Production and stability of protease from Candida buinensis

Applied Biochemistry and Biotechnology

Volumn 162, Issue 3, 2010, Pages 830-842

  De Araújo Viana, Daniela ^a   De Albuquerque Lima, Carolina ^a   Neves, Rejane Pereira ^a   Mota, Cristina Souza ^a   Moreira, Keila Aparecida ^a   De Lima Filho, José Luiz ^a   Cavalcanti, Maria Taciana Holanda ^a   Converti, Attilio ^b   Porto, Ana Lúcia Figueiredo ^c  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

^c UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO   (Brazil)

Author keywords

Candida buinensis; Protease production; Raw milk; Soybean flour medium

Indexed keywords

ARRHENIUS; CANDIDA; CELL-FREE; EXTRACELLULAR; EXTRACELLULAR PROTEASE; EYRING PLOT; FIRST-ORDER RATE CONSTANTS; FULL FACTORIAL DESIGN; MICROBIAL COMPOSITION; PROTEASE PRODUCTION; PROTEOLYTIC ACTIVITIES; QUANTITATIVE TESTS; RAW MILK; RESIDUAL ACTIVITY; SOYBEAN FLOUR; SUPERNATANTS; THERMODYNAMIC PARAMETER; THERMOINACTIVATION; VARIABLE TEMPERATURE;

ARRHENIUS PLOTS; ENZYME ACTIVITY; RATE CONSTANTS;

YEAST;

PROTEINASE;

ARTICLE; CANDIDA; CANDIDA BUINENSIS; ENZYME STABILITY; ENZYME SYNTHESIS; FERMENTATION; MILK; NONHUMAN; PH MEASUREMENT; SOYBEAN; TEMPERATURE MEASUREMENT;

ANIMALS; CANDIDA; ENZYME STABILITY; FERMENTATION; HYDROGEN-ION CONCENTRATION; MILK; PEPTIDE HYDROLASES; TEMPERATURE; THERMODYNAMICS;

BRETTANOMYCES; CANDIDA; CANDIDA BUINENSIS; DEKKERA; GLYCINE MAX;

EID: 77954887780     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-009-8779-5     Document Type: Article

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