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Isolation and Characteristics of Microorganisms Producing Extracellular Enzymes from Jeju Traditional Fermented Soybean Paste (Doenjang)
제주전통된장으로부터 세포외효소 분비능이 우수한 미생물의 분리 및 특성
2010
Journal of the Korean Society of Food Science and Nutrition
제주전통된장으로부터 세포외효소 분비능이 우수한 미생물의 분리 및 특성
Bacteria strains with high activities of extracellular enzymes (protease, fibrinolytic enzyme, amylase, cellulase, and lipase) were isolated from Jeju traditional fermented soybean paste (Doenjang), and characterized by 16S rRNA gene sequence analysis and physiological properties. Protease activities were higher in JR14, JR19, JR25, JR32, JR38, JR47, and JR64 than Bacillus subtilis KCCM 12027 (standard strain). Amylase activities were shown in JR6, JR25, JR38, JR56 and JR81, while not in
doi:10.3746/jkfn.2010.39.1.047
fatcat:wmvo3b3zl5ezrjx6bza2mjx4te