Understanding changes in fermentation characteristics and microbial populations of forage silage during ensiling is of interest for improving the nutrient value of the feed for ruminants. This study was conducted to investigate the changes in fermentation characteristics and bacterial communities of whole crop rice (WCR) silage during the ensiling period. The chemical compositions, pH, organic acids and bacterial communities were evaluated at 0, 3, 6, and 12 months after ensiling. The bacterial communities were classified at both the genus and species levels. The dry matter content of WCR silage decreased with the length of storage (p<0.05), but there was no significant difference in crude protein and NDF contents. Following fermentation, the pH level of WCR silage was lower than the initial level. The lactic acid content remained at high levels for 3 to 6 months after ensiling, followed by a sharp decline at 12 months (p<0.05). Before fermentation, the WCR was dominated by Weissella (30.8%) and Pantoea (20.2%). Growth of Lactiplantibacillus plantarum (31.4%) was observed at 3 months after ensiling. At 6 months, there was a decrease in Lactiplantibacillus plantarum (10.2%) and an increase in Levilactobacillus brevis (12.8%), resulting in increased bacteria diversity until that period. The WCR silage was dominated by Lentilactobacillus buchneri (71.2%) and Lacticaseibacillus casei (27.0%) with a sharp reduction in diversity at 12 months. Overall, the WCR silage maintained satisfactory fermentation quality over a 12-month ensiling period. Furthermore, the fermentation characteristics of silage were found to be correlated to bacterial microbiome.

베리류톱밥 발효기간중 톱밥내 온도변화와 발효기간에 따른 흰점박이꽃무지 유충의 발육특성을 조사한 결과 참나무톱밥에 비해 발효속도가 빠르고, 발효기간 50~70일이 유충 발육에 가장 적합하였다. 발효기간중 톱밥내 온도변화는 발효초기에 베리류톱밥이 참나무톱밥이 40℃이하로 경과한데 반하여 베리류톱밥은 60℃ 이상 고온으로 경과되면서 빠르게 발효가 되었고, 60일 이내에 안정화 되었다. 개체사육에서 발효기간별 흰 점박이꽃무지 유충의 총 발육기간은 베리류톱밥은 30일간 발효에서 104.8일로 가장 길고, 유의차가 인정되었으며, 50~90일 발효는 90일 정도로 차이가 없었다. 참나무톱밥도 베리류톱밥과 마찬가지 경향이나, 유충 발육기간이 30일정도 길었다. 유충 령기별 발육기간은 베리류톱밥과 참나무 톱밥에서 차이가 컸고, 유의차가 인정되었다. 톱밥 발효기간에 따른 유충 무게는 베리류톱밥과 참나무톱밥 모두 발효기간이 긴 90일 발효에서 가 장 가볍고, 발효기간 30~70일 발효에서는 차이가 없었다. 생존율은 개체사육에서는 95% 이상으로 발효기간에 따른 차이는 없었으나, 집단사육에 서는 개체사육보다 생존율이 낮고, 발효기간 90일에서 가장 낮았다. 집단사육에서 출하기준인 2.5 g 이상 유충 비율은 베리류톱밥 발효기간 30~70일까지는 85% 정도로 차이가 없었지만, 발효기간 90일에서는 70%로 낮고, 유의차가 인정되었다. 참나무톱밥도 마찬가지 경향이며, 베리 류톱밥에 비해 10%정도 낮았다. 또한, 베리류톱밥은 40~60일이면 유충의 무게가 2.5 g 이상이 되었고, 참나무 발효톱밥은 75~105일이 걸렸다.

This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4°C or 25°C for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.

The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the National Agrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU- 2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21, 36, 45, and 60 h in a culture room at 35°C. ABTS and DPPH radical scavenging activities were significantly increased upon fermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production was significantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12 hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that the ABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 h fermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is 12 hours, confirming the high correlation of all experiments.

The present study was aimed to estimate the effect of ensiling period and bacterial inoculants on chemical compositions and fermentation characteristics on rye silage harvested at delayed stage. Rye (Secale cereale L.) was harvested after 20 days of heading stage (29.4% dry matter, DM). The harvested rye forage was applied with different inoculants following: applications of distilled water (CON), Lactobacillus brevis (LBB), Leuconostoc holzapfelii (LCH), or mixture of LBB and LCH at 1:1 ratio (MIX). Each forage was ensiled into 20 L mini bucket silo (5 kg) for 50 (E50D) and 100 (E100D) days in triplicates. The E50D silages had higher in vitro digestibilities of DM (IVDMD, p<0.001) and neutral detergent fiber (IVNDFD, p=0.013), and lactate (p=0.009), and acetate (p=0.011) than those of E100D, but lower pH, lactic acid bacteria (LAB), and yeast. By inoculant application, LCH had highest IVDMD and IVNDFD (p<0.05), while MIX had highest lactate and lowest pH (p<0.05). The CON and LCH in E50D had highest LAB and yeast (p<0.05), whereas LBB in E100D had lowest (p<0.05). Therefore, this study concluded that LCH application improved the nutrient digesbility (IVDMD and IVNDFD) of lignified rye silage, and longer ensiling period for 100 days enhanced the fermentation characteristics of silage compared to ensiling for 50 days.

In this study, we investigated the effect of solid culture medium on the production of cordycepin in Cordyceps militaris. The regression equation was expressed as follows: Y1= 755.3-58.6625X1+4.79432E-14X2-46.6625X3-5.66269E-14X1X2- 0.025X1X3+1.62475E-14X2X3-160.6625X1 2+0.0125X2 2-206.9625X3 2, where, Y represents the value of cordycepin content (μg/g), X1 corresponds to the weight of M. alternatus in solid culture medium (g/bottle), X2 to the water content of the solid culture medium (%), and X3 to the culture period (day). The solid culture medium was optimized using the response surface methodology, and the optimal medium composition was as follows: the weight of M. alternatus in solid culture medium and water content were 16.2% and 100.7% (20.14 mL water/20 g solid culture medium), respectively, with a culture period of 39 days. Under these conditions, the cordycepin content of the fruiting bodies reached 150.0 μg/g (actual value). The supplementation of M. alternatus in solid culture for improved cordycepin content of C. militaris seems to be a promising alternative to wild and solid cultivation.

This study was conducted to investigate the temperatures inside and outside the pot as well as the quality characteristics of traditional Doenjang made by seven different farmers, in the Gyeonggi province during fermentation. The outside temperature of each region in the province was 5 to 10℃ higher in one place, in which fermentation took place inside the glass greenhouse, compared to other regions, while six other places showed similar changes in temperature. The moisture contents of the samples decreased according to the progress of the fermentation period from 53.6~62.3% to 51.0~58.5%. The salinity generally increased from 9.7~14.2% to 10.6~16.3% except for samples B and D, which declined from 17.0~17.2% to 16.6~16.9%. The amino-type nitrogen contents increased from 180.3~557.8 mg% to 437.3~840.7 mg%. The ammonia-type nitrogen contents decreased from 116.3~561.9 mg% to 70.7~149.2 mg%. Overall, the color of Doenjang was similar, but sample E had higher a and b values than the other regions, and the total bacterial count in the entire region was similar.

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at 27±1°C for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

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.

이 연구는 비닐겹수 및 저장기간 따른 청보리 사일리지의 사료가치 및 사일리지 품질특성을 구명하고자 수행하였다. 조단백질 함량은 저장기간 모두 사일리지 제조 전에 비해 높아지는 경향을 보였고, 저장기간이 길어질수록 약간 높은 값을 보였지만 통계적인 유의성은 없었다. 비닐겹수에 따라서는 6겹 처리한 처리구가 4겹보다 높은 경향이었다. NDF와 ADF 함량은 저장기간 모두 사일리지 제조 전보다 높은 경향을 보였고(p<0.05), 저장기간에 따라서는 비슷한 값을 나타냈다. 비닐 겹수에 따라서는 6겹 처리한 처리구가 4겹보다 더 높은 값을 나타냈다. TDN 함량은 저장기간 모두 사일리지 제조 전보다 낮은 경향을 보였고, 저장기간에 따라서는 비슷한 값을 보였다. 비닐겹수에 따라서는 6겹에서 다소 낮은 값을 보였다. pH는 저장기간이 길어짐에 따라 낮아지는 경향을 보였고, 비닐겹수에 따라서는 6겹에서 4겹보다 낮은 값을 보였다. 유기산 함량에서는 저장기간이 길어짐에 따라 젖산함량은 약간 증가하는 경향을 보였고, 초산함량은 낮아지는 경향을 보였으며 낙산함량은 유의적으로 증가하는 경향을 보였다(p<0.05). 비닐겹수에 따라서는 6겹에서 4겹보다 높은 젖산함량과 낮은 낙산함량을 보였다(p<0.05). 따라서 청보리 사일리지는 장기저장을 할 경우에는 6겹으로 하는 것이 유리하고, 4겹으로 처리했을 경우 6개월 안에 사용하는 것이 유리하다고 판단된다.

이 연구는 비닐겹수 및 저장기간 따른 청보리 사일리지 의 사료가치 및 사일리지 품질특성을 구명하고자 수행하였 다. 조단백질 함량은 저장기간 모두 사일리지 제조 전에 비해 높아지는 경향을 보였고, 저장기간이 길어질수록 약 간 높은 값을 보였지만 통계적인 유의성은 없었다. 비닐겹 수에 따라서는 6겹 처리한 처리구가 4겹보다 높은 경향이 었다. NDF와 ADF 함량은 저장기간 모두 사일리지 제조 전보다 높은 경향을 보였고(p<0.05), 저장기간에 따라서는 비슷한 값을 나타냈다. 비닐 겹수에 따라서는 6겹 처리한 처리구가 4겹보다 더 높은 값을 나타냈다. TDN 함량은 저 장기간 모두 사일리지 제조 전보다 낮은 경향을 보였고, 저장기간에 따라서는 비슷한 값을 보였다. 비닐겹수에 따 라서는 6겹에서 다소 낮은 값을 보였다. pH는 저장기간이 길어짐에 따라 낮아지는 경향을 보였고, 비닐겹수에 따라 서는 6겹에서 4겹보다 낮은 값을 보였다. 유기산 함량에서 는 저장기간이 길어짐에 따라 젖산함량은 약간 증가하는 경향을 보였고, 초산함량은 낮아지는 경향을 보였으며 낙 산함량은 유의적으로 증가하는 경향을 보였다(p<0.05). 비 닐겹수에 따라서는 6겹에서 4겹보다 높은 젖산함량과 낮은 낙산함량을 보였다(p<0.05). 따라서 청보리 사일리지는 장 기저장을 할 경우에는 6겹으로 하는 것이 유리하고, 4겹으 로 처리했을 경우 6개월 안에 사용하는 것이 유리하다고 판단된다.

This study was done in order to investigate the changes in quality of Cheonggukjang for soybean cultivars during fermentation. Cheonggukjang of 14 cultivars that were inoculated with Bacillus subtilis 15893 was produced, and, then, it was measured for hardness, proximate composition, amino nitrogen, enzyme activity, and total aerobic bacteria counts. In a raw bean, the highest hardness value was 16,975 g from Sunyu. In a steaming bean, Jangwon had the highest hardness value and the lowest aerobic bacteria counts of forty-eight hours fermented Cheonggukjang. Saedanbaek, whose protein contents was highest in raw bean, was also highest in Cheonggukjang. The amino nitrogen content of twenty-four hours fermented Cheonggukjang was highest in Saeol and Sunyu while forty-eight hours fermented Cheonggukjang was highest in Singi, Daol, and Milyang 231. In the protease activity, Saedanbaek had the highest and total aerobic bacteria count that were either increased or held as time went on ; twenty-four hours fermented Cheonggukjang was highest in Milyang 231 and Keunol while forty-eight hours fermented Cheonggukjang was highest in Chunsang.

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.

This study presented the change of quality characteristics of Doenjang with various salt concentrations (4, 8, 15, and 20%) during 12 months. The pHs of Doenjang during fermentation were gradually increased for 12 months, whereas the pHs of Doenjang with 4 and 8% salt increased rapidly. Titratable acidity of Doenjang with 4 and 8% salt was high at initial time, while Doenjang with 15 and 20% salt was high at the 9 and 12 months. The amino-type nitrogen content of Doenjang with 4 and 8% salt was increased and α-amylase activity of all Doenjang was decreased during whole fermentation period. The protease activity of Doenjang with 4 and 8% salt was higher than Doenjang with 15 and 20% salt until 7 months. Total aerobic bacteria number 8.0~9.1 log CFU/g for 12 months, which was steady during fermentation period. Doenjang with 8% salt showed the highest score in umami taste whereas the lowest score in bitterness, astringency, and sourness tastes between 5 and 12 months. In conclusion, Doenjang with 8% salt was a suitable concentration for low-salt fermented foods.