This study was conducted to evaluate the nutritive value and the quality of ensiled kenaf after fermentation with three cultivars at three different times of harvesting. Experimental plot were allocated with three harvest date (Early;8/3, medium;8/15 and late;8/28) and three cultivars (Tainung-a, Everglade, Whitten). The DM (dry matter) yield increased with maturity in all three cultivars, especially in Whitten which showed the highest yield at each harvest time. The DM content in Whitten at late harvesting time was higher than other treatments (231 g kg 1DM). The CP (crude protein) contents of the kenaf silage of all three cultivars ranged from 151 to 164 g kg 1. Highest content of NDF (neutral detergent fiber) was observed in Everglade at medium harvesting date, but the ADF (acid detergent fiber) content was highest in Everglade at early harvesting date (p<0.05). All treatments produced a pH less than 4.0, which is sufficient for stable storage. The pH of Tainung-a was higher than other cultivars at all harvesting times (p<0.05). Whitten showed the higher content of lactic acid (25.8 g kg 1 DM) showed at early harvesting date than other cultivars (p<0.05), while the acetic acid content (21.1 g kg 1 DM) was higher in Tainung-a at medium harvesting date (p<0.05). No significant difference was observed in ammonia-Nand butyric acid concentrations among all treatments. These results indicate that a kenaf silage could be used as fodder for ruminants. Especially, the Whitten harvested at late growing stage showed promise as a forage silage crop under Koran environments.

This study was conducted to observe the fermentative quality and anthocyanin content in whole crop colored barley silage during storage periods and anthocyanin stability in in vitro ruminal fluid. Silages of colored barley cultivar “Boanchalbori” and normal barley cultivar “Yuyeonbori” were stored during 0, 2, 4, 6, and 12 months. The in vitro ruminal fluid was fermented for 0, 6, 12, 24, and 48 hrs. For the feed value, crude protein of colored barley silage was slightly increased in the silage compared to that of normal barley silage, and being increased up to 2 months after ensiling and thereafter maintained at the similar level. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of both the barley significantly increased by prolonged storage of 2 months (p<0.05), but they were maintained at the constant level after 2 months of storing silage. Whereas TDN (total digestible nutrients) contents of them were decreased by the prolonged storage of 2 months (p<0.05), then maintained at the constant levels. The fermentative quality and pH values in both the barley silages were slightly decreased during the storage time. Lactic acid and acetic acid contents were increased during prolonged storage period, but not significantly different among treatments. Butyric acid was not detected. In the colored barley silage, pH value showed slightly lower compared to that of the normal barley silage but not significant, and lactic acid content was significantly higher than the normal barley silage (p<0.05). The total anthocyanin content in the whole crop colored barley silage decreased to 42% after 2 months of ensilage, however maintained at the constant level until 12 months of ensilage. In the case of anthocyanin stability on in vitro ruminal fluid digestion, the pH value of the ruminal fluid was slightly lower at 6, 12, 24, 48h incubation time and the content of anthocyanin was at similar levels. These results indicated that the colored barley showed higher fermentation quality, and total anthocyanin content was maintained stable at 42% level of the first value in storing silage. As the anthocyanin had higher stability in the ruminal fluid, the colored barley has a potential as functional feeds for Ruminants.

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5～200.0 ㎎%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

본 연구는 10년 이상 과채류를 재배하여 뿌리혹선충 피해가 많이 발생되었던 시설재배 토양에서 친환경적인 뿌리혹선충방제를 위하여 밀기울 토양환원처리 효과를 구명하였다. 토양소독처리후 뿌리혹선충의 밀도를 조사한 결과 시험전과 비교하여 모든 처리구에서 뿌리혹선충밀도가 감소하는 경향을 보였지만 특히 밀기울처리구에서는 높은 방제효과를 보였다. 처리후 90일경에도 밀기울처리구가 매우 낮게 유지되었으며 멜론의 생육도 가장 양호하였다. 수확기 멜론의 고사율을 조사한 결과 무처리구 65%인데 비해 밀기울처리구, 3%로 현저히 낮았으며 과실의 크기와 품질도 밀기울처리구가 우수하였다. 따라서 밀기울 토양환원처리는 뿌리혹선충 발생포장에 농약을 사용하지 않고 멜론을 1작기 동안 안전하게 재배할 수 있는 유망한 소독방법일 뿐만 아니라 멜론의 품질을 개선하는데 매우 효과적인 방법으로 생각되었다.

The objective of this study was evaluated the influences of the nitrogen fertilization level on timothy silage fermentation quality, nutritive value, and nutrient intake. In both the first and second crops, high level nitrogen fertilization (H) led to a lower WSC content and higher CP content than standard nitrogen fertilization (S). The silage fermentation quality was good in the presence of a Lactobacillus inoculant (SI and HI) than uninoculant (SC and HC). In the first crop silage, the TDN content and intake were significantly higher (P＜0.01) for HI than for SI. In the second silage, the DM, DE, and TDN intakes did not significantly differ among the 4 treatments.

Two-year-old, full flower aohan alfalfa (Medicaga sativa cv. aohan) was chosen to evaluate the silage effect by using different additives of Qingbao Ⅱ , Caihe and Yishengkang. Result indicated that additives increased CP content (P＜0.05) and decreased CF, ADF and NDF content significantly (P＜0.05). Lactic acid content in additives treatments were significantly higher (P＜0.01) than control. These result showed that additives improved silage fermentation quality, reduced cellulose contents and improved silage nutritive value. Among three treatments, Caihe and Yishengkang were priority to Qingbao Ⅱ on the effect of promoting the desired lactic acid fermentation.

In this study, we exarnined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality， in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH leveIs, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the arnounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

본 연구는 나박김치를 초기 발효시킨 후 김치 냉장고에 저장하면서 먹을 경우 가장 적합한 초기 발효 조건을 결정하기 위하여 수행되었다. 이를 위하여 발효 온도는 4℃, 15˚C, 25˚C로, 발효 시간은 12시간, 24시간으로 달리하여 초기 발효시킨 나박김치를 4℃에서 저장하면서 이화학적, 미생물학적 및 관능적 특성 변화를 조사하였다. 저장 24일 동안 SF25, LF25, LF15의 pH는 감소하는 경향을 나타내었고, SF4, LF4, SF15의 pH는 초기에 상승하다가 저장 기간이 길어짐에 따라 감소하는 경향을 나타내었다. 적숙기의 pH 4.3~4.5 부근에 도달하는데 SF25는 저장 6일, LF15는 저장 21일 정도 소요되었다. 총산도는 초기 발효 직후 SF4, LF4, SF15의 세 처리군 간에 유의적인 차이는 없었고, 다른 처리군인 LF25의 총산도가 처리군 중에 유의적으로 가장 높았으며 SF25, LF15 순으로 유의적으로 높았다. 환원당 함량은 모든 처리군에서 저장 기간에 따라 유의적으로 증가하다가 최대치를 보이고 감소하였다. LF15, SF25 LF25의 용존 CO2함량은 SF4, LF4, SF15의 용존 CO2함량에 비하여 더 빠른 기간에 최대치에 달해 시원한 맛을 빠른 기일 내에 제공할 수 있는 것으로 생각된다. 명도와 적색도는 모든 처리군에서 저장 기간이 길어짐에 따라 감소하고, 황색도는 증가하는 경향을 나타내었다. 총균수와 젖산균수은 초기 발효 직후 LF25가 유의적으로 가장 많았으며 SF4와 LF4는 두 처리군 간에 유의적인 차이를 나타내지 않았고, SF4와 LF4는 처리군 중에 유의적으로 가장 낮은 값을 나타내었다. 총균수와 젖산균수의 변화는 용존 CO2함량 변화와 유사한 경향을 나타내었다. SF4, LF4, SF15는 관능검사 결과 발효가 지연되어 풋내와 짠맛이 높게 평가되었고 탄산미는 낮게 평가되었다. LF25는 관능검사 결과 다른 처리군에 비해 신맛과 이취가 유의적으로 높게 평가되었다. 15℃에서 24시간 발효시킨 나박김치 (LF15)와 25℃에서 12시간 발효시킨 나박김치(SF25)는 탄산미와 관계가 있는 용존 CO2함량이 저장 12일까지 지속적으로 증가하였으며, 관능검사 결과 저장 기간 동안 다른 처리군에 비해 풋내와 이취가 적으면서 탄산미가 높게 평가되어 15℃에서 24시간 발효(LF15)와 25℃에서 12시간 발효(SF25)가 적합한 초기 발효 조건으로 생각된다. 이러한 연구 결과를 통해 물김치류인 동치미나 열무 물김치도 초기 발효 조건에 따라 이화학적, 미생물학적 및 관능적 특성에 많은 차이가 있을 것이므로 이에 대한 연구가 필요하다고 사료된다.

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 10% NaCl and then fermented at room temperature(8-29℃) for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at 50℃ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

마늘이 김치의 숙성과 품질에 미치는 영향을 조사하고 아울러 cyclodextrin과 sorbitol의 마늘냄새 masking 효과를 실험하였다. 김치 숙성 초기의 산도는 마늘 첨가량이 많을수록 대조구 비해서 높았고 환원당 함량은 마늘 첨가량이 많을수록 높았으나 숙성말기에는 거의 비슷한 수준을 유지하였다. 미생물수의 경우 숙성초기에는 마늘 첨가에 의해 성장이 촉진되었으나 이후에 그 수준을 유지한 후에는 대조구에 비해서 오히려 억제되었다. 관능검사 결과는 온도에 관계없이 마늘을 첨가하지 않은 김치가 모든 관능적인 면에서 유의적으로 나쁘게 평가되었으며 마늘을 2~3% 첨가한 김치가 유의적으로 가장 좋게 평가되었다. Cyclodextrin 또는 sorbitol을 1%씩 첨가한 결과 마늘맛을 masking하는데는 효과가 없었고 관능적으로도 나쁘게 평가되었다.

The method of the squid safe made in Kyungsando was examined, and fermentation precess was established. The chemical composition and functional effects of the squid sikhe were examined. In the sensory evaluation, the squid sikhe made from Gampo accepted to be best for traditional Kyungsangdo squid sikhe and it is called standard sikhe. The Gampo sguid sikhe showed higher values in total sugar, free reducing sugar and nitrogen compound analysis compared to the orthers. The sugar of standard sikhe consisted of four kinds including glucose. The contents of free amino acid was increased in the order of glutamic acid, alanine, and methionine. The composition of amino acid in water or salt soluble protein of squid sikhe contained 17 kinds, and the contents was increased in order of glut amine acid, aspartic acid, and proline.