Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines-Reference-Cited by-同舟云学术

Proteolytic and lipolytic activities of Micrococcus roseus (65), Halomonas elongata (16) and Vibrio sp. (168) isolated from Danish bacon curing brines

Published:1994-05 Issue:2-3 Volume:22 Page:115-126
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hinrichsen L.L.,Montel M.C.,Talon R.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference28 articles.

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2. Family II. Vibrionaceae;Baumann,1984

3. Protease and peptidase activity of Micrococcus species;Bhowmik;J. Dairy Sci.,1988

4. A rapid and sensitive method for the quantification of micrograms quantities of protein utilizing the principles of protein-dye binding;Bradford;Anal. Biochem.,1976

5. The unique stability of Vibrio proteolyticus neutral protease under alkaline conditions affords a selective step for purification and use for amino acid-coupling reactions;Durham;Appl. Environ. Microbiol.,1990

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