Characterization of Bacillus subtilis isolated from Asian fermented foods

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....

Full description

Saved in:

Bibliographic Details
Main Authors:	Phromraksa P., Nagano H., Kanamaru Y., Izumi H., Yamada C., Khamboonruang C.
Format:	Journal
Published:	2017
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/43151
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Chiang Mai University

id	th-cmuir.6653943832-43151
record_format	dspace
spelling	th-cmuir.6653943832-431512017-09-28T06:51:06Z Characterization of Bacillus subtilis isolated from Asian fermented foods Phromraksa P. Nagano H. Kanamaru Y. Izumi H. Yamada C. Khamboonruang C. 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. 2017-09-28T06:51:06Z 2017-09-28T06:51:06Z 2010-12-18 Journal 13446606 2-s2.0-74249115554 10.3136/fstr.15.659 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/43151
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
description	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.
format	Journal
author	Phromraksa P. Nagano H. Kanamaru Y. Izumi H. Yamada C. Khamboonruang C.
spellingShingle	Phromraksa P. Nagano H. Kanamaru Y. Izumi H. Yamada C. Khamboonruang C. Characterization of Bacillus subtilis isolated from Asian fermented foods
author_facet	Phromraksa P. Nagano H. Kanamaru Y. Izumi H. Yamada C. Khamboonruang C.
author_sort	Phromraksa P.
title	Characterization of Bacillus subtilis isolated from Asian fermented foods
title_short	Characterization of Bacillus subtilis isolated from Asian fermented foods
title_full	Characterization of Bacillus subtilis isolated from Asian fermented foods
title_fullStr	Characterization of Bacillus subtilis isolated from Asian fermented foods
title_full_unstemmed	Characterization of Bacillus subtilis isolated from Asian fermented foods
title_sort	characterization of bacillus subtilis isolated from asian fermented foods
publishDate	2017
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/43151
_version_	1681422324317814784

Characterization of Bacillus subtilis isolated from Asian fermented foods

Similar Items