Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins-Reference-Cited by-同舟云学术

Biochemical properties of extracellular protease from Staphylococcus carnosus RT6 isolated from Harbin dry sausages, and its hydrolysis of meat proteins

Published:2021-04-29 Issue:5 Volume:86 Page:1642-1655
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Hui¹,Wang Qiang¹,Xia Xiufang¹,Sun Fangda¹^ORCID,Kong Baohua¹

Affiliation:

1. College of Food Science Northeast Agricultural University Harbin Heilongjiang China

Funder

“Young Talents” Project of Northeast Agricultural University

Heilongjiang Provincial Postdoctoral Science Foundation

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15726

Reference44 articles.

1. Catalytic, kinetic and thermodynamic properties of stabilized Bacillus stearothermophilus alkaline protease

2. A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization

3. Assessment of Coagulase-Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

4. Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”

5. Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities;LWT;2024-06

2. Purification and characterizations of a novel extracellular protease from Shewanella putrefaciens isolated from bigeye tuna;Food Bioscience;2023-04

3. Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease;Food Chemistry;2023-03

4. Purification of Extracellular Protease from Staphylococcus simulans QB7and Its Ability in Generating Antioxidant and Anti-inflammatory Peptides from Meat Proteins;Nutrients;2022-12-23

5. Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages;Food Research International;2022-12