Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry

European Food Research and Technology

Volumn 234, Issue 4, 2012, Pages 733-741

  Li, Yang ^a   Liang, Shu ^a   Zhi, Dejuan ^a   Chen, Peng ^a   Su, Feng ^a   Li, Hongyu ^a  

^a LANZHOU UNIVERSITY   (China)

Author keywords

Bacillus subtilis; Milk clotting enzyme; Purification; Substrate specificity; Yak cheese

Indexed keywords

BACILLUS SUBTILIS; CHEESE INDUSTRY; COW MILK; DAIRY INDUSTRY; HIGH SPECIFICITY; MALDI-TOF-MS ANALYSIS; METALLOPROTEINASES; MILK-CLOTTING ENZYME; PURIFIED ENZYME; SDS-PAGE; SUBSTRATE SPECIFICITY; SUBTILIS; TIBET PLATEAU; TIBETAN PLATEAU;

AGRICULTURAL PRODUCTS; CASEIN; COAGULATION; DAIRY PRODUCTS; PURIFICATION;

ENZYMES;

BACILLUS SUBTILIS; BOS GRUNNIENS;

EID: 84862827107     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1663-5     Document Type: Article

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