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环境因子对豆腐特定腐败菌消长特性的影响 被引量:5
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作者 范文教 孙俊秀 +2 位作者 陈云川 易宇文 刁潘 《食品与机械》 CSCD 北大核心 2014年第5期100-102,共3页
以豆腐中分离纯化得到的特定腐败菌坚强芽孢杆菌为研究对象,考察不同环境因子(加热强度、pH、钙离子浓度、水分活度)对其消长特性的影响。研究结果表明,环境因子对豆腐特定腐败菌坚强芽孢杆菌的消长特性具有不同程度的影响。其中,热处... 以豆腐中分离纯化得到的特定腐败菌坚强芽孢杆菌为研究对象,考察不同环境因子(加热强度、pH、钙离子浓度、水分活度)对其消长特性的影响。研究结果表明,环境因子对豆腐特定腐败菌坚强芽孢杆菌的消长特性具有不同程度的影响。其中,热处理强度和pH对其消长规律影响显著,水分活度对其消长规律有一定的影响,钙离子浓度的影响不显著。研究结果将为豆腐制品生产和贮运过程中特定腐败菌的控制技术提供参考数据。 展开更多
关键词 豆腐 特定腐败菌 坚强芽孢杆菌 消长特性 环境因子
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Characterization of proteases from Planomicrobium sp. L-2 isolated from the gastrointestinal tract of Octopus variabilis (Sasaki)
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作者 金玉兰 王玉荣 +1 位作者 肖琳 林秀坤 《Chinese Journal of Oceanology and Limnology》 SCIE CAS CSCD 2016年第3期559-566,共8页
A crude protease produced from Planomicrobium sp. L-2 is described, and its effectiveness as an additive in liquid detergent evaluated. We isolate the protease-producing Planomicrobium sp. L-2 from the gastrointestina... A crude protease produced from Planomicrobium sp. L-2 is described, and its effectiveness as an additive in liquid detergent evaluated. We isolate the protease-producing Planomicrobium sp. L-2 from the gastrointestinal tract of Octopus variabilis. At least three caseinolytic protease clear bands were observed in zymogram analysis. The crude alkaline protease was highly tolerant of a pH range from 7.0 to 9.0, and temperatures to 50℃ after incubation for 1 h. Proteolytic enzymes were stable towards three surfactants (5% Tween 80, 1% Triton X-100 and 0.05% SDS) and an oxidizing agent (1% hydrogen peroxide), in addition to being highly stable and compatible with popular commercial laundry powered detergent brands available in China. Our study demonstrates the potential these proteases have for development into novel classes of detergent additive. This study also suggests that the gastrointestinal tract of Octopus variabilis may be a rich source of commercially valuable strains of enzvme. 展开更多
关键词 alkaline protease DETERGENT CHARACTERIZATION Planomicrobium
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