• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.121-130
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• 2001

Jeung-Pyun Is a traditional fermented Korean food made with rice flour, water, sugar salt and unrefined rice wine(Tak-ju). In order to investigate how the addition of soybean and dextran have an influence on Jeung-Pyun fermentation and forming structure of Jeun-Pyun, adding soybean 20% and dextran 1%based on rice weight, we measured physicochemical properties. Also we measured dextran content of Jeung-Pyun batter according to the fermentation time and observed the inside of Jeung-Pyun by SEM in order to find out air pore condition. The dextran content of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was gradually increased as fermentation time was longer and Jeung-Pyun adding soybean 20% was higher than rice Jeung-Pyun. The specific volume of rice Jeung-Pyun and Jeung-Pyun adding soybean 20% was increased up to a fermentation time of 7~ 10 hours but it was decreased as fermentation time was longer. In the inside structure of Jeung-Pyun observed by SEM, the fermentation condition of Jeung-Pyun fermented for 3 and 7 hour was better and air pore size became larger, the number of it was decreased as fermentation time was longer. The air pore size of soybean 20% Jeung-Pyun is smaller more uniform than that of rice Jeung-Pyun. In conclusion. it can be suggested that the audition of soybean improves the quality of Jeung-Pyun and dextran has an influence on fermentation and forming structure of Jeung-Pyun.

• Journal of Environmental Health Sciences
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• v.32 no.2 s.89
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• pp.192-197
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• 2006

This study was performed to investigate anti-microbial activity of soybean extract against oral microbes, and to determine the minimum inhibition concentration (MIC) for microbes causing oral diseases. The soybean extract was prepared using ethyl acetate and it was treated with 16 types of oral microbes at a concentration of 5.00 mg/ml (0.5%). The MIC of soybean extract for three major microbes causing oral diseases was determined. The anti-microbial activity and MIC were measured using broth dilution method. Significant reduction of microbial activities of 9 types oral microbes when the soybean extract was added to the broth compared to the control (p<0.01). The extract showed higher anti-microbial activity against some anaerobic strains (P. gingivalis and P. intermieia). S. mutans, which causes dental caries, showed MIC at a concentration of 40 mg/ml for the soybean extract. P. gingivalis, which causes adult periodontal disease, showed MIC at a concentration of 20 mg/ml for the extract. C. albicans, which causes denture stomatitis and angular stomatitis, showed MIC at a concentration of 20 mg/ml for the extract. These results indicate that soybean extract showed anti-microbial effort against 9 types of oral microbes, and the anti-microbial effect of the extract against oral microbes was stronger against fungi than against bacteria. The anti-microbial mechanism of soybean extract against oral microbes should be investigated, and more research for clinical application is required at a level of actual intake.

• Korean Journal of Plant Resources
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• v.12 no.2
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• pp.152-160
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• 1999

Bacterial population density on soybean leaves was $10^2~10^5CFU/cm^2$. Bacterial population density was increased by progress of plant growth stage. Population density of soybean sprout rotting bacteria on soybean leaves was $0~10^3CFU/cm^2$. Population density of soybean sprouts rotting bacteria was related to cultivating area, but not related to plant growth stage. Cultivar and population density of soybean sprout rotting bacteria were less corelated, and varied by plant growth stages and plant parts. Erwina cypripedii, E. carotovora subsp. carotovora, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. In generally population density of E. cypripedii, E. carotovora subsp. carotovora, Micrococcus sp., and X. campestris pv. glycines were high.

• The Plant Pathology Journal
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• v.21 no.4
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• pp.406-408
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• 2005

Web blight symptoms were frequently observed on soybean plants grown in a farmer's fields located in Jincheon in Korea during a disease survey in August, 2005. Incidence of the disease was $5-20\%$ infected plants in two of four soybean fields investigated. A total of 31 isolates of Rhizoctonia sp. were obtained from leaves, leaf petioles, and pods of diseased soybean plants. The isolates were identified as Rhizoctonia solani AG-l(IA) by anastomosis test and based on the morphological and cultural characteristics. Three isolates of R. solani AG-l(IA) were tested for pathogenicity to five cultivars of soybean by artificial inoculation. All the isolates induced blight symptoms on the leaves of soybean and formed sclerotia on the lesions, which were similar to those observed in the field. The pathogenicity tests revealed that all the soybean cultivars tested were susceptible to the pathogen. There was no difference in the pathogenicity among the isolates. The present study first reveals that R. solani AG-l(IA) causes web blight of soybean in Korea.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.41-45
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• 1999

Bacterial population densities on soybean pods from Chungnam province ranges 105~106 CFU/$\textrm{cm}^2$, whereas those of bacteria causing sprout rot ranged 0~103 CFU/$\textrm{cm}^2$. Erwinia chrysanthemi, Xanthomonas campestris pv. glycines, Staphylococcus sp., and Micrococcus sp. were identified as pathogenic bacteria causing soybean sprout rot. The population density of X. campestris pv. glycines was higher than those of other bacteria.

• Journal of Plant Biology
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• v.16 no.3_4
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• pp.35-39
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• 1973

This investigation was conducted to study the effect of soybean mosaic virus (SMV) on various parameters of nodule formation at different stage of soybean plants. Differences in nodule formation were marked between soybean varieties tested, but nodules were small within soybean varieties infected with SMV. SMV-infection on soybeans were greatly reduced the number, size and weight of nodules, and the earlier the infection of SMV, the greater the reduction of nodules. Maximum reduction(83%) of nodules observed when "Kumkang-Daerip" soybeans were inoculated 2 weeks after seeding, but none occurred 8 weeks or later. Prominent decreases in number of nodules often resulted in an increase in nodu'e sizes in SMV-infected soybean plants.an plants.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.259-262
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• 1997

The microstructures of soybean milk curds, prepared by different coagulation methods, were observed by the scaning electron microscope. Th curd coagulated by theaddition of bacerial soybean mil clotting enzyme showed little textural changes and gave smoother gel than those prepared either by lactic acid fermentation using Streptococcus thermophilus or by the addition of CaSO$_4$. The curds obtained by lactic acid fermentation and by the addition of inorganic salt exhibited three dimensional network structure which indicated harder gel than that prepared by soybean mil clotting enzyme.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.898-903
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• 2010

This study was carried out to estimate carbon emission using LCA (Life Cycle Assessment) and to establish LCI (Life Cycle Inventory) database of soybean production system. Based on collecting the data for operating LCI, it was shown that input of organic fertilizer was value of 3.10E+00 kg $kg^{-1}$ soybean and it of mineral fertilizer was 4.57E-01 kg $kg^{-1}$ soybean for soybean cultivation. It was the highest value among input for soybean production. And direct field emission was 1.48E-01 kg $kg^{-1}$ soybean during soybean cropping. The result of LCI analysis focussed on greenhouse gas (GHG) was showed that carbon footprint was 3.36E+00 kg $CO_2$-eq $kg^{-1}$ soybean. Especially $CO_2$ for 71% of the GHG emission. Also of the GHG emission $CH_4$, and $N_2O$ were estimated to be 18% and 11%, respectively. It might be due to emit from mainly fertilizer production (92%) and soybean cultivation (7%) for soybean production system. $N_2O$ was emitted from soybean cropping for 67% of the GHG emission. In $CO_2$-eq. value, $CO_2$ and $N_2O$ were 2.36E+00 kg $CO_2$-eq. $kg^{-1}$ soybean and 3.50E-01 kg $CO_2$-eq. $kg^{-1}$ soybean, respectively. With LCIA (Life Cycle Impact Assessment) for soybean production system, it was observed that the process of fertilizer production might be contributed to approximately 90% of GWP (global warming potential). Characterization value of GWP was 3.36E+00 kg $CO_2$-eq $kg^{-1}$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.368-372
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• 1999

The practicality of utilizing chitosan as a natural antimicrobial compound to reduce soybean sprout rot was tested. Domestic and imported soybean seeds were soaked for 6 hours in solutions containing different levels of chitosan and acetic acid (glacial), and cultured at $25^{\circ}C$ for 6 days. In case of domestic seeds, soaking with 1,000ppm chitosan increased germination percentage, hypocotyl thickness, total length, and fresh weight of sprouts by 4%, 5%, 2%, and 1%, respectively. The total sprout yield was increased by chitosan in a concentration-dependent manner in that 1,000ppm chitosan resulted in 8% increment of total yield (7.47kg sprouts/kg seed). Chitosan significantly reduced sprout rot percentage to 7.0% compared to control (13.8%), and consequently enhanced marketable sprout yield by 39%. Compared to domestic seeds, the imported soybean seeds exhibited very low germination percentage regardless of chitosan treatments. Chitosan, nevertheless, consistently induced yield increment and rot decrement in imported soybean sprouts. Although 100ppm acetic acid was effective in reducing sprout rot percentage down to 11.8%, its yield-increasing effects were not as prominent as chitosan. In conclusion, soaking soybean seeds with chitosan seems to be a practical method to enhance the efficiency of soybean sprout production.