LAUSR

Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins

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1 Published in 2021 at "Food bioscience"

DOI: 10.1016/j.fbio.2021.101099

Abstract: Abstract Spectroscopy and molecular dynamics were utilized to evaluate the influence of pH and temperature on the structural characteristics of Lacobacillus brevis R4 protease isolated from Harbin dry sausage. The protease has a stable spatial… read more here.

Keywords: harbin dry; isolated harbin; structure; structure protease ... See more keywords

Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages.

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0 Published in 2019 at "International journal of biological macromolecules"

DOI: 10.1016/j.ijbiomac.2019.04.169

Abstract: This study investigates the purification and biochemical characteristics of the protease secreted by Lactobacillus curvatus R5, which was isolated from Harbin dry sausages. The optimized fermentation conditions were fermentation time 36 h, initial pH 6 and fermentation… read more here.

Keywords: protease; biochemical characteristics; dry sausages; harbin dry ... See more keywords

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

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0 Published in 2017 at "Journal of Functional Foods"

DOI: 10.1016/j.jff.2017.03.020

Abstract: The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of… read more here.

Keywords: isolated harbin; dry sausages; probiotic properties; harbin dry ... See more keywords

Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage

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1 Published in 2021 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2021.111056

Abstract: Abstract The aim of this work was to investigate the effects of pH and temperature on the structural characteristics of the Pediococcus pentosaceus R1 protease, which was isolated from Harbin dry sausage. UV-vis, fluorescence, circular… read more here.

Keywords: harbin dry; isolated harbin; dry sausage; pediococcus pentosaceus ... See more keywords

Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

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0 Published in 2020 at "Process Biochemistry"

DOI: 10.1016/j.procbio.2019.10.029

Abstract: Abstract This study investigated the purification and biochemical characterization of the protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages. The optimized fermentation conditions were as follows: a fermentation time of 48 h, an… read more here.

Keywords: protease produced; protease; dry sausages; harbin dry ... See more keywords