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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/0093-934x(85)90080-x

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ISSN

2092-6456

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Protease and γglutamyltranspeptidase activities o

Authors: JooHee Yang InSu Kim ChulHwan Oh NamSoon Oh
Publish Date: 2012/02/29
Volume: 21, Issue: 1, Pages: 291-294
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Abstract

Bacillus strains were isolated from the rice straw of 7 districts in Korea and almost all were identified as either B amyloliquefaciens B pumilus or B subtilis The correlation between the protease activity and γglutamyltranspeptidase activity produced by the identified Bacillus spp was positively correlated R2rF0747 Statistically the B subtilis species might be the most potent producer of protease and γglutamyltranspeptidase of 3 identified Bacillus strains

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Other Papers In This Journal:
  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  12. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  13. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  14. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  15. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  16. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  17. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  18. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  19. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  20. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  21. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  22. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  23. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  24. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  25. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  26. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  27. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  28. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  32. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
  33. Characterization of growth and protein contents from microalgae Navicula incerta with the investigation of antioxidant activity of enzymatic hydrolysates
  34. Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli -fermented barley and malt substrates
  35. A novel process for obtaining phenylpropanoic acid precursor using Escherichia coli with a constitutive expression system
  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
  37. Molecular identification of microbial community in Chinese douchi during post-fermentation process
  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
  39. Antifungal activity and action mode of pinocembrin from propolis against Penicillium italicum
  40. Lactobacillus plantarum -mediated conversion of flavonoid glycosides into flavonols, quercetin, and kaempferol in Cudrania tricuspidata leaves
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