Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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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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キーワード: Bacillus subtilis, proteolytic bacteria, protease, γ-aminobutyric acid (GABA), fermented food
ジャーナル オープンアクセス

2009 年 15 巻 6 号 p. 659-666

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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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© 2009 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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