• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1717-1725
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• 2013

Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.

• Applied Biological Chemistry
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• v.48 no.1
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• pp.77-81
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• 2005

To monitor GM soybean in soybean processed foods, tofu and biji, we prepared tofu and biji containing 0%, 1%, 3%, 5% and 100% GM soybean, respectively. We examined epsps gene inserted in soybean by PCR and EPSPS protein expressed in soybean using western blotting and lateral flow strip test to compare the sensitivity of these methods. A PCR product of 123 bp inserted in GM soybean was detected in all tofu and biji containing 1%, 3%, 5% and 100% GM soybean with the exception of 0% samples; however, the size of 600 bp inserted in GM soybean was only detected in tofu containing 100% soybean and in biji containing 5% and 100% soybean. In the protein level, GM soybean product was only detected in tofu and biji containing 100% GM soybean by western blotting. In addition, only biji containing 100% GM soybean was detected by lateral flow strip test. We concluded that in order to detect GM soybean efficiently in processed food, the PCR method is more sensitive than immunological methods. With the PCR method, small size product with approximately 100 bp in PCR product is sensitive to detect GM soybean in processed foods.

• Journal of Life Science
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• v.21 no.3
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• pp.358-367
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• 2011

Soybean is known to contain various phytochemicals that are related to anti-oxidant, anti-inflammatory and anti-obesity effects in mice and humans. The anti-obesity effect of by-product extracts from soybean on the differentiation of 3T3-L1 pre-adipocytes to adipocytes was investigated by suppressing adipocyte differentiation and lipid accumulation with Oil Red-O assay and quantitative PCR. In inducing differentiation of 3T3-L1 pre-adipocytes in the presence of an adipogenic cocktail, isobutylmethylanthine (IBMX), dexamathasone, and insulin, treatment with filtrated soybean soaked water, soybean milk, and soycurd residue from soybean curd processing significantly decreased mRNA expression of obesity-related gene such as PPAR${\gamma}$, Fabp4, and Scd1, adipsin, apolipoprotein (APOE) and adiponectin (ADIPOQ) without any significant cytotoxicity. We also determined the well-known isoflavones in soybean, such as daidzein and genistein, in the by-product extracts. Taken together, we suggest that soybean by-product extract showed anti-obesity effect by suppressing adipocyte related gene expression, and that by-products collected during soybean curd processing may be a good candidate as an ingredient in health care products.

• Food Industry
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• s.168
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• pp.18-27
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• 2002

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5,10 and 20 kGy of absorbed doses. The

• Journal of Microbiology
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• v.45 no.3
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• pp.256-261
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• 2007

Apoptosis is a step of the cell cycle which is important in the regulation of immune cell populations. Chungkookjang is a Korean traditional fermented soybean containing microorganisms, enzymes, and bioactive compounds which was used in the treatment of mouse spleen as well as thymus cells (CH1-fermented soybean containing barley, wormwood, and sea tangle; CH2-fermented soybean) and was found to exhibit substantially reduced small DNA fragmentation. An MTT assay showed that the treatment of CH1 and CH2 into the mouse splenocytes and thymocytes sharply increased their survival. Moreover, a FACS analysis also showed that CH1 and CH2 are effective at suppressing the apoptosis of splenocytes and thymocytes. The fermented soybean isoflavone concentrations, which are implicated in lowering breast and prostate cancers, lowering the risk of cardiovascular diseases, and improving bone health, were determined using Capillary Electrophoresis-Electrochemical Detection (CE-ED). The amount of Daidzein in fermented soybean significantly increased by 44-fold dramatically, compared with those in unfermented soybean. In this study, we demonstrated that ethanol extracts of Chungkookjang promote the survival of the mouse spleen and thymus cells in culture by suppressing their apoptotic death. Future studies should investigate which genes are related to apoptosis of the immune cells.

• Food Science and Preservation
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• v.11 no.1
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• pp.17-21
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• 2004

The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5 ${\times}$ 10 CFU/mL and 1.3 ${\times}$ 10 cfu/mL in comparison with 3.5 ${\times}$ 10$^3$ cfu/mL and 5.8 ${\times}$ 10$^3$ cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.

• Food Science and Industry
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• v.53 no.2
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.371-375
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• 1997

The content of genistein and daidzein which were known to be major antioxidative compounds in soybeans were detected by $C_{18}$ reverse phase HPLC. Most of isoflavones in soybeans were detected in the methanol extract but much less amount of isoflavones in the water extract. Among the four different kind of soybeans, the isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavones in soy curd into whey during soy curd processing. To identify the change of isoflavone content during processing of soybean curd, soybean curd were made from yellow, brown and black soybean and isoflavone content were determined in each soybean curd, curd residue and whey. Most of soflavones were remained in the whey, it means most of useful antioxidative compounds were wasted. Thus, it is necessary to develop new technology to collect these isoflavones lost during soybean curd processing.

• Korean Journal of Soil Science and Fertilizer
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• v.29 no.3
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• pp.255-263
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• 1996

This study was conducted to evaluate the application effects of three different granular fused magnesium phosphate products on soybean in a volcanic ash upland soil(Namweon series) of Cheju island. They were two domestic products(Kyunggi Chemical Industrial Co., LTD, Pungnong Biryo Industrial Co., LTD) and an imported Chinese product that were manufactured from different added materials. A powder fused magnesium phosphate. a single superphosphate(water soluble phosphatic fertilizer) and a fused superphosphate(mixed water soluble phosphate and 2% citric acid soluble phosphate) were presented as check fertilizers. Yield of soybean was the highest in the Pungnong product of granular fused magnesium phosphate. the next was the Chinese product imported and the Kyunggi product was the lowest but there was no statistical significance among the three granular products of fused magnesium phosphate. There was no clear tendency between yield and yield components of soybean plant however, the effects on the number of mainstem nodes, number of branches nodes and number of pods per plant were observed in the increased yield treaments. Phosphate concentration in stems and pods of soybean plant at harvesting stage was higher than those in stems of soybean plant during growing period. Uptake amounts and recovery rates of phosphate in stems and pods of soybean plant at harvesting stage were similar with the yield increasing tendency on soybean. In the changes of soil pH at different periods, the application of phosphatic fertilizers was increased soil pH. Soil pH in Chinese product was higher than domestic products, but it was similar to single superphosphate. The available silicate concentrations of soil were higher in the plot of Pungnong product than Chinese product.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.