• Journal of Environmental Science International
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• v.27 no.5
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• pp.345-348
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• 2018

The influence of various forms of Houttuynia cordata with fermented red koji as feed additives on the performance of duck livestock was evaluated through a field study. Two hundred and forty ducks (Pekins) aged 0-38 d were used. They were randomly assigned to four treatment groups (0%, 1% H. cordata powder with fermented red koji, 1% H. cordata pelleted with fermented red koji, and 1% H. cordata coated with fermented red koji) with four replicates (15 ducks per replication). Foreconomic evaluation, the data (a total of 240 duck) obtained from each treatment were applied to 10,000 ducks per treatment 38-d after the feeding trial. Overall, the results of economic evaluation were the highest in the treatment with 1% H. cordata coated with fermented red koji, followed by 1% H. cordatapelleted with fermented red koji, 1% H. cordatapowder with fermented red koji, and control. In conclusion, using 1% H. cordatawith fermented red koji as coating and pellet type duck diets might be of economic advantage for sustainable environmental management.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.869-874
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• 2017

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

• Journal of Ginseng Research
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• v.6 no.2
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• pp.131-137
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• 1982

The effect of red ginseng residue on the several enzyme activities of the koji and alcohol fermentation were investigated. The koji showed maximum values of amylase and cellulase activity when it was prepared by 30% red ginseng residue and 70% wheat bran, and of protease activity when it was prepared by 40% red ginseng residue and 60% wheat bran-${\alpha}$ amylase activity of the koji during its fermentation was increased rapidly until 4 days and there after it was increased slowly, but ${\beta}$-amylase was rapidly increased after 3 days fermentation. During the preparation of the koji, the acidic, neutral protease and cellulase activities showed the maximum value after 3 days fermentation and the alkaline protease showed the maximum value within 4-6 days fermentation. On the otherhand, fermented broth, containing 6%(v/v) alcohol, could be obtained when the substrate was saccharified by the koji, based on 25% red ginseng residue and 75% wheat bran, prior to alcohol fermentation.

• Journal of Environmental Science International
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• v.29 no.3
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• pp.319-323
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• 2020

This study investigated the physicochemical properties of Pekin duck breast meat obtained from ducks fed diets consisting different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji during storage. A total of 180 Pekin ducks (0-day old) were divided into four groups, each consisting of three replicates (15 ducks per pen). This study investigated diets with four types of treatments: control (basal diet),1% blend powder, pelleted 1% blend, and coated pellets of 1% blend; the blend was a mixture of sipjeondaebo-tang by-products powder and red ginseng marc with fermented red koji. There was no significant difference (p>0.05) in duck breast meat pH on storage days 3 and 7, TBARS on storage days 0 through 7, and DPPH radical scavenging on storage days 0 and 7. However, the pH values on storage day 0 and DPPH radical scavenging on storage day 3 were significantly different (p<0.05) in the meats from control and treated diet fed ducks. Especially, on storage day 7, the breast meat from ducks treated with different types of sipjeondaebo-tang by-products and red ginseng marc with fermented red koji showed lower TBARS values and increased DPPH radical scavenging activity compared to the control. In conclusion, addition of different types of sipjeondaebo-tang by-product and red ginseng marc with fermented red koji to 1% blend might be helpful in increasing antioxidant effects and reducing product wastage.

• Journal of Environmental Science International
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• v.26 no.7
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• pp.875-879
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• 2017

We conducted two experiments to evaluate effects of feeding various types of red ginseng marc and Houttuynia cordata (H.cordata) on blood profiles of poultry in a completely randomized design. In experiment 1 (28 d), a total of 240 broilers (Arbor acres) were used. Four dietary treatments (15 broilers per pen with four replicate pens per treatment) were included: (1) control, (2) 2% red ginseng marc, (3) 1% fermented red ginseng marc with red koji, and (4) 2% liquid red ginseng. There were no significant differences in HDL and LDL-cholestrol among treatments (P > 0.05), but total cholesterol and triglyceride decreased in diets supplemented with red ginseng marc and 1% fermented red ginseng marc with red koji compared to that in the control treatment (P < 0.05). In experiment 2 (38 d), a total of 240 Pekin ducks were randomly divided into 4 groups by dietary treatments (control, 1% fermented H. cordata powder with red koji, 1% fermented H. cordata pelleted with red koji, and 1% fermented H. cordata coated with red koji) with 4 replicates of 15 ducks in each group. Total cholesterol and VLDL-cholesterol were not affected by diet with various types of H. cordata. However, increase in HDL-cholesterol and decrease in LDL and VLDL-cholesterol were greater in treatments with different types of H. cordata than in the control treatments (P < 0.05). In conclusion, using various types of red ginseng marc and H. cordata in poultry diets was effective for increasing HDL-cholesterol and decreasing total, LDL, and VLDL-cholestrol or triglyceride.

• Microbiology and Biotechnology Letters
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• v.23 no.4
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• pp.472-478
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• 1995

Mycelial growth, color difference and productivity of red pigment of beni-koji by Monascus anka KCCM 11832 were examined with respect to it's pigment in submerged culture with various medium and culture conditions. Shaking incubation was more promoted mycelial growth and the production of pigments than that for non-shaking incubation, and red color became ten times deeper. The production of red pigment was the highest when incubated at 25$\circ$C for 7 days in pH 6.0, but mycelial growth was showed the highest at 32.5$\circ$C. The levels of carbon and nitrogen source for maximum red pigment production were 2% rice powder and 0.05% peptone, respectively and the level of peptone for maximum pigment production was lower than that for maximum mycelial growth. Among pigmentation promoting agents tested, MgSO$_{4}$, was found to be suitable for the production of red pigment, and the optimum level was 0.1%.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.830-834
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• 2003

The optimal condition for the production and extraction of monacolin K was reported. HPLC was used to determine monacolin K a kind of metabolite of Monascus from red-koji made of Monascus purpureus CBS 281.34. After culturing Monascus in solid and liquid media at $30^{\circ}C$ for 10 days, each of these were inoculated with soybean, wheat, barley, waxy rice, and rice and cultivated at $30^{\circ}C$ for 11 days. The production of monacolin K was the highest(0.35g/100g) when cultured with rice. The yield of monacolin K in red-koji increased with drying temperature and time according to the removal of water. Considering monacolin K content and the degree of death of Monascus, red-koji was dried at $80^{\circ}C$ for 60 min. Although monacolin K in red-koji was mostly extracted by 80% ethanol, there was no difference in monacolin K between shaking for 1 min and extraction for $0{\sim}24$ hr after sonication for 7 min. The extracted yield of monacolin K was the highest when the ratio of red-koji and 80% ethanol was 1:9. Moreover, the production of monacolin K appeared to be parallel with that of the pigment.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.97-103
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• 1970

This experiment was carried out to investigate the yeasts for the brewing of soy sauce. The yeasts in the soy sauce koji were isolated and identified. And they were classified by coloring with the treatment of TTC(2, 3, 5 triphenyltetrazolium chloride) agar and counted. The result, obtained was as follows; a) The number of the yeasts in the Koji was increased in process of incubation time: about $97{\times}10^3$ per gram of Koji incubated for 3 days, $135{\times}10^3$ 4 days and $179{\times}10^3$ 5days. b) They were classified as 53.6-71.9 per cent of TTC while yeasts for the most, 5.6-11.1 per cent of red yeasts, 6.8-19.5 per cent of red pink yeasts and 11.1-22.6 per cent of pink yeasts. c) 30 strains of yeasts were isolated from the Koji optionally, and they were identified as 6 genera and 11 species: 5 strains of Saccharomyces rouxii, 2 strains of Saccharomyces fermentati, 1 strain of Saccharomyces rosei, 6 strains of Saccharomyces rosei, 6 strains of Hansenula anomala, 1 strain of Hansenula suaveolens, 6 strains of Pichia polymorpha, 2 strains of Debaryomyces hansenii, 2 strains of Debaryomyces nicotianae, 2 strains of Torulopsis candida 2 strains of Torulopsis sake and 1 strains of Torulopsis sake and 1 strain of Candida pelliculosa. d) The yeasts belonging to Hansenula suaveolens, Hansenula anomala Candida pelliculosa, Debaryomyces nicotianae and Pichia polymorplza were classified as TTC white yeasts, Saccharomyces rouxii and Sacharomyces rosei were red, Saccharomyces fermentati and Debaryomyces hancenii were red pink, and Torulopsis candida and Torulopsis sake were pink. e) Generally the growth of the yeasts isolated were rapid on the media containing none or 10 per cent of sodium chloride but almost restrained on the media containing 15-18 per cent of sodium chloride.