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.

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.

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.

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.

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.

This study aimed to estimate the rumen fermentation characteristics and greenhouse gas emissions of major domestic feed sources for Hanwoo. Five feed sources mainly used in South Korea were selected: corn meal (CM), soybean meal (SM), wheat flour (WF), palm kernel cake (PKC), and corn distiller’s dried grains with soluble (DDGS). These feed sources were purchased from a commercial feed company. For 24 h rumen incubation, each feed source (0.3 g) was placed into the incubation bottle with the rumen mixture (30 mL) in quadruplicates. After incubation, total gas production was measured and sub-sampled for CO2 and CH4 analyses, and the bottle content was centrifuged for rumen fermentation characteristics and in vitro dry matter digestibility (IVDMD). Crude protein content was highest in SM and lowest in CM. Ether extract content was highest in DDGS and lowest in SM, while neutral detergent fiber and acid detergent fiber contents were highest in PKC and lowest in CM. Propionate content was highest in DDGS, and butyrate and A:P ratio contents were highest in PKC (p<0.05). Total gas emission (mL/g DMD) was lowest in SM and DDGS, while CH4 emission (mL/g DMD) was lowest in DDGS (p<0.05). Therefore, this study concluded that DDGS could be an alternative feed source to reduce methane emissions.

The objective of the present study was to investigate the effects of different red seaweeds on in vitro rumen fermentation characteristics and methane gas production. Five species of red seaweed (Chrysymenia wrughtii Yamada, CW; Hypnea sp., Hypnea sp.; Chondria crassicaulis, CC; Gelidium vagum Okamurae, GV; Hypnea saidana Holmes, HS) were obtained from National Institute of Fisheries Science (NIFS) in South Korea. The collected red seaweeds were washed for 3 minutes, and then samples were freeze-dried and ground to a size of a 1 millimeter. The buffered ruminal fluid (50 mL) was incubated with substrates and seaweeds (5% of substrates) at 39℃ for 48 hours. Total gas production was lower than red seaweed treatments excluding the CW treatment (p<0.05; 63.25 mL). Methane production was the lowest in CC treatment (p<0.05; 9.93 mL/g of digestible dry matter). The rumen pH of the red seaweed treatments ranged from 5.98 to 6.08, which was significantly the lowest in the GV treatment (p<0.05; 5.98). There was no significant difference in the total VFA concentration, but propionate (27.53%) was significantly highest in the CW treatment, whereas acetate (53.14%), iso-valerate (3.52%), valerate (1.72%), and A:P ratio (1.93) were significantly lowest (p<0.05). In conclusion, among the five species of red seaweeds, Chondria crassicaulis reduced in vitro methane production without negative effects on dry matter digestibility. Future studies will be needed to determine the optimal inclusion level of Chondria crassicaulis as feed additive to reduce enteric methane production.

This study aimed to investigate the effects of various washing pre-treatments of native Codium fragile as a feed additive on in vitro ruminal fermentation and CH4 production in ruminants. Seaweed was included at 0.5% dry matter (DM) based on the experimental feed (forage : concentrate = 3:7). Treatment groups were classified as follows: experimental feed (C), no washing (T1), washing at 0°C (T2), washing at 22°C (T3) and washing at 70°C (T4) each immersed for 6 minutes in distilled water. The pH consistently fell within the ruminal stability range. In vitro dry matter digestibility was significantly highest in T2, T3, T4 and C, T4 was the lowest at 48 h (p<0.05). NH3-N concentration was significantly highest in T4 at 48 h (p<0.05). Total gas production at 48 h was 19% lower in T4 compared to C (p<0.01). CH4 production (mL/g DM) at 48 h was lower in all treatment groups compared to C, with T3 showing a 31% reduction (p<0.01). Similarly, CH4 production (mL/g dry matter degradability, DMD) at 48 h was 39% lower for T3 compared to C (p<0.01). At 24 h, total VFA was significantly highest in T1 and T4 (p<0.05). The proportions of acetate was significantly highest in C and T3 was the lowest at 48 h (p<0.01). The proportions of propionate was significantly highest in T3 and C was the lowest at 48 h (p<0.01). The acetate to propionate ratio was singnificantly highest in C at 48 h (p<0.01). The proportions of butyrate at 24 h was lower for T3 compared to C (p<0.05). Therefore, this study confirms that Codium fragile can reduce CH4 production when used as a feed additive for ruminants and this effect is not significantly influenced by the washing pre-treatment. However, if washing process is necessary, washing at 22°C is the most appropriate method to remove foreign objects.

본 연구는 순창발효테마파크 방문객을 대상으로 이용행태와 외부 공간에 대한 중요도-성취도 분석을 통해 활성화를 위한 관리 방안을 제시하고자 수행되었다. 설문조사는 2024년 5월 18일부터 19일까지 진행되었으며, 총 204부의 설문지가 분석에 활용되었다. 조사 결과, 방문객의 대부분은 가족 단위의 반 일 일정으로 테마파크를 방문했으며, 주요 목적은 놀이시설 이용과 체험 프로그램 참여로 나타났다. 방문객의 체류시간은 절반 이상이 2-3시간으로 짧았으며, 어린이를 동반한 경우 체류시간이 더 길어지 는 경향이 있었다. 중요도와 성취도 분석 결과, 지속유지가 필요한 영역으로는 이용 쾌적성, 이용 안전 성, 다양한 활동 지원성이 확인되었으며, 집중 개선이 요구되는 영역으로는 녹지 휴게성이 도출되었다. 반면, 낮은우선순위 영역은 야경 매력성, 예술성, 계절별 개화성이었다. 이에 본 연구는 놀이형 교육 콘 텐츠 개발, 쾌적한 휴식 공간 조성, 계절별 경관 관리 강화 등 구체적인 관리 방안을 제시하였으며, 관광 객 유치 확대를 위해서는 우선순위가 낮은 영역도 새로운 관리방향의 모색이 필요하다.

해조류에는 항산화, 항염증에 효과적인 다양한 생리 활성 화합물이 풍부하게 함유되어 있으며, 장에 유익한 섬유질이 다량 포함되어 있다. 이러한 특징들로 인하여 해조류는 기능성 식품 제조뿐만 아니라, 약리학, 의학적 응용 분야 등 다양한 산업 분야에서 중요한 자원으로 인식되고 있으며, 특히 해조류 발효 기술은 이러한 산업들에 다양한 방법으로 활용될 수 있다. 해조류는 새로운 생리 활성 화합물의 중요한 공급원으로 인정받고 있지만, 육상 식물 바이오매스에 비해 발전이 부족한 상태이다. 해조류를 산업적으로 사용하기 위해 이용되는 해조류 화합물 추출 기술에는 세포벽 처리의 어려움으로 인해 수율이 낮거나 비용 효율성이 떨어지는 등의 문제가 있으나, 최근에는 유산균과 효모종의 미생물을 이용하여 새로운 해조류 발효 제품을 만들어내는 기술이 발전하고 있다. 이러한 해조류 발효 제품은 기능성 식품 및 건강기능식품 시장에서 중요한 역할을 할 수 있으며, 소비자들에게 더 매력적인 제품을 제공할 수 있다. 해조류 발효는 해양 자원의 부가가치를 높이는 중요한 방법 중 하나로, 이를 통해 폴리페놀 함량, 항산화 활성, 생리활성 화합물의 생체 이용률을 증가시키고, 해조류의 감칠맛을 개선하여 소비자들의 만족도를 높일 수 있다. 또한, 해조류 발효는 대량의 양식 바이오매스를 보존할 수 있는 지속 가능한 가공 방법이며, 독성 화학 물질을 생략하여 자연스러운 추출 방법을 제공할 수 있다. 해조류 발효 기술은 아직 많은 연구가 필요하지만, 해조류 산업의 확대와 함께 미래에 매우 중요한 역할을 할 것으로 전망된다.

An appropriate strain of Bacillus spp. derived from traditional Korean fermented foods was selected for fermentation of black rice bran, and the fermented bran’s nutritional components were analyzed. Among 18 isolated Bacillus spp. strains, the five (KU3, KU24, KU28, KU611, and KU612) that exhibited both amylolytic and proteolytic activities were selected for fermentation. Among these, Bacillus sp. KU3 showed notable dual enzymatic activity. During fermentation in black rice bran medium, Bacillus sp. KU3 increased from 5.83 to 7.83 Log CFU/mL after 24 h. The KU3 strain was identified as Bacillus subtilis using an API 50 CHB kit and 16S rRNA sequencing. Black rice bran (4% w/v) was fermented with B. subtilis KU3 at 37°C, 150 rpm for 24 h. Following fermentation, the main component of the fermented black rice bran was carbohydrate (77.13%). An increase in ash content was observed, while other nutritional components showed no significant changes. These results suggest that B. subtilis KU3 is a viable strain for black rice bran fermentation.

본 연구의 목적은 침향 선택속성의 중요도와 만족도를 연구하고 보양발효침향원의 인 지 개선 효능감을 파악하는 것으로 이를 달성하기 위하여, 279부의 유효 표본으로 IPA 분 석을 실시하였다. 연구결과, 제1사분면에 원기 보충, 인지력 증대, 피로감 완화, 성분, 위생 제조의 5개 항목은 현재 좋은 성과를 내고 있으므로, 지속을 유지하는 것이 판매 증진을 위한 침향원의 마케팅 방안으로 중점을 두어야 한다. 그리고 제2사분면에는 과민증(스트 레스)개선, 가격, 구매가 쉬움의 3개 항목은 중점 개선을 할 것들로 고객은 침향원을 중요 하게 생각하고 기대하고 있으나 만족도는 떨어지는 항목이므로, 침향의 성분량을 늘리고, 적정한 가격 책정, 유통망의 개선의 마케팅 방안을 강구하여야 한다. 또한 제3사분면에는 불면증 개선, 광고(홍보), 판매원, 맛, 향, 크기, 색깔, 모양의 8개 항목은 고객이 중요하게 생각하지도 않고 만족도 못하는 항목이므로, 광고비를 증액하고, 판매원의 교육을 강화하 고, 침향원의 외형과 맛과 크기 등을 섭취가 용이하게 개선할 필요가 있다. 향후 연구에서 는 인구통계학적 특성과 침향원 선택속성과의 평균차이와 선택속성 중요도 및 만족도가 고객만족도 및 관계지속의도를 검정하는 연구 등이 필요하다.

This research paper delves into the effects of noni juice concentration, fermentation temperature, and incubation time on the physicochemical and sensory properties of noni juice-fortified yogurt. The study found that increasing the concentration of noni juice leads to higher acidity in the yogurt, resulting in a decrease in pH, total soluble solids content, and syneresis. The optimal concentration for achieving the desired physical and sensory qualities is 3%. Incubation time and temperature were also found to significantly influence the yogurt’s pH, acidity, total soluble solids content, and syneresis, with higher incubation time and temperature consistently producing higher-quality yogurt. The best incubation time and temperature for noni juice-fortified yogurt were determined to be 10 h at 42oC. Therefore, the research suggests that adding 3% Bestone noni juice and incubating for 10 h at 42oC using the starter culture powder Yogourmet can lead to the production of consistently high-quality noni juice-fortified yogurt, which is of significant relevance and importance to the dairy and fermentation industries.

This study was conducted to find a way to improve quality by observing changes in quality and microbial communities according to whether corn silage was treated with additives and the storage period, and to utilize them as basic research results. The experimental design was performed by 2˟4 factor desigh, and the untreated (CON), and the additive inoculated (ADD) silage were stored and fermented for 30 (TH), 60 (ST), 90 (NT), and 120 (OHT) days, with each condition repeated 3 times. There was no change in the nutrient content of corn silage according to additive treatment and storage period (p>0.05). However, the change in DM and the increase in the relative proportions of lactic acid content and Lactobacillales according to the storage period (p<0.05) indicate that continuous fermentation progressed until OHT days of fermentation. Enterobacterales (33.0%), Flavobacteriales (14.4%), Sphingobacteriales (12.7%), Burkholderiales (9.28%) and Pseudomonadales (6.18%) dominated before fermentation of corn silage, but after fermentation, the diversity of microorganisms decreased sharply due to the dominance of Lactobacillales (69.4%) and Bacillales (11.5%), Eubacteriales (7.59%). Therefore, silage maintained good fermentation quality with or without microbial additives throughout all fermentation periods, but considering the persistence of fermentation even in long-term storage and the aerobic stability, it would be advantageous to use microbial additives.