Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides-Reference-Cited by-同舟云学术

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Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides

Published:2024-02 Issue: Volume:103 Page:106805
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Ruan Siyu,Li Yunliang,Lu Feng,Liu Xiaoshuang,Zhou Anqi,Ma Haile^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Antioxidant activity of soybean peptides;Sui;Adv. Mat. Res.,2011

2. ACE-inhibitory peptide isolated from fermented soybean meal as functional food;Wang;Int. J. Food Eng.,2013

3. Food-derived peptides with biological activity: from research to food applications;Hartmann;Curr. Opin. Biotech.,2007

4. Enzymatic protein hydrolysates in human nutrition;Clemente;Trends Food Sci. Tech.,2000

5. Improvement of the nutritional quality and fibrinolytic enzyme activity of soybean meal by fermentation of Bacillus subtilis;Bi;J. Food Process Pres.,2015

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1. Unveiling underlying mechanism of combined He–Ne laser and UV mutagenesis in Bacillus subtilis CICC 21927: A transcriptomic analysis;Food Bioscience;2024-10

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