Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods

被引：8

作者：

Phromraksa, Panthitra ^{[2
]}

Nagano, Hiroko ^{[1
]}

Kanamaru, Yoshihiro ^{[3
]}

Izumi, Hidehiko ^{[4
]}

Yamada, Chikako ^{[4
]}

Khamboonruang, Chirasak ^{[5
]}

机构：

[1] Gifu Univ, Fac Educ, Gifu 5011193, Japan

[2] Gifu Univ, United Grad Sch Agr Sci, Gifu 5011193, Japan

[3] Gifu Univ, Fac Appl Biol Sci, Dept Appl Life Sci, Gifu 5011193, Japan

[4] Nagoya Univ Sci & Arts, Sch Nutr Sci, Aichi 4700196, Japan

[5] Chiang Mai Univ, Chiang Mai 50000, Thailand

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2009年 / 15卷 / 06期

关键词：

Bacillus subtilis; proteolytic bacteria; protease; gamma-aminobutyric acid (GABA); fermented flood; FIBRINOLYTIC ENZYME; PURIFICATION; COLLAGENASE; PROTEIN; ASSAY;

D O I：

10.3136/fstr.15.659

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 gamma-aminobuityric acid (GABA) production. Therefore, B. subtilis SR has the potential for application in the production of hypoallergenic fermented rice-noodle with high nutrient availability.

引用

页码：659 / 666

页数：8

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