Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

This study was conducted to increase the enzymatic activity of Bacillus licheniformis XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a mutant strain, mut80, was obtained. mut80 exhibit...

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Detalles Bibliográficos
Autores principales: Zhang, Andong, Ma, Yudong, Deng, Yue, Zhou, Zhiwei, Cao, Yue, Yang, Bin, Bai, Jing, Sun, Qun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296987/
https://www.ncbi.nlm.nih.gov/pubmed/37372591
http://dx.doi.org/10.3390/foods12122381

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296987/
https://www.ncbi.nlm.nih.gov/pubmed/37372591
http://dx.doi.org/10.3390/foods12122381

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