김치발효 중 일어나는 조직감의 변화에 영향을 미치는 요소들을 규명하기 위하여 조직경화제로서 CaCl2, 숙성지연제로서 K-sorbate, 숙성촉진제로서 새우젓 및 멸치젓의 첨가효과와 이들 시료의 데침효과를 조사하였다. pH와 산도 및 환원당의 변화양상을 보면 새우젓 및 멸치젓 첨가구가 숙성촉진 효과를, K-sorbate, CaCl2, 데침처리 등이 숙성지연효과를 뚜렷이 나타내었다. K-sorbate, CaCl2 및 데침처리에 의하여 발효중 김치배추의 절단강도 감소속도가 지연되었으며 압착력, 회복높이, work ratio의 감소속도도 지연되었으나 젓갈첨가는 이를 촉진시켰다. 이러한 결과는 관능검사에서 젓갈첨가구가 굳은 정도, 아삭아삭한 정도, 질긴 정도, 뻣뻣한 정도가 크게 낮아지는 반면, 보존료 첨가나 데침으로 이들 값이 증가하는 것과 일치하였다. pH, 산도, 배추잎의 절단두께, 절단력, 압착력, 회복높이, work ratio 등 기계적 측정치들은 신맛, 조직감, 외관의 기호도와 굳은 정도, 아삭한 정도, 질긴 정도, 뻣뻣한 정도 등의 조직감 특성과 높은 상관관계를 나타내었다. 특히, 김치의 pH는 김치의 신맛, 외관, 질긴 정도, 굳은 정도, 뻣뻣한 정도, 아삭아삭한 정도와 높은 상관관계를 나타내었다.

The experiment was carried out to determine the optimum application rate of liquid waste from methane fermentation (LW) and its effect on botanical composition, dry matter yields and nutrient quality of pasture mixtures. Experimental fields was designed a

우리나라 수산발효기술의 역사적 발전배경과 현존하는 기술들을 조사하고 이제까지 연구된 결과로부터 전통수산발효기술의 과학적 해석을 시도하였다. 우리나라 수산발효기술은 크게 나누어 두가지로 구분되는 바 식염만을 사용하는 적염해법(적갈)과 식염으로 절인 생선에 삶은 곡물, 마늘, 고춧가루를 가하는 식해법으로 대별된다. 젓갈은 사용되는 원료의 종류에 따라 다양하여 총 46종이 현재 만들어지는 것으로 확인되었다. 우리나라 젓갈제조의 특징은 비교적 짧은 기간의 발효과정(2 - 3개월) 후 어체가 그대로 보존된 상태의 발효물을 조미하여 반찬으로 사용하고 일부는 장기간 저장(6개월 이상)하여 충분한 효소적 가수분해가 얼어난 것을 액즙으로 받아 김치의 재료로 쓰이는 젓국을 생산하는 것이다. 젓갈의 맛은 주로단백질의 분해산물에 의해 형성되며 이것은 Pediococcus, Bacillus, Halobacterium등의 내염성세균의 작용에 의한 것으로 판단된다. 발효과정이 오래 경과되어 최적맛에서 벗어날 때는 효모의 증식이 현저하게 나타남을 알 수 있다. 식해는 첨가된 곡물의 탄수화물을 이용한 유기산 발효로 pH가 급격히 저하됨으로서 저장성이 보존되는 특수한 수산발효방법이다. 산생성균과 단백질 분해균의 역할이 크게 나타냐며 비교적 짧은 기간(2주)내에 발효가 완성되며 더이상 저장하면 유기산의 지나친 생산으로 맛의 퇴화현상이 일어난다. 이들 수산발효기술은 우리나라 염장발효기술의 전체를 포용하는 것으로 젓갈은 장류발효와 식해는 김치발효와 맥을 같이하고 있는 것이다.

Roll bale silage조제시(調製時) 밀봉지연(密封遲延)이 silage 품질(品質)과 소화율(消化率)에 미치는 영양(影響)에 대한 본(本) 시험(試驗)에서의 결과(結果)는 다음과 같다. 1. Roll bale silage의 내부온도(內部溫度)는 대조구(對照區)에서 26~28℃였으나, 밀봉지연구(密封遲延區)에서는 밀봉(密封)을 늦게 함에 따라 열(熱)이 발생(發生)하여 roll bale내(內)의 온도(溫度)가 55

1. Alfalfa의 조단백질(粗蛋白質)은 채취시기가 경과함에 따라 1회(回) 19.64%에서 4회(回) 12.37%로 낮아졌으며, 조섬유, CWC, Cellulose도 낮아지는 경향을 보였다. Orchard grass도 조단백질(粗蛋白質)은 1회(回) 13.79%에서 2,3회(回) 12.97, 12.85%로 낮아졌으며 4회(回) 14.72%로 다소 상승하였다. 그밖에 조섬유, CWC는 채취시기가 진행됨에 따라 낮아졌으며 Cellulose는 시기에 다소

This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 ㎎/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=–0.551** between fruit weight and oxalic acid, r=– 0.767** between malic acid and citric acid, and r=0.834** between citric acid and total organic acid content.

The effects of amino acid and/or urea liquid fertilizer application on the growth and phytochemicals of Perilla leaves were summarized as follows; The fresh weight of the perilla leaves was in the order of CF, CL, KLF, and control, and 39.7 g, 37.4 g, 36.5 g and 32.3 g were measured. The plant height increased by 71.6 cm in the CF treatment than in the control(54.6 cm). The number of nodes was 14.3 node in CF treatment and 19% more than control(12 node). The vitamin C content tends to be increased by fertilizing the amino acid solution in the perilla leaf. The components of polyvalent unsaturation of n-6 origin were measured in CF treatment, KLF treatment, and control in 10.19 mg, 10.18 mg, and 9.38 mg per 100 g, respectively. Glutamic acid, aspartic acid, leucine, arginine, alanine and lysin were contained in perilla leaf amino acid. Glutaminic acid content was found to be 455.1 mg, 495.6 mg, and 478.8 mg in the control, KLF and CF treatment per 100 g, respectively. Effective nutrition management using amino acid fertilizer optimizes crop yield and profitability, it is important to reduce the negative environmental risks of using fertilizer.

The present study investigated the effect of forage sources and their inclusion levels in diet on the rumen fermentation of Korea traditional goat. Timothy and alfalfa were used as forage sources. Forages were mixed with concentrate diet in different ratios. The ratios of forage to concentrate diets were varied to 1:9, 5:5 and 9:1. The rumen fluid of goat was gathered from slaughter house. Dry matter digestibility was decreased and methane production was increased as forage levels in diet was increased. When forage sources, timothy and alfalfa, were compared, groups with timothy showed greater methane production than the groups of alfalfa. Molar ratio of produced acetate and valerate were increased when forage level in diet was increased. In the case of propionate and butyrate, they were decreased as elevated forage levels in diet. The result of this study provided a basic information for rumen fermentation of Korean traditional goat and these information could be applied in the development of nutritional and feeding strategy.

The aim of present study was to investigate the effect of three types of Chestnut Meals (CM) on chemical composition and rumen fermentation characteristics of the fermented diet. The inoculants consisted of Lactobacillus acidophilus, Bacillus subtilis, and Sacaromyces cerevisiae and were applied to three different types of CM; Whole Chestnut (WC), endodermis (EN), and kernel (KE). All types of CMs were ensiled at 39°C for 0, 1, 2, 4, or 6 days. After ensiling, the fermented CMs were sub-sampled for laboratory assays. On day six of fermentation, counts of the lactic acid-producing Bacillus subtilis, and yeast were higher (P<0.05) in WC than in the other CM types. On day four, KE had higher (P<0.05) crude protein content but lower (P<0.05) neutral detergent fiber and acid detergent fiber contents than the other treatments. In terms of rumen digestibility, KE had the highest (P<0.05) in vitro digestibility of dry matter (IVDMD), neutral detergent fiber digestibility (IVNDFD), total volatile fatty acid (VFA), propionate, butyrate concentrations, and total gas volume, as well as the lowest (P<0.05) acetate concentration. On the other hand, EN had the highest (P<0.05) pH and ammonia-N concentration in the rumen. In the rumen, even though WC application produced the highest microbial count and fermentation characteristics, it did not have a beneficial effect on rumen digestibility. Therefore, this study concluded that application of KE could be recommended due to the observed improvements in IVDMD and IVNDFD.

This study was conducted to investigate for the natural methane emission inhibitor as a feed additive no adversely effect on rumen fermentation. Five different Control (Wheat barn (0.05 g), MRA(Methane Reduction Additive)-1 (Allium fistulosum L. (0.05 g)), MRA-2 (Sodium Lauryl Sulfate (0.025 g) +Wheat barn (0.025 g) mixed), MRA-3 (Sodium Dodecyl Sulfate (0.025 g) + Wheat barn (0.025 g) mixed), and MRA-4 (Allium fistulosum L. (0.02 g) + Tannic acid (0.02 g) + Wheat barn (0.01 g) mixed) contents were used to perform 3, 6, 9, 12, 24 and 48 h incubation for in vitro fermentation. Ruminal pH values were ranged within normal ruminal microbial fermentation. Dry matter digestibility was not significantly different across the treatments during the whole fermentation time. Also, the result of microbial growth had no adversely effect on during the whole fermentation time. At 24 h, methane emission was significantly lower (P<0.05) than all treatments except to MRA-1. Especially, MRA-4 carbon dioxide emission was significantly lower (P<0.05) than control at 9, 24 and 48 h incubation. In addition MRA-4 propionate concentration was significantly higher (P<0.05) than control at 24 h incubation. The result of RT-PCR Ciliate-associated methanogens were significantly lower (P<0.05) at MRA-1, MRA-3 and MRA-4 than control at 24 h incubation. Based on the present results, MRA-4 could be suggestible methane emission inhibitor as a natural feed additive.

본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201에 의한 유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 총 페놀릭스와 이소플라본 함량 및 항산화 활성(DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력) 변화를 연구하였다. 콩 분말 두유의 발효 중 pH는 감소하였으나, 산도, 생균수 및 β-glucosidase 활성은 증가하였다. 총 이소플라본 함량은 풍산나물콩이 다른 유색 소립콩보다 함량이 높았다. 발효과정에서 배당체 이소플라본인 daidzin과 genistin 함량은 감소하였고 이에 상응하여 비배당체 이소플라본인 daidzein과 genistein 함량은 급격히 증가하였다. 특히, 발효 60시간 후 발효된 풍산나물콩 분말 두유의 daidzein과 genistein 함량은 87.37 μg/g and 51.29 μg/g으로 다른 시료들보다 함량이 가장 높았다. 총 페놀릭스 함량은 다른이 다른 유색 소립콩보다 함량이 높았다. 총 페놀릭스 함량은 색 소립콩 분말 두유의 젖산발효 중 0.44-2.92 mg/g(0 h)에서 1.79-3.03 mg/g(60 h)로 급격히 증가하였다. 끝으로, 발효된 콩 분말 두유는 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 각각 28.7-40.6에서 90-95.3%, 25.1-42.3에서 51.4-82.8% 및 0.73-1.54에서 0.98-1.79(OD593nm)로 증가하였다. 발효된 콩 분말 두유는 유색 소립콩의 가치를 증대시킬 수 있다.

새싹삼의 유효성분 및 진세노사이드를 함유한 발효주 제조를 위해 3단계로 나누어 각 2일씩 발효 증량하면서 발효주를 제조 한 후 전처리 방법을 달리한 새싹삼(CO, 무첨가 대조군; GP 새싹삼 분쇄물 첨가; WEP, 새싹삼 물추출물; EEP, 새싹삼 효소분해 추출물)을 발효주의 총 무게 대비 6%씩 함유하도록 첨가하여 6일간 숙성시키면서 이화학적 특성을 분석하였다. 3단계까지의 담금 과정에서 알코올 함량은 담금 단계가 이어질수록 높아졌으며, pH는 낮아지고, 산도는 증가하는 경향이었다. 3단계 담금 후 6일간의 숙성 동안 알코올 함량은 서서히 높아졌으며, pH는 서서히 낮아지고 산도가 증가하였다. 숙성 6일 동안 환원당 함량은 감소하는 경향이었는데, 특히 숙성 2일에 급격하게 함량이 감소하였다. 총페놀화합물의 함량은 숙성이 진행됨에 따라 점차 증가하는 경향이었다. 발효주의 숙성 중 진세노사이드는 Re가 가장 높은 함량이었으며 다음으로 Rg1과 Rh1의 순으로 함량이 높았고, 그 외의 진세노사이드는 일부 시료에서만 검출되었으며, 그 함량도 낮았다. 숙성 초기의 진세노사이드 함량은 GP와 EEP가 WEP에 비해 더 높았으나 숙성기간의 경과와 더불어 점차 감소하여 숙성 6일후에는 WEP에서 총진세노사이드의 함량이 가장 높았다. 숙성기간 중 ABTS 라디칼 소거활성은 숙성 기간의 경과와 더불어 증가하는 경향이었으며, 숙성 6일에는 62.64-64.71%로 서로 간에 유의적인 차이가 없었다. 이상의 결과로부터 볼 때 담금이 진행 된 후 첨가된 새싹삼은 전처리 방법에 관계없이 발효주의 기초 품질에는 영향을 미치지 않았으나 진세노사이드 함량을 기준으로 볼 때 50℃ 정도의 저온에서 추출한 물추출물을 첨가하는 것이 가장 적절할 것으로 판단된다.

Background : Cirsium setidens is a perennial wild herb that belongs to the Asteraceae family. It grows in the mountainous region of Gangwon-do in Korea and is also called gondre. The bioconversion technology applied in this study has the same meaning as biosynthesis, biocatalyst, etc., and refers to a technique for producing desired products from precursors using enzymatic functions of microorganisms. Therefore, useful microorganisms having immunological activity were selected and Cirsium setidens fermentation products were prepared by applying bioconversion technology. And fermented product extracts were prepared to consider as a good sources of natural immune enhancement and functional food ingredients. Methods and Results : Lactobacillus fermentum, Lactobacillus plantarum, Saccharomyces cerevisiae, Weissella cibaria, and Lactobacillus plantarum were used as isolates from traditional foods. The fermentation product was set to a condition that the inherent physical properties did not change and did not generate a unique odor during fermentation. Cirsium setidens was fermented at 37℃ for 24 hours. And the fermented material was sterilized at 9 0℃ for 1 hour and then dried at 70℃ and pulverized. The contents of pectolinarin and pectolinarigenin, which are non - glycosides, were analyzed before and after fermentation using HPLC. Also NO production was measured in RAW264.7 cells after extract treatment at various concentrations using Griess reagent kit . The content of pectolinarin was increased in fermented Crisium setidens before fermentation, but the content of pectolinarigenin was increased after fermentation. In addition, the water extract of the fermented material accelerated the NO production compared to the pre - fermented material. Conclusion : As a result, relatively high immunostimulating effect were observed in dried Crisium setidens after fermentation, and it was confirmed that it could be a ingredient material for health functional food.

Background : The isoflavonoids, triterpene and polysaccharides were know as major components in Astragalus membranaceus Bunge. Especially, isoflavonoids are classified as ononin, calycosin-glucoside of glycon binding and formononetin, calycosin of aglycone binding. In this study, we performed fermentation by a lot of microorganisms which were derived foods. Methods and Results : The A. membranaceus was extracted with 50% Ethanol and it was concentrated using rotary evaporator. In order to change in isoflavonoids, we fermented the A. membranaceus extracts with microorganisms which have β-glucosidase activity. we chose 20 microorganisms using esculin agar method and three strains with the highest activity of β -glucosidase were identified by pNP assay. The extracts of A. membranaceus were fermented during 3 days in sterilized distilled water, as 1 Brix and 3 Brix. The isoflavonoids of fermented extract, respectively days 0, 1, 2 and 3, were analyzed using High Pressure Liquid Chromatography (HPLC). In addition, the fermented A. membranaceus extracts was investigated about whitening effect using tyrosinase and radical scavenging activity by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH). As a result of β-glucosidase activity by pNP assay, we selected two strains, Pediococcus pentosaceus (KACC 81017BP), Saccharomyces cerevisiae (KACC 83014BP). On the third day of fermentation of S. cerevisiae, isoflavone aglycone was the highest. The calycosin-glucoside and ononin in fermented A. membranaceus extract were reduced, calycosin and formononetin was increased compared to control. Also, we confirmed higher activity than control in tyrosinase inhibition rate on the third day of fermentation, as 78.38% and lower IC50 value of radical scavenging activity as 584.68 ㎍/㎖. Conclusion : From the above results, we may suggest that A. membranaceus aboveground parts might have useful as a safe material for functional food and pharmaceutics.

고문헌에 기술된 향온곡의 제조공정을 변형시켜 가수량을 달리하여 제조한 누룩의 발효기간에 따른 품질 특성을 분석하였다. 본 연구에서 제조한 가수량 20%, 26% 및 30% 누룩은 가수량에 상관없이 발효기간이 경과함에 따라 곰팡이 균사가 내부까지 침투하여 생육하였고, 중량 및 크기 또한 가수량에 따른 차이는 없었으나, 발효기간 동안 전체적으로 소폭 감소하였다. 누룩의 품온 변화는 가수량 26% 누룩에서 가장 높은 39.7℃의 품온을 나타내었고, pH는 가수량이 높은 누룩일수록 더 낮게 나타났다. α-Amylase 활성은 가수량 30% 누룩이 20% 누룩보다 약 1.5배 더 높았고, glucoamylase 활성은 가수량 20% 누룩이 발효 20일째 4,424.6 units/g으로, 26% 및 30% 누룩과 비교하여 유의적으로 높았다. Acidic protease 활성은 가수량 30% 누룩이 발효 20일에 1,800 units/g로 가수량 20%, 26% 누룩보다 높았다. 유리당은 가수량 30% 누룩이 20% 누룩보다 glucose, galactose 및 fructose 함량이 2.4, 1.97 및 1.5배 높았고, 유기산은 가수량 30% 누룩의 lactic acid가 약 2.2 mM로 가장 높았다. 유리 아미노산은 26% 및 30% 누룩에서 glutamate, glutamine, glycine, proline, serine threonine, 및 valine 등의 함량이 가수량 20% 누룩보다 높았다. 가수량 20% 누룩은 발효기간이 경과함에 따라 향기패턴이 왼쪽 상단에서 중앙으로 이동하였고, 26%와 30% 누룩은 오른쪽 상단에서 하단으로 이동하였다. 본 연구 결과를 종합적으로 분석해보면, 가수량 26% 이상으로 제조한 누룩의 품질이 우수한 것으로 생각되고, 향후 전통누룩의 상업화 과정에 기초자료로 활용될 것으로 사료된다.

조류 소재에 관한 연구는 꾸준히 진행되고 있다. 본 연구에서는 미역, 다시마, 불등가사리 등 해조류를 혼합 한 발효추출물의 항산화, 미백, 보습의 활성 실험을 진행하였다. 또한 유산균으로는 김치유산균 Lactobacillus sakei균주를 이용하였다. 복합해조류 발효추출물의 생리활성 실험을 진행하였으며, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) 라디칼 소거능에서는 양성대조군 보다 높은 저해효능을 보였다. 미백효능 실험에서는 3,4-dihydroxy-L-phenylalanine (L-DOPA), mushroom tyrosinase 실험을 수행하였으며, 발효 전보다 발효 후의 미백활성이 높게 나타나는 것을 확인할 수 있었다. 한편, 해조류 소재의 유효성분인 fucose에 대한 HPLC분석을 수행하였으며, 용매조건에 대한 표준화 방법을 새로이 정립하였다. 이 연구는 복합해조류 추출물이 항산화, 미백 등 화장품 소재로서 가능성을 제안할 수 있다.

The purpose of this study was to develop a functional and valuable dairy product with high conjugated linoleic acid (CLA) content through a fermentation method utilizing vegetable oil and probiotic lactic acid bacteria. Bifidobacterium breve KCTC 3419 was selected as a standard strain for high efficiency conversion of the CLA c9,t11. This standard strain was mixed in a definite ratio of 4:3:3 with Lactobacillus sakei LJ011 isolated from kimchi and the commercially available YF-L812 culture to generate a high-efficiency CLA conversion starter stock for use in fermented milk production. CLA conversion by safflower seed oil fermentation by the starter stock yielded the highest CLA containing fermented milk. The pH level, titratable acidity, and number of lactic acid bacteria in the fermented milk were altered to suitable levels during the fermented milk production process. The CLA content of CLA-fermented milk was maintained at 0.1% of the total CLA content during the storage period of 2 weeks.

Since the membrane distillation (MD) has attached to anaerobic fermentation (AF) process, all suspended solid contents including acetogenic and methanogenic microorganism can be retained inside the system to expect the more effective degradation of organic matter under operational parameters of hydraulic retention time (HRT) and solid retention time (SRT). In this study, we only focused to monitor the carbohydrate and protein parameters inside the single AF compared to the AF coupled with MD. Synthetic high-strength wastewater was used as a substrate by using the composition of 99 g glucose/L, 34 g/l NH4HCO3, 60 g yeast extract/L, 3 g KH2PO4/L, and K2HPO4 g K2HPO4/L. HRT was 20 days with feed flowrate of 0.3 L/d. The steady state of single AF and the AF coupled with MD were monitored for 60 days and 30 days, respectively. The configuration of AF coupled with MD used the circulation rate of 1.5 L/min, cross flow velocity of 0.014 m/s, and temperature difference of 30℃. pH changed from 7.6 in the single AF to 8.2 in the AF coupled with MD. The wastewater quality was analyzed everyday according to total carbohydrate, soluble carbohydrate, total protein, and soluble protein in the influent and effluent of both reactors. The average removal of total and soluble carbohydrate in the single AF were 98.4% and 97%, respectively. The average removal of total carbohydrate in the AF coupled with MD was 98% (in the effluent AF) and the average rejection was 97.8% (in the effluent MD as permeate). The average removal of soluble carbohydrate in the AF coupled with MD was 95% (in the effluent AF) and the average rejection was 97.5% (in the effluent MD as permeate). For the single AF, the average increased of total protein was 86% while the average removal of soluble protein was 42%. The average total protein in the AF coupled with MD increased to 75.6% in AF and the average rejection was 99.7% in the effluent MD. Furthermore, the average soluble protein in the AF coupled with MD increased to 87.7% in AF and the average rejection was 97% in the effluent MD. After attaching MD to AF, the hydrolysis microbial biomass changed by reducing the concentration of total protein and increasing the concentration of soluble protein in the AF process. This effect warrants further investigation which associated with changes in the microbiology in the microbiology or physicochemical aspects.

This study aimed to estimate the effect of inoculant application level on chemical composition and bacterial count of fermented chestnut meal (FCM), and its rumen fermentation characteristics. The inoculant contained Lactobacillus acidophilus (1.2 x 1010 cfu/g), Bacillus subtilis (2.1 x 1010 cfu/g), and Saccharomyces cerevisiae (2.3 x 1010 cfu/g). The chestnut meal mixed with molasses, double distilled water, and inoculant at 1 kg, 3 g, 480 mL, and 20 mL ratio for the basal chestnut meal diet. The double distilled water from basal chestnut meal diet was substituted with bacterial inoculant at a level of 0 (Control), 20 (Medium), and 40 mL (High) in the experimental diets. The mixed experimental diets were incubated at 39°C for 7, 14, and 21 days, respectively. On 7 days of FCM incubation, the contents of crude protein (CP) (quadratic, P=0.043) and neutral detergent fiber (quadratic, P=0.071) decreased by increases of inoculant application levels, whereas bacterial count (quadratic, P=0.065) and rumen NH3-N (linear, P=0.063) increased. By increases of inoculant application levels on 14 days of FCM incubation, the increases were found on dry matter (DM) (quadratic, P=0.085), CP (quadratic, P=0.059), acid detergent fiber (quadratic, P=0.056), in vitro DM digestibility (linear, P=0.002), rumen total volatile fatty acid (VFA) (linear, P=0.057), and rumen iso-butyrate (linear, P=0.054). However, the decreases were found on bacterial count (linear, P=0.002), propionate (linear, P=0.099), and butyrate (quadratic, P=0.082). On 21 days of FCM incubation, in vitro DM digestibility (linear, P=0.002) and total VFA (linear, P=0.001) increased by increases of inoculant application levels, whereas the contents of CP (quadratic, P=0.034) and neutral detergent fiber (quadratic, P=0.047) decreased. These results indicate that the FCM with a medium level of inoculant application and 14 of fermentation had beneficial effects by increasing DM digestibility and rumen total VFA content, without altering bacterial count.

본 연구에서는 재고미의 사료가치 평가를 위해 무처리(Control)를 비롯한 Extruding, Roasting, Steam 처리구들의 영양소 성분분석, in vitro 소화율, in situ 소화율을 분석하였다. In vitro 실험에서 Extruding은 건물 소화율과 gas 발생량이 타 처리구에 비해 상대적으로 높았고, 가장 낮은 pH를 보였으며, 특히 배양 시간 초기에 소화가 신속히 발생하였다. NH3-N 함량은 배양 6 h 이후에서 Control이 Extruding, Roasting, Steam에 비해 유의적으로 높은 값을 보였고, 이는 가열처리된 단백질의 반추위 미생물의 이용성 저하에 따른 결과로 보이나, 더 정확한 결과를 위해 건물 소화율 분석뿐 아니라 CP 소화율 분석이 필요할 것으로 사료된다. VFA 발생량에서는 Extruding이 다른 처리구들에 비해 배양 6, 12 h에서 유의적으로 높았는데 이는 Extruding 처리구의 분해가 배양 초기에 주로 이어져 발생한 결과로 추정된다. 전분을 발효시키는 박테리아에 의해 높은 비율로 생산되는 propionate 증가 폭에서도 같은 경향을 보였다. In situ 소화율은 in vitro의 소화율과는 다소 차이가 있는 것으로 여겨지나, 이는 실험 방법에 대한 오차로 여겨질 수 있으며, ED(유효분해율)를 통해 in vitro 시험과 소화율의 경향성이 유사한 것을 알 수 있었다. 따라서 본 연구결과를 근거로 상대적으로 적합한 사료가공 처리방법은 무처리, Roasting 및 Steaming인 것으로 보여진다. 또한 무처리(control)의 경우 가공처리에 따른 추가비용 발생이 없으므로 경제적으로 유리할 것으로 판단된다. 재고미가 TMR의 원료로 이용될 수 있다면 국내에서 자급 가능한 사료원료로써 우수한 경제성을 지닐 수 있을 것이다.