 측정되었다. 알코올함량은 AF-1과 AF-2가 10.42%, 10.40% 순으로 높게 측정되어 비슷한 수준의 pH와 산도를 바탕으로 알코올 함량이 높게 측정된 AF-1과 AF-2를 최적 배합비율 및 발효공정으로 결정하였다. 이어 초산발효를 진행한 후 페놀성화합물을 측정한 결과 AAF-1이 14.95mg/100mL, AAF-2가 15.49mg/100mL로 측정되었으며, DPPH radical 소거능은 AAF-1이 40.48%, AAF-2가 53.97%로 측정되었다. ABTS′+ radical 소거능 또한 AAF-2가 65.02%로 측정되어 55.53%의 AAF-1보다 높게 나타나 유의적인 결과를 확인 할 수 있었다. 따라서 산도 7.00% 이상의 초산발효물 2종 중 명도(L)가 높고 총페놀성화합물 및 항산화 활성이 높은 AAF-2를 채소류 혼합 블랙베리 식초로 최종 선발하여 채소류 혼합 발효식초의 개발 가능성을 모색하였다.

In this study, the quality characteristics of cheonggukjang with addition of different quinoa were investigated. We evaluated the quality and sensory characteristics of cheonggukjang, including the pH, amino nitrogen, slime contents, color value, and total aerobic bacteria. Moreover, The anti-oxidant activities were measured as total polyphenol content, 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD) activity. The pH and amino nitrogen content were noted to significantly increase during the fermentation period in all the samples. The slime content of cheonggukjang added with quinoa increased with increased fermentation time, but cheonggukjang with addition of 20% of quinoa was decreased. The L value and b value decreased significantly with increased fermentation time, but the a value increased significantly. The microbial tests of cheonggukjang with addition of quinoa showed that the aerobic micro-organisms count was 7.45~9.10 Log cfu/g. Total polyphenol contents increased in all groups during the fermentation period, and activity increased with an increased percentage of added quinoa. The DPPH radical scavenging activity and SOD-like activity of cheonggukjang (with addition of quinoa) were also significantly higher than those of the control. The sensory quality of quinoa 10% cheonggukjang was stronger in flavor, and taste, and demonstrated a higher level of overall acceptability, when compared to the other groups.

This study was conducted to evaluate the changes of pH, dry matter digestibility (DMD), NH3-N concentrate, gas production and volatile fatty acid (VFA) through in vitro fermentation by adding horse feces to various juice pomaces fermented with Bacillus, yeast and lactic acid bacteria. The pH range of fermented fluid with juice pomaces was 6.4-7.1, indicating that the digestion by microbial fermentation was normal. Juice pomaces adopted will be helpfully used to assist with digestion by microbes in intestines because approximately 109 CFU/㎖ microbes were grown after 48 hours in fermented fluid. DMD rate gradually increased from 12 hours. It was 39.19% in pomaces of apple, 38.22% in grape, 37.02% in carrot, 36.2% in citrus and 34.35% in mixture respectively after 48 hours. NH3-N concentrate was not changed significantly as it was maintained at 1.5 mg/100㎖ level in the entire treatment group from beginning of fermentation until 12 hours, but increased rapidly from 24 hours. Amount of gas produced was lowest in the mixture and increased rapidly after 12 hours. Total VFA increased from 24 hours and was highest at 48 hours. It was suggested that dry matter digestion was processed while fermented juice pomaces kept proper pH during in vitro digestion, and cellulose degrading microorganisms could act actively in the caecum and colon of horses.

In vitro fermentation was conducted to figure out alternative fiber sources for horse feed. For the development of value-added products as a horse feed resource, the pomaces from apple, carrot, grape, and citrus were fermented under solid-state conditions in the presence of 60% soybean meal with 40% of each fruit pomace at 60% of moisture content. Lactobacillus plantarum SK3873, Lactobacillus plantarum SK3893, Weissella cibaria SK3880, and Bacillus subtilis SK3889 were isolated from the fermented fruit pomace by inoculation of horse feces. For the growth of Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus plantarum, they were inoculated in 3-step order at 0, 12, and 24 h, respectively. The fruit pomace was fermented for 48 h at 35°C. The pH of the apple, carrot, grape, citrus and all mixed pomaces decreased from 5.45~6.25 to 4.40~4.77. Microbial growth was maintained at 108~109 cfu/g. After 12 and 24 h incubation, dry matter of carrot pomace were highest at 54.84 and 56.66%, respectively (P<0.05) and that of grape pomace was lower than others during fermentation (P<0.05). Dry matter was generally reduced by about 20%. NDF decreased gradually or maintained after 24 h, indicating the fiber degradation. Ash content tended to decrease during fermentation. After 48 hours fermentation, Bacillus, yeast and Lactobacillus showed an excellent growth by using juice by-products. These results suggest that fermented juice pomace has a potential as horse feedstuff with probiotics to maintain beneficial microflora in horse gut.

In order to develop fermented silkworm “Dongchunghacho” (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

This study was conducted to estimate the effect of home or hetero fermentative lactic acid bacteria(LAB) on chemical composition, fermentation quality, and aerobic stability of rye silage. Rye forage was harvested at dough stage(28.9% of dry matter), chopped to 3-5 cm length, and divided into 4 piles for different inoculations as treatment, following 1) No additives(CON); 2) Lactobacillus plantarum at rate of 1.5 x 105 cfu/g of fresh forage(LP); 3) L. buchneri at rate of 1.2 x 105 cfu/g of fresh forage(LB); and 4) Mixture of LP and LB at 1:1 ratio(MIX). Rye silage was ensiled into 20 L bucket silo in quadruplicate for 0, 1, 4, 7, and 100 day periods. After 100 days of ensiling, the silage treated with LB had lower acid detergent fiber content(p<0.05), but higher in vitro dry matter digestibility(p<0.05). The LB and MIX reduced (p<0.05) pH more rapidly than CON and LP across the ensiling days, but had no difference on 100 days. Silage treated LP had lowest(p<0.05) acetic acid, but highest(p<0.05) propionic acid. In contrast, LB treated silage had highest(p<0.05) acetic acid, but lowest(p<0.05) propionic acid with the absence of butyric acid. On microbial count, LP treated silage had lowest(p<0.05) LAB, yeast, and aerobic stability, whereas LB and MIX treated silages had highest(p<0.05). Mold was not detected across all silages. Therefore, it could be concluded that heterofermentative LAB solely or combo with homofermentative LAB might improve in vitro dry matter digestibility, fermentation characteristics, and aerobic stability of rye silage harvested at dough stage.

The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at 25°C for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.