Halobacterium sp. SP1(1) as a starter culture for accelerating fish sauce fermentation
Author:
Affiliation:
1. Department of Microbiology and Biotechnology Centre, Faculty of Science, The Maharaja Sayajirao University of Baroda, Vadodara, India
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2009.04626.x
Reference29 articles.
1. Chapter 14 Histidine-related dipeptides: distribution, metabolism, and physiological function
2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
3. Organic solvent tolerance ofHalobacteriumsp. SP1(1) and its extracellular protease
4. Statistical optimization of medium components for extracellular protease production by an extreme haloarchaeon,Halobacteriumsp. SP1(1)
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