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....

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Main Authors:	Panthitra Phromraksa, Hiroko Nagano, Yoshihiro Kanamaru, Hidehiko Izumi, Chikako Yamada, Chirasak Khamboonruang
Format:	Journal
Published:	2018
Subjects:	Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Business, Management and Accounting Chemical Engineering Engineering
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50403
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-50403
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spelling	th-cmuir.6653943832-504032018-09-04T04:45:23Z Characterization of Bacillus subtilis isolated from Asian fermented foods Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Business, Management and Accounting Chemical Engineering Engineering 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. 2018-09-04T04:40:44Z 2018-09-04T04:40:44Z 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/6653943832/50403
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Business, Management and Accounting Chemical Engineering Engineering
spellingShingle	Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology Business, Management and Accounting Chemical Engineering Engineering Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang Characterization of Bacillus subtilis isolated from Asian fermented foods
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	Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang
author_facet	Panthitra Phromraksa Hiroko Nagano Yoshihiro Kanamaru Hidehiko Izumi Chikako Yamada Chirasak Khamboonruang
author_sort	Panthitra Phromraksa
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	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=74249115554&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50403
_version_	1681423583570558976

Characterization of Bacillus subtilis isolated from Asian fermented foods

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