• Applied Biological Chemistry
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• v.50 no.1
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• pp.23-28
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• 2007

Auxin-producing antagonistic bacterium K11, which can inhibit Phytophtora capsici, was isolated from a local red-pepper field soil in Gyeong-buk. In order to check for additional PGPR(plant growth promoting rhizobacterium) functions of the strain K11, we confirmed siderophore and cellulase productions by CAS (chrome azurol S) blue agar and CMC plate with congo red, respectively. The strain K11 was identified as Bacillus licheniformis with 98% similarity on 16s rDNA comparison and Biolog analyses. B. licheniformis K11 promoted mung bean adventitious root induction and enhanced root growth of mung bean (160%), pea (150%), and Chinese cabbage (130%), Also, B. licheniformis K11 was able to effectively suppress (63%) P. capsici causing red-pepper blight in the pot in vivo test. Therefore, we could select a triple-functional PGPR which has auxin, siderophore, and cellulase producing ability for effective crops production in organic farming.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Applied Chemistry for Engineering
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• v.32 no.3
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• pp.299-304
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• 2021

This study focuses on the preparation of acetaminophen (AP) imprinted functional biomaterials for a transdermal drug delivery using mung bean starch (MBS), polyvinyl alcohol (PVA), sodium benzoate (S) as a crosslinking agent, glycerol (GL) as a plasticizer, and melanin (MEL) as a photothermal agent. The prepared AP imprinted biomaterials were characterized using FE-SEM and their physical properties were evaluated. The photothermal effect and AP release property for functional biomaterials were examined with the irradiation of near infrared (NIR) laser (1.5 W/cm²). When the NIR laser was irradiated on functional biomaterials with/without the addition of MEL, the temperature of MEL added biomaterial increased from 25 ℃ to 41 ℃, whereas the biomaterial without MEL increased from 25 ℃ to 28 ℃. Results indicate that there is the photothermal effect of prepared biomaterial with the addition of MEL. Based on the results, AP release properties were evaluated using standard buffer solutions and artificial skin. It was found that AP release rates of MEL added AP loaded biomaterials were 1.2 times faster than those of MEL non-added AP loaded biomaterials when irradiating with NIR laser. We envision that the developed functional biomaterials can be utilized for an acute pain-killing treatment.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.431-436
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• 2022

This study optimized the finely ground meat ball analogue formulation by a series of experiments. Replacing isolated soy protein (ISP) to isolated mung bean protein (IMP) in total 27% protein caused an increase in hardness while adhesiveness, springiness, and chewiness were decreased (p<0.05), and the best ISP to IMP ratio was 10:17. When protein content was changed from 19% (w/w) to 31% (w/w) with the best ISP:IMP ratio, adhesiveness was increased with decreasing protein content, but all texture profiles were greatly decreased comparing to control (p<0.05). To modify texture of plant meat ball, potato starch (PS), κ-carrageenan (KC), methyl cellulose (MC), konjac (KJ), and potato protein (PP) were applied in formulation. Finally, KJ and MC were combined with and without PP in formulation. As a result, 0.5% KJ+MC+PP and 1% KJ+MC were best formulation for plant meat ball, nevertheless, highly harder texture than control must be regulated which warranted further exploration.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.327-334
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• 2023

The cultivation period of mung beans (Vigna radiata L.) in Korea has undergone recent variations. However, limited research has been conducted on pod shattering and sprout characteristics of mung beans on different sowing dates. This study aims to compare pod shattering and sprouts productivity based on different sowing dates. The research was was conducted with six different sowing dates (early May, mid-May, early June, mid-June, early July, and mid-July) in 2021 and 2022. Delayed sowing dates resulted in shortened days to germination, flowering time, and maturity time, whereas plant height, branch number, and node number increased. In addition, stem thickness and the number of pods per plant decreased. In the mung bean cultivar 'Sanpo', the pod shattering rate ranged from 10.0% to 19.3%, consistently lower than that of 'Dahyun' across all six sowing dates. The sowing date associated with the lowest shattering rate was early June. 'Sanpo' sown in early July and 'Dahyun' sown in mid-May exhibited the highest sprout production, at 871% and 750%, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.444-450
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• 2013

The purpose of this study is to evaluate chemical properties, textural characteristics and sensory properties which produces the mokwapyun from the tapioca starch. The mokwapyun-added tapioca starches hold higher moisture contents than mung bean starches. And, the ratios of tapioca starch indicate differences in the study (p<.001). The pH increases with the increasing amounts of tapioca starch and acidity measurement decreases as amount of tapioca starch increases. The 0% addition of tapioca starch is the highest for lightness and 20% addition of tapioca starch is the lowest. Both the redness and yellowness are being increased with increases in the addition of tapioca starch. According to the results of texture, 0% addition of tapioca starch is the highest for hardness, springiness and chewiness of mokwapyun which increases with additional percentages of tapioca starch. Nevertheless, it decreases the cohesiveness and brittleness due to increases in the percentage of tapioca starch. According to the result of DSC analysis, the more tapioca starch added to the mokwapyun, the higher the To, Tp, Tc temperatures become. The result of this study shows that the right contents of tapioca starch with 15% additions make positive acceptability, prepared sensory and machinery characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.128-135
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• 2006

This study was conducted to determine the relationship between intake of food unconformable to each Sasang constitution and the recognition of irregular symptoms of health condition. The study subjects, 362 university students nationwide, were classified according to their Sasang constitution. Regarding the correlation between intake of constitutionally unconformable food and health recognition, the Soeum type showed a positive correlation between unconformable food intake and multiple subjective symptoms. According to the detailed food type, the Soyang type showed a positive correlation between chicken intake and the symptoms of eyes and skin, and between pepper intake and multiple subjective symptoms. The Soeum type showed a negative correlation between mackerel intake and the symptoms of mouth and anus. A negative correlation was observed between mung-bean intake and multiple subjective symptoms, and this tendency persisted in the correlations between nonglutinous millet intake and multiple subjective symptoms, between wheat powder intake and multiple subjective symptoms, and not only the symptoms of the respiratory system but also eyes and skin. Positive correlations were found between banana intake and multiple subjective symptoms, and between mile intake and the symptoms of the respiratory system. However, the Taeum type didn't display any significant correlation with any food type.

• Korean Journal of Environmental Agriculture
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• v.28 no.4
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• pp.447-452
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• 2009

A bacterium, which was named to be Bacillus cereus A-139, secreting auxin was isolated from the east coast sand dunes in Korea. The secretion of auxin was confirmed by HPLC. When cultured in LB broth, Bacillus cereus A-139 produced $16.12\;{\mu}$g/mL auxin after 8 days in LB broth. Bacillus cereus A-139 produced $49\;{\mu}$g/mL auxin and $162.6\;{\mu}$g/mL by the addition of 2% tryptone and 0.1% tryptophan, respectively. The root growth of Arabidopsis thaliana was retarded by Bacillus cereus A-139 culture broth up to 57% but the formation of lateral roots was increased up to almost twice after 4 days incubation. Also the formation of lateral roots of mung bean was increased up to 57% after 10 days incubation.

• Microbiology and Biotechnology Letters
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• v.47 no.4
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• pp.585-595
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• 2019

Analysis of bacterial communities based on their 16S rDNA sequences revealed the predominance of Proteobacteria (Aeromonas sp., Acinetobacter sp. and Thaueraamino aromatica sp.) and uncultured bacterium in activated sludge from the effluent treatment plant (ETP) of Mother Dairy, Calcutta (India). Each isolate was used for bioremediation of dairy wastewater with simultaneous conversion of nitrogenous pollutants into ammonia. A consortium developed using seven of these isolates and three Bacillus strains from different environmental origins could reduce 93% nitrate with simultaneous production of ammonia (626 ㎍/100 ml) within 20 h in non-aerated, immobilized conditions as compared to 82% nitrate reduction producing 2.4 ㎍/100 ml ammonia in 96 h with extensive aeration in a conventional ETP. The treated ammonia-rich effluent could be used instead of freshwater and fertilizer during cultivation of mung bean with 1.6-fold increase in grain yield. The ETP with the surrounding agricultural land makes this process a zero liquid discharge technology for using the biofertilizer generated. In addition, the process requires minimal energy supporting sustained environmental health. This method is thus proposed as an alternative approach for small-scale dairy ETPs.

• Journal of Mushroom
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• v.15 no.1
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• pp.8-13
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• 2017

An auxin-producing bacterial strain, designated 4-3, was isolated from waste button mushroom compost in Boryeong-si, Chungnam. The strain 4-3 was classified as a novel strain of Leucobacter tardus, based on chemotaxonomic and phylogenetic analyses. TLC and HPLC the isolated L. tardus strain 4-3 produced indole-3-acetic acid (IAA), the auxin. Maximum IAA productionof $94.3mg\;L^{-1}$ was detected for bacteria cultured in R2A medium with 0.1% l-tryptophan, incubated for 24 h at $35^{\circ}C$. Negative correlationwas observed between IAA production and pH of the culture medium, indicating that the increase inIAA caused acidification ofthe medium. The effect of supplementation with varying concentrations of l-tryptophan, a known precursor of IAA, was also assessed. production was maximal at 0.1% l, but decreased at lconcentrations above 0.2%. To investigate the plant growth-promoting effects of the bacterium, L. tardus strain 4-3 culture broth was used to inoculate water cultures and seed pots of mung bean. We found thatadventitious root induction and root growth were 2.2-times higher in thethan in the non-inoculated plants.