Kudzu bug, Megacopta cribraria Fabricius (Hemiptera: Plataspidae), is an invasive exotic pest of soybeans that has been present in the southeastern United States since 2009 and has been rapidly spreading through soybean-producing states. Their primary reproductive hosts in the United States are soybean, kudzu, pigeon pea, black eye pea, lima bean, pinto bean, wisteria, white sweet clover, white...

The effects of fat source (0.7 kg of fatty acids from extruded soybeans or palmitic acid), of sodium bicarbonate (0.3 kg) plus straw (1 kg) and the interaction of these treatments on the content of conjugated linoleic acid (CLA) in the milk of dairy cows were examined. During nine weeks a group of 10 cows received a ration with palmitic acid and bicarbonate plus straw (ration PAB). During three...

It has been postulated that nodulation outer proteins (Nops) avoid effective nodulation of Sinorhizobium fredii USDA257 to nodulate with American soybeans. S. fredii HH103 naturally nodulates with both Asiatic (non-commercial) and American (commercial) soybeans. Inactivation of the S. fredii HH103 gene rhcJ, which belongs to the tts (type III secretion) cluster, abolished Nop secretion and decr...

Soybeans are subject to potential contamination from toxic weed seeds during harvest, transportation and storage. The more common foreign seeds include those from jimsonweed, cocklebur, nightshade, cowcockle, corncockle, morning glory, castor, pokeweed, and crotalaria. This review addresses itself to the chemistry and toxic principles of these contaminants. Since jimsonweed seeds are probably t...

Several varieties of soybeans contained generally less than 1 ng of vitamin B-12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content of the resulting tempeh. Pure tempeh molds obtained from different sources did not produce vitamin B-12. It was found that the major source of vi...

The trypsin-inhibitory activity observed in cooked soybeans fermented by Rhizopus oligosporus (fungus used in tempeh fermentation) has been examined. The active compounds have now been isolated by ethanol extraction and thin-layer chromatography and have been identified as free fatty acids by infrared spectroscopy and gas-liquid chromatography. Oleic, lineoleic, and linolenic acids are primaril...

Soybeans (Glycine max) are an abundant source of proteins that have been recognized for their high nutritional value and bioactive properties. Soybeans are legumes, and possess high protein content (approximately 40%) as compared to most other legumes (Aguirre et al., 2008; Yimit et al., 2012). The health benefits of soybeans are attributed to the presence of bioactive compounds, and in particu...

The corn and soybean markets have been bidding for acreage due to a bullish final crop report for 2006. With bio-fuels creating new markets for corn and soybeans, this demand-driven market may continue to provide marketing opportunities. Currently, the major decision facing producers is determining the enterprise mix for 2007. This memo compares the Returns over Variable Costs for soybeans and ...

Among 45 Bacillus subtilis strains isolated from non-salted types of fermented soybeans produced in several Southeast Asian countries, 20 had the insertion sequence IS4Bsu1 in the chromosome. In contrast, none of 49 B. subtilis strains of non-food origin contained IS4Bsu1. Frequent occurrence of this mobile DNA element in the soybean-fermenting B. subtilis would reflect the fact that few strain...

BACKGROUND/OBJECTIVES Soy isoflavones are structurally similar to estrogen and bind to estrogen receptors, suggesting that they exhibit estrogenic activities; therefore, they are referred to as phytoestrogens. Fermentation may affect the bioavailability of isoflavones altering soy isoflavone glycosides in the form of aglycones. Thus, this study investigated the effects of fermented soybeans by ...