Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter-Reference-Cited by-同舟云学术

Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Published:2003-11-19 Issue:26 Volume:51 Page:7664-7670
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cho Seong-Jun¹,Oh Sung-Hoon¹,Pridmore R. David¹,Juillerat Marcel A.¹,Lee Cherl-Ho¹

Affiliation:

1. Graduate School of Biotechnology, Korea University, Seoul 136-701, Korea; Department of Food and Biotechnology, Ansan College of Technology, Kyungki-do 425-792, Korea; and Nestlé Research Center, P.O. Box 44, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0259314

Reference29 articles.

1. Bioactive peptides derived from milk proteins. Structural, physiological and analytical aspects

2. Impact of processing on bioactive proteins and peptides

3. New and versatile cloning vectors with kanamycin-resistance marker

4. Characterization of Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, and Bacillus amyloliquefaciens by Pyrolysis Gas-Liquid Chromatography, Deoxyribonucleic Acid-Deoxyribonucleic Acid Hybridization, Biochemical Tests, and API Systems

Cited by 45 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. Molecular Cloning of the Extracellular Lipases of Bacillus Amyloliquefaciens Isolated from Agrifood Wastes;IRAN J BIOTECHNOL;2024

2. Partial purification and characterization of protease extracted from kinema;Heliyon;2024-03

3. Production, purification and characterization of novel protease from Bacillus amyloliquefaciens D19 isolated in Vietnam;Malaysian Journal of Microbiology;2024-02

4. Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang;Journal of Microbiology and Biotechnology;2024-01-19

5. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs;Frontiers in Microbiology;2023-10-04