Improvement of viscous substance production during Cheonggukjang fermentation added with glycine
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-020-00743-5.pdf
Reference23 articles.
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3. Hammes W, Schleifer KH, Kandler O. Mode of action of glycine on the biosynthesis of peptidoglycan. J. Bacteriol. 116: 1029-1053 (1973)
4. Han YW, Clarke MA. Production and characterization of microbial levan. J. Agric. Food Chem. 38: 393-396 (1990)
5. Hara T, Nagatomo S, Ogata S, Ueda S. The DNA sequence of γ-glutamyltranspeptidase gene of Bacillus subtilis (natto) plasmid pUH1. Appl. Microbiol. Biotechnol. 37: 211-215 (1992)
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