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Alkaline protease from Bacillus sp. isolated from coffee bean grown on cheese whey

Author
RIBEIRO DIAS, Disney1 2 ; MARQUES VILELA, Danielle3 ; PINTO COELHO SILVESTRE, Marialice4 ; FREITAS SCHWAN, Rosane3
[1] Department of Food Science, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil
[2] School of Pharmacy, University of Lavras (Unilavras), Lavras, MG 37200-000, Brazil
[3] Department of Biology, Federal University of Lavras (UFLA), Lavras 37200-000, Brazil
[4] Department of Food Science, Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
Source

World journal of microbiology & biotechnology. 2008, Vol 24, Num 10, pp 2027-2034, 8 p ; ref : 1 p

ISSN
0959-3993
Scientific domain
Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
Publisher
Springer, Dordrecht
Publication country
Netherlands
Document type
Article
Language
English
Author keyword
Alkaline protease Bacillus Cheese whey powder Microbial enzyme Proteolytic enzymes
Keyword (fr)
Alkaline proteinase Bacillus Fromage Lactosérum Microorganisme Bacillaceae Bacillales Bactérie Enzyme Hydrolases Peptidases
Keyword (en)
Alkaline proteinase Bacillus Cheese Whey Microorganism Bacillaceae Bacillales Bacteria Enzyme Hydrolases Peptidases
Keyword (es)
Alkaline proteinase Bacillus Queso Suero de leche Microorganismo Bacillaceae Bacillales Bacteria Enzima Hydrolases Peptidases
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology

Discipline
Biotechnology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20636107

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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