발아대두 동충하초의 유산균 발효를 위하여 발아대두와 동충하초가 함유된 배지에서 생육이 우수한 유산균주를 김치로부터 분리하여 동정한 결과 Lactobacillus plantarum KCB001로 명명하였다. 선정된 유산균을 이용하여 발아대두 동충하초의 고상발효조건을 최적화한 결과, 동충하초와 발아대두의 혼합비는 4:1, 가수량은 40%(v/v), 종배양액의 첨가량은 20%(v/w), 최적 발효온도와 시간은 각각 37oC와 72시간으로 확인되었다. 유산균발효에 의해 총 폴리페놀함 량과 DPPH 소거능이 증가하였으며, 특히 동충하초의 지표 물질인 cordycepin 함량은 발효에 의해 24% 증가함으로써 발효에 의해 발아대두 동충하초의 기능성이 증가함을 확인하였다.

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.

This study was carried out to estimate the effect of selected inoculants on chemical compositions and fermentation characteristics of rye silage. Rye was harvested at dough stage and divided into 5 treatments, following: No additives (CON); L. plantarum R48-27 (LP27); L. buchneri R4-26 (LB26); Mixture of LP27 and LB26 at 1:1 ratio (MIX); and L. buchneri (LB). The rye forage was ensiled into 10 L bucket silo for 100 days. The contents of NDF and ADF were lowest (P<0.05) in LB26. The pH in LB26, MIX, and LB were lower (P<0.05) than CON and LP27. Lactate content in LB was higher (P<0.05) than the others, while acetate content in LB26 and LB were higher (P<0.05) than that in CON and LP27. Lactate to acetate ratio was highest (P<0.05) in LB, but lowest in LB26. Lactic acid bacteria (LAB) count in LB was higher (P<0.05) than that in CON, while yeast count in CON was lower than in all silages applied inoculants. In conclusion, silages inoculated with LB26 could improve potentially the aerobic stability caused by increases of acetate and propionate concentrations.

This study aimed to determine the optimal harvesting time for wheat to make grain silage, in Honam region of Korea. We harvested wheat grain every third day from 30 to 42 days after heading (DAH). The moisture content decreased from 61.6% at 30 DAH to 42.8% at 42 DAH. Yield of wheat grain significantly increased from 30 to 42 DAH (p< 0.05). Yield at 39 DAH (3.46T/ha) was not significantly different from that at 42 DAH (p< 0.05). With respect to the feed value of wheat grain silage, the amount of crude protein, crude fiber, and crude ash was different by harvesting time (p< 0.05). However, the amount of total digestible nutrients (TDN) from 30 and 42 DAH was not significantly different. The pH of wheat grain silage from 30 to 42 DAH was between 3.8 and 4.5 and it was stable until 39 DAH (p< 0.05). The lactic acid content of wheat grain silage from 30 to 42 DAH decreased from 3.08% to 1.10%. With respect to moisture content, yield, feed value, and fermentation, the optimal harvesting time for wheat grain silage was 39 DAH.

The present study aimed to investigate the effect of fermentation on physical properties of texturized vegetable protein (TVP) by using Bacillus subtilis. TVP was prepared by texturizing the mixture of isolated soy protein (50%), wheat gluten (40%) and corn starch (10%) with the use of twin-screw extruder at two different moisture contents (40% and 50%), 100 g min-1 feed rate, 200 rpm screw speed and 130°C die temperature. Then, TVPs were subjected to solid-state fermentation using B. subtilis at 37°C for 60 h. The texture (springiness, cohesiveness, chewiness and hardness), integrity index and color (lightness, redness and yellowness) of TVPs were determined before and after fermentation for 0, 12, 24, 36, 48 and 60 h, respectively. The springiness and cohesiveness did not change significantly after fermentation in all samples. However, chewiness and hardness decreased with increased fermentation time with the lowest values observed at 60 h after fermentation of TVPs (both 40% and 50% MC). Integrity index of fermented TVPs was significantly reduced while fermentation time was increased. Integrity index started to decrease significantly at 36 h after fermentation in TVP extruded with 40% MC. In another TVP (50% MC), the integrity decreased at 24 h after fermentation but it maintained higher integrity index than TVP (40% MC) throughout the whole fermentation period. The significant total color change was observed with increased fermentation time. During fermentation, lightness and yellowness decreased but redness increased significantly. This study pointed out that TVP fermented by B. subtilis still has good texture, and thus has the potential to become an attractive food for consumers who usually avoid fermented foods due to rotten appearance with no texture.

감의 활용가치를 높이고 기능성 발효음료를 개발하기 위한 기초연구를 하고자 대봉감(Diospyros kaki Thunberg cv. Daebong), 선사환(Diospyros kaki Thunberg cv. Sunsawhan), 흑시떫은감(Diospyros kaki Thunberg cv. Heuksi-Astringent), 흑시단감(Diospyros kaki Thunberg cv. Heuksi-Sweet)을 이용하여 단행복발효 공정으로 감식초를 제조하였다. 감주스의 수득량을 높이기 위해 0.4% pectinase를 4시간동안 처리 후, 종배양한 주모(Saccharomyces cerevisiae KCCM 11215)를 접종하였다. 알코올 발효 4일째 대봉감주스로부터 8.0±0.00%의 알코올이 생성되었으며, 선사환주스, 흑시떫은감주스, 흑시 단감주스는 대봉감주스에 비해 다소 지연되어 발효 8일이 경과하면서 각각 8.0±0.05%, 8.0±0.00%, 및 6.2±0.05%의 알코올이 생성되었다. 제조된 감와인의 알코올 함유량을 6.0%로 조정 후, 종배양한 종초(Acetobacter pasterianus A8)를 5% 부피비율로 접종하여 30℃에서 정치 발효시켜 2일 간격으로 시료를 채취하여 분석하였으며, 발효 24일에 총산은 대봉감식초가 5.78±0.05%, 선사환식초는 5.25±0.04%, 흑시떫은감식초는 4.76±0.04%, 흑시단감식초는 5.23±0.03%로 나타났다. 또한 감식초 에서 catechin, epigallocatechin gallate, epicatechin, epigallocatechin 등 각종 카테킨이 검출되었 으며, 발효단계에 따라 epigallocatechin gallate와 epicatechin gallate의 증가가 현저하였으며, epicatechin은 소멸되기도 하였다. 흑시떫은감식초의 유리 phenolics 함량은 초산발효 전 감와인에 비해 유의적으로 감소하여 566.2±23mg/L 수준이었고, 그외의 감식초에서는 감소하여 대봉감식초 277.0±15.6mg/L, 선사환식초 264.4±15.7mg/L, 흑시단감식초 263.0±18.6mg/L이 검출되었다. 품종 별 감식초의 DPPH 라디칼 소거활성은 시료에 함유되어 있는 유리 phenolics 함량에 비례하여 높았으며, 흑시떫은감식초 94.67±1.4%, 대봉감식초 47.28±1.07%, 흑시단감식초 46.98±1.3%, 선사환식초 37.22±1.25% 순으로 높은 것으로 나타났다. 이상의 연구결과로부터 몇몇 품종의 감식초 제조가 가능 하게 되었으며, 특히 흑시떫은감식초는 유리 phenolics 함량이 다른 감식초에 비해 2배 이상 높아 이에 따른 항산화활성도 우수하였다. 따라서 본 연구에서 개발된 감식초는 조리용은 물론 기능성 음료로서 이용이 가능할 것으로 생각된다.

This study was conducted to investigate the feed value and silage quality according to storage period and film layers in whole crop oat silage. The crude protein content was increased in all silage during the storage periods compared to those before silage, under prolonged storage period slightly and the number of film layers of silage, six layer were higher than four layers, but no significant. NDF and ADF contents were also increased in all silage of storage duration compared to those before silage, but they was similar level between storage duration and number of film layers. TDN content was decreased of the storage duration. However, it was similar under the storage duration and the number of film layers. The pH value was decreased during prolonged storage period and six layers was lower than four layers depending on the film layers. In the organic acid contents, lactic acid and acetic acid were increased under the prolonged storage duration, and butyric acid was higher significantly(p<0.05), six layers of the film were showed higher lactic acid and lower butyric acid(p<0.05). Therefore, oat silage should be used within 6 months it was when treated with 4 layers, if considering the long-term storage, it is desirable to treat it with 6 layers or more.

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.

Near infrared spectroscopy (NIRS) is a rapid and accurate method for analyzing the quality of cereals, and dried animal forage. However, one limitation of this method is its inability to measure fermentation parameters in dried and ground samples because they are volatile, and therefore, respectively lost during the drying process. In order to overcome this limitation, in this study, fresh coarse haylage was used to test the potential of NIRS to accurately determine chemical composition and fermentation parameters. Fresh coarse Italian ryegrass haylage samples were scanned at 1 nm intervals over a wavelength range of 680 to 2500 nm, and optical data were recorded as log 1/reflectance. Spectral data, together with first- and second-order derivatives, were analyzed using partial least squares (PLS) multivariate regressions; scatter correction procedures (standard normal variate and detrend) were used in order to reduce the effect of extraneous noise. Optimum calibrations were selected based on their low standard error of cross validation (SECV) values. Further, ratio of performance deviation, obtained by dividing the standard deviation of reference values by SECV values, was used to evaluate the reliability of predictive models. Our results showed that the NIRS method can predict chemical constituents accurately (correlation coefficient of cross validation, R2 cv, ranged from 0.76 to 0.97); the exception to this result was crude ash (R2 cv = 0.49 and RPD = 2.09). Comparison of mathematical treatments for raw spectra showed that second-order derivatives yielded better predictions than first-order derivatives. The best mathematical treatment for DM, ADF, and NDF, respectively was 2, 16, 16, whereas the best mathematical treatment for CP and crude ash, respectively was 2, 8, 8. The calibration models for fermentation parameters had low predictive accuracy for acetic, propionic, and butyric acids (RPD < 2.5). However, pH, and lactic and total acids were predicted with considerable accuracy (R2 cv 0.73 to 0.78; RPD values exceeded 2.5), and the best mathematical treatment for them was 1, 8, 8. Our findings show that, when fresh haylage is used, NIRS-based calibrations are reliable for the prediction of haylage characteristics, and therefore useful for the assessment of the forage quality.

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.

Acetic acid bacteria strains were isolated from a variety of fermented foods and fallen fruits. Among them, the strain MAK88, whose acetic acid fermentation ability, acid-tolerance, and alcohol-tolerance were high, was selected and identified as Acetobacter orientalis. A seed culture of A. orientalis MAK88 was inoculated into onion juice, and the optimum conditions of acetic acid fermentation was investigated. The optimum initial concentration of ethanol in onion juice was 5% (v/v) and in that condition, acidity was 4.31% at 144 h of fermentation. The optimum initial concentration of acetic acid was 1% and the final acidity was 5.32%. The optimum fermentation temperature was determined to be 28oC. The most appropriate preparation method of onion juice was to heat the onion at 121oC for 15 min and produce juice with pressure followed by filtering, and then sterilization at 121oC for 15 min. Prepared onion juice was used for fermentation without dilution.

새우젓갈을 대상으로 젓갈의 품질에 가장 큰 영향을 미치는 식염의 농도 및 숙성 온도가 전체 숙성기간 동안에 식품 위생적 품질 인자의 변화에 미치는 영향을 살펴보았으며, 그 결과는 다음과 같다. 새우젓갈의 휘발성 염기질소 함량은 식염 농도가 높을수록 휘발성 염기질소 함량은 낮게 나타났고, 숙성온도 20oC에서는 10oC에 비해 빠른 휘발성 염기질소 증가를 나타내었다. 또한, 히스타민의 발현은 식염첨가량은 히스타민의 생성에 미치는 영향은 크지 않았으나 숙성온도가 낮은 경우 히스타민의 함량도 낮게 나타나 온도가 히스타민의 발현에 영향을 미치는 인자 임을 확인하였으며, 새우젓갈의 히스타민 함량은 낮은 수준으로 숙성기간 내내 유지되어 새우젓갈에 있어서 히스 타민은 숙성기간을 단축하기 위해 숙성온도를 지나치게 높이지 않는다면 크게 우려하지 않아도 될 것으로 사료된다. 아미노산성 질소함량의 변화는 숙성기간 동안 지속적으로 증가하는 경향을 나타내었으나 숙성온도간 차이에 비해 그 차이는 크지 않았으며, 새우젓갈의 총균수 변화에 미치는 식염 농도 및 숙성온도의 영향은 식염 농도가 높을수록 식염에 의한 미생물의 생육억제 효과가 크게 나타났고, 숙성온도가 낮을수록 총균수도 낮게 나타났으나, 대체로 숙성 30일까지 총균수가 증가하다가 이후 유지 또는 감소하는 경향을 나타내었다. 대장균군 및 대장균의 변화는 원료단계에서 대장균군 및 대장균이 거의 검출되지 않아 이후 숙성동안에도 검출되지 않았다.

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with 97.1±2.9 μg/g and 40.9±2.0 μg/g in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.

Polygonum multiflorum (Polygonaceae family) is effective to cholesterol lowering effect, increased immunity effect and whitening effect. P. multiflorum root is used for medicinal herb that can be used as raw material for food. In this study, acetic acid fermentation was adding extracts of P. multiflorum root (0%, 1%, 3%, 5%) for the developing healthy beverage. In this study, we investigated the contents of free sugars, organic acids and inorganic components of P. multiflorum root. As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium > calcium > magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

Polygonum multiflorum (Polygonaceae family) is effective to cholesterol lowering effect, increased immunity effect and whitening effect. P. multiflorum root is used for medicinal herb that can be used as raw material for food. In this study, acetic acid fermentation was adding extracts of P. multiflorum root(0%, 1%, 3%, 5%) for the developing healthy beverage. In this study, we investigated the contents of free sugars, organic acids and inorganic components of P. multiflorum root. As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium> calcium> magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

This study was conducted to examine the effect of corn (Zea mays L.) - soybean (Glycine max L.) silage prepared by intercropping method on the nutritive value of the silage, in vitro rumen fermentation characteristics, dry matter degradability, as well as milk yield and milk composition of dairy cows. In a couple of experiments intercropped corn-soybean silage (CSBS) was compared with corn silage (CS) and/or Italian ryegrass hay (IRG). Numerically, CSBS had higher crude protein, ether extract, and lactic acid contents compared to CS. In vitro rumen fermentation analysis demonstrated that up to a 24-h incubation period, both CS and CSBS showed higher total gas production, ammonia N concentration, and dry matter degradability compared to IRG (p<0.05). The investigation on animals was conducted in a commercial dairy farm located in Gyeongju, South Korea, employing 42 Holstein cows that were divided into 2 group treatments: CS and CSBS in a completely randomized design. Although no significant difference was observed in milk yield, animals fed on CSBS showed significantly higher milk protein (p<0.05) and milk fat content (p<0.01), compared to animals fed on CS. Taken together, our findings indicate that corn-soybean silage that is cultivated, harvested, and prepared through intercropping can improve the protein content of the silage, and can also enhance in vitro rumen fermentation, dry matter degradability, and performance of dairy cattle.