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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.13 No.4
발행연도
수록면
354 - 361 (8page)

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초록· 키워드

A novel bacterium isolated from Cheonggukjang was identified as a glutamate-dependent Bacillus subtilis HA with 98.3% similarity to Bacillus subtilis Z99104. Optimization of poly-γ-glutamic acid (γ-PGA) production by modulating fermentation factors including carbon sources, nitrogen sources, inorganic salts and fermentation time was investigated. Optimum culture broth for γ-PGA production consisted of 3% glutamate, 3% glucose and various salts, resulting in the PGA production of 22.5 g/L by shaking culture for 72 hr at 37℃. Average molecular weight of γ-PGA was determined to be 1,220 kDa through MALLS analysis. The γ-PGA solution showed a typical pseudoplastic flow behavior, and a great decrease in consistency below pH 6.0 regardless of the same molecular weight of γ-PGA. The molecular weights of isolated γ-PGA were drastically decreased by heat treatment in various acidic conditions, resulting in different hydrolysis of γ-PGA. The consistency of γ-PGA solution was greatly decreased with increase heating time in acidic conditions.
#Bacillus subtilis #poly-γ-glutamic acid #consistency index #molecular weight
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목차

  1. Abstract
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. ACKNOWLEDGMENTS
  6. REFERENCES

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