This study aimed to broaden the utilization of rice flour by incorporating it into white bread. The rice flour used was derived from the "Baromi 2 (B2)" soft rice variety developed by the Rural Development Administration. Wheat flour in white bread was substitution with B2 at levels of 20%, 40%, 60%, 80%, and 100%. The physicochemical properties of the resulting products were evaluated. As B2 substitution levels increased, fermentation expansion and product volume decreased. However, no significant differences from the control group were observed substitution levels up to 20%. Increasing B2 levels also reduced the crust’s Browning Index (BI), whereas products with appropriate B2 substitution exhibited reduced staling rates. These findings suggest that B2 has the potential to be used as a wheat flour substitute at levels up to 20% in baked goods. This study also reaffirms B2’s suitability as an alternative to wheat flour, suggesting that incorporating various baking enzymes and gluten substitutes will improve the quality of rice-based bread products in future applications.

Parasites have co-evolved with their host for a long period of time, resulting in unique parasitic systems tailored to each host species. This makes them suitable for research on physiological function control through cross-species molecules like miRNA. The body louse, a vector of bacterial pathogens, is particularly valuable as a model insect due to their frequent feeding on human blood, which results in the continuous ingestion of human-derived miRNA and injection of salivary gland-derived miRNA into the human body. In this study, we conducted miRNA sequencing on body lice with mixed stages and identified 105 miRNAs, including 50 novel miRNAs. Sequence analysis of human miRNAs remaining in body lice and the functional analysis of these miRNAs are in progress.

This study aimed to apply rice flour Baromi 2 (B2) varieties developed by the Rural Development Administration in low-sugar baguette products. To achieve this, baguettes were produced using B2 at 10%, 20%, and 30% levels. As the content of B2 increased, the mixing time decreased, and the dough became sticky. Additionally, the dough fermentation ability was reduced. The finished products showed no significant difference in the external structure with varying B2 contents. However, the crust color containing B2 was darker than that of the control. In color value, the L* value decreased as the amount of added B2 increased, while the a* value and b* value increased. Furthermore, the sensory evaluation revealed that baguettes with a higher amount of B2 had a softer crumb and a crunchy crust, and with 20% substituted for B2, the sample obtained the highest score. From these results, it has been determined that B2 can substitute for up to 20% of wheat flour in bakery products.

The global biopesticide market was estimated to become about 4% of the total crop protection market in 2015, mainly due to variability of their efficacy, narrow spectrum or difficulties in long-term storage. Therefore, many people focus on overcoming these issues as a big trend. Suggested solutions include the investigation of synergy between microorganisms, the use of genetic engineering, improving the pesticide life shelf, etc. As a result, biopesticides market has grown by more than 17% over the last decade. In this context and aiming to develop new entomopathogenic fungi–based pest management tools, we constructed a fungal library by isolating insect pathogenic fungi from soil. A total of 581 isolates belonging to 35 species were isolated and characterized. Beauveria bassiana was the most abundant, representing 38.55% of the total strains, followed by Metharizium anisopliae (22.55%) and bubillosa (8.6). …% of the total isolates were highly virulent against Tenebrio molitor killing most of the treated insects in 2 to 3 days.