Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs

Choi, J.Y.,Shinde, P.L.,Kwon, I.K.,Song, Y.H.,Chae, Byung-Jo Asian Australasian Association of Animal Productio 2009 Animal Bioscience Vol.22 No.2

Two experiments were conducted to investigate the feeding value of wood vinegar in weanling pigs. In Experiment 1, weanling pigs (n = 224; Landrace ${\times}$Yorkshire ${\times}$Duroc, 21${\pm}$3 d-old, initial BW 6.12${\pm}$0.10 kg) were assigned to four dietary treatments. Different levels of wood vinegar were added to the diets as dietary treatments (0, 0.1, 0.2 and 0.3%). Each treatment comprised 4 replicates with 14 piglets in each. Experimental feeding was conducted for 28 d in two phases (phase I, d 0 to 14 and phase II, d 15 to 28). Feeding of wood vinegar linearly (p<0.05) improved the phase I, phase II and overall ADG and increased (linear, p<0.05) the overall and phase II ADFI. Linear improvements in the apparent fecal digestibility of dry matter (p = 0.013), gross energy (p = 0.019) and crude protein (p = 0.033) were observed as the level of wood vinegar was increased in the diet of pigs. Experiment 2 was conducted to compare dietary wood vinegar with commonly used growth promoters, organic acid (mixture of 21% phosphoric acid, 3.25% propionic acid, 2.8% formic acid, 10% calcium formate and 5% calcium propionate) and antibiotic (aparamycin). A total of 288 weanling piglets (Landrace ${\times}$Yorkshire ${\times}$Duroc, 22${\pm}$2 d-old, initial BW 6.62${\pm}$0.31 kg) were assigned to four treatments with four replicates (18 piglets/pen) for 28 days and fed in 2 phases: phase I, d 0 to 14 and phase II, d 15 to 28. The dietary treatments were control (corn-soybean meal basal diet without antibiotics) and diets containing 0.2% antibiotic, 0.2% organic acid and 0.2% wood vinegar. Pigs fed antibiotic showed higher (p<0.001) ADG and better feed efficiency followed by pigs fed wood vinegar and organic acid diets while those fed the control diet had lowest ADG and poorest feed efficiency. The overall and phase I ADFI was highest (p<0.001) in pigs fed wood vinegar and lowest in pigs fed the control diet. Apparent fecal digestibility of dry matter, gross energy and crude protein was significantly higher (p<0.05) in pigs fed the antibiotic diet when compared with pigs fed the control but comparable among pigs fed antibiotic, organic acid and wood vinegar diets. Higher populations of Lactobacillus (p = 0.004) were noted in the ileum of pigs fed the wood vinegar diet, while the population of coliforms in the ileum and cecum was higher (p<0.001) in pigs fed the control diet when compared with pigs fed antibiotic, organic acid or wood vinegar diets. These results indicated that wood vinegar could improve the performance of weanling pigs by improving the nutrient digestibility and reducing harmful intestinal coliforms; moreover performance of pigs fed wood vinegar was superior to those fed organic acid.

홍초음료가 건전한 치아 법랑질 표면에 미치는 영향

김다은 ( Da Eun Kim ),김경희 ( Kyung Hee Kim ),김애옥 ( Ae Ok Kim ),정성숙 ( Seong Soog Jeong ),최충호 ( Choong Ho Choi ),홍석진 ( Suk Jin Hong ),홍효숙 ( Hyo Suck Hong ) 대한예방치과·구강보건학회 2014 大韓口腔保健學會誌 Vol.38 No.3

Objectives: The aim of this study was to evaluate the effect of red vinegar drink on sound enamel surface. Methods: Commercially available red vinegar drink was used for the study. Firstly, pH values were measured in commercially available red vinegar drinks. Secondly, four groups; mineral water as the control group and red vinegar drink, red vinegar drink + mineral water (mixing ratio, 1:3), red vinegar drink + milk (mixing ratio,1:4) as the experimental group were selected. Forty specimens of bovine teeth were made and then divided into the four groups and treated with the test drinks for 1, 15, 30 and 60 minutes. The surface microhardness (vickers hardness number, VHN) was measured using the microhardness tester before and after the treatments. The surface of specimens was observed with Scanning Electron Microscopy (SEM). Results: The average pH of red vinegar drinks was 2.91±0.02. The change values (before treatment - after treatment of surface microhardness of enamel surface) were significantly difference among groups (P<0.05). There was no significant difference between control and red vinegar drink + milk (1:4) and there was the significant difference between control group and red vinegar drink groups, and control and red vinegar drink + mineral water (1:3) groups. In SEM, damage of enamel surface was observed in Red vinegar and Red vinegar+Mineral water group. Conclusions: The results showed that the all experimental red vinegar drinks, except red vinegar drink + milk (1:4) can reduce the surface microhardness of sound enamel. Thus, it is suggested that the red vinegar drink with milk could be recommended the preventive eating method for reducing the risk of dental erosion on the red vinegar drink diet.

식초기반 샐러드 드레싱용 다시마 식초 제조 및 이화학적 특성

한아름,서정희,Han, Areum,Surh, Jeonghee 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

토마토 유묘생육 및 양분흡수에 관한 목초액의 영향

김승환 ( Kim Seung-hwan ),최두회 ( Choi Doo-hoi ),이상민 ( Lee Sang-min ),남재작 ( Nam Jae-jak ),김한명 ( Kim Han-myung ),손석용 ( Son Suk-yeong ),송범헌 ( Song Beom-hun ) 한국유기농업학회 2003 韓國有機農業學會誌 Vol.11 No.2

The chemical properties of oak tree wood vinegar and the effect of wood vinegar on the tomato seedling were investigated to apply wood vinegar efficiently to the organic - and natural farming system. On the basis of the results from chemical properties of the oak tree wood vinegar, mineral nutrient contents of wood vinegar was low. Therefore, wood vinegar could not be a suitable nutrient source for the plant growth at 500~1000 times dilution level, which commonly used in the farming, if only wood vinegar is supplied for the nutrient source for the plant growth. The application of wood vinegar increased root growth up the 500 times dilution level while decreased shoot growth. Furthermore, the anion concentrations such as nitrate and phosphate of the plant were decreased by the application of wood vinegar while cation concentrations such as K, Ca, and Mg were increased. Phenolic compounds of wood vinegar such as chlorogenic acid and ferulic acid enhanced the root growth. Interestingly the application of ferulic acid increased both root and shoot growth at the level of 10^-4M concentration. It indicated that the effect of wood vinegar on the production of healthy plant seedling may be due to the beneficial root growth by phenolic compounds such as chlorogenic acid and/or ferulic acid of the wood vinegar. However, the effect of the wood vinegar on the plant growth could be influenced by synergism or antagonism of different phenolic compounds in wood vinegar used. In addition, drench in the soil of wood vinegar may be more beneficial compared to foliar application for the improvement of root activity and plant growth.

Effects of Wood Vinegar Mixted with Insecticides on the Mortalities of Nilaparvata lugens and Laodelphaxstriatellus (Homoptera: Delphacidae)

김동훈,서한울,이상철,이경열 한국통합생물학회 2008 Animal cells and systems Vol.12 No.1

Effects of wood vinegar on the activity of various insecticides were determined by measuring the mortality of two species of rice planthoppers, Nilaparvata lugens and Laodelphax striatellus. Wood vinegar itself did not show insecticidal activity on planthoppers. When the planthoppers were treated with wood vinegar mixed with one of insecticides such as BPMC, dinotefuran, imidacloprid, carbosulfan or insect growth regulators, the planthopper mortality induced by carbosulfan was greatly increased by the wood vinegar in comparison with a single carbosulfan treatment. Wood vinegar showed no effect on other insecticides. In addition, the wood vinegar-carbosulfan mixture significantly reduced AChE activity of planthoppers, which is a target molecule of carbosulfan. This result suggests that wood vinegar has a synergistic effect on the insecticidal activity of carbosulfan. Our study provides information on a potential role of wood vinegar in facilitation of activity of specific insecticides. Effects of wood vinegar on the activity of various insecticides were determined by measuring the mortality of two species of rice planthoppers, Nilaparvata lugens and Laodelphax striatellus. Wood vinegar itself did not show insecticidal activity on planthoppers. When the planthoppers were treated with wood vinegar mixed with one of insecticides such as BPMC, dinotefuran, imidacloprid, carbosulfan or insect growth regulators, the planthopper mortality induced by carbosulfan was greatly increased by the wood vinegar in comparison with a single carbosulfan treatment. Wood vinegar showed no effect on other insecticides. In addition, the wood vinegar-carbosulfan mixture significantly reduced AChE activity of planthoppers, which is a target molecule of carbosulfan. This result suggests that wood vinegar has a synergistic effect on the insecticidal activity of carbosulfan. Our study provides information on a potential role of wood vinegar in facilitation of activity of specific insecticides.

알코올 발효조건 및 효모를 달리한 현미식초의 품질 특성

이수원(Su-Wone Lee),권중호(Joong-Ho Kwon),윤성란(Sung-Ran Yoon),우승미(Seung-Mi Woo),장세영(Se-Young Jang),여수환(Soo-Hwan Yeo),최지호(Ji-Ho Choi),정용진(Yong-Jin Jeong) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.9

알코올 발효 효모 종류를 달리하여 현미탁주를 제조하고 이를 이용한 현미식초(정치배양 및 교반배양)의 품질 특성을 조사하였다. 효모 종류에 따른 알코올 함량은 B가 14.3%로 가장 높았으며 적정산도는 모든 구간에서 0.6% 이하로 나타났다. 이를 이용한 교반 및 정치배양 현미식초의 품질특성을 비교한 결과, 교반배양구간에서는 초기산도 1.0%, 초기 pH는 3.9~4.0에서 발효 7일째 DV구간에서 산도가 6.05%로 가장 높았고 AV, CV 및 BV가 5.64, 5.55 및 5.32% 순으로 나타났다. 또한 정치배양구간에서도 산도는 발효 14일째까지 꾸준히 증가하여 5.01~5.31%로 나타났고 발효 16일째부터 조금씩 감소하는 경향이었다. 효모 종류에 따른 현미식초의 산도 및 pH 차이는 크게 나타나지 않았다. 현미식초의 유리아미노산 함량을 비교한 결과, 교반배양구간에서 총 유리아미노산 함량은 BV, DV, AV 및 CV 순으로 높게 나타났고 필수 유리아미노산 함량은 BV에서 100 ㎎% 이상으로 가장 높았다. 정치배양구간에서 유리아미노산 함량은 모든 구간에서 교반배양구간보다 높은 함량을 나타내었으며 serine, alanine, valine, isoleucine, leucine 및 γ-aminobutyric acid 등이 교반배양구간에 비하여 높았으며 특히 γ-aminobutyric acid는 45.69~52.27 ㎎%로 약 10배 이상 높게 나타났다. 현재까지의 결과는 현미식초의 품질특성은 효모 종류보다는 초산발효 방법에 따른 품질 차이가 더 큰 것으로 나타났다. 그러나 향후 숙성과정에서 변화를 거치면서 향기성분, 관능적 특성에 차이가 있을 것으로 예상되어 다양한 식초의 품질인자에 관한 연구가 요구된다. This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and γ-aminobutyric acid than agitated culture vinegar. In particular, γ-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

Antimicrobial effects of vinegar against norovirus and Escherichia coli in the traditional Korean vinegared green laver (Enteromorpha intestinalis) salad during refrigerated storage

Park, S.Y.,Kang, S.,Ha, S.D. Elsevier Science Publishers 2016 International journal of food microbiology Vol.238 No.-

<P>In Korea, edible seaweeds are potentially regarded as high-risk foods with respect to enteric norovirus (NoV) and non-pathogenic generic Escherichia coli. This study investigated the antimicrobial effects of 5%, 10%, and 15% vinegar (6% acetic acid) on the survival of murine norovirus-1 (MNV-1), a human NoV surrogate, and E. coli, a fecal indicator in experimentally contaminated raw fresh green lavers (Enteromorpha intestinalis) during a 7-d storage period at 4 degrees C. Both MNV-1 titers and E. coli counts significantly (p < 0.05) decreased with stepwise increase in vinegar concentration and storage time, except in E. coli of the 0% vinegar-containing lavers; however, MNV-1 Was more resistant to vinegar than E. coli. The overall average MNV-1 titers were significantly (p < 0.05) higher in 0% vinegar-containing lavers (3.6 log(10) PFU/ml) than in 5-15% vinegar-containing lavers (3.3-3.1 log(10) PFU/ml) throughout the 7 days of storage. A 1-log reduction in the MNV-1 titer was observed in 0% vinegar-containing laver samples after 5 days of storage and 5-15% vinegar-containing laver samples after 3 days of storage. The overall E. coli count was also significantly (p < 0.05) decreased in the 15% (6.8 log(10) CFU/g) vinegar-containing lavers than in the 10% (7.3 log(10) CFU/g) and 5% (7.6 log(10) CFU/g) vinegar-containing lavers. A >1-log reduction in the E. coli count was observed in 10-15% vinegar-containing laver samples just after 1 day of storage. A 2-log reduction in the E. coli count was also observed in 10-15% vinegar-containing laver samples after 5 days of storage. Using the non-linear Weibull model, this study showed that the dR-values (1-log reduction) of MNV-1 were 4.90 days for 0%, 4.28 days for 5%, 3.79 days for 10%, and 2.88 days for 15% vinegar-containing lavers, whereas those for E. coli were 1.12 day for 5%, 1.03 day for 10%, and 0.90 day for 15% vinegar-containing lavers stored at 4 degrees C. Vinegar with over the storage time can be used as an antimicrobial ingredient against NoV and E. coli in Korean conventional foods. Specifically, this study suggests that similar to 1 day of storage is required for 1-log reduction in the E. coli count in the vinegar-containing (5-15%) lavers, whereas 3-5 days of storage at 4 degrees C is adequate for 1 log reduction in the MNV-1 count in the vinegar-containing and non-vinegar-containing lavers. (C) 2016 Elsevier B.V. All rights reserved.</P>

산절임이 콩의 물리적, 관능적 특성에 미치는 영향

여경은,최희숙,김동원,김주숙,김우정 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.4

본 연구에서는 산절임콩 제조를 위한 최적 조건 개발과 콩의 적절한 품종을 선택하고저 백태와 검정콩인 서리태와 서목태를 감식초와 양조식초에 담그어 8일간 절임하였다. 식초종류, 콩의 품종, 절임 시간을 달리하여 산절임콩의 특성 변화를 비교하였다. 절임 중 콩의 흡수율은절임 후2일 동안 급격히 증가하여 약 20% 흡수 증가를 보인 후 완만하였다. 산도나 pH의 변화는 절임 초기에 일어났고 감식초에 절인 검정콩이 양조식초에 절인 것보다 신맛이 약간 적음을 알 수 있었다. 절임 중절임 액의 당도변화는 절임전의 감식초 당도가 양조식초보다 현저히 높았으나 감식초에 절인 콩들간의 차이는 적었다. 절임 액의 밝기는 검은 색소의 용출과 감식초 자체의 색으로 감식초에 절인 검정콩이 현저히 L값이 낮았으며 붉은색의 a값은 검정콩은 모두 증가하였으나 백태는 감소하여 녹색을 띄었으며 노란색인 b값은 감식초에서 모두 감소하였다. 조직감의 변화는 견고성을 나타내는 최대 응력과 hardness는 초기의 흡수로 절임 2일만에 10배 이상 감소하였으며 감식초에 절임한 검정콩이 다른 조건보다 현저히 낮아 조직이 연해졌다. 관능검사결과 전체적 기호도에서는 감식초에 절인 서리태가 가장 좋게 나타났다. Three varieties of soybean were acidified by soaking in two kinds of vinegar which were persimmon vinegar and brewed vinegar. Chemical properties of soaking solution and physical and organoleptic properties of soybean during soaking at room temperature for 8 days were studied. The soybeans were acidified in vinegar solution at room temperature for 8 days. The results showed that soybean weight was rapidly increased until first two days and then gradually increased thereafter. Increase in total acidity and sugar concentration and decrease in pH of vinegar solution were also measured during initial soaking stage. The changes in pH and acidity were more significant in brewed vinegar than those in persimmon vinegar, The L values of persimmon vinegar solution after soaking the soybean were relatively lower than that of brewed vinegar. The a values of the vinegar solution used for black beans were increased while that of the vinegar solution used for white beans were decreased, The flavor and texture of acidified bean in persimmon vinegar were more soft and less benny than those acidified in vinegar. However sourness of the acidified beans in persimmon vinegar was much softer higher to those values of brewed vinegar.

토마토 유묘생육 및 양분흡수에 관한 목초액의 영향

김승환,최두회,이상민,남재작,김한명,손석용,송범헌 한국유기농업학회 2003 韓國有機農業學會誌 Vol.11 No.2

The chemical properties of oak tree wood vinegar and the effect of wood vinegar on the tomato seedling were investigated to apply wood vinegar efficiently to the organic and natural farming system. On the basis of the results from chemical properties of the oak tree wood vinegar, mineral nutrient contents of wood vinegar was low. Therefore, wood vinegar could not be a suitable nutrient source for the plant growth at 500~1000 times dilution level, which commonly used in the farming, if only wood vinegar is supplied for the nutrient source for the plant growth. The application of wood vinegar increased root growth up the 500 times dilution level while decreased shoot growth. Furthermore, the anion concentrations such as nitrate and phosphate of the plant were decreased by the application of wood vinegar while cation concentrations such as K, Ca, and Mg were increased. Phenolic compounds of wood vinegar such as chlorogenic acid and ferulic acid enhanced the root growth. Interestingly the application of ferulic acid increased both root and shoot growth at the level of 10⁻⁴M concentration. It indicated that the effect of wood vinegar on the production of healthy plant seedling may be due to the beneficial root growth by phenolic compounds such as chlorogenic acid and/or ferulic acid of the wood vinegar. However, the effect of the wood vinegar on the plant growth could be influenced by synergism or antagonism of different phenolic compounds in wood vinegar used. In addition, drench in the soil of wood vinegar may be more beneficial compared to foliar application for the improvement of root activity and plant growth.

불량 단감을 이용한 속성 감식초의 제조와 품질 평가

정용진,신승렬,강미정,서지형,원충연,김광수 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

This study was performed to analyze general components such as, organic acids, alcohols and minerals in persimmon vinegar made with quick fermented using deteriorated sweet persimmon and four commercial vinegars(rice vinegar, apple vinegar, brewed vinegar, traditional persimmon vinegar) purchased in local markets for quality evaluation. The pH and total acidity of all vinegars were in the range of 2.02~3.02 and 4.62~9.78%, respectively. The pH of quick fermented persimmon vinegar(A) was relatively higher than that of others. Acidity was the highest in brewed vinegar. Total sugar content was in the range of 0.45~6.43%. These contents were high in were high in traditional persimmon vinegar wherase low in brewed vinegar. Total nitrogen and amino-nitrogen were in the range of 0.025~0.046% and 0.015~0.029%. Organic acids were identified as acetic acid, citric acid, tartaric acid, malic acid, succinic acid, formic acid and oxalic acid. While major minerals of all vinegars were Mg, Ca, and Na, minor minerals were Zn, Cu, Mn and Fe.