ACCELERATING CHEESE RIPENING WITH BACTERIAL PROTEINASES
ALI ABDEL- AZIZ ALI;
Abstract
Protease enzymes of B. subtilis and P.
fluorescens were
proddiuce:cd.., puri. .fi. ex d'
a' nc' t
chhlaract; eri. zeed.
B Jased
on our resu. lt .S
the following concl~sionJ can be drawn:
'1- Tre specific activity! f~,:i /l. subtilis and P. fluorescens proteases in the cultures1. permeate was 3.58 and 2.4 5units/ mg.
Wher the culture permeates were concentrated using 10 Kd
Millipore membrane, the
9.13 and 6.30 units/mg,
spef~fic activity was increased to
1 spectively. The recovery was about
re
I ss~] I
forf. the. two strhains! • , :
2 Purification of the two proteases resulted in 17-fold and
16-fold with specific activity of 60.91 and 40.50units/mg,
I !
for[B. subtilis and P. fluorescens proteases, respectively.
The recovery was about 29 % for the two strains.
fluorescens were
proddiuce:cd.., puri. .fi. ex d'
a' nc' t
chhlaract; eri. zeed.
B Jased
on our resu. lt .S
the following concl~sionJ can be drawn:
'1- Tre specific activity! f~,:i /l. subtilis and P. fluorescens proteases in the cultures1. permeate was 3.58 and 2.4 5units/ mg.
Wher the culture permeates were concentrated using 10 Kd
Millipore membrane, the
9.13 and 6.30 units/mg,
spef~fic activity was increased to
1 spectively. The recovery was about
re
I ss~] I
forf. the. two strhains! • , :
2 Purification of the two proteases resulted in 17-fold and
16-fold with specific activity of 60.91 and 40.50units/mg,
I !
for[B. subtilis and P. fluorescens proteases, respectively.
The recovery was about 29 % for the two strains.
Other data
| Title | ACCELERATING CHEESE RIPENING WITH BACTERIAL PROTEINASES | Other Titles | اسراع تسوية الجبن باستخدام انزيمات بكتيرية محللة | Authors | ALI ABDEL- AZIZ ALI | Issue Date | 1994 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B16335.pdf | 1.37 MB | Adobe PDF | View/Open |
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