Inverse association of daily fermented soybean paste ("Jang") intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort.

Introduction: Jang is a fermented soybean paste containing salt and is traditionally used as a substitute for salt to enhance the flavor of foods in Korea. It has been speculated that regular consumption of Jang may lower the risk of metabolic syndrome (MetS). We hypothesized that Jang intake was associated with the risk of MetS and its components after adjusting for potential confounders, including sodium intake.

gen. nov., sp. nov., isolated from a tidal mudflat of beach, and transfer of to comb. nov. and to gen. nov. as comb. nov.

A Gram-reaction-negative, motile by gliding, rod-shaped bacterium, designated strain GH4-78, was isolated from the tidal mudflat of a beach in the Republic of Korea. Cells were aerobic, catalase-positive, oxidase-negative and produced cream-coloured colonies. Q-8 was the only isoprenoid quinone.