• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.71.1-71
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• 2003

Most major plant pathogenic bacteria in Korea belong to Xanthomonas spp.. Xanthomonas oryzae pv. oryzae is a major pathogen in rice, X. campestris pv. vesicatoria in pepper, X. axonopodis pv. giycines in soybean, X. campestris pv. campestris in cabbage, and X. axonoposid pv. citri in tangerin. Host specificity of the bacterial pathogen depends on the avirulence gene in the pathogen and the corresponding resistance gene in host plants. Many avirulence genes in bacteiral pathogen located on the native plasmids. However, the presence of the native plasmids in Xanthomonas spp. was not investigated well. In order to study the host specificity, we isolated native plasmids from Xanthomonas spp. and compared those plasmids each other, The presence of the native plasmids and the characteristics of the plasmids depended on the bacterial strains. In the X. axonopodis pv. glycines, most strains carried native plasmids but some strains did not. Some strains carry about 60 kb native plasmids including 3 different aviurlence genes. We will discuss the characteristics of the native plasmids isolated from the Xanthomonas spp.

• Journal of Microbiology
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• v.44 no.3
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• pp.363-368
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• 2006

In this study, native Byadyrhizobium strains were isolated from the host plant, Glycine max, harvested from fields in Madhya Pradesh, India, and were typed by Iytic rhizobiophages. Eight indigenous (Soy2, ASR011, ASR031, ASR032, MSR091, ISR050, ISR076 and ISR078) and two exotic strains (USDA123 and CB1809), all of which evidenced a distinct reaction with six phages, were employed in this study. The symbiotic interaction of these strains was studied initially using soybean cultivar JS335 in a sand culture in a controlled environment, and the efficiency was assessed based on the nodule number, nodule dry weight, plant dry weight, nitrogenase activity, and total accumulation of N per plant. Symbiotic effectiveness was found to be highest with the native phage-sensitive isolate ASR011, whereas it was at a minimum with the phage-resistant isolates, ISR050 and ISR078. Additionally, the effectiveness of these strains was evaluated using six soybean cultivars belonging to different maturity groups; namely, Brags, Lee, Pusa20, PK416, JS33S and NRC37. Analysis of variance data evidenced significant differences due to both symbionts, for the majority of the tested parameters. The CB1809, USDA123, and ASR011 strains evidenced relatively superior symbiotic effectiveness with soybean cultivars Brags, Lee and JS335. Strain ISR078 evidenced no significant responses with any of the cultivars. The ASR031 strain performed moderately well with all tested cultivars. The symbiotic response of all the strains was quite poor with cultivar PK416. Our studies showed that a significant relationship existed between the phage sensitivity and symbiotic efficiency of the bacterial strains with the host-cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.4
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• pp.420-428
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• 1988

Root is supposed to be important role in growth and yield formation of soybeans and also there is expected to exist varietal differences between soybean root morphology and system. 30 soybean varieties including 10 Korean recommended, 10 Introduced and 10 Korean native varieties were grown at field and pot under standard culture condition. Top and root characteristics were investigated at V4, R1 and R5 stage and T/R relations, correlations with yield were calculated. Top characteristics showed significant difference between 3 variety groups of Korean recommended, Introduced and Korean native variety. Stem length at R1 stage and stem length, stem diameter, number of nodes, number of branches, number of pods and grain yield at R5 stage were significantly different top characteristics. Root characteristics showed significant difference between 3 variety groups were number of thick primary root at V4 stage, primary root angle and root cutting strength at R1 stage, thick root diameter and root dry weight at R5 stage. The correlations between top and root characteristics and soybean yield was greatly different by soybean variety groups, and the top characteristics was more highly correlated then root characteristics. All the top and root characteristics of Korean recommended variety showed no correlations with yield. However, leaf area, stem length, top dry weight in Introduced variety and leaf area, top dry weight, number of nodes, number of thick primary root in Korean native variety were highly correlated with soybean yield.

• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.23-27
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• 2015

The study was conducted to determine the effect of corssbred Korean native chickens (CKNC) on growth performance indices for hatch to 28 days. A total of 192 1-day-old birds were divided into one of 4 CKNC groups by 5 Korean native pure strains. Diets used in the study consisted of 2 phases with corn and soybean meal basis as earlier (1~2 weeks; crude protein 18.5%, metabolizable energy 3,000 kcal/kg), and grower (2~4 weeks; crude protein 15.0%, Metabolizable Energy 2,850 kcal/kg). Body weight and feed intake were measured bi-weekly. Crossbred 1G (group of family line) had higher body weight and average daily gain whereas crossbred 5Y had greater average daily feed intake and feed conversion ratio than other crossbred Korean native chicken for hatch to 28 days. The results in the current study indicated that crossbred 1G had higher growth performance indices compared with other crossbred Korean native chicken for hatch to 28 days.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.226-232
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• 1985

Changes in lipid and fatty acid composition in Korean native Meju were investigated at one week interval over 6 weeks of fermentation. For the systematically, salicic acid column chromatography and gas liquid chromatography were used. Following results were obtained. 1. The lipid fraction obtained from the soared soybean and the cooked soybean were mainly composed of $72.47%{\sim}92.35%$ of neutral lipid, phospholipid and glycolipid were 4.64% and 4.88%, respectively. During fermentation period, lipid content decreased to 80.59%, but glycolipid and phospholipid contents increased. 2. The triglyceride contents of nonpolar lipids prepared from the cooked soybean and the soaked sobean was 89.66% and 87.83% respectively. Free fatty acid, diglyceride and sterol contents increased during fermentation, whereas triglyceride content decreased. 3. Lipids extracted from the soaked soybean and the cooked soybean were composed of 54.58% linoleic acid, $22{\sim}20%$ oleic acid, $10{\sim}12%$ palmitic acid and $3{\sim}5%$ stearic acid. 4. During the Korean native Meju fermentation in palmitic acid decreased from the second week and stearic acid through $3rd{\sim}4th$ week. Oleic acid and linoleic acid content decreased gradually, but linolenic acid content increased. 5. During the fermentation, myristic acid content of glycolipid fraction increased. Lipase activity reached to the maximum at the 3rd week.

• Korean journal of applied entomology
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• v.20 no.3 s.48
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• pp.131-134
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• 1981

Native soybean collections were evaluated to search a resistant gene source to purple blotch caused by Cercospora kikuchii. Among 467 native lines, about $28.9\%$ of the lines was less than $0.1\%$ and $13.4\%$ was over $2\%$ in natural infection of purple blotch. Natural infection seemed to be significantly associated with weather conditions at the early podding stage. A significant correlation between natural infection and purple discoloration by seed inoculation was observed and this method seemed to be effective as a preliminary screening technique for resistance to purple blotch. Most of the late maturing native soybeans showed susceptible reaction by the seed inoculation contrary to low infection under natural conditions, indicating that the low natural infection might be due to disease escaping by the late maturing instead of their genetic resistance.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.404-408
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• 1996

One of the major objectives of the food industry is the enrichment of the functional properties and nutritional value of soybean protein. To attain this goal, an expression system of cDNA encoding native and protein-engineered soybean proteins in a microorganism must be developed and the function then ability of self-assembly and the functionalities of the expressed proteins should be evaluated before the modified genes are transfered to soybean plants. The pro-$\beta$-conglycinin synthesized in E. coli BL21(DE3) comprised approximately 20% of the total bacterial proteins and the expressed protein are formed soluble and trimer such as native protein in E. coli cells. The highly expressed protein was purified to homogeneity by salt precipitation with 20~40$ Ammonium sulfate ion-exchange chromatography with Q-Sepharose and hydrophobic column chromatography with Butyltoyopearl. Therefore, we concluded that the high-level expression system of $\beta$-conglycinin cDNA was established and a relatively simple and rapid method for purifying pro-$\beta$-conglicinin was also developed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.47-53
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• 1980

Of 1, 428 entries examined to locate gene sources resistant to Septoria brown spot from the Korean native soybean collection, most lines were evaluated as highly susceptible, showing numerous leaf spots with surrounding yellowing tissue, while 136 lines of the entries showed the leaf spots without the yellowing. However, leaf defoliation was so much higher in inoculated soybean plants than those of uninoculated, regardless of leaf yellowing that resistance to Septoria brown spot could not be characterized by the lesion type. Various yield composing characters were negatively correlated to the leaf defoliation, suggesting that early defoliation incited by Septoria brown spot might result in significant yield reduction in soybean.

• Korean journal of applied entomology
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• v.25 no.1 s.66
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• pp.53-61
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• 1986

The races of soybean cyst nematode, Heterodera glycines were investigated at 13 localities in Kyungpook, Chungpook and Cheonnam provinces for the resistant soybean variety selection to soybean cyst nematode. Race C, 1, and 5 were distributed and among them race 5 was dominant in Korea. Native soybean 203 lines and 25 introduced soybean varieties were investigated in field where soybean cyst nematode race 5 infested. As the result, the reproduction of soybean cyst nematode in native soybean lines decreased on entry number 18, 21, 36, 38, 41, 42, 43, 45, 55, 59, 68, 72, 75, 93, 94, 95, 98, 123, 131, 136, 146, 170, 174, 187, 190, 191 than others. And then, in pot experiment, entry number 170 showed moderately resistant with 10 cysts per root, while entry number 55 was decreased reproduction a little and the other 25 line appeared susceptibility. In introduced soybean varieties, Peking, Illsoy and PI90763 showed resistance and not reproduction in field and pot experiment. But Custer, Delmar, Dyer and Jackson represented moderately resistant under 10 cysts, while the other 18 varieties were susceptible. In yield analysis, native soybean line 170 showed the same tendency as Peking and PI90763 known for resistant varieties in decreased rate of branch number, pod number, pod weight per plant and weight of 100 grains. Peking and PI90763 decreased at the rate of under 1.6% in branch number, pod number, pod weight per plant and weight of 100 grains, while Illsoy showed a little higher decreased rate of 3.8% in pod number and 3.4% in pod weight per plant. Custer, Delmar, Dyer and Jackson represented a little higher decreased rate in yield.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.