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