Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods
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概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2009-11-01
著者
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KANAMARU Yoshihiro
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
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IZUMI Hidehiko
School of Nutritional Sciences, Nagoya University of Arts and Sciences
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Izumi Hidehiko
School Of Nutritional Sciences Nagoya University Of Arts And Sciences
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Yamada Chikako
School Of Nutritional Sciences Nagoya University Of Arts And Sciences
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Kanamaru Yoshihiro
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Nagano Hiroko
Faculty Of Education Gifu University
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Khamboonruang Chirasak
Chiang Mai University
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Khamboonruang Chirasak
Chiang Mai Univ.
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PHROMRAKSA Panthitra
The United Graduate School of Agricultural Science, Gifu University
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Phromraksa Panthitra
The United Graduate School Of Agricultural Science Gifu University
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