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dc.contributor.authorSumantha, A-
dc.contributor.authorLarroche, C-
dc.contributor.authorPandey, A-
dc.date.accessioned2016-01-18T07:59:02Z-
dc.date.available2016-01-18T07:59:02Z-
dc.date.issued2006-
dc.identifier.citationFood Technology and Biotechnology 44(2):211-220;Apr-Jun 2006en_US
dc.identifier.issn1330-9862-
dc.identifier.urihttp://ir.niist.res.in:8080/jspui/handle/123456789/2171-
dc.description.abstractRecent developments in industrial biotechnology have resulted in the exploitation of new and undiscovered microorganisms and the devising of improved methods for enzyme production, which have led to increased yields of the enzyme, thus making a viable industrial process feasible. This review tracks the developments in the field of acidic and neutral protease production with regard to the producers, methods of production and their improvement, the product and its applications.en_US
dc.language.isoenen_US
dc.publisherFaculty of Food Technology and Biotechnologyen_US
dc.subjectNeutral proteaseen_US
dc.subjectAcidic proteaseen_US
dc.subjectFermentationen_US
dc.subjectGenetic engineeringen_US
dc.subjectPurificationen_US
dc.subjectEnzyme assayen_US
dc.subjectSolid state fermentationen_US
dc.subjectExtracellular acid proteaseen_US
dc.subjectSubtilis neutral proteaseen_US
dc.subjectAspergillus oryzaeen_US
dc.subjectBacillus subtilisen_US
dc.subjectMucor mieheien_US
dc.subjectAgroindustrial residuesen_US
dc.subjectRecombinant proteinsen_US
dc.subjectEscherichia colien_US
dc.titleMicrobiology and industrial biotechnology of food-grade proteases:A perspectiveen_US
dc.typeArticleen_US
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