Document Detail

Composition and safety analysis of Chinese traditional fermented soybean paste made by transgenic soybean.
MedLine Citation:
PMID:  18608534     Owner:  NLM     Status:  MEDLINE    
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.
Rui Yukui; Wang Wenya; Zhang Hongxing; Zhang Fusuo; Jin Yinhua; Guo Jing
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Publication Detail:
Type:  Journal Article    
Journal Detail:
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:
Created Date:  2010-06-03     Completed Date:  2010-09-03     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  89-92     Citation Subset:  IM    
College of Resources and Environmental Science, China Agricultural University, Beijing, China.
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MeSH Terms
Amino Acids / analysis
Base Sequence
DNA, Fungal / genetics,  isolation & purification
Food Handling
Food Microbiology
Food, Genetically Modified
Nutritive Value
Rhizopus / genetics,  isolation & purification
Soybeans / adverse effects,  chemistry*,  genetics,  microbiology
Vitamins / analysis
Reg. No./Substance:
0/Amino Acids; 0/DNA, Fungal; 0/Vitamins

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