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  • Bohnen(Phaseolus vulgaris)  (1)
  • Deletion screening  (1)
  • Polymerase chain reaction  (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: 1432-1076
    Keywords: Duchenne muscular dystrophy ; Deletion screening ; Prenatal diagnosis ; Polymerase chain reaction
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Abstract We describe the application of deletion screening by amplification of deletion-prone exons via polymerase chain reaction (PCR) in a family with a sporadic case of Duchenne muscular dystrophy (DMD). No DNA was available from the affected patient who died 12 years beforehand at the age of 18 years. Material obtained prenatally from two male fetuses exhibited an identical deletion. These findings effectivly transformed a sporadic case into a familial case and a numerical carrier risk was substituted by obligate carrier status. Additionally an indirect genotype analysis was replaced by the possibility of direct DNA analysis. Genetic counselling, formerly based upon incomplete data, can now be aided by precise risk assessment.
    Type of Medium: Electronic Resource
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