Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages-Reference-Cited by-同舟云学术

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Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages

Published:2019-10 Issue: Volume:156 Page:156-165
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sun Fangda,Hu Yingying,Chen Qian,Kong Baohua,Liu Qian

Funder

National Natural Science Foundation of China

National Key Research and Development Plan during the 13th Five-year Plan Period

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Purification and properties of a neutral protease produced by Lactobacillus brevis;Amund;Journal of Biotechnology,1990

2. Proteolytic characterization of trimmed beef fermented sausages inoculated by Indonesian probiotics: Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4;Arief;Advance Journal of Food Science and Technology,2015

3. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages;Aymerich;Applied and Environmental Microbiology,2003

4. Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins;Benito;Applied and Environmental Microbiology,2002

5. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages;Benito;Meat Science,2008

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