Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease

The nutrition and flavor of shrimp paste came from hydrolyzation by enzymes that were produced by microorganisms. The salt‐tolerant strain Virgibacillus halodenitrificans ST‐1 isolated from shrimp paste was studied and used in the fermentation of shrimp paste. The strain and the protease produced by...

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Detalles Bibliográficos
Autores principales: Liu, Xueqin, Feng, Yanli, Lai, Xiaohua, Deng, Tian, Liu, Xin, Lyu, Mingsheng, Wang, Shujun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590317/
https://www.ncbi.nlm.nih.gov/pubmed/33133538
http://dx.doi.org/10.1002/fsn3.1777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590317/
https://www.ncbi.nlm.nih.gov/pubmed/33133538
http://dx.doi.org/10.1002/fsn3.1777

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