Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods

Panthitra PHROMRAKSA; Hiroko NAGANO; Yoshihiro KANAMARU; Hidehiko IZUMI; Chikako YAMADA; Chirasak KHAMBOONRUANG

doi:10.3136/fstr.15.659

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Characterization of Bacillus Subtilis Isolated from Asian Fermented Foods

Panthitra PHROMRAKSA, Hiroko NAGANO, Yoshihiro KANAMARU, Hidehiko IZUMI, Chikako YAMADA, Chirasak KHAMBOONRUANG

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Keywords: Bacillus subtilis, proteolytic bacteria, protease, γ-aminobutyric acid (GABA), fermented food

JOURNAL FREE ACCESS

2009 Volume 15 Issue 6 Pages 659-666

DOI https://doi.org/10.3136/fstr.15.659

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Abstract

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.

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