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Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
The assessment of the thermal adaptation characteristics of a probiotic organism is crucial since the probiotic bacteria are sensitive to thermal stress created by the gut environment. Probiotic Bacil...
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
探讨了在Bacillus subtilis NX-2发酵生产g-聚谷氨酸(g-PGA)过程中,Mn2+对g-PGA结构中D-和L-谷氨酸组成的影响及其与催化L-谷氨酸生成D-谷氨酸的两个相关酶?谷氨酸消旋酶和D-氨基酸转氨酶之间的关系. 当Mn2+浓度由0增加到0.09 g/L时,D-谷氨酸比例从18%增加到77%;谷氨酸消旋酶活性从0.200 U/mg变为0.441 U/mg,提高了1倍多,D-...
A bacterial strain of marine origin showing production of poly(γ-glutamic acid) (PGA) has been identified by taxonomical and 16S rRNA studies as Bacillus subtilis. A sequential optimization approach w...
The application of surfactin is hampered by its high production cost. In this study, a high-producing surfactin mutant obtained by ion beam implantation, Bacillus subtilis E8, has been used to produce...
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hex...
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
In an attempt to upgrade the traditional fermentation technology of soybean into daddawa, the effect of fermentation temperature on the biochemical and organoleptic properties of soy-daddawa produced ...
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
A thermolytic lactococcal strain that oversecretes neutral protease was constructed. Plasmid profiles and proteolytic activities confirmed that this strain acquired pMG36enpr containing the cloned neu...
以高活性纤溶酶突变株Bacillus subtilis γ-DES36为发酵菌株,研究其纤溶酶液体发酵的最佳工艺条件。通过对不同接种量、碳源、氮源、碳氮比、表面活性剂、金属离子等单因素研究,使用麦芽糖和胰胨时纤溶酶活性达2900 IU/mL左右。为了降低成本,使用廉价的碳氮源麸皮和豆粕粉。正交试验得到该菌株产纤溶酶的优化液体发酵条件为:麸皮1%,麦芽糖1%,胰胨0.25%,豆粕粉1.5%,吐温40...

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