搜索结果: 1-11 共查到“食品加工技术 Bacillus”相关记录11条 . 查询时间(0.484 秒)
Purification and Properties of a Collagenolytic Protease Produced by Bacillus cereus MBL13 Strain
Bacillus cereus MBL13 collagenolytic protease type I collagen metalloprotease
2010/10/14
A novel collagenase-producing bacterium has been isolated and identified as Bacillus
cereus MBL13. From the culture supernatant of B. cereus MBL13 grown on bone collagen as
the sole carbon and nitro...
Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
liquid seasoning genus Bacillus predictive microbiology
2009/6/10
Construction of a predictive model for hygenic management of liquid foods was attempted by investigating the effects and interactions of storage conditions on the aerobic growth kinetics of Bacillus a...
Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products
bacteriocins Bacillus cereus milk
2009/3/19
Thirty one (19.2 %) out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detecti...
Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa
Soybean soaking roasting daddawa Bacillus subtilis fermentation
2008/11/1
Soy-daddawa was prepared by fermenting soaked dehulled and roasted dehulled soybeans by a starter culture of Bacillus subtilis SDA3 (isolated previously from traditional fermented soy-daddawa) for 72 ...
An Oxidation Stable and Chelator-resistant, Calcium-free α-Amylase from the Alkaliphilic Bacillus Isolate KSM-K38
calcium-free α-amylase Bacillus oxidative stability chelator resistance
2008/4/20
We found a novel α-amylase (AmyK38) in a culture of a novel, alkaliphilic Bacillus sp. strain KSM-K38. The enzyme was an alkaline, liquefying α-amylase, having a pH optimum of 8.0-9.5, and exhibiting ...
Molecular Modeling and Implications of a Bacillus α-Amylase that Acquires Enhanced Thermostability and Chelator Resistance by Deletion of an Arginine-glycine Residue
α-amylase homology modeling molecular dynamics simulation thermostability chelator resistance
2008/4/20
Resistance to chelators, as well as thermostability, of an alkaline α-amylase (AmyK, formerly named LAMY) from an alkaliphilic Bacillus sp. strain was significantly improved by deletion of Arg181-Gly1...
Cyclization Reaction Catalyzed by Bacillus cereus Branching Enzyme, and the Structure of Cyclic Glucan Produced by the Enzyme from Amylose
branching enzyme cyclization amylose glucan
2008/4/10
Branching enzyme (BE, 1,4-α-D-glucan: 1,4-α-D-glucan 6-α-D-(1,4-α-D-glucano)-transferase, EC 2.4.1.18) catalyzes transglycosylation to form α-1,6-glucosidic linkages of amylopectin or glycogen in vivo...
Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers
Bacillus cereus storage temperature coffee creamers
2008/3/27
Growth of Bacillus cereus ATCC 33018 was evaluated in half and half (10.5% fat), whipping cream (30% fat), and nondairy creamer (7.5% fat). Samples were inoculated with approximately 10 vegetative cel...
The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening
liposome neutral proteinase accelerated ripening Manchego cheese
2008/3/23
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
Oversecretion of the Neutral Protease from Bacillus subtilis in Lactococcus lactis spp. lactis JF254
neutral protease thermolytic lactococci ripening
2008/3/22
A thermolytic lactococcal strain that oversecretes neutral protease was constructed. Plasmid profiles and proteolytic activities confirmed that this strain acquired pMG36enpr containing the cloned neu...