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
Sign Up to like & getrecommendations! 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
In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics
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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
Sign Up to like & getrecommendations! 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