• Korean Journal of Medicinal Crop Science
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• v.20 no.5
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• pp.339-344
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• 2012

This study was carried out to research microorganisms having the antifungal activity against ginseng Alternaria blight pathogen Alternaria panax and ginseng anthracnose pathogen Colletotrichum gloeosporioides. Eleven Bacillus strains. were isolated from Korean traditional soybean paste and Kimchi. Among the 11 isolates, DJ5, KC1, KC2 and KC4 showing antagonistic activity on the mycelial growth of A. panax and C. gloeosporioides in pairing culture were finally selected as the antagonistic microorganisms. Based on 16s rRNA sequence and phylogenetic tree analysis, they were identified as Bacillus spp.. The selected microorganisms were investigated antagonistic activity by measured leaf-segment colonization in pot test. When Bacillus sp. were injected after A. panax treatment, KC1, KC2 and KC4 showed similar effect to chemical pesticides treated control. To measure preventive effect of Bacillus sp, antagonistic microorganisms were injected and C. gloeosporioides was treated in pot. When measuring the effectiveness for the prevention of Anthracnose, All Bacillus spp. showed approximately 83~90 % degree of superior preventive effect. In general, The four Bacillus spp. isolated from Korean traditional fermented foods showed therapeutic effect of Alternaria blight and preventive effect of Anthracnose.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.416-426
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• 2006

The purpose of the study was to investigate the perception and preference of chungkukjang in the middle school students under school meal service. For the investigation, 538 third-grade students in Seoul area were surveyed by a questionnaire and the data were analyzed by the SAS package. The result showed that 81.3% of the surveyed students responded the awareness of chungkukjang, and the motives of their interest in chungkukjang were through home education(60.0%) and mass communication(30.9%). Most students recognized that chungkukjang is the soybean fermented food, healthy food and Korean traditional food. 33.8% of students responded that chungkukjang jjigae served at the school meal service was not tasty. It also revealed that male students had more preference for chungkukjang jjigae than female students. Among the 22 kinds of new chungkukjang menu served at the school meal service in the future, 10 kinds of menu (chungkukjang samgeobsal gui, samgeobsal chungkukjang bockum, chungkukjang sauce dakk gui, chungkukjang dongasmali, chungkukjang sogogi janggug, chungkukjang kimchi bokgumbab, chungkukjang bajirak kalguksu, chungkukjang kimchi buchim, chungkukjang sangsun gut, chungkukjang bibimbab) were highly preferred foods by male students. Therefore, in order to make middle school students take the chungkukjang foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat chungkukjang foods. The school also should try to use more chungkukjang foods in the school meal service, and try to improve in cooking process to make more tasty chungkukjang foods fur teenagers.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.244-249
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• 2006

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.123-131
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• 1998

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.72-79
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• 2005

A new Bacillus peptidase, bacillopeptidase DJ-2 (bpDJ-2), with molecular mass of 42 kDa and isoelectric point (pI) of 3.5- 3.7, was purified to homogeneity from Bacillus sp. DJ-2 isolated from Doen-Jang, a traditional Korean soybean fermented food. The enzyme was identified as an extracellular serine fibrinolytic protease. The optimal conditions for the reaction were pH 9.0 and $60^{\circ}C$. The first 18 amino acid residues of the N-terminal amino acid sequence of bpDJ-2 were TDGVEWNVDQIDAPKAW, which is identical to that of bacillopeptidase F (bpf). However, based on their Nterminal amino acid sequence, molecular size, and pI, it is different from that of bpf and extracellular 90 kDa. The whole (2,541 bp, full-bpDJ-2) and mature (1,956 bp, mature-bpDJ-2) genes were cloned, and its nucleotide sequence and deduced amino acid sequence were determined. The expressed proteins, full-bpDJ-2 and mature-bpDJ-2, were detected on SDSPAGE at expected sizes of 92 and 68 kDa, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.409-418
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• 1985

The contents of capicin according to the growth of fresh red peppers (Capsicum annum) and to-brewing of 'kochujang' (fermented hot peper-soybean paste) and 'kimchi' (a group of Korean seasoned pickles) were quantified by High Pressure Liquid Chromatography. Colors of the peppers were evaluated by Hunter Value and quantity of capsanthin. The content and chemical structure of capsaicin after heat treatment were traced by HPLC, GCMS, UV and NMR. It was found that the capsaicin content of red peper was highest 6 to 7 weeks after flowering and that peppers with high Hunter Value contained higher level of capsanthin. The content of capsaicin of kochujang and kimchi declined by 20% and 17% respectively, as they are brewed. Capsaicin content was decreased by heating. However, change in its chemical strtcure was not occurred.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.4
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• pp.502-510
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• 2015

The objective of this study was to assess the use of peach pomace in total mixed ration (TMR) silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB). The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM) basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

• Journal of Korean Medical classics
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• v.29 no.3
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• pp.41-56
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• 2016

Objectives : The paper analyzes food cure recipes related to wind diseases as written in Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. The paper shall then use results of the analysis to consider food cure recipes utilized by patients who are suffering from wind diseases or who are showing symptoms of wind diseases. The paper aims to help cure modern diseases related to wind diseases and make a set of suggestion about preventive foods. Methods : Important dietary guidebooks in Korea and China were studied, and the author studied only the ones among the food cure recipes that had wind diseases for which they are effective. Sikuisimgam 16 species, Eumsunjungyo Shikyojaebyeong 13 species, Singnyochanyo 13 species of food cure recipes related to wind diseases were extracted, and they were studied based on their ingredients, cooking style, and administration time. Results : There are food ingredients introduced as effective for curing wind diseases within Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo. Among them, some of the ones that can be utilized in the modern age are: arrowroot(葛粉), nepta herb(荊芥), Baekryangmi(白粱米), Dongmaja(冬麻子), milled rice(白米), Eokiin(薏苡人), fermented soybean, chongbaek, Wubanggeun(牛蒡根), soy beans(大豆), grass(椒), xanthium fruit(蒼耳子), changi leaves(蒼耳葉), jinpi(陳皮), black pepper(胡椒), ginger(生薑), mint leaves(薄荷葉), suyu, heukjima(黑脂麻), ojagye, chives, and Baekyuma(白油麻). Conclusions : The food ingredients extracted from Sikuisimgam, Eumsunjungyo Shikyojaebyeong, and Singnyochanyo are effective in curing wind diseases, and they should be processed in ways that enable the people of this age to consume more of them. Moreover, people who have not yet suffered from wind diseases but are showing the symptoms of wind diseases will benefit from taking care of their blood pressure by consuming these foods in their everyday lives. Such people will serve as examples of good food cure recipes.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.233-238
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• 2014

For the collection of starters suitable for the brewing of traditional liquor, an alcohol-resistant strain of lactic acid bacteria with low level of acid production was isolated from traditional fermented soybean lumps. The strain named as JBE 30 was identified as Lactobacillus brevis by 16S rRNA sequence analysis and additional biochemical tests. The strain could grow well at a MRS medium containing 8% (v/v) ethanol for 96 h of cultivation at $30^{\circ}C$. The final pH after cultivation was 4.5. It also inhibited the growth of food spoilage and pathogenic bacteria including Escherichia coli, Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Micrococcus luteus, and Pseudomonas aeruginosa. These results showed that Lactobacillus brevis JBE 30 could be used as a promising starter in brewing process of traditional liquor.