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Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/50403
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dc.contributor.authorPanthitra Phromraksaen_US
dc.contributor.authorHiroko Naganoen_US
dc.contributor.authorYoshihiro Kanamaruen_US
dc.contributor.authorHidehiko Izumien_US
dc.contributor.authorChikako Yamadaen_US
dc.contributor.authorChirasak Khamboonruangen_US
dc.date.accessioned2018-09-04T04:40:44Z-
dc.date.available2018-09-04T04:40:44Z-
dc.date.issued2010-12-18en_US
dc.identifier.issn13446606en_US
dc.identifier.other2-s2.0-74249115554en_US
dc.identifier.other10.3136/fstr.15.659en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/50403-
dc.description.abstractEleven 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.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.subjectBusiness, Management and Accountingen_US
dc.subjectChemical Engineeringen_US
dc.subjectEngineeringen_US
dc.titleCharacterization of Bacillus subtilis isolated from Asian fermented foodsen_US
dc.typeJournalen_US
article.title.sourcetitleFood Science and Technology Researchen_US
article.volume15en_US
article.stream.affiliationsGifu Universityen_US
article.stream.affiliationsNagoya University of Artsen_US
article.stream.affiliationsChiang Mai Universityen_US
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