• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.10
• /
• pp.3740-3746
• /
• 2010

Jeju soybean industry is not competitive in areas of food-safety, quality, price, and bargaining power. Also, the processing products of soybean are simply-processed product. They are short of diversified product. The size of processing company is very small. The purpose of this study is to review and suggest programs for the construction and management of a network among farmhouseholds, agricultural cooperatives, manufacturing companies, related research institutes, and the local government, which are integrated vertically, horizontally and systematically. Jeju soybean cluster consists of production system, research & development system, industrial-support system, practical technology-support system, and center of operation. This system will help farmers get stable sales market & income. Also, It will help farmers produce the production of environment-friendly agricultural raw products.

• Food Science and Biotechnology
• /
• v.18 no.4
• /
• pp.1030-1034
• /
• 2009

A fermenting microorganism involved in formation of ortho-dihydroxyisoflavones (ODIs) during aging of doenjang (Korean fermented soybean paste) has been investigated. Microorganisms in ODI-containing doenjang were isolated by cultivating on yeast mold (YM) agar medium containing 0-7% NaCl. ODI formation of the isolated strains was examined by gas chromatography/mass spectrometry (GC/MS) analysis after cultivation in modified YM broth or soybean extract medium. An ODI-producing microbe was identified as Bacillus subtilis HS-1 based on 16S rRNA gene sequence analysis. The strain has produced 8-hydroxydaidzein as a major product during growth in the modified YM broth or soybean extract medium. Therefore, it was concluded that one of the microorganisms involved in the formation of ODIs in doenjang was B. subtilis HS-1.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.6
• /
• pp.587-597
• /
• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Korean Journal of Environmental Agriculture
• /
• v.25 no.3
• /
• pp.262-267
• /
• 2006

Increased application of glyphosate (Gly) in glyphosate-resistant (GR) soybean cropping systems may affect rhizospheric microorganisms including IAA-producing rhizobacteria (IPR) and their effect on the growth of soybean. This field experiment was conducted to assess IPR populations in the rhizosphere of GR soybean ('Roundup-Ready' DeKalb DKB38-52) treated with glyphosate and foliar amendment treatments such as $PT21^{(R)}$ (urea solution with N 21 %) and $Grozyme^{(R)}$ (Biostimulant: mixtures of micro nutrients and enzymes). Effects of herbicide, sampling date, and their interaction on total bacterial numbers were significant (P < 0.001, 0.001, 0.013, respectively). Total bacteria (TB) numbers were increased with glyphosate treatment at 20 d after application and highest TB populations were associated with $Grozyme^{(R)}$ application, possibly due to the additional substrate from this product. The IPR of the soybean rhizosphere was significantly affected by herbicide, sampling date, and the herbicide*foliar amendment interaction. The ratios of numbers of IPR to TB ranged from 0.79 to 0.99 across the sampling dates irrespective of treatments. IPR numbers were slightly hindered by glyphosate application regardless of foliar amendment.

• Journal of Microbiology and Biotechnology
• /
• v.25 no.8
• /
• pp.1315-1320
• /
• 2015

To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30℃ and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.

• Journal of environmental and Sanitary engineering
• /
• v.23 no.2
• /
• pp.27-33
• /
• 2008

Using crude soybean oil as the sole carbon source, the lincomycin production from Streptomyces lincolnensis LC 345 was investigated in the air lift bioreactor. When 30 g/L of crude soybean oil was used, the maximum lincomycin concentration reached 0.89 g/L, after 5 days of culture. When CSL concentration was increased from 10 to 30 g/L, Lincomycin concentration was increased from 0.6 to 1.2. On the other hand, when CSL concentration was increased from 40 to 60 g/L, it was decreased from 1.15 to 0.7 g/L. Using these results, fed batch cultures for comparing the use of crude soybean oil and glucose as a conventional carbon source were carried out in a 5 L air lift bioreactor. When crude soybean oil was used as the sole carbon source, the maximum lincomycin concentration was 2.0 g/L, which was about 2.0 fold higher than that of glucose medium after 7 day of culture. The product yield from olive oil was 0.042 g/g consumed carbon source, which was about 3.8 fold higher than that of glucose.

• Korean journal of food and cookery science
• /
• v.20 no.4
• /
• pp.387-395
• /
• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1128-1134
• /
• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.8
• /
• pp.1042-1049
• /
• 2009

It has been reported that trans fat (tFA) may have adverse or beneficial effect depending upon the position and number of double bonds. The presence of tFA in human tissues and fluids is related to dietary intake, intestinal absorption, metabolism and storage, exchanges among compartments. This study investigated the effect of breads containing tFA, soybean or rice on postprandial plasma fatty acid and lipid composition. 33 healthy volunteers were divided into 3 groups and fed soybean bread, rice bread or wheat bread groups containing equivalent amounts of tFA (elaidic acid rich, 3.75 g/day), respectively. Postprandial lipid profiles at 0, 1, 2, 3 and 4 hours after a respective meal were studied. Plasma fatty acid was extracted by the method of Folch and methyl ester of fatty and prepared by acid transmethylation and analyzed by Gas Chromatography. Peaks were identified using pure reference compounds and quantified. Postprandial data indicated that consumption of soybean and rice breads with 3.75 g tFA retarded the appearance of C18:1 and C18:2 tFA in plasma lipid compared to that of wheat bread. Futhermore, soybean and rice bread groups showed lower plasma saturated fatty acid levels than wheat bread group. Postprandial TG level was significantly lowered in soybean bread group compared to that of rice and wheat bread groups. These results imply that soybean bread with high dietary fiber content and biologically active substances may inhibit or delay lipid absorption.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.658-662
• /
• 2011

In this study, 543 samples of press hams, sausages, processed ground meat and processed cheese acquired from retail markets in Seoul and Gyeonggi province in Korea from 2005 to 2010 were monitored using a one-step multiplex polymerase chain reaction (PCR) method that involves the amplification of specific soya or maize endogenous genes and the amplification of 35S promoter (p35S) and nopaline synthase terminator (tNOS) for GMO detection. Among the 543 samples, 477 samples were amplified for maize and/or soybean endogenous genes. Although one sausage sample collected in 2008 showed amplification of tNOS, the result was assumed to be false positive based on the results from further tests of other sausage samples of the same brand. Our results demonstrate the absence of GM soya and/or maze of livestock products in the Korean market during 2005-2010. In addition, the one-step multiplex PCR using previously constructed primer sets appears to be useful as a screening method for the detection of GMOs in processed livestock products. However, more specific methods should be established and employed to detect the event-specific GM gene for positive reaction samples by screening tests in processed livestock products.