지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 722 - 727 (6page)
이용수
초록· 키워드
오류제보하기
Mucilage containing γ-polyglutamic acid (PGA) was efficiently generated by the solid-state fermentation (SSF) of soybean grit by Bacillus firmus NA-1. B. firmus NA-1 was shown to be a glutamate-dependent strain for PGA production. The SSF of soybean grit was optimized in order to produce mucilage with a fortification of 5% glutamate, resulting in higher levels of mucilage production (6.14%) and a higher consistency index (1.1 Pa·secn). The sticky mucilage was comprised of 38% PGA, 7% levan, and some biopolymers. With regard to the viscoelastic properties of the mucilage solution, the viscous modulus (G’’) obtained from soybean grit fortified with 5% glutamate was approximately 64 times higher than that of the mucilage solution obtained without glutamate. Although the addition of glutamate in the SSF of soybean grit influenced the rate of PGA production, the molecular weight of PGA remained unaltered, and was detected in a range between 1,400-1,440 kDa.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (34)
참고문헌 신청
1. [학술지(정기간행물)] - Ashiuchi M / 2005 / Poly-┚-glutamic acid 2 : 619 ~ 659
2. [학술지(정기간행물)] - Shih IL / 2001 / The production of poly-(┚-glutamic acid) from microorganisms and its various applications 79 : 207 ~ 225
3. [학술지(정기간행물)] - Jeon EH / 1999 / Isolation and characterization of aerobic spore-forming bacteria isolated from cheonggukjang
4. [학술지(정기간행물)] - Kunioka M / 1995 / Biosynthesis of (┚-glutamic acid) from L-glutamine, citric acid, and ammonium sulfate in Bacillus subtilis IFO 3335 44 : 501 ~ 506
5. [학술지(정기간행물)] - PIJrez-Camero G / 1999 / Biosynthesis and ultrasonic degradation of bacterial poly-┚-glutamic acid 63 : 110 ~ 115
2. [학술지(정기간행물)] - Shih IL / 2001 / The production of poly-(┚-glutamic acid) from microorganisms and its various applications 79 : 207 ~ 225
3. [학술지(정기간행물)] - Jeon EH / 1999 / Isolation and characterization of aerobic spore-forming bacteria isolated from cheonggukjang
4. [학술지(정기간행물)] - Kunioka M / 1995 / Biosynthesis of (┚-glutamic acid) from L-glutamine, citric acid, and ammonium sulfate in Bacillus subtilis IFO 3335 44 : 501 ~ 506
5. [학술지(정기간행물)] - PIJrez-Camero G / 1999 / Biosynthesis and ultrasonic degradation of bacterial poly-┚-glutamic acid 63 : 110 ~ 115
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
[P6-55] Effect of Red Bean on the Fermentation of Soybean Grit by Bacillus sp.
한국식품영양과학회 학술대회발표집
2005 .10
-
Characterization of γ-Polyglutamic Acid Produced from the Solid-state Fermentation of Soybean Milk Cake Using Bacillus sp.
Food Science and Biotechnology
2007 .08
-
[P6-53] Characterization of Soybean with Red Bean Fermented by Bacillus firmus NA-1
한국식품영양과학회 학술대회발표집
2005 .10
-
Bacillus subtilis HA를 이용한 soybean grit의 고체발효 기간에 따른 생리활성물질 생산 및 항산화 효과
한국식품과학회지
2009 .04
-
Glutamate Oxidase를 이용한 Glutamate 측정용 Biosensor의 개발
한국식품과학회지
1997 .12
-
[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue
한국식품영양과학회 학술대회발표집
2005 .10
-
장류용 콩 품종별 발효물의 품질 특성
한국식품영양학회지
2019 .01
-
고초균을 이용한 조직대두단백의 고체 발효 기간에 따른 라디칼 소거 활성 및 물성 평가
한국식품영양과학회지
2010 .06
-
Physicochemical Properties of Poly-γ-glutamic Acid Produced by a Novel Bacillus subtilis HA Isolated from Cheonggukjang
Journal of Food Science and Nutrition
2008 .12
-
Development of Doenjang with Soybean Fermentation Food Ingredients (Vit k₂, γ-PGA) using B. subtilis
한국식품영양과학회 학술대회발표집
2019 .10
-
고초균을 이용한 볶은 콩과 곡류 혼합 발효물의 물성 및 기능성 평가
한국식품영양과학회지
2011 .03
-
Effects of Hydroxypropylation and Cross-linking of Nonwaxy Rice Grit on the Storage Stability of Julpyun (Korean plain rice cake)
Food Science and Biotechnology
1996 .06
-
[P6-27] Complete Degradation of Soybean Protein by Three-Step Fermentation
한국식품영양과학회 학술대회발표집
2005 .10
-
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Food Science and Biotechnology
2005 .10
-
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Food Science and Preservation
2016 .12
-
Quality Changes during Storage of Soybeans
식품과학과 산업
1983 .12
-
Changes in Isoflavone Content and Mass Balance During Soybean Processing
Food Science and Biotechnology
2007 .06
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001011135