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  • Bohnen(Phaseolus vulgaris)  (1)
  • DNA Amplification  (1)
  • 1990-1994  (2)
  • 1990-1994  (2)
  • 1
    ISSN: 1436-6215
    Keywords: Fermented foodstuffs ; miso ; koji ; peas(Pisum sativum) ; beans(Phaseolus vulgaris) ; Fermentierte Lebensmittel ; Miso ; Koji ; Erbsen(Pisum sativum) ; Bohnen(Phaseolus vulgaris)
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Medicine
    Description / Table of Contents: Zusammenfassung Miso ist eine fermentierte Sojabohnenpaste, die in Japan weite Verwendung als Suppeneinlage und Würzmittel findet. Bei der Herstellung wird Koji (mit dem SchimmelpilzAspergillus oryzae durchwachsenes Getreide) als Enzymquelle eingesetzt. Erbsen(Pisum sativum) und Bohnen(Phaseolus vulgaris) heimischer Herkunft können die Sojabohnen als Substrat ersetzen. Dabei werden die Körner (Erbsen, Bohnen und Sojabohnen zum Vergleich) gewaschen, eingeweicht, geschält und 35 Minuten lang bei vermindertem Druck gekocht. Anschließend werden die Körner zermahlen und mit Salz, Koji und Mugi-Miso als Starter vermischt und 14 Tage lang bei 45°C inkubiert. Während der Fermentation steigt der Glukosegehalt bis zu einem Maximalwert nach 8–10 Tagen an und fällt dann ab. Der Rohproteingehalt fällt während der Inkubation, während die Trockenmasse ansteigt. Bei allen drei Miso-Arten sinkt der pH-Wert während der Fermentation ab. Geruch und Geschmack der Endprodukte werden von den meisten der 40 Testpersonen als aromatisch-säuerlich bezeichnet; Erbsen-Miso riecht und schmeckt für viele Personen auch etwas süßlich. Der typische Leguminosengeschmack fehlt immer.
    Notes: Summary Miso is a fermented soybean paste widely used in Japan as a soup base or as a seasoning agent. Koji (cereal grains with the moldAspergillus oryzae) serves as enzyme source. Peas(Pisum sativum) and beans(Phaseolus vulgaris) of German origin can be used as substitutes for soybeans in the preparation of miso-like products. The legumes (peas, beans and soybeans for comparison) are washed, soaked in boiled water, dehulled and cooked for 35 min at reduced pressure. After grounding the seeds are mixed with salt, koji and mugi miso as starter and incubated at 45°C for 14 days. During fermentation the glucose content increases up to 8–10 days and subsequently drops down. Crude protein decreases during incubation while dry matter increases. The pH value of all three miso types decreases during the fermentation period. Most of the 40 test persons characterize odor and flavor of the three misos as aromatic or sour; pea miso is often recorded to have a sweet-like odor and flavor. A legume-like taste of the final products has not been recorded.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1432-0584
    Keywords: Haemophilia B ; Diagnosis ; RFLPs ; PCR ; DNA Amplification
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary The polymerase chain reaction (PCR) was used to amplify specific DNA sequences within the factor IX gene of haemophilia B patients and their relatives. Three of the amplified fragments contain polymorphic sites, which can be used as markers in segregation analyses. These restriction fragment length polymorphisms (RFLPs) were until recently detected by Southern blotting after digestion with the restriction enzymesTaq I,Dde I andXmn I. All three RFLP's are located in introns of the factor IX gene and together are informative in approximately 70% of all cases. Each of the polymorphisms was successfully used in carrier detection studies after amplification of the relevant fragments. This method is also suitable for rapid antenatal diagnosis. Additionally we were able to amplify all eight exons of the factor IX gene including the splice junctions and a part of the 5′-region. Large deletions or insertions can be detected without further analysis. Several possibilities for the rapid detection of point mutations after DNA amplification have been described recently. The complete amplification of all functional parts of the Factor IX gene in combination with these new techniques should enable us to detect the majority of mutations leading to haemophilia B.
    Type of Medium: Electronic Resource
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