Characterization of proteases of Bacillus subtilis strain 38 isolated from traditionally fermented soybean in Northern Thailand

ScienceAsia

Volumn 28, Issue 3, 2002, Pages 241-245

  Chantawannakul, Panuwan ^a   Oncharoen, Anchalee ^a   Klanbut, Khanungkan ^a   Chukeatirote, Ekachai ^b   Lumyong, Saisamorn ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b MAE FAH LUANG UNIVERSITY   (Thailand)

Author keywords

B. subtilis; fermented soybean; protease; Thua nao

Indexed keywords

EID: 85145191750     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2002.28.241     Document Type: Article

References (23)

1. Sundhagul M, Smanmathuroj P and Bhodacharoen W (1972) Thua-nao: a fermented soybean food of Northern Thailand. Thai J Agric Sci 5, 43-56.
2. Chantawannakul P (1995) Microorganisms related in Thai fermented soybeans BSc Dissertation, Department of Biology, Faculty of Science, Chiang Mai University (in Thai).
3. Sarkar PK, Cook PE and Owens JD (1993) Bacillus fermentation of soybeans. World J Microbiol Biotechnol 9, 295-9.
4. Sarkar PK, Tamang JP, Cook PE and Owens JD (1994) Kinema—a traditional soybean fermented food: proximate composition and microflora. Food Microbiol 11, 47-55.
5. Nout MJR, Bakshi D and Sarkar PK (1998) Microbiological safety of kinema, a fermented soya been food. Food Control 9, 357-62.
6. Yokotsuka T (1991) Proteinaceous fermented foods and condiments prepared with koji moulds. In: Handbook of Applied Mycology Vol 3, Foods and Feeds (Edited by Arora DK, Mukerji KG and Marth EH), pp 329-73. Marcel Dekker, New York, NY.
7. Ohta T (1986) Natto. In: Legume-based Fermented Foods (Edited by Reddy NR, Pierson MD and Salunkhe DK), pp 85-93. CRC Press.
8. Odunfa SA (1985) African fermented foods. In: Microbiology of Fermented Foods Vol 2 (Edited by Wood BJB), pp 155-91. Elsevier, London.
9. Njoku HO, Ogbulie JN and Nnubia C (1990) Microbiological study of the traditional processing of African oil bean (Penackethra macrophylla Bentham) for ugba production. Food Microbiol 7, 13-26.
10. Ogbadu LJ, Okagbue RN and Ahmad AA (1990) Glutamic acid production by Bacillus isolates from Nigerian fermented vegetable proteins. World J Microbiol Biotechnol 6, 377-82.
11. Sneath PHA (1986) Section 13. Endospore-forming Gram-positive rods and cocci. In: Bergey’s Manual of Systematic Bacteriology Vol 2, 9th ed (Edited by Sneath PHA, Mair NS, Sharpe ME and Holt JG), pp 1104-39. Williams & Wilkins, Baltimore, MD.
12. Fujita M, Keiichi N, Hong K, Ito Y, Asada A and Nishimuro S (1993) Purification and characterization of a fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan. Biochem Biophys Res Comm 197, 1340-7.
13. Fukutake M, Takahashi M, Ishida K, Kawamura H, Sugimura T and Wakabayashi K (1996) Quantification of genistein and genistin in soybeans and soybean products. Food Chem Toxicol 34, 457-61.
14. Okamato A, Hanagata H, Kawamura Y and Yanagida F (1995) Anti-hypersensitive substances in fermented soybean, natto. Plant Foods Human Nutr 47, 39-47.
15. Osawa R and Matsumoto K (1997) Digestion of staphylococcal enterotoxin by Bacillus natto. Antonie Van Leeuwenhoek 71, 307-11.
16. Sumi H, Yatagai C, Wada H, Yoshida E and Maruyama M (1995) Effect of Bacillus natto fermented product (biozyme) on blood alcohol, aldehyde concentration after whisky drinking in human volunteers, acute toxicity of acetaldehyde in mice. Arukoru Kenkyuto Yakubutsu Izon 30, 69-79. (in Japanese)
17. Norris JR, Berkeley RCW, Logan NA and O’Donnell AG (1981) The genera Bacillus and Sporolactobacillus. In: The Prokaryotes Vol 2 (Edited by Starr MP, Stolp A, Truper AG, Balows A and Schlegel HG), pp 1711-42. Springer-Vertag, Berlin, Germany.
18. Cooper KE (1963) The theory of antibiotic inhibition zones. In: Analytical Microbiology (Edited by Kavanagh F), pp 1-86. Academic Press, New York, NY.
19. Brock FM, Forsberg CW and Buchanan-Smith JG (1982) Proteolytic activity of rumen microorganisms and effects of proteinase inhibitors. Appl Environ Microbiol 44, 561-9.
20. Keay L (1972) Protease of the genus Bacillus. In: Fermented Technology Today (Edited by Terui G), pp 289-98.
21. Dunn BM (1989) Determination of protease mechanism. In: Proteolytic Proteins; A Practical Approach (Edited by Beynon RJ and Bond JS), pp 57-81. IRL Press.
22. Kramer JM and Gilbert RJ (1989) Bacillus cereus and other Bacillus species. In: Food-borne Bacterial Pathogens (Edited by Doyle MP), pp 21-70. Marcel Dekker, New York, NY.
23. Denner WHB and Gillanders TGE (1996) The legislative aspects of the use of industrial enzymes in the manufacture of food and food ingredients. In: Industrial Enzymology, 2nd ed (Edited by Godfrey T and West S), pp 397-411. The Macmillan Press Ltd, Basingstoke, UK.