Characterization of Bacillus subtilis isolated from Asian fermented foods

Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/50403

Title:	Characterization of Bacillus subtilis isolated from Asian fermented foods
Authors:	Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang
Authors:	Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang
Keywords:	Agricultural and Biological Sciences;Biochemistry, Genetics and Molecular Biology;Business, Management and Accounting;Chemical Engineering;Engineering
Issue Date:	18-Dec-2010
Abstract:	Eleven Bacillus subtilis strains capable of producing protease were isolated from fermented foods and characterized. B. subtilis DB and SR were selected for digesting rice proteins. It was found that they could reduce rice allergenicity by hydrolyzing allergenic fragments detected by immunoblotting. Moreover, the fact that B. subtilis SR could also digest rice proteins resulted in the increase of glutamic acid, which is the important amino acid for γ-aminobutyric acid (GABA) production. Therefore, B. subtilis SR has the potential for application in the production of hypoallergenic fermented rice-noodle with high nutrient availability.
URI:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50403
ISSN:	13446606
Appears in Collections:	CMUL: Journal Articles

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