Faculty Opinions recommendation of Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea.

2021 ◽  
Author(s):  
Jae-Hyuk Yu ◽  
Dasol Choi
Keyword(s):  
Risk Assessment ◽  
South Korea ◽  
Fermented Soybean ◽  
Soybean Paste ◽  
Soybean Food

Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste

2016 ◽  
Vol 79 (4) ◽  
pp. 605-612 ◽  
Author(s):  
KYUNG MIN PARK ◽  
HYUN JUNG KIM ◽  
MOON CHEOL JEONG ◽  
MINSEON KOO
Keyword(s):  
Bacillus Thuringiensis ◽  
Bacillus Cereus ◽  
Detection Rate ◽  
Fermented Soybean ◽  
Toxin Genes ◽  
Soybean Paste ◽  
Enterotoxin Genes ◽  
Soybean Food

ABSTRACT This study determined the prevalence and toxin profile of Bacillus cereus and Bacillus thuringiensis in doenjang, a fermented soybean food, made using both traditional and commercial methods. The 51 doenjang samples tested were broadly contaminated with B. cereus; in contrast, only one sample was positive for B. thuringiensis. All B. cereus isolates from doenjang were positive for diarrheal toxin genes. The frequencies of nheABC and hblACD in traditional samples were 22.7 and 0%, respectively, whereas 5.1 and 5.1% of B. cereus isolates from commercial samples possessed nheABC and hblACD, respectively. The detection rate of ces gene was 10.8%. The predominant toxin profile among isolates from enterotoxigenic B. cereus in doenjang was profile 4 (entFM-bceT-cytK). The major enterotoxin genes in emetic B. cereus were cytK, entFM, and nheA genes. The B. thuringiensis isolate was of the diarrheagenic type. These results provide a better understanding of the epidemiology of the enterotoxigenic and emetic B. cereus groups in Korean fermented soybean products.

scholarly journals Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

2021 ◽  
Vol 570 ◽  
pp. 21-25
Author(s):  
Mami Oba ◽  
Wen Rongduo ◽  
Akatsuki Saito ◽  
Tamaki Okabayashi ◽  
Tomoko Yokota ◽  
...  
Keyword(s):  
Viral Infections ◽  
Fermented Soybean ◽  
Soybean Food

scholarly journals Copula-Based Stochastic Simulation for Regional Drought Risk Assessment in South Korea

Water ◽  
2018 ◽  
Vol 10 (4) ◽  
pp. 359 ◽  
Author(s):  
Muhammad Azam ◽  
Seung Maeng ◽  
Hyung Kim ◽  
Ardasher Murtazaev
Keyword(s):  
Risk Assessment ◽  
South Korea ◽  
Stochastic Simulation ◽  
Drought Risk ◽  
Regional Drought

Natural ortho-dihydroxyisoflavone derivatives from aged Korean fermented soybean paste as potent tyrosinase and melanin formation inhibitors

2010 ◽  
Vol 20 (3) ◽  
pp. 1162-1164 ◽  
Author(s):  
Jun-Seong Park ◽  
Dong Hyun Kim ◽  
Jae Kyoung Lee ◽  
Jin Young Lee ◽  
Duck Hee Kim ◽  
...  
Keyword(s):  
Fermented Soybean ◽  
Melanin Formation ◽  
Soybean Paste

The Effect of Antioxidant-containing Fraction from Fermented Soybean Food on Atherosclerosis Development in Cholesterol-fed Rabbits

LWT ◽  
1996 ◽  
Vol 29 (8) ◽  
pp. 751-755 ◽  
Author(s):  
T. Yokota ◽  
T. Hattori ◽  
H. Ohishi ◽  
K. Hasegawa ◽  
K. Watanabe
Keyword(s):  
Fermented Soybean ◽  
Atherosclerosis Development ◽  
Soybean Food

scholarly journals Growth Inhibition of Helicobacter pylori by Ingestion of Fermented Soybean Paste

2007 ◽  
Vol 17 (12) ◽  
pp. 1695-1700
Author(s):  
Hyung-Rak Kim ◽  
Young-Hyu Kim ◽  
Seong-Chan Park ◽  
Mi-Sun Kim ◽  
Keun-Sik Baik ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Growth Inhibition ◽  
Fermented Soybean ◽  
Soybean Paste
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