Purification and characterisation of an acid protease from the Aspergillus hennebergii HX08 and its potential in traditional fermentation-Reference-Cited by-同舟云学术

Purification and characterisation of an acid protease from the Aspergillus hennebergii HX08 and its potential in traditional fermentation

Published:2017-05-10 Issue:3 Volume:123 Page:432-441
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Huang Yongguang¹,Wang Yuxia²,Xu Yan³

Affiliation:

1. School of Liquor and Food Engineering, Guizhou University; Huaxi District of Guiyang City, Guiyang Guizhou Province, Guizhou 550025 China

2. School of Life Science and Food Engineering; Yibin University; 8 Jiusheng Road Yibin Sichuan 644000 China

3. State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology; Jiangnan University; 1800 Lihu Ave Wuxi Jiangsu 214122 China

Funder

National Natural Science Foundation of China

the Plan of Key Laboratory of Industrial Biotechnology

the National High Technology Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Reference49 articles.

1. Recent studies of protein secretion by filamentous fungi-review;Iwashita;J. Biosci. Bioeng.,2002

2. Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger;Xu;J. Ind. Microbiol. Biotechnol.,2011

3. Moutai (Maotai): production and sensory properties