Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment
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چکیده
منابع مشابه
Amino Acid transport in germinating castor bean seedlings.
During germination and early growth of the castor bean (Ricinus communis) nitrogenous constituents from the endosperm are transferred via the cotyledons to the growing embryo. Exudate collected from the cut hypocotyl of 4-day seedlings contained 120 millimolar soluble amino nitrogen and glutamine was the predominant amino acid present, comprising 35 to 40% of the total amino nitrogen. To determ...
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Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices were quantitatively evaluated. Results showed that the de...
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Thirty-five Bacillus isolates were obtained from traditionally fermented locust bean ( ̈iru ̈) in Akure, South-western part of Nigeria. Twelve of the bacillus isolates were identified as Bacillus licheniformis, twentyone as Bacillus subtilis and two as Bacillus cereus according to physiological and biochemical properties. The B. licheniformis isolates were selected for this study due to scarcity ...
متن کاملFunctional characterization and expression analysis of the amino acid permease RcAAP3 from castor bean.
A polymerase chain reaction-based library screening procedure was used to isolate RcAAP3, an amino acid permease cDNA from castor bean (Ricinus communis). RcAAP3 is 1.7 kb in length, with an open reading frame that encodes a protein with a calculated molecular mass of 51 kD. Hydropathy analysis indicates that the RcAAP3 protein is highly hydrophobic in nature with nine to 11 putative transmembr...
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ژورنال
عنوان ژورنال: Journal of Food Research
سال: 2013
ISSN: 1927-0895,1927-0887
DOI: 10.5539/jfr.v2n1p191