• Journal of Plant Biotechnology
• /
• v.36 no.3
• /
• pp.255-260
• /
• 2009

The translation elongation factor 1A, eEF1A, catalyzes the binding of aminoacyl-tRNA to the A-site of the ribosome by a GTP-dependent mechanism. By subtractive suppression hybridization technique, we have isolated a soybean low-temperature inducible gene, SLTI100 encoding translation elongation factor 1A. Multiple sequence alignments and phylogenic analysis showed that SLTI100 and other eEF1As originated from diverse organisms are highly conserved. RNA expression of SLTI100 was specifically induced by low temperature, high salt, ABA, or drought stress. Based on the subcellular localization of the corresponding gene product fused to GFP, we were able to confirm that SLTI100-GFP was restricted to the nucleus and cytoplasm. We propose that soybean eEF1A may play an important role in translational regulation during abiotic stress responses in plants.

• Journal of environmental and Sanitary engineering
• /
• v.23 no.4
• /
• pp.23-29
• /
• 2008

This study was performed to develop mutant strain using a combination of UV irradiation procedures with protoplast mutagenesis in order to achieve an effective kasugamycin production from Streptomyceskasugaensis. Whenlessthan 1.0g/lof Linoleic acid was used, the cell growth was not inhibited. On the other hand, the cell growth was greatly inhibited when more than 1.6 g/l of linoleic acid was used. Among the various mutant strains, SK-12 was obtained in medium containing 1.6g/l of linoleic acid, showing the highest rate of both cell growth and kasugamycin production. In order to compare kasugamycin production with the SK-12 and the parent strain using soybean oil, cultures were performed in a flask. The production of kasugamycin was increased with the increase time. The maximum kasugamycin concentration was 1.2g/l after 6 days of culture. The product yield from soybean oil was 0.05g/l/g consumed carbon source, which was roughly 5.0 fold higher than the parent strain. These results show that it was effective method for obtaining a mutant resistant to linoleic acid for the effective production of kasugamycin from soybean oil.

• Korean journal of food and cookery science
• /
• v.31 no.4
• /
• pp.441-447
• /
• 2015

This study was conducted to investigate the effects of educating 5th graders in elementary school about Korean traditional fermented soy products. The percentage of correct answers from the educated group increased after nutrition education compared to the non-educated group (p<0.001). The perceptions and attitudes regarding Korean traditional fermented soy products increased significantly after nutrition education (p<0.05). Analysis of the preference for Korean traditional fermented soy products based on participation in nutrition education showed that both groups were not significantly different in all categories including soybean paste, soy sauce, and red pepper paste. The investigation on differences in intake frequency of Korean traditional fermented soy products showed that both groups did not display statistically significant differences in all categories including soybean paste, soy sauce, and red pepper paste. These results confirmed that the nutrition education activity program had positive effects in correcting 5th graders' knowledge, perceptions and attitudes regarding Korean traditional fermented soy products. However, it did not significantly affect their preferences and intake frequency. This indicates that short-term education cannot effect changes in preference or actual behaviors. Therefore, continuous nutrition education activities are required.

• Journal of Biosystems Engineering
• /
• v.37 no.6
• /
• pp.398-403
• /
• 2012

Purpose: Green soybeans (edamame) are now an economically important and popular food product in Japan. In order to shorten breeding time and to decide an optimal harvest time, we have been developing a dedicated NIRT spectrometer since 2004 for the determination of constituent content such as sucrose and free amino acids, which are two major contributors to the eating quality, in a single pod green soybean. Methods: The obtained models showed that the developed NIRT instrument had reasonable accuracy for the determination of these two components. Then we carried out the investigation into the change in two components during a few days storage using these models with changing time, variety/cultivar, packaging and temperature. Results: The result showed that the most affecting factor on decreasing both sucrose content and free amino acids was variety/cultivar. The time, packaging and temperature also affected significantly in most cases.

• Korean Journal of Microbiology
• /
• v.55 no.3
• /
• pp.293-295
• /
• 2019

Enterococcus faecalis strain DM01 was isolated from meju, a traditional Korean fermented soybean product. The strain did not exhibit resistance to eight antibiotics (ampicillin, chloramphenicol, ciprofloxacin, erythromycin, gentamicin, penicillin G, tetracycline, and vancomycin), biofilm formation, and hemolytic activity. The genome of strain DM01 consists a single circular 2,785,968-bp chromosome with a G + C content of 37.68%. The complete genomic sequence of strain DM01 provides genetic information to support the absence of antibiotic resistance, biofilm formation, and hemolytic activity.

• Food Science and Biotechnology
• /
• v.17 no.3
• /
• pp.659-663
• /
• 2008

Different statistical distribution functions were examined to find an adequate distribution function to describe the microbial contamination behavior of a Korean side dish product, seasoned soybean sprouts for different seasons and market groups. The triang distribution was the best for any market groups in winter, while the logistic distribution could describe the microbial contamination in log CFU/g for all the market groups in spring and summer. From parametric bootstrapping based on the fitted distributions, it was found that a normal distribution could describe the distribution of mean microbial count in log CFU/g for all the seasons and market groups. Statistical parameters for each season/market group are presented to estimate the confidence interval.

• 한국신재생에너지학회:학술대회논문집
• /
• 2007.06a
• /
• pp.602-605
• /
• 2007

Soybean and rape seed are common feedstocks for biodiesel product ion in USA and Europe, respectively. On the other hand, South Eastern countries like Malaysia and Indonesia have surplus palm crops. However due to substantial amount of saturated fats in palm, the palm biodiesel has poor low temperature properties. To improve the low temperature flow properties as biodiesel, the dependence of the cold filter plugging point (CFPP) on the fatty acid compositions was examined. Two different kinds of biodiesels, palm and soybean biodiesels, were blended with the different volume ratios. And the low temperature flow properties of 0.5%, 1%, and 5% biodiesel in diesel blend fuels was tested. The decrease of CFPP was not observed for BD1 with Palm BD. Also, WDI test didn't exceed in the range of 4oC by the mixing of Palm BD upto 5% in commercial diesels.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.5
• /
• pp.419-425
• /
• 1995

General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.1
• /
• pp.41-47
• /
• 2018

Soybean sprouts have good digestibility, high isoflavone content compared with soybean seeds, and large amounts of aspartic acid, which is effective in eliminating hangovers. However, the region between the cotyledon and hypocotyl in soybean sprouts appears purple, the product value of soybean sprouts reduces. To date, the scientific correlation among factors such as growth temperature, spray water temperature, and cultivation periods for soybean varieties related to purple color expression between the cotyledon and hypocotyl of soybean sprouts are unknown. The purpose of this study was to identify the factors regulating the expression of purple color between the cotyledon and hypocotyl of soybean sprouts. Of 15 Korean soybean varieties with purple color in the hypocotyls and flowers, 9 varieties, including Sowonkong, Wonhwang, Sinhwa, Eunhakong, Pungsannamulkong, Paldonamulkong, Kwangankong, Shingang, and Jangki showed purple color between the cotyledon and hypocotyl of sprouts. However, the remaining six cultivars, including Dachae, Myeongjunamulkong, Sobaeknamulkong, Sojinnamulkong, Anpyeong, and Jonam, did not show purple color. The proportion of soybean sprouts with purple hypocotyls was the lowest at $26^{\circ}C$ and there was no significant difference at the other three cultivation temperature conditions ($17^{\circ}C$, $20^{\circ}C$, and $23^{\circ}C$). Similar to the results of the cultivation temperature experiment at five different spray water temperatures ($10^{\circ}C$, $17^{\circ}C$, $20^{\circ}C$, $23^{\circ}C$, and $26^{\circ}C$), the proportion of soybean sprouts with purple hypocotyls was the highest at the lowest spray water temperature ($10^{\circ}C$), and lowest at the highest temperature. Additionally, there was no purple color expression in soybean sprout hypocotyls on the $3^{rd}$ day after soybean sprouting. However, the highest expression level was observed on the $4^{th}$ day. Then, on the $5^{th}$ day, the proportion of soybean sprouts with purple hypocotyls reduced significantly, compared with that on the $4^{th}$ day. The results showed that interaction among these factors under cultivation conditions was remarkably effective for the expression of purple color in hypocotyls under the dark condition. These results suggested that cultivation temperature and spray water temperature for purple color expression in soybean sprout hypocotyls are the most important factors in the sprout cultivation environment.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.5
• /
• pp.706-716
• /
• 2014

A new strategy of co-inoculating Bacillus subtilis MA139 with Streptococcus thermophilus and Saccharomyces cerevisiae was used to produce fermented soybean meal (FSBM). Three experiments were conducted to determine the concentration of digestible energy (DE) and metabolizable energy (ME) (Exp. 1), apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of amino acids (AA) (Exp. 2), and feeding value (Exp. 3) of FSBM produced by this new strategy (NFSB) compared with soybean meal (SBM) and conventionally available FSBM (Suprotein). In Exp. 1, twenty-four barrows (initial body weight [BW] of $32.2{\pm}1.7kg$) were randomly allotted to 1 of 4 diets with 6 replicates per diet. A corn basal diet and 3 diets based on a mixture of corn and 1 of 3 soybean products listed above were formulated and the DE and ME contents were determined by the difference method. The results showed that there were no differences in DE and ME between SBM and either FSBM product (p>0.05). In Exp. 2, eight barrows (initial BW of $26.8{\pm}1.5kg$) were fitted with ileal T-cannulaes and used in a replicated $4{\times}4$ Latin square design. Three corn-starch-based diets were formulated using each of the 3 soybean products as the sole source of AA. A nitrogen-free diet was also formulated to measure endogenous losses of AA. The results showed that the SID of all AA except arginine and histidine was similar for NFSB and SBM (p>0.05), but Suprotein had greater (p<0.05) SID of most AA except lysine, aspartate, glycine and proline than NFSB. In Exp. 3, a total of 144 piglets (initial BW of $8.8{\pm}1.2$ kg) were blocked by weight and fed 1 of 4 diets including a control diet with 24% SBM as well as diets containing 6% and 12% NFSB or 12% Suprotein added at the expense of SBM. During d 15 to 28, replacing SBM with 6% NFSB significantly improved average daily gain (ADG) and average daily feed intake (ADFI) (p<0.05) for nursery piglets. During the overall experiment, ADG of piglets fed diets containing 6% NFSB was significantly greater (p<0.05) than that of piglets fed SBM. In conclusion, fermentation with the new strategy did not affect the energy content or the AID and the SID of AA in SBM. However, inclusion of 6% NFSB in diets fed to nursery piglets improved performance after weaning likely as a result of better nutritional status and reduced immunological challenge.