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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.43 No.3
- 발행연도
- 2016.9
- 수록면
- 387 - 393 (7page)
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초록· 키워드
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This study was conducted to determine the fermentative characteristics of wheat bran inoculated with a starter culture of direct-fed microbes as a microbial wheat bran (DMWB) feed additive. Wheat bran was prepared with 1% (w/w, 0.5% Lactobacillus plantarum and 0.5% of Saccharomyces cerevisiae) starter culture treatment (TW) or without starter culture as a control (CW). Those were fermented under anaerobic conditions at 30°C incubation for 3 days. Samples were taken at 0, 1, 2, and 3 days to analyze chemical composition, microbial growth, pH, and organic acid content. Chemical composition was not significantly different between CW and TW (p > 0.05).
In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was 7.50 ± 0.07 log CFU/g, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at 37°C incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than 10<SUP>11</SUP> CFU/g.
In TW, the number of lactic acid bacteria and yeast increased during the 3 days of fermentation (p < 0.05) and the population of lactic acid bacteria was significantly higher than in CW (p < 0.05). After 3 days, the number of yeast in TW was 7.50 ± 0.07 log CFU/g, however, no yeast was detected in CW (p < 0.05). The pH values of both wheat bran samples decreased during the 3 days of fermentation (p < 0.05), and TW showed significantly lower pH than CW after 3 days of fermentation (p < 0.05). Contents of lactic acid and acetic acid increased significantly at 3rd day of fermentation in TW. However, no organic acids were generated in CW during testing period. These results suggest that 3 days of fermentation at 37°C incubation after the inoculation wheat bran with starter culture makes it possible to produce a direct-feed with a high population of lactic acid bacteria at more than 10<SUP>11</SUP> CFU/g.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (13)
참고문헌 신청
안혜진 / 2015 / 쌀보리 종실 내 미생물 분포와 생균제 접종이 발효특성에 미치는 영향 / 한국초지조사료학회지 35(4):321~326
AOAC / 1990 / Official methods of analysis
최기춘 / 2015 / 신규 Lactobacillus plantarum KCC-10 및 KCC-19 이 알팔파 사일리지의 발효 품질에 미치는 영향 / 한국초지조사료학회지 35(2):166~170
Fuller R / 1989 / Probiotics in man and animals, A review / Journal of Applied Bacteriology 66:365~378
Goering HK / 1970 / Forage fiber analysis (Apparatus, reagent, procedures and some applications)
AOAC / 1990 / Official methods of analysis
최기춘 / 2015 / 신규 Lactobacillus plantarum KCC-10 및 KCC-19 이 알팔파 사일리지의 발효 품질에 미치는 영향 / 한국초지조사료학회지 35(2):166~170
Fuller R / 1989 / Probiotics in man and animals, A review / Journal of Applied Bacteriology 66:365~378
Goering HK / 1970 / Forage fiber analysis (Apparatus, reagent, procedures and some applications)
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