NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation

Journal of Food Science

Volumn 72, Issue 5, 2007, Pages

  Sinsuwan, S ^a   Rodtong, S ^a   Yongsawatdigul, J ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Bacterial proteinase; Fish sauce; Moderately halophilic bacterium; NaCl activated proteinase; Virgibacillus sp

Indexed keywords

PEPTIDE HYDROLASE; SODIUM CHLORIDE;

ANALYSIS OF VARIANCE; ARTICLE; BACILLUS; DOSE RESPONSE; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; METABOLISM; MICROBIOLOGY; MOLECULAR WEIGHT; PH; SEA FOOD; TEMPERATURE;

ANALYSIS OF VARIANCE; BACILLUS; DOSE-RESPONSE RELATIONSHIP, DRUG; ENZYME ACTIVATION; ENZYME STABILITY; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MOLECULAR WEIGHT; PEPTIDE HYDROLASES; SODIUM CHLORIDE; TEMPERATURE;

BACTERIA (MICROORGANISMS); VIRGIBACILLUS;

EID: 34250832681     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00375.x     Document Type: Article

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