Milky white spots appeared on red bean leaves in a red bean cultivation area located in Jangyeon-myeon, Goesan-gun, Chungbuk Province. After culturing the pathogen in PDA medium, their morphology was observed, and their genes were BLAST-searched in the National Center for Biotechnology Information (NCBI). The pathogen was identified as a fungus called Rhizopus arrhizus. As a result of reinoculating the isolated pathogen on red beans, the same symptoms as those in the isolated leaves occurred. Characteristic colonies of R. arrhizuson PDA medium initially showed a bright color and then changed to dark gray over time, with mostly spherical sporangia. The sporangiospores were spherical or elliptical, mostly irregular, and small in size. Therefore, based on these results, this disease has not yet been reported in red beans and was called red bean brown leaf blight caused by Rhizopus arrhizus A. Fisch (syn. R. oryzae).

Rhizopus fruit rot was observed on strawberry fruit (Fragaria x ananassa Duchesne) grown in a glass greenhouse at the Gyeongsangnam-do Agricultural Research and Extension Services, Jinju, South Korea, from 2011 to 2013. Symptoms included water-soaking, rapid softening, and rotting. When these symptoms were left untreated, vigorous fungal growth was observed on the surface of infected fruits. Colonies on potato dextrose agar (PDA) at 30°C were white-cottony to brownish-black. Sporangia were globose, black, and 40–210 ㎛ in diameter. Sporangiophores were light-brown and 6–22 ㎛ in diameter. Sporangiospores were globose to oval, brownish, streaked, and 4–12 ㎛ in length. Columellae were light brownish gray, hemispherical, and 80– 120 ㎛ in diameter. To confirm the identity of the causal fungal pathogen, the complete internal transcribed spacer (ITS) ribosomal RNA gene region was amplified and sequenced. Based on these symptoms, mycological characteristics, pathogenicity tests on host plants, and molecular identification, the fungus was identified as Rhizopus oryzae Went & Prinsen Geerligs. This is the first report of Rhizopus fruit rot on strawberry caused by R. oryzae in Korea.

In order to investigate the effect on morphology of Rhizopus oryzae and production of lactic acid, various interface materials were used. Morphology of fungal showed sheet and flock when resin was added. The production of lactic acid was increased dramati

Background : Dioscorea bulbifera (DB) contain steroidal saponin which has anticancer and anti-inflammatory. DB is a health-functional material used as edible and medical materials. However, DB has not been studied in detail as industrial purposes of fermentation. Methods and Results : D. bulbifera (DB) was fermented by Rhizopus oryzae CN105 for 3 days. Samples were prepared by adding 10% honey to the D. bulbifera (DBH) and honey free D. bulbifera (DB). The pH, total acidity (%) and reducing sugar (%) were investigated. The free sugar and color values related to taste components were analyzed. The pH level decreased while total acidity increased during fermentation. The free sugar and color values related to taste components were analyzed. The content of free sugar in the DB was the highest after 3 days of fermentation. In case DBH, only glucose was the highest after 3 days of fermentation. The content of fructose, sucrose and lactose were decrease during fermentation. Total polyphenol content of DB and DBH was measured by the Folin-Denis method. Total flavonoid content was measured by the Moreno method. Total polyphenol content and flavonoid content was the highest after 1 days of fermentation in both DB and DBH. Conclusion : The results showed that physicochemical components improved during fermentation in DB. But antioxidant activity was the highest after 1 days of fermentation in DB and DBH. These results are indicated that fermented DB can be used as a functional food.