Characterization of an Aminopeptidase A from <i>Tetragenococcus halophilus</i> CY54 Isolated from Myeolchi-Jeotgal-Reference-Cited by-同舟云学术

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Characterization of an Aminopeptidase A from Tetragenococcus halophilus CY54 Isolated from Myeolchi-Jeotgal

Published:2023-01-04 Issue:3 Volume:33 Page:371-377
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Kim Tae Jin¹,Kim Min Jae¹,Kang Yun Ji¹,Yoo Ji Yeon¹,Kim Jeong Hwan¹²

Affiliation:

1. Division of Applied Life Science (BK21 Four), Graduate School, Gyeongsang National University, Jinju 52828, Republic of Korea

2. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea

Funder

National Research Foundation of Korea

Ministry of Science and ICT, South Korea

Ministry of Education

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://pdf.medrang.co.kr/JMB2/2023/033/jmb-33-3-371.pdf

Reference24 articles.

1. Properties of Tetragenococcus halophilus Strains Isolated from Myeolchi (anchovy)-jeotgal

2. Bacterial communities in fish sauce mash using culture-dependent and -independent methods

3. Monitoring of the microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient gel electrophoresis

4. Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste

5. Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

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