| Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean. | |
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MedLine Citation:
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PMID: 18608534 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The traditional Chinese soybean paste was produced by cooked transgenic soybean fermentation with the composition of moisture 53%, amino acid 0.84% (calculated by nitrogen), votive sugar 6.21% and total acid 1.66%. A number of microorganism species were isolated and identified, including fungi and bacteria, and the bacterium species Rhizopus oryzae Went and Prinsen Geerligs were dominant in transgenic soybean paste. The results showed that the transgenic soybean paste contain abundant amino acids and vitamins (vitamin A, 42.87 IU; vitamin B, 10.31 mg; vitamin B, 20.64 mg; nicotinamide, 2.54 mg; pantothenic acid, 0.63 mg; vitamin B, 6,847 microg; folic acid, 105 microg; vitamin B, 123.85 microg; and biotin, 56.34 microg). Pathogenic microorganisms were not be detected in the transgenic fermented soybean paste. |
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Authors:
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Rui Yukui; Wang Wenya; Zhang Hongxing; Zhang Fusuo; Jin Yinhua; Guo Jing |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: 60 ISSN: 1465-3478 ISO Abbreviation: Int J Food Sci Nutr Publication Date: 2009 |
Date Detail:
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Created Date: 2010-06-03 Completed Date: 2010-09-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 89-92 Citation Subset: IM |
Affiliation:
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College of Resources and Environmental Science, China Agricultural University, Beijing, China. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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analysis Base Sequence China DNA, Fungal / genetics, isolation & purification Fermentation Food Handling Food Microbiology Food, Genetically Modified Humans Nutritive Value Rhizopus / genetics, isolation & purification Soybeans / adverse effects, chemistry*, genetics, microbiology Vitamins / analysis |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/DNA, Fungal; 0/Vitamins |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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