Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7 Eman J. Al-Attar | Nidhal M. Salih | Shaymaa H. Al-Rajhi

Main Article Content

Baghdad Science Journal

Abstract

The aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7 which genetically improved, from Bacillus subtilis EN3A1-P19U7, and applied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these products and found that the addition of MSG product this study at the level of 0.6% to the sausage chicken and 0.6% to the mayonnaise and 0.15% to the vegetable and lentil soup, the results of sensory evaluation show not significant difference (P?0.05) with the same samples containing 2% of Maggi.

Downloads

Download data is not yet available.

Article Details

How to Cite
1.
Journal BS. Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7. BSJ [Internet]. 5Mar.2017 [cited 7Aug.2020];14(1):0032. Available from: http://bsj.uobaghdad.edu.iq/index.php/BSJ/article/view/2335
Section
article

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 > >>