Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases

World Journal of Microbiology and Biotechnology

Volumn 28, Issue 8, 2012, Pages 2651-2659

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

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Cell bound proteinase; Fish sauce fermentation; Moderately halophilic bacterium; Virgibacillus sp.

Indexed keywords

AMINO GROUP; CELL SURFACES; CELL-BOUND PROTEINASE; FERMENTATION PROCESS; FISH MUSCLES; FISH SAUCE; FREEFORMS; HALOPHILIC BACTERIA; HYDROLYTIC ACTIVITIES; POTENTIAL STRAIN; PROTEIN HYDROLYSIS; PROTEOLYTIC ACTIVITIES; SOY PROTEIN ISOLATES; STARTER CULTURES; SYNTHETIC PEPTIDE; VIRGIBACILLUS SP;

AMINO ACIDS; CALCIUM CHLORIDE; CELL CULTURE; CELL MEMBRANES; HYDROLYSIS; PROTEINS; PROTEOLYSIS; SODIUM CHLORIDE; STARTERS;

FERMENTATION;

BACTERIAL PROTEIN; CALCIUM CHLORIDE; FISH PROTEIN; PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; DRUG EFFECT; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYMOLOGY; FERMENTATION; FISH; FOOD CONTROL; FOOD HANDLING; HYDROLYSIS; ISOLATION AND PURIFICATION; METABOLISM; VIRGIBACILLUS;

ANIMALS; BACTERIAL PROTEINS; CALCIUM CHLORIDE; ENZYME STABILITY; FERMENTATION; FISH PROTEINS; FISHES; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROLYSIS; PEPTIDE HYDROLASES; SUBSTRATE SPECIFICITY; VIRGIBACILLUS;

BACTERIA (MICROORGANISMS); GLYCINE MAX; VIRGIBACILLUS;

EID: 84864061180     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-012-1075-5     Document Type: Article

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