• Journal of Mushroom
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• v.5 no.1
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• pp.1-6
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• 2007

A new commercial strain "Hambak" of Grifola frondosa was developed by di-mono crossing between dikaryon of ASI 9031 and monokaryotic strain derived from ASI 9021. It can be cultivated in plastic bottle and bag filled with oak and poplar sawdust substrate which supplemented with 15% rice bran or 10% corn bran. Improvement of cultivation methods was required for shortage of mycelium incubation period and management of humidity in growing room. The optimum temperature of mycelial growth was $25^{\circ}C$ and that of fruiting body development was $15{\sim}18^{\circ}C$. The color of pileus surface was brown and fine pores, whitish to cream-colored, were underside. Primordia formation of Hambak was two days faster than that of Yipsae 1. The yield was $97g/850m{\ell}$ bottle, a bunch of fruiting body was bigger and the quality was better than Yipsae 1.

• Journal of Mushroom
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• v.13 no.3
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• pp.228-232
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• 2015

'Nongjin-go' is a new breed strain of Lentinula edodes, saw-dust bag variety. It is a cross combination of dikaryon Lentinula edodes ASI 3305mut and monokaryon L5-16 of L. edodes ASI 3305(Sanjo701ho). We crossbred them by 2011 and verified productive capacity from 2012 to 2013 in Rural Development Administration. Optimum temperature of mycelial growth is $30^{\circ}C$ and it of fruit-body primodium formation is range from 15 to $23^{\circ}C$. Nongjigo is agricultured at mid-high temperature well. Fruiting body is platy-hemisphere, light brown and centralizing. And bast is formed around edge of pileus. Yield productions per period is regular than 'Sanjo701'. Plastic bag culture medium is 1.5 kilogram and culture periods are 90~100 days. As its browning of pileus in culture is a little slow, Light and ventilation is needed a lot in light-culturing. Humidity is controlled properly for its color in fruit-body growing. Tested culture medium is consisted of 80% Oak-Tree saw-dust and 20% rice-bran.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.684-689
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• 2010

'Sangwon', a new cultivar for vegetable soybean, was developed from the cross between 'Keunolkong' and 'Oshimamidori', and was released at the National Institute of Crop Science (NICS) in 2007. The goal to develop a vegetable soybean cultivar with green pod, early maturity, large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV). 'Sangwon' has light green pod, early maturity, large seed, short plant height, and lodging tolerance. 'Sangwon' has determinate growth habit, white flower, gray pubescence, and oval leaf shape. The matured seeds have a yellow seed coat with light brown hilum, and a yellow cotyledon. 'Sangwon' has 5.8 cm fresh pod length, 13.2mm fresh pod width, 69.5 g seed weight per 100 green seeds, 44.0% green seed protein content, and 14.8% green seed oil content. At the regional yield trials (RYT) for vegetable soybean from 2005 to 2007, 'Sangwon' shows strong resistance to soybean mosaic virus (SMV) and tolerance to lodging in fields. Fresh pods of 'Sangwon' were harvested at the beginning of August. In the same tests, fresh pod of 'Sangwon' (10.39ton/ha) yielded 5% higher than 'Hwaeomputkong' (9.90ton/ha).

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.2
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• pp.125-131
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• 2017

'Saeyoung', a winter triticale (X Triticosecale Wittmack) for forage, was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2012. The cultivar 'Saeyoung' has narrow and long leaves of light green color, middle size and thin culm, and a medium grain of brown color. The heading date and yellow ripe stage of 'Saeyoung' was May 3 and May 27, which were similar to check cultivar 'Shinyoung', respectively. 'Saeyoung' showed a little stronger in cold tolerance and a little weaker in resistance to lodging than the check, and wet injury, powdery mildew, and leaf rust were similar to those of the check cultivar. The forage fresh and dry matter yields of 'Saeyoung' at milk-ripe stages were 47.2 and $15.6MT\;ha^{-1}$, respectively, which was 9% and 4% higher than those of the check. The crude protein content of 'Saeyoung' was 0.4% lower than 6.8% of the check, while was higher than the check cultivar 'Shinyoung' in neutral detergent fiber, acid detergent fiber. Total digestible nutrients of 'Saeyoung' was also 3% lower than 62.8% of the check cultivar. It showed grain yield of $4.1MT\;ha^{-1}$, which was 11% higher than that of the check. 'Saeyoung' is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.