• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.342-348
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• 2019

The objective of this study was to investigate the changes in flavor components of cheonggugjang prepared with hazelnut. Amino nitrogen content in cheonggukjang was significantly lower in the 30~40% hazelnut group compared to the control group. The volatile basic nitrogen of hazelnut added cheongkukjang showed a similar pattern to that of amino nitrogen. The number of B. subtilis was slightly increased in relation to the amount of hazelnut added, but there was no significant difference. The content of glucose increased proportionally with increasing hazelnut. Total amino acid content decreased with increasing hazelnut. The ratio of glutamic acid to total free amino acids increased with increasing hazelnut. Oleic acid content increased proportionally with increasing hazelnut, while linoleic acid content decreased. In conclusion, the addition of hazelnut may contribute to the quality diversification of cheonggukjang by changing the taste and flavor while maintaining the amino nitrogen content of cheonggukjang.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1229-1234
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• 2017

This study was carried out to investigate the changes in the antioxidant activity of Cheonggukjang with the addition of hazelnut. The number of Bacillus subtilis and the content of crude fat were increased with the addition of hazelnut. The addition of hazelnut made the color of Cheonggukjang lighter. The flavonoid and polyphenol content were sharply increased in proportion to the addition of hazelnut. The DPPH radical scavenging activity of Cheonggukjang was also increased with the addition of hazelnut. Taken together, it was found that the addition of hazelnut had a positive influence on Cheonggukjang by increasing the antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.926-932
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• 2018

This research was conducted to investigate the changes in quality characteristics of cheonggukjang fermented with the addition of hazelnut (10, 20, 30 and 40%) including; water content, pH, hydrophilic and lipophilic substances, color, viscosity and angiotensin converting enzyme inhibition activity. There was no significant change in pH with the addition of hazelnut. The water content significantly decreased with the addition of hazelnut. Hazelnut was also found to brighten the color of cheonggukjang. L-value and b-value increased with the addition of cheonggjuang. There was an insignificant change in the a-value. There was a slight decrease in the content of hydrophilic with addition of hazelnuts. Where there was more than 20% addition of hazelnut to soybean, the viscous substance content in cheonggukjang decreased significantly. Angiotensin converting enzyme inhibitory activity increased proportionally to the amount of hazelnut added. It was identified that the addition of 40% of hazelnut made its angiotensin converting enzyme inhibitory activity 10% point higher than that of control. These results suggests that the addition of hazelnut makes it possible to produce cheongkukjang of excellent angiotensin converting enzyme inhibitory activity.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.198-204
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• 1979

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other.

• Journal of Microbiology
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• v.40 no.2
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• pp.104-108
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• 2002

The hazelnut leaf holer (Anoplus roboris Sufr,, Coleoptera: Curculionidae) is a devastating pest of hazelnut and oak trees. It causes approximately 20-30% economic damage to hazelnut production per year in Turkey. In the present study, in order to fond a more effective and safe biological control agent against A. roboris, we investigated the bacterial flora of the hazelnut leave holer, and tested them for insecticidal effects on it. According to morphological, physiological and biochemical tests bacterial flora were identified as Bacillus circulans (Ar1), Bacillus polymyxa (Ar2), Enterobacter sp. (Ar3) and Bacillus sphaelicus (Ar4). Insecticidal effects of bacterial isolates were performed on adult A. roboris. The highest insecticidal effect determined was 67% by B. sphaericus within eight days. The insecticidal effects of the other isolates (Ar1, Ar2 and Ar3) were determined as 33%, 47% and 47% within the same period, respectively.

• Structural Engineering and Mechanics
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• v.51 no.1
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• pp.15-37
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• 2014

In this study, the optimum silo dimensions for the barrel-type steel-concentrated silo with a conical outlet port usable in the hazelnut storage were investigated. Three different types of silo models as Model 1 (1635 tons), Model 2 (620 tons) and Model 3 (1124 tons) were used in the study. Varying wall thicknesses were used for Model 1 (10, 11, 12, 13, 14, 15 and 20 mm), Model 2 (10, 15 and 20 mm) and Model 3 (10, 15 and 20 mm) silos. For Model 1 silo has the most storage capacity here, to determine its optimum wall thickness, the wall thicknesses of 11, 12, 13 and 14 mm were used as different from the other models. Thus the stresses occurring in different lines with ANSYS finite element software were examined. In the study it was determined that the 10, 11 and 12 mm wall thicknesses of the Model 1 silo are not safe in terms of the stresses caused by the vertical pressure loads in the filling conditions. From the view of the filling and discharge conditions, other wall thicknesses and model silos were diagnosed to be secure. The optimum silo dimensions which won't cause any structural problems have been found out as the Model 1 silo with a 13 mm wall thickness when the filling capacity and the maximum von Mises stresses are taken into account. This barrel-type silo with conical outlet port sets forth the most convenient properties in hazelnut storing in terms of engineering.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.3
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• pp.317-322
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• 2000

In situ and in vivo digestion trials were conducted to determine the degradation of dry matter (DM), crude protein (CP) and effective protein degtadability (EPD), and digestibility of nutrients of Hazelnut kernel oil meal (HKOM), and effects of HKOM on nitrogen (N) balance. In the in situ study, nylon bag were suspended in the rumen of 3 Karayaka rams to estimate protected protein. Protein sources were analyzed for pepsin soluble protein (PSP) using a Pepsin Digestion Method. In the digestion trials, 4 Karayaka rams (36 mo.) were used in a $4{\times}4$ Latin square to evaluate the digestibility of nutrients and N retention to measure effects of diets containing HKOM, soybean meal (SBM) corn gluten meal (CGM) and urea (U). The degradability of DM and CP, and PSP content of HKOM were lower (p>0.05) than that of SBM, but higher (p<0.001) than that of CGM. EPD of HKOM was higher (p<0.01) than that of SBM or CGM. The apparent digestion coefficients of organic matter and CP for HKOM were lower than for SBM, but higher than for CGM. N retention of HKOM was higher than that of SBM and lower than that of CGM (p>0.05). In conclusion, these data may indicate that the HKOM is a high digestible feed source with a value between SBM and CGM.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1070-1074
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• 1999

Growth and feeding studies were conducted to determine effects of hazelnut kernel oil meal (HKOM) on growth performance (as protein efficiency), and milk production and composition. In the growth study, 24 individually fed Karayaka lambs (4 mo. and 25.55 kg LW) were used to determine protein efficiency calculated using the Slope Ratio Technique. In the feeding trial, 4 Jersey cows were arranged in $4{\times}4$ Latin squares experiment to measure effects of diets containing HKOM, soybean meal (SBM) corn gluten meal (CGU) and urea (U) on milk production and composition. Protein efficiencies for HKOM, SBM and CGM were found as $1.342{\pm}0.499$, $0.879{\pm}0.488$ and $1.833{\pm}0.893$, respectively. Milk production for the cows consuming concentrates, containing HKOM, SBM, CGM and U, were $13.97{\pm}0.99$, $13.20{\pm}1.09$, $14.86{\pm}0.68 $ and $13.06{\pm}1.23kg/d$ (p<0.01), respectively. There were no differences (p>0.05) among diets for milk protein content were statistically different (p<0.05), although milk DM and fat percentage as well as milk solids-not-fat and lactose percentage (p<0.01). The highest DM intake was associated with the U diet, intake was intermediate with the SBM and HKOM diets, and the lowest with CGM diet (p<0.05). In conclusion, there data may indicate that the HKOM is useful in diets as a protein source for growing ruminants and lactating cows.

• Journal of Microbiology and Biotechnology
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• v.23 no.2
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• pp.167-176
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• 2013

A novel bioactive molecule produced by Bacillus thuringiensis subsp. kurstaki Bn1 (Bt-Bn1), isolated from a common pest of hazelnut, Balaninus nucum L. (Coleoptera: Curculionidae), was determined, purified, and characterized in this study. The Bt-Bn1 strain was investigated for antibacterial activity with an agar spot assay and well diffusion assay against B. cereus, B. weinhenstephenensis, L. monocytogenes, P. savastanoi, P. syringae, P. lemoignei, and many other B. thuringiensis strains. The production of bioactive molecule was determined at the early logarithmic phase in the growth cycle of strain Bt-Bn1 and its production continued until the beginning of the stationary phase. The mode of action of this molecule displayed bacteriocidal or bacteriolytic effect depending on the concentration. The bioactive molecule was purified 78-fold from the bacteria supernatant with ammonium sulfate precipitation, dialysis, ultrafiltration, gel filtration chromatography, and HPLC, respectively. The molecular mass of this molecule was estimated via SDS-PAGE and confirmed by the ESI-TOFMS as 3,139 Da. The bioactive molecule was also determined to be a heat-stable, pH-stable (range 6-8), and proteinase K sensitive antibacterial peptide, similar to bacteriocins. Based on all characteristics determined in this study, the purified bacteriocin was named as thuricin Bn1 because of the similarities to the previously identified thuricin-like bacteriocin produced by the various B. thuringiensis strains. Plasmid elution studies showed that gene responsible for the production of thuricin Bn1 is located on the chromosome of Bt-Bn1. Therefore, it is a novel bacteriocin and the first recorded one produced by an insect originated bacterium. It has potential usage for the control of many different pathogenic and spoilage bacteria in the food industry, agriculture, and various other areas.

• Journal of Plant Biotechnology
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• v.49 no.1
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• pp.46-60
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• 2022

The genetic variability and population structure of apple mosaic virus (ApMV) have been studied; however, synonymous codon usage patterns influencing the survival rates and fitness of ApMV have not been reported. Based on phylogenetic analyses of 52 ApMV coat protein (CP) sequences obtained from apple, pear, and hazelnut, ApMV isolates were clustered into two groups. High molecular diversity in GII may indicate their recent expansion. A constant and conserved genomic composition of the CP sequences was inferred from the low codon usage bias. Nucleotide composition and relative synonymous codon usage (RSCU) analysis indicated that the ApMV CP gene is AU-rich, but G- and U-ending codons are favored while coding amino acids. This unequal use of nucleotides together with parity rule 2 and the effective number of codon (ENC) plots indicate that mutation pressure together with natural selection drives codon usage patterns in the CP gene. However, in this combination, selection pressure plays a more crucial role. Based on principal component analysis plots, ApMV seems to have originated from apple trees in Europe. However, according to the relative codon deoptimization index and codon adaptation index (CAI) analyses, ApMV exhibited the greatest fitness to hazelnut. As inferred from the results of the similarity index analysis, hazelnut has a major role in shaping ApMV RSCU patterns, which is consistent with the CAI analysis results. This study contributes to the understanding of plant virus evolution, reveals novel information about ApMV evolutionary fitness, and helps find better ApMV management strategies.