When Bacillus subtilis NB-NUC1 associated with Cheonggukjang fermentation was aerobically grown in a synthetic medium containing 1 to 2% glycine (w/v), cell growth was inhibited in a dose-dependent manner. Subsequently, different concentrations of glycine (0, 1, and 2%) were used in Cheonggukjang fermentation for 96 h at 40 °C. Supplementation of 1% glycine increased extracellular γ-glutamyl transpeptidase (γ-GTPase), responsible for the production of viscous substance. Based on correlation studies, we conclude that the production of viscous substance is correlated with viscous extension (r = 0.867), extracellular proteins contents (r = 0.821), and γ-GTPase activity (r = 0.807). The molecular weight of the viscous substance obtained during Cheonggukjang fermentation by B. subtilis NB-NUC1 was also affected by glycine supplementation. Our results demonstrate that glycine supplementation before solid-state fermentation may increase the mass production of mucilage in food industry.

将与清谷酱发酵相关的枯草芽孢杆菌NB-NUC1在含有1-2％甘氨酸（w / v）的合成培养基中有氧培养后，细胞生长受到剂量依赖性的抑制。随后，将不同浓度的甘氨酸（0％，1％和2％）用于青果酱在40°C发酵96小时。补充1％的甘氨酸会增加细胞外的γ-谷氨酰转肽酶（γ-GTPase），从而产生粘性物质。根据相关性研究，我们得出结论，粘性物质的产生与粘性延伸（r = 0.867），细胞外蛋白含量（r = 0.821）和γ-GTPase活性（r = 0.807）相关。在过程中获得的粘性物质的分子量枯草芽孢杆菌NB-NUC1的清谷酱发酵也受甘氨酸补充的影响。我们的结果表明，固态发酵前补充甘氨酸可以增加食品工业中粘液的大量生产。