DC Field | Value | Language |
---|---|---|
dc.contributor.author | B H Bang | - |
dc.contributor.author | Moon Soo Rhee | - |
dc.contributor.author | K P Kim | - |
dc.contributor.author | D H Yi | - |
dc.date.accessioned | 2017-04-19T09:35:48Z | - |
dc.date.available | 2017-04-19T09:35:48Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | I000-0048 | - |
dc.identifier.uri | 10.9799/ksfan.2012.25.3.677 | ko |
dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/11072 | - |
dc.description.abstract | A 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.publisher | Korea Soc-Assoc-Inst | - |
dc.title | 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 | - |
dc.title.alternative | Influences of culture medium components on the production poly(gamma-glutamic acid) by Bacillus subtilis GS-2 isolated Chungkookjang | - |
dc.type | Article | - |
dc.citation.title | Korean Journal of Food & Nutrition | - |
dc.citation.number | 3 | - |
dc.citation.endPage | 684 | - |
dc.citation.startPage | 677 | - |
dc.citation.volume | 25 | - |
dc.contributor.affiliatedAuthor | Moon Soo Rhee | - |
dc.contributor.alternativeName | 방병호 | - |
dc.contributor.alternativeName | 이문수 | - |
dc.contributor.alternativeName | 김관필 | - |
dc.contributor.alternativeName | 이동희 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food & Nutrition, vol. 25, no. 3, pp. 677-684 | - |
dc.identifier.doi | 10.9799/ksfan.2012.25.3.677 | - |
dc.description.journalClass | N | - |
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