This study was conducted to investigate the changes in physicochemical characteristics and nutritional components of oak-grown Lentinula edodes extracts following fermentation using various lactic acid bacteria (LAB), with the aim of evaluating its potential as a functional and high-value material for health functional foods. The control group consisted of non-fermented oak-grown L. edodes extract; for fermentation, multiple strains of Lactobacillus plantarum, Leuconostoc lactis, Lactobacillus acidophilus, Lactobacillus sakei LJ011, Lactobacillus sakei LI033, Lactobacillus sakei LGy039, Pediococcus pentosaceus ALJ015, Pediococcus pentosaceus ALJ024, and Pediococcus pentosaceus ALJ026 were used. The fermented samples were analyzed for proximate composition, free sugars, ergosterol, vitamin D2, β-glucan, and nucleotides. In proximate composition analysis, L. acidophilus-fermented L. edodes (LE_LA) exhibited the highest crude protein and crude fat contents, whereas P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026) showed the highest ash and crude fiber levels. Regarding free sugars, L. sakei LJ011-fermented L. edodes (LE_LS LJ011) showed the highest sucrose concentration. Ergosterol and vitamin D2 contents were significantly higher in LE_LA, at 422.63mg% and 0.18mg%, respectively. The β-glucan content also increased in all fermented samples, with the highest value (37.27%) found in LE_LA, indicating an enhancement in immune-related functional components through fermentation. Nucleic acid compounds such as 5’- GMP, 5’-IMP, and 5’-XMP were markedly through fermentation. Nucleic acids, LE_LA and P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026). Overall, LAB fermentation of oakgrown L. edodes notably improved the contents of bioactive compounds such as β-glucan, ergosterol, and amino acids. These findings suggest that LAB fermentation can be effectively used to enhance the nutritional and functional properties of oak-grown L. edodes, providing potential for its development as a high-value functional food ingredient.

반추 동물의 장내에서 발생하는 메탄은 주요 온실가스로, 배출을 완화하기 위한 다양한 연구가 활발히 진행되고 있다. 본 연구는 2,2’-Dithiodiethanesulfonic acid (DIA)가 in vitro 반추위 발효 특성과 가스 발생에 미치는 영향 평가를 통해 가공 방법 및 첨가 수준을 결정하고자 실시되었다. 실험 처리구는 대조구(무첨가), 양성 대조구(3-nitrooxypropanol, 120ppm), 그리고 원형-DIA와 가공형-DIA를 각각 60ppm, 120ppm, 240ppm 농도로 설정하여 진행하였다. 실험 결과, 원형-DIA의 첨가 수준이 증가함에 따라 총 가스와 메탄 발생량이 Linear하게 감소하였으며, 120ppm과 240ppm 농도에서 대조구 대비 유의적으로 감소하였다. 또한, 원형-DIA와 가공형-DIA의 첨가에 따라 총 휘발성 지방산 생성량은 대조구와 유의적인 차이가 없었다. 원형-DIA 240ppm 농도가 반추위 메탄 저감제로서 유망한 효과를 보였음을 확인할 수 있었다. 그러나, DIA의 메탄 저감을 규명하기 위한 미생물 분석 및 DIA의 급여 실험을 위한 효과적인 부형제 개발을 위한 연구가 필요하다.

This study evaluated the effects of dietary cellulose-to-starch ratios on nutrient digestibility, fermentation characteristics, and greenhouse gas emissions in the rumen. For 48 h of in vitro rumen incubation, each substrate (0.3 g) was incubated with rumen fluid mixture (30 mL) in quadruplicate. Six treatments were formulated with different ratios of structural (cellulose-based) and non-structural (starch-based) carbohydrates (10:0, 8:2, 6:4, 4:6, 2:8, and 0:10). After incubation, total gas emission was measured and analyzed for CO2 and CH4. The remaining contents were centrifuged to determine rumen fermentation characteristics and digestibility. The crude protein level of all treatments was maintained at 15% by combining soybean meal and urea. After incubation, in vitro dry matter digestibility (IVDMD) and organic matter digestibility (IVOMD) increased linearly with higher starch content, while ammonia-N and total volatile fatty acid (VFA) concentrations decreased quadratically. In addition, acetate concentration and the acetate to propionate (A:P) ratio increased along with starch content (p<0.05), whereas propionate concentration decreased (p<0.05). As starch content increased, CO2 and CH4 emissions based on DM increased linearly (p<0.05) but decreased (p<0.05) quadratically and linearly based on DMD and OMD, respectively. Therefore, this study concluded that the dietary cellulose-to-starch ratios affected rumen fermentation characteristics and greenhouse gas emissions, particularly methane mitigation by increasing dietary starch content. Further study should be conducted to determine the concentrate-to-forage ratio that reduces greenhouse gas emissions without adverse effects on animal performance.

Kimchi is a traditional Korean fermented vegetable food known to contain various bioactive compounds produced during fermentation. In this study, we investigated the antiviral effects of a fermented cabbage Kimchi extract (FCK extract) against avian influenza virus (AIV, H9N2) using chicken embryonic eggs and a murine model. The FCK extract markedly inhibited AIV replication in chicken embryos and significantly reduced viral hemagglutinin titers. In addition, FCK extract suppressed viral neuraminidase activity, an essential enzyme involved in the release of newly formed virus particles. To evaluate its protective efficacy in vivo, the FCK extract was orally administered to 6-week-old BALB/c mice once daily for 15 days, and mice were intranasally challenged with AIV two days after the initiation of administration. Mice treated with the FCK extract exhibited significantly improved survival rates and attenuated clinical symptoms compared with the virus control group and the non-fermented cabbage Kimchi (N-FCK) extract group. Histopathological analysis revealed that lung tissue damage was markedly reduced in the FCK extract -treated mice relative to the control group. These findings suggest that oral administration of fermented cabbage Kimchi extract confers protective effects against AIV infection and that fermentation-derived antiviral components in FCK extract may contribute to this activity.

This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a higher specific volume and superior gas production during early fermentation compared with the control, improving dough expansion and final volume. LAB demonstrated stable fermentation and a lower increase in hardness during storage, effectively regulating acidity and enhancing flavor complexity. VOC analysis revealed that LAB increased alcohol content, whereas KM promoted fatty and organic acids. Both strains suppressed the production of off-flavor compounds. These findings indicate that mixed fermentation with KM and LAB offers superior fermentation performance, texture, flavor complexity, and storage stability compared to commercial yeast fermentation. This study highlights the industrial potential of underutilized microbial resources and provides foundational data for the development of functional and value-added bakery products.

이 연구에서는 TEC-BNR공법을 사용하는 하수처리장에서 강수발생시와 같은 저농도 유입수에, 하수처리장의 생슬러지, 분뇨처리수, 그리고 음식물 쓰레기 처리액을 산발효하여 생성된 유기산을 외부탄소원으로 투입하였을 때, 비탈질율과 인방출율의 변화를 정량적으로 측정하였다. 이 연구에 의하면 산발효액 투입하였을 때 평균 비탈질율은 산발효액의 투입율이 0.5%일 때 215%, 투입율이 1%일 때는 169% 증가하였고, 평균 인방출양은 산발효액의 투입율이 0.5%일 때 46%, 투입율이 1%일 때는 63%로 증가하는 것으로 밝혀졌다. 또한 이 연구의 결과를 통하여 탈질에 이용된 VFA양(12.6∼32.3 mgVFA/mgNO₃-N)과 인방출에 이용된 VFA양(1.7∼2.4 mgVFA/mgPO₄-P)도 계산할 수 있었다. 이 연구의 결과를 활용하면 하수처리장에서 저농도 유입수에 산발효액을 외부탄소원으로 사용할 경우, 탈질과 인 제거를 최적화하기 위한 산발효액(VFA)의 양을 정량화할 수 있을 것으로 생각된다.

The aim of this study was to produce a fermented rice bran extract with enhanced ferulic acid γ-oryzanol contents and high antioxidant activities. The ferulic acid content in the freeze-dried extract of rice bran treated with plantase PT enzyme, increased by 4.1-fold compared to that of untreated sample, the DPPH radical scavenging activity also increased by 1.5-fold and 1.2-fold, respectively. The γ-oryzanol content of the dried powder prepared by inoculating Apergillus oryzae BOT1869 onto steamed rice bran for solid-state fermentation followed by extraction with 80% ethanol, increased 2.3-fold compared to that in an 80% ethanol extract powder of raw materials. The ABTS scavenging activity also increased 1.5-fold. When the ferulic acid content-enhanced extract and the γ-oryzanol content-enhanced extract of rice bran were mixed and subjected to liquid fermentation with Lactiplantibacillus pentosus BOT406 and then freeze-dried, the ferulic acid content of the extract powder increased about 3.0 times compared to that of original extract powder. In addition, its γ-oryzanol content increased about 1.5 times, the DPPH radical scavenging activity increased 1.4 times, and the ABTS radical scavenging activity increased 1.6 times.

We developed pet food ingredients for dogs by fermenting oats soaked in herbal extracts of Dendropanax morbifera and Eriobotrya japonica using Lentinula edodes KCTC 18874P mycelium. The resulting materials were analyzed for β-glucan, total polyphenol, essential amino acids, vitamins B1 and B2, calcium (Ca), phosphorus (P), and heavy metals to confirm their beneficial components and safety during consumption. The content of (1-3),(1-4)-β-glucan ranged from 1.08 to 1.78%, with the highest content (1.51%) found in fermented D. morbifera and E. japonica using L. edodes mycelium (FMEJDMOLEM). The (1-3),(1-6)-β-glucan content ranged from 44.14% to 50.13%, with FMEJDMOLEM showing the highest content at 50.13%. The total polyphenol content was highest in FMEJDMOLEM, followed by fermented D. morbifera using L. edodes mycelium (FDMOLEM) and fermented E. japonica using L. edodes mycelium (FEJOLEM). Vitamin B1 content was significantly higher in FMEJDMOLEM, followed by FEJOLEM. FMEJDMOLEM also had the highest vitamin B2 content. The total essential amino acid content was the highest in FMEJDMOLEM, followed by FDMOLEM. FEJOLEM had the highest calcium content. The calcium-tophosphorus ratio in all the samples was below 1:0.8, meeting the standards set by the American Feed Association. Heavy metal analysis confirmed that lead and cadmium, which are hazardous to the health of dogs, were not detected in any of the samples. This study demonstrated the development of pet food materials with high levels of beneficial ingredients, such as β-glucan, appropriate calcium and phosphorus ratios, and no detectable heavy metals, ensuring both usefulness and safety. Our future research will focus on developing dog pet food using these materials, and conducting physiological activity studies to complete the development of scientific dog pet food.

To investigate the diversity of industrially useful microorganisms from fermented agricultural products in the Sacheon region, 128 strains were isolated and analyzed phylogenetically. The analysis indicated that the isolates were categorized into three phyla, eight families, 13 genera, and 33 species. The Bacillaceae family, which was the main taxon, comprised 88.3% of the isolates and included four genera and 22 species: Bacillus, Exiguobacterium, Fictibacillus, and Metabacillus. The Caryophanaceae family, which was the second most abundant taxon, comprised 3.9% of the isolates, including two genera and two species: Rummeliibacillus and Sporosarcina. The isolates were examined for hydrolytic enzyme activity (protease, amylase, and lipase), and 118 strains (92.2%) exhibited at least one of these enzyme activities. Furthermore, auxin production was observed in all seven strains. This study demonstrates that the isolated strains have potential applications in the food and agricultural industries in South Korea, highlighting the importance of genetic resources.

본 연구는 발효 황련해독탕(FHHT)의 식후혈당 상승 억 제 효능을 검증하기 위해 농도별로 Rat 유래 α-glucosidase 와 돼지 췌장 유래 α-amylase에 대한 저해 활성과 sprague dawley rat 모델을 이용한 식후혈당 상승 억제 효능을 평가 하였다. 그 결과, FHHT는 농도 의존적으로 α-glucosidase와 α-amylase의 소화 효소 활성을 저해하였고 IC₅₀ 값은 α- amylase 9.321mg/mL, α-glucosidase 0.143mg/mL, maltase 1.159mg/mL, glucoamylase 0.263mg/mL, sucrase 0.112mg/ mL로 확인되었다. 동물 모델 실험에서는 FHHT가 다당류 starch 및 이당류 sucrose 섭취 후 통계적으로 유의한 식후 혈당 상승 억제 효능을 보였다(P<0.01). 이와 같은 결과를 통해 FHHT의 당 흡수 억제를 통한 항당뇨 효능을 확인 하였고 추가 연구의 필요성 및 시사점을 제시함으로써 본 연구가 항당뇨의 새로운 한방 건강 기능식품으로 활용되 기 위한 참고 자료가 될 것으로 사료된다.

본 연구는 일반홍삼(70 °Brix)과 발효홍삼(45 °Brix)에 대한 항산화 성분 분석 및 항산화 효능 측정을 위한 적정 분석시료 함량을 설정하고, 홍삼의 발효에 따른 항산화성의 변화를 조사하였다. 홍삼의 flavonoid 및 phenolics 함량 측정은 일반홍삼과 발효홍삼 각각 농축액 시료 3 g을 증류수로 100배 희석하여 측정용 시료 1 mL 당 홍삼농축액 20-30 mg을 사용하는 것이 시료 채취와 낮은 흡광도에 의한 오차도 줄일 수 있었다. 홍삼의 항산화성 측정으로 홍삼 시료 mg 당 DPPH에 대한 전자공여능 및 ABTS radical 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20-30 mg/mL에서 가장 안정적이었다. 세포에서의 항산화 효능으 로 ROS의 소거능은 일반홍삼과 발효홍삼 모두 농축액 분석시료 20 mg/mL 전후에서 ROS radical 소거능의 차이가 가장 컸으며 분석에 적합한 농도였다. Flavonoid 함량과 ROS radical 소거능은 발효홍삼 농축액이 일반홍삼 농축액보다 더 높았으나, radical 소거능은 유사하였다. 같은 농도의 일반홍삼과 발효홍삼을 비교할 경우 발효홍삼이 일반홍삼보다 항산화 효과가 더 높았다. 일반홍삼 및 발효홍삼의 항산화성 물질의 정량 및 그 항산화 효능을 측정하기 위해서는 농축액의 농도 차이에도 불구하고 일반홍삼과 발효홍삼 각각 농축액 2-3 g을 채취하여 100배 희석하여 분석 시료로 사용하는 것이 적합하였다.

Lactic acid bacterial (LAB) fermentation is frequently used to enhance the nutritional and functional properties of natural products. Oysters (Crassostrea gigas), a marine bivalve mollusc, have long been used in food applications. In the present study, we explored the effects of LAB fermentation on the physiological activity of C. gigas. To identify new starter strains, we isolated and screened LAB from local specialties in Sacheon, South Korea. Eighteen LAB strains were identified by 16S rRNA gene sequencing, four of which exhibited protease activity. All the four isolates were identified as Latilactobacillus curvatus. Fermentation was carried out in a medium containing C. gigas powder for three days. After incubation, the antioxidant activity in the culture supernatant of fermented C. gigas with L. curvatus GH-118-24 increased by approximately 139.2% compared with that of the non-fermented control. Additionally, the extract of fermented C. gigas for three days showed significant improvements in anti-inflammatory and anti-diabetic effects, with increases of over 71.2% and 253.8%, respectively, compared to the non-fermented extract. These results suggested that the selected LAB strains have potential as starters capable of enhancing the bioactive properties of food, thus highlighting the importance of genetic resources in South Korea.

This study aimed to investigate the changes in nutritional components of six domestically bred soybean cultivars before and after fermentation with Rhizopus oligosporus. Analysis of five vitamins and minerals showed that levels of vitamin B2, vitamin B3, phosphorus, and calcium increased in all cultivars following fermentation, with notable variations among the cultivars. Specifically, the vitamin B2 content in Daepung and Daewonkong increase significantly, by 6.8-fold and 6.7-fold, respectively, compared to pre-fermentation levels. Additionally, Danbaekkong exhibited the highest calcium content after fermentation, at 3.90 mg/g. Before fermentation, soybean oligosaccharides contained 3.4 to 9.0 times more stachyose than raffinose; however, these levels decreased by over 80% across all cultivars after fermentation with Rhizopus oligosporus. The total dietary fiber content rose from 9.28%~11.32% before fermentation to 12.57%~14.86% afterward, though no significant differences were observed among the cultivars. This study confirms that fermentation with Rhizopus oligosporus enhances the nutritional value of domestically bred soybeans, particularly regarding vitamin B2, vitamin B3, calcium, phosphorus, oligosaccharides, and total dietary fiber.

This study evaluated the suitability of using Wickerhamomyces anomalus A1-5 isolated from solid grain fermentation broth for winemaking by comparing the quality and functionality of Campbell Early wine produced with single and mixed inoculations. The pH ranged from 3.43 to 3.68, with the highest value in treatment B. Soluble solids ranged from 5.0 to 7.7 °Brix. Total acidity was measured at 0.42% to 0.47%. Color analysis indicated a significant decrease in lightness with an increase in redness across all treatment groups compared to the control. Among aroma compounds, 8 alcohols, 6 esters, 3 acids, and 11 other compounds were identified, with the control having the highest alcohol content and treatment D having the highest ester content. Tannin and total polyphenol contents ranged from 46.46 mg% to 95.92 mg% and from 87.66 mg% to 147.21 mg%, respectively. Antioxidant activities measured by DPPH and ABTS assays ranged from 33.84% to 69.02% and from 42.43% to 89.18%, respectively, with treatment B exhibiting the highest activities. These results suggest that W. anomalus A1-5 may positively influence the quality and functionality of Campbell Early wine, presenting potential as a novel yeast strain for winemaking.

발효 느타리버섯재배부산물을 급이한 흰점박이꽃무지 유충의 영양성과 안전성을 검증하고자 참나무 발효톱밥으로 사육한 유충의 영양성분 과 유해물질을 비교분석하였다. 조단백질 함량은 발효 느타리버섯재배부산물을 급이한 유충(OMCB)에서 54.0%로 참나무 발효톱밥을 급이한 유 충(FOS) 47.2%보다 1.1배 많았다. 필수아미노산 중 류신은 OMCB에서 2.8%로 가장 높았고, FOS에서는 2.7%로 비슷한 수치였다. 비필수아미 노산은 OMCB에서 프롤린의 함량이 7.2%로 가장 높았고 FOS (5.6%)보다 1.3배 더 높았다. 무기질 중 칼륨은 OMCB (2771.2 mg/100 g)와 FOS (2765.0 mg/100 g)에서 비슷한 수치였고, 불포화지방산 중 올레산은 OMCB (58.2%)와 FOS (59.6%)에서 가장 높은 함량을 나타냈다. 유 해물질 분석 결과, OMCB와 FOS에서 납, 카드뮴, 비소 모두 식용곤충 중금속 기준에 적합하였고, 식중독균에 속하는 대장균과 살모넬라균은 모두 불검출되었다. 위 연구 결과에 따르면, 발효 느타리버섯재배부산물 급이 흰점박이꽃무지 유충은 단백질과 불포화지방산뿐만 아니라 다양한 영양성 분을 포함하고 있으며, 안전성 또한 검증되었으므로 식용으로 활용하기에 적합할 것으로 판단된다.