Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 26, 2003, Pages 7664-7670

  Cho, Seong Jun ^a,c   Oh, Sung Hoon ^b   Pridmore, R David ^c   Juillerat, Marcel A ^c   Lee, Cherl Ho ^a  

^a Korea University   (South Korea)

^b Ansan University   (South Korea)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Bacillus amyloliquefaciens; Insulin; Meju; Protease; Purification; Specificity; Strain identification

Indexed keywords

AMMONIUM SULFATE; INSULIN; LEUCINE; PHENYLALANINE; PROTEINASE; PROTEINASE INHIBITOR; SOYBEAN PROTEIN;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; ION EXCHANGE CHROMATOGRAPHY; KOREA; NONHUMAN; OXIDATION; PH MEASUREMENT; PRECIPITATION; PROTEIN DETERMINATION; PURIFICATION; SOYBEAN;

AMINO ACID SEQUENCE; AMMONIUM SULFATE; BACILLUS; BACTERIAL PROTEINS; CATIONS; CHROMATOGRAPHY, ION EXCHANGE; ENDOPEPTIDASES; ENZYME STABILITY; FERMENTATION; HYDROGEN-ION CONCENTRATION; METALLOENDOPEPTIDASES; METALLOPROTEASES; MOLECULAR SEQUENCE DATA; PHYLOGENY; PRECIPITATION; PROTEASE INHIBITORS; SERINE ENDOPEPTIDASES; SOYBEANS; SUBSTRATE SPECIFICITY; SUBTILISIN;

BACILLUS AMYLOLIQUEFACIENS; GLYCINE MAX;

EID: 0346848895     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0259314     Document Type: Article

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