• The Plant Pathology Journal
• /
• v.22 no.2
• /
• pp.119-124
• /
• 2006

Kudzu vine(Pueraria montana var. lobata) is an invasive climbing woody vine that envelops trees and shrubs, pressing physically and shutting out sunlight, which needs to be controlled. Kudzu vine pathogens were surveyed as a way to seek its biocontrol agents in 2002. Occurrence of a bacterial halo blight disease of kudzu vine was observed at several localities in Korea including Euiwang and Suwon in Gyeonggi Province, Daejon, and Gochang and Buan in Jeonbuk Province. Symptoms of brown to black spots with a surrounding yellowish halo appeared from June and lasted till the rainy season without much expansion, but accompanying often leaf blight and defoliation. Isolated bacteria were identified as Pseudomonas syringae pv. phaseolicola based on physiological and cultural characteristics, Biolog, fatty acid and 16S rDNA sequencing analyses. In artificial inoculation test, these bacteria produced the same halo spot symptoms on kudzu vine and bean plants. They also induced hypersensitive responses (HR) on tobacco, tomato, and chili pepper leaves. This is the first report of a bacterial disease of kudzu vine in Korea, and the bacterial pathogen can be used as a biocontrol agent against the pest plant.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.155-164
• /
• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

• Mycobiology
• /
• v.45 no.4
• /
• pp.401-408
• /
• 2017

Colletotrichum gloeosporioides is an economically important fungal pathogen causing substantial yield losses indifferent host plants. To understand the genetic diversity and molecular epidemiology of this fungus, we have developed a novel, high-resolution multi-locus microsatellite typing (MLMT) method. Bioinformatic analysis of C. gloeosporioides unannotated genome sequence yielded eight potential microsatellite loci, of which five, CG1 $(GT)_n$, CG2 $(GT1)_n$, CG3 $(TC)_n$, CG4 $(CT)_n$, and CG5 $(CT1)_n$ were selected for further study based on their universal amplification potential, reproducibility, and repeat number polymorphism. The selected microsatellites were used to analyze 31 strains of C. gloeosporioides isolated from 20 different host plants from India. All microsatellite loci were found to be polymorphic, and the approximate fragment sizes of microsatellite loci CG1, CG2, CG3, CG4, and CG5 were in ranges of 213-241, 197-227, 231-265, 209-275, and 132-188, respectively. Among the 31 isolates, 55 different genotypes were identified. The Simpson's index of diversity (D) values for the individual locus ranged from 0.79 to 0.92, with the D value of all combined five microsatellite loci being 0.99. Microsatellite data analysis revealed that isolates from Ocimum sanctum, Capsicum annuum (chili pepper), and Mangifera indica (mango) formed distinct clusters, therefore exhibited some level of correlation between certain genotypes and host. The developed MLMT method would be a powerful tool for studying the genetic diversity and any possible genotype-host correlation in C. gloeosporioides.

• The Plant Pathology Journal
• /
• v.33 no.4
• /
• pp.402-409
• /
• 2017

Cyclic dipeptides (CDPs) are one of the simplest compounds produced by living organisms. Plant-growth promoting rhizobacteria (PGPRs) also produce CDPs that can induce disease resistance. Bacillus vallismortis strain BS07 producing various CDPs has been evaluated as a potential biocontrol agent against multiple plant pathogens in chili pepper. However, plant signal pathway triggered by CDPs has not been fully elucidated yet. Here we introduce four CDPs, cyclo(Gly-L-Pro) previously identified from Aspergillus sp., and cyclo(L-Ala-L-Ile), cyclo(L-Ala-L-Leu), and cyclo(L-Leu-L-Pro) identified from B. vallismortis BS07, which induce disease resistance in Arabidopsis against Pseudomonas syringae infection. The CDPs do not directly inhibit fungal and oomycete growth in vitro. These CDPs require PHYTOALEXIN DEFICIENT4, SALICYLIC ACID INDUCTION DEFICIENT2, and NONEXPRESSOR OF PATHOGENESIS-RELATED PROTEINS1 important for salicylic acid-dependent defense to induce resistance. On the other hand, regulators involved in jasmonate-dependent event, such as ETHYLENE RECEPTOR1, JASMONATE RESPONSE1, and JASMONATE INSENSITIVE1, are necessary to the CDP-induced resistance. Furthermore, treatment of these CDPs primes Arabidopsis plants to rapidly express PATHOGENESIS-RELATED PROTEIN4 at early infection phase. Taken together, we propose that these CDPs from PGPR strains accelerate activation of jasmonate-related signaling pathway during infection.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.6
• /
• pp.473-488
• /
• 2018

The purpose of this study was to review literature on beef recipes, focusing on 20 recipe books published from the late 1800s to 1990s. A total of 119 beef dry-heat cooking were recorded. The most often used cooking were as follows: roasting 54 times, skewering 35 times, stir-frying18 times, pan-frying11 times and deep frying 1 time. The culinary book that the recipes was Hangukeumsik daegwan (1997). ribs, brisket, rump, bottom sirloin, sirloin and tenderloin were used but all beef cuts were marked as 'beef.' Thus, it impossible to figure out which beef cut was used in the recipe. Chili, green onion, egg, tofu and wheat flour were used together as, while soy sauce, salt, sugar, sesame oil, ground pepper, pear juice, honey, chopped green onion, chopped garlic, ginger juice, ground sesame used as. In addition, pine nuts or ground pine-nuts were often used for garnish.

• Journal of Food Hygiene and Safety
• /
• v.34 no.3
• /
• pp.283-289
• /
• 2019

This study was performed to monitor the residual pesticides in agricultural products used in school foodservice in the Gwangju metropolitan area. Risk assessment was also carried out based on the amount of agricultural products consumed. A total of 320 agricultural products supplied to schools in Gwangju were analyzed from 2015 to 2017. The pre-treatment and residual pesticide analysis of these products was conducted in accordance with the second method for multi-residue analysis of pesticides in the Korean food code. The hazard index was calculated by dividing the estimated daily intake (EDI) of pesticides by the acceptable daily intake (ADI). The linearity correlation coefficient for the calibration curve was 0.9923 to 1.0000, LOD 0.004 to 0.019 mg/kg, LOQ 0.012 to 0.057 mg/kg, and recovery was 79.1 to 100.2%. Residual pesticides were detected in 18 (5.6%) of 320 agricultural products used for school foodservice, and one sample of sweet potato stem (0.3%) exceeded the maximum residual limit (MRL). The detection frequency for chili peppers and bell peppers was higher than that for other agricultural products. The frequently-detected pesticides were boscalid and acetamiprid. These results showed that residual pesticide management is needed for chili pepper, bell pepper and sweet potato stem among agricultural products supplied to schools. The hazard index of bifenthrin in sweet potato stem showed the highest (64.18%), and the other pesticides were 0.03-8.23%. These results indicated that agricultural products supplied to schools in Gwangju were safe for consumption. To minimize the intake of residual pesticides, it is necessary to not only thoroughly wash agricultural products but to also ensure the expanded supply of products that are pesticide-free.

• Journal of Nutrition and Health
• /
• v.35 no.3
• /
• pp.314-321
• /
• 2002

Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.

• Research in Plant Disease
• /
• v.26 no.4
• /
• pp.210-221
• /
• 2020

This research was executed to select beneficial antagonists from digestive organ of Allomyrina dichotoma larva that can be put on environment friendly control against phytopathogenic fungi. We screened 38 bacterial strains inhibiting mycelial growth against eight plant pathogens through dual culture assay. The 10 strains among 38 bacterial strains were selected as beneficial microbes showing antifungal activity against Botrytis cinerea, Plasmodiophora brassicae, Colletotrichum acutatum and Phytophthora capsici through under greenhouse pot trials. The 10 bacterial strains that shown strongest antifungal activity were classified into 3 genera and 10 species, and identified as the genus Bacillus (DM146, DM152, DH2, and DH16), Paenibacillus (DF30, DH14, and DM142) and Streptomyces (DF137, DM48, and DH92) by morphological characteristics and 16s rRNA gene sequence. The 10 bacterial strains had solubilizing activity of insoluble phosphates, production of IAA (indole-3-acetic acid), β-1,3-glucanase and protease. Among the 10 bacterial strains, DM152 strain was produced significant enhancement of all growth parameters of chili pepper and tomato seedlings under greenhouse condition. Thus, this study demonstrated that gut microbes of Allomyrina dichotoma larva will be useful as a potential biocontrol agent against plant pathogens and biofertilizer.

• Journal of Food Hygiene and Safety
• /
• v.37 no.4
• /
• pp.238-248
• /
• 2022

This study was conducted to evaluate the safety of 208 types of residue pesticides on 150 dried agricultural products in Ulsan. The pesticide residues were detected using GC-MS/MS, LC-MS/MS, GC/ECD, GC/NPD, and LC/PDA. The detection rate was 19.3% (29 of 150 samples), and 28 types of pesticides were detected. Two of the 29 pesticide residues exceeded the maximum residue limit (MRL). Difenoconazole was detected in Ulleungdo aster, and chlorothalonil and chlorpyrifos were detected in chili pepper leaves. In the vegetable group, the frequency of pesticide residues was found to be the highest in dried leafy vegetables, followed by dried fruiting vegetables other than cucurbit vegetables, and then dried stalk and stem vegetables. The pesticide types detected in the commercial dried agricultural products were fungicide (60%), insecticide (23.8%), and acaricide (16.3%). In the validation study, the values of limit of detection (LOD), limit of quantitation (LOQ), coefficient of determination (R²), and recovery rate were in the range of 0.0001-0.0409 mg/kg, 0.0003-0.1241 mg/kg, 0.994-0.999, and 81.58-116.79%, respectively. The ratio of estimated daily intake (EDI)/acceptable daily intake (ADI) was 0.00002-0.31395%.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.731-740
• /
• 2011

This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.