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Engineering a recombination neutral protease I from Aspergillus oryzae to improve enzyme activity at acidic pH
Extracellular neutral proteases (NPs) in Aspergillus oryzae (A. oryzae) play a role in hydrolyzing soybean proteins into smaller peptides at pH about 7.5. The optimum pH of moromi fermentation (The second stage of soy sauce fermentation.) is 4.5–5.5. NPI is acid sensitive. To decrease the pH optimum...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056373/ https://www.ncbi.nlm.nih.gov/pubmed/35516032 http://dx.doi.org/10.1039/d0ra05462c |