Bacillus subtilisK‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture inKapiproduction
Author:
Affiliation:
1. Department of Food Technology Prince of Songkla University Songkhla Thailand
2. Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan
Funder
Prince of Songkla University
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12649
Reference51 articles.
1. Extraction, purification and application of thermostable and halostable alkaline protease from Bacillus alveayuensis CAS 5 using marine wastes
2. Traditional Fermented Foods in Indonesia
3. Bacteriological analytical manual 2001 U.S. Food and Drug administration E‐con publishing New York NY BAM J. Bryce Aerobic plate count 53 67
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