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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |