Influences of culture medium components on the production poly(gamma-glutamic acid) by Bacillus subtilis GS-2 isolated Chungkookjang = 청국장에서 분리한 Bacillus subtilis GS-2에 의한 poly(gamma-gluti\amic acid) 생산의 최적 배양조건

Cited 0 time in scopus
Metadata Downloads

Full metadata record

DC FieldValueLanguage
dc.contributor.authorB H Bang-
dc.contributor.authorMoon Soo Rhee-
dc.contributor.authorK P Kim-
dc.contributor.authorD H Yi-
dc.date.accessioned2017-04-19T09:35:48Z-
dc.date.available2017-04-19T09:35:48Z-
dc.date.issued2012-
dc.identifier.issnI000-0048-
dc.identifier.uri10.9799/ksfan.2012.25.3.677ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/11072-
dc.description.abstractA bacterium strain GS-2 isolated from the Korean traditional seasoning food, Chungkookjang and was determined to produce large amounts of γ-PGA with high productivity when provided with simple nutrients (L-glutamic acid 2.0%, glucose 1.0%, NH4Cl 0.5%, KH2PO4 0.05%, MgSO4, 7H2O 0.01%, pH 7.0). In this study, the culture medium for this strain was optimized for the production of γ-PGA. The Bacillus subtilis GS-2 required supplementation with L-glutamic acid and other nutrients for maximal production of γ-PGA. The optimal culture conditions for γ-PGA production were a 48 hr culture time, a temperature of 33℃ and initial pH of 6.5 by rotary shaking (220 rpm). A maximum γ-PGA production of 31.0 g/ℓ was obtained with L-glutamic acid (30 g/ℓ), sucrose (the main carbon source, 30 g/ℓ), NH4Cl (the main nitrogen source, 2.5 g/ℓ), KH2PO4 (1.5 g/ℓ) and MgSO4, 7H2O (0.15 g/ℓ) in the culture medium.-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleInfluences of culture medium components on the production poly(gamma-glutamic acid) by Bacillus subtilis GS-2 isolated Chungkookjang = 청국장에서 분리한 Bacillus subtilis GS-2에 의한 poly(gamma-gluti\amic acid) 생산의 최적 배양조건-
dc.title.alternativeInfluences of culture medium components on the production poly(gamma-glutamic acid) by Bacillus subtilis GS-2 isolated Chungkookjang-
dc.typeArticle-
dc.citation.titleKorean Journal of Food & Nutrition-
dc.citation.number3-
dc.citation.endPage684-
dc.citation.startPage677-
dc.citation.volume25-
dc.contributor.affiliatedAuthorMoon Soo Rhee-
dc.contributor.alternativeName방병호-
dc.contributor.alternativeName이문수-
dc.contributor.alternativeName김관필-
dc.contributor.alternativeName이동희-
dc.identifier.bibliographicCitationKorean Journal of Food & Nutrition, vol. 25, no. 3, pp. 677-684-
dc.identifier.doi10.9799/ksfan.2012.25.3.677-
dc.description.journalClassN-
Appears in Collections:
Jeonbuk Branch Institute > Biological Resource Center > 1. Journal Articles
Files in This Item:
  • There are no files associated with this item.


Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.