Purification and Characterization of an Extracellular Acidic Protease of Pediococcus pentosaceus Isolated from Fermented Fish

Protease from lactic acid bacteria is of great importance to flavor and texture quality of fermented foods. An acidic protease from Pediococcus pentosaceus 220 was purified to homogeneity with a 11.5-fold increase in specific activity and 13.4% of recovery by precipitation with ammonium sulfate (20...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015, Vol.21(5), pp.739-744
Hauptverfasser:	Xu, Yanshun, Dai, Mengjie, Zang, Jinhong, Jiang, Qixing, Xia, Wenshui
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria characterization Chromatography Enzymes Pediococcus Pediococcus pentosaceus Protease purification Surface layer Texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!