• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.74-74
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• 2018

Little millet (Panicum sumatrense) is well known for its salt and drought stress tolerance and high nutritional value, but very limited knowledge of genetic variation and genomic information is available. This study was to develop highly polymorphic EST-SSR markers based on cross-species transferability of derived SSRs from switchgrass EST databases and characterize newly developed EST - SSRs to better understand the genetic diversity of collected 37 germplasm accessions of little millet. A total of 779 primer pairs were designed from the 22,961 EST sequences of switchgrass (Pancium virgatum), of which 48 EST - SSR markers were developed based on the trials of transferability of these primers in little millet. The EST - SSR amplicons showed reproducible single band polymorphism and produced a total of 160 alleles with an average of 3.3 alleles per locus in 37 accessions of little millet. T he average values of expected and observed heterozygosities were 0.266 and 0.123, respectively. T he polymorphic information content (PIC) values were observed in range of 0.026 to 0.549 with an average of 0.240. The genetic relatedness among the little millet accessions was evaluated by neighbor-joining dendrogram, which grouped all accessions into two distinct groups. The validation thus demonstrated the utility of the switchgrass EST - SSR markers in assessing genomic relationships in little millet. T he findings from this study could be useful for designing strategies for the identification of diverse germplasm for conservation and future molecular breeding programs for little millet.

• Korean Journal of Plant Resources
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• v.30 no.3
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• pp.287-297
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• 2017

Little millet (Panicum sumatrense) is well known for its salt and drought stress tolerance and high nutritional value, but very limited knowledge of genetic variation and genomic information is available. In this study, a total of 779 primer pairs were designed from the 22,961 EST sequences of switchgrass (Pancium virgatum), of which 48 EST-SSR markers were developed based on the trials of transferability of these primers in little millet. The EST-SSR amplicons showed reproducible single band polymorphism and produced a total of 160 alleles with an average of 3.3 alleles per locus in 37 accessions of little millet. The average values of expected and observed heterozygosities were 0.266 and 0.123, respectively. The polymorphic information content (PIC) values were observed in range of 0.026 to 0.549 with an average of 0.240. The genetic relatedness among the little millet accessions was evaluated by neighbor-joining dendrogram, which grouped all accessions into two distinct groups. The validation thus demonstrated the utility of the switchgrass EST-SSR markers in assessing genomic relationships in little millet. The findings from this study could be useful for designing strategies for the identification of diverse germplasm for conservation and future molecular breeding programs for little millet.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.230-230
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• 2017

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.122-125
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• 1990

Pearl millet (Pennisetum americanum (L.) Leeke) has been detected as an excellent and new forage crop in Korea. Thus the objective of the study was to determine optimum planting season, growing degree days and productivity by shifting the planting season of pearl millet. Days to emergence of Australia pearl millet inbred line were shortened from 12 days to 3 days by delaying planting season from April 15 to July 15 in Suwon, 1986, but their growing degree days remained relatively constant 32.1$^{\circ}C$ in average. Days to heading also were shortened from 96 days to 54 days by shifting the planting season, but their growing degree days varied little being 697$^{\circ}C$ in average. For grain crop, economic planting season was from early May to late June, and their harvest index also did not varied much, but suddenly reduced in the July 15 planting plot. For forage crop, economic planting season was from mid-May to mid-June with optimum planting time of mid-May. Particularly, when planted in early July, 1987 and 1988, green fodder yields of Suwon 1 pearl millet hybrid were very low being 54 percent as compared with optimum planting season's yield 10.8t/10a.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.415-419
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• 2012

To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, $50^{\circ}C$). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.276-280
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• 2007

Buckwheat often causes severe allergic reactions in sensitive people. One of the major allergenic proteins in common buckwheat (Fagopyrum esculentum) has been found to be a BW10KD protein. In this study, we developed a PCR method to detect buckwheat ingredients in food using primers corresponding to the allergenic BW10KD gene. Five pairs of oligonucleotide primers successfully enabled PCR amplification of the specific regions of the genomic BW10KD DNA from buckwheat, but no amplification from seven other cereals and beans (barley, wheat, German millet, African millet, soybean, red bean, and black bean). The proposed PCR method was applied to analyze 12 processed foods (buckwheat flour, buckwheat noodle, buckwheat jelly, wheat noodle, instant noodle, black sesame gruels, sunsik, cookie, misutkaru, and three kinds of cereal); among them, only three samples including buckwheat flour, buckwheat noodle and buckwheat jelly showed a positive reaction to the detection. This PCR method was able to detect as little as 1 ng of common buckwheat DNA. This rapid and specific PCR method would be applicable to detect allergenic buckwheat ingredients in food.

• Journal of Life Science
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• v.22 no.4
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• pp.565-568
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• 2012

There are various kinds of cereals used in sunsik manufacturing. Different harmful microorganisms that can contaminate these cereals have been reported. According to the different sizes of cereals used, black bean, black rice, and millet were artificially contaminated with Escherichia $Coli.$ $E.$ $coli$ contamination in cereal samples was detected after different washing steps under different conditions. The increase of washing time did not have any effect with regard to reducing $E.$ $coli$ in samples. Among several ratios between the washing solution and sample, 2:1 that have little influence to reduce $E.$ $coli$ contamination have been determined. The temperature of the washing solution is an influencing factor as well. Washing with solution at $40^{\circ}C$ could reduce 1 log of $E.$ $coli$ in samples. Among different concentrations of saline used as a washing solution, 5% could reduce 2~3 log $E.$ $coli$ in contaminated samples. However, the saline adds a salty taste to cereals when used during the washing step. To remove that, an extra washing step and large amount of washing solution are necessary in sunsik manufacturing.

• Journal of People, Plants, and Environment
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• v.23 no.6
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• pp.615-624
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• 2020

Background and objective: Urbanization caused a reduction in urban green space and a lack of community spaces. An attempt to solve these problems, urban gardens, have become popular and are currently being implemented in various downtown areas. However, urban gardens have some inadequate aspects from a visual or landscape perspective. The goal of this study was to examine the possibility of an aesthetic and productive garden space by introducing cultivation methods through the planting system design process. Methods: The design process using plants was classified and presented to suggest the importance of the landscape and aesthetic value. An urban garden space was designed according to the perspective of 'production scenery' and 'participation aesthetics'. According to the characteristics of the plant, urban gardens were divided into vertical type (corn, millet, sorghum), climbing type (kidney bean, cucumber, bitter gourd), and runner type (melon, watermelon, peanut). After classifying plants according to the shape of the root, the structure supporting climbing was installed and the crops were cultivated in an upright form with a tunnel. Results: In the designed cultivation, each crop cooperates, without invading each other's space. Compared with the conventional cultivation, there was little difference in production, and management was made more convenient since weed outbreaks were effectively suppressed while runner type crops cover over the land's surface. Since the positions of each crop are clearly distinguished, the aesthetic value is improved by offering a sense of rhythm with a balanced design. Conclusion: The results suggest that the cultivation methods through the plant system design process have aesthetic as well as productive value, and the design using plants, an infinite living resource, could lead to an expansion of the design field. Moreover, it would enable a sustainable symbiosis between industry and environment. There is potential for the design industry to make significant progress through collaboration with agriculture, horticulture, and landscape architecture.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.53-58
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• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.963-968
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• 1997

Cereals and legumes were ground, blended and extruded with a twin-screw extruder to form a reconstituted grain. The basic formula was as follows: brown rice 30%, barley 30%, wheat 20%, millet 5%, sorghum 5%, soybean 7%, and red bean 3%. Extrusion conditions were properly set for feed moisture content of $24{\sim}30%$, barrel temperature of $50{\sim}60^{\circ}C$, and screw speed at 250 rpm. The extruded grain was air-dried and evaluated for quality characteristics, compared with milled rice. Size and shape of the reconstituted grain were similar to short-grain milled rice. Stacking volume of the reconstituted grain was a little higher than that of milled rice, and its water absorption was more rapid. From the texture measurements, hardness of cooked reconstituted grain was slightly lower and adhesiveness was appeared to be higher.