A serine proteinase of a fungus isolated from dried bonito “Katsuobushi”
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
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1. Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi;International Journal of Food Microbiology;2020-08
2. Analysis of the fungal population involved in Katsuobushi production;The Journal of General and Applied Microbiology;2020
3. Collagenase produced fromAspergillussp. (UCP 1276) using chicken feather industrial residue;Biomedical Chromatography;2016-12-19
4. A Comparative Study of New Aspergillus Strains for Proteolytic Enzymes Production by Solid State Fermentation;Enzyme Research;2016-02-16
5. Application of species-specific PCR for the identification of dried bonito product (Katsuobushi);Food Chemistry;2008-01
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