Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation

LWT

Volumn 41, Issue 10, 2008, Pages 2166-2174

  Sinsuwan, Sornchai ^a   Rodtong, Sureelak ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Ca2+ activated proteinase; Cell bound proteinase; Fish sauce; Virgibacillus sp.

Indexed keywords

AMINO ACIDS; CASEIN; CELLS; CYTOLOGY; ENZYME ACTIVITY; ETHYLENEDIAMINETETRAACETIC ACID; FERMENTATION; FISH; FLUORINE COMPOUNDS; HYDROLYSIS; SUBSTRATES;

AZOCASEIN; CA 2+; CA2+-ACTIVATED PROTEINASE; CELL-BOUND PROTEINASE; FISH SAUCE; PHENYLMETHANESULFONYL FLUORIDE; SERINE PROTEINASE; SYNTHETIC SUBSTRATES; VIRGIBACILLUS SP; VIRGIBACILLUS SP.;

SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); VIRGIBACILLUS;

EID: 50449099862     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.02.002     Document Type: Article

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