Identification of two major ammonia-releasing reactions involved in secondary natto fermentation

Bioscience, Biotechnology and Biochemistry

Volumn 72, Issue 7, 2008, Pages 1869-1876

  Kada, Shigeki ^a   Yabusaki, Masahiro ^a   Kaga, Takayuki ^a   Ashida, Hitoshi ^b   Yoshida, Ken Ichi ^b  

^a Mizkan Group Corporation   (Japan)

^b KOBE UNIVERSITY   (Japan)

Author keywords

Ammonia; Bacillus subtilis; Glutamate dehydrogenase; Natto; Urease

Indexed keywords

ACIDS; AMINATION; AMINES; AMINO ACIDS; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; CANNING; DEGRADATION; FERMENTATION; FOOD ADDITIVES; FOOD PRESERVATION; GENES; METABOLISM; ORGANIC ACIDS; STRAIN; SULFATE MINERALS; UREA;

AMMONIA PRODUCTION; BACILLUS SUBTILIS NATTO; GLUTAMATE (GLU); GLUTAMATE DEHYDROGENASE (GDH); SOYBEAN PROTEIN (SP); TRIPLE MUTANT (MUT31);

AMMONIA;

AMINO ACID; AMMONIA; GLUTAMATE DEHYDROGENASE; GLUTAMIC ACID; SOYBEAN PROTEIN; UREA;

ARTICLE; FERMENTATION; METABOLISM; SOYBEAN;

AMINO ACIDS; AMMONIA; FERMENTATION; GLUTAMATE DEHYDROGENASE; GLUTAMIC ACID; SOY FOODS; SOYBEAN PROTEINS; UREA;

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 47949094910     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80129     Document Type: Article

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