Characterization of protease produced by Bacillus amyloliquefaciens HTP-8 isolated from Korean fermented anchovy sauce
- Author
- LIM, Hyung-Taek1 ; CHUNG, Sun-Kyung2 ; KIM, Gi-Nahm1 ; HA, Jung-Uk1 ; PAIK, Hyun-Dong1
[1] Division of Life Sciences, Kyungnam University, Masan 631-701, Korea, Republic of
[2] Department of Food Processing and Baking Yangsan College, Yangsan 626-800, Korea, Republic of - Source
San'oeb misaengmul haghoeji. 2002, Vol 30, Num 1, pp 26-32 ; ref : 19 ref
- ISSN
- 0257-2389
- Scientific domain
- Biotechnology
- Publisher
- Korean Society for Applied Microbiology, Seoul
- Publication country
- Korea, Republic of
- Document type
- Article
- Language
- Korean
- Keyword (fr)
- Activité enzymatique Aliment traditionnel Anchois Bacillus amyloliquefaciens Isolement Peptidases Produit fermenté Propriété physicochimique Purification Sauce poisson Corée Bacillaceae Bacillales Bactérie Enzyme Hydrolases Asie
- Keyword (en)
- Enzymatic activity Traditional food stuff Anchovy Bacillus amyloliquefaciens Isolation Peptidases Fermented product Physicochemical properties Purification Fish sauce Korea Bacillaceae Bacillales Bacteria Enzyme Hydrolases Asia
- Keyword (es)
- Actividad enzimática Alimento tradicional Anchoa Bacillus amyloliquefaciens Aislamiento Peptidases Producto fermentado Propiedad fisicoquímica Purificación Corea Bacillaceae Bacillales Bacteria Enzima Hydrolases Asia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31B Mission oriented research / 002A31B01 Biology of microorganisms of confirmed or potential industrial interest / 002A31B01D Miscellaneous
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13572418
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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