Microbiology and industrial biotechnology of food-grade proteases:A perspective

Sumantha, A; Larroche, C; Pandey, A

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dc.contributor.author	Sumantha, A
dc.contributor.author	Larroche, C
dc.contributor.author	Pandey, A
dc.date.accessioned	2016-01-18T07:59:02Z
dc.date.available	2016-01-18T07:59:02Z
dc.date.issued	2006
dc.identifier.citation	Food Technology and Biotechnology 44(2):211-220;Apr-Jun 2006	en_US
dc.identifier.issn	1330-9862
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/2171
dc.description.abstract	Recent 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.iso	en	en_US
dc.publisher	Faculty of Food Technology and Biotechnology	en_US
dc.subject	Neutral protease	en_US
dc.subject	Acidic protease	en_US
dc.subject	Fermentation	en_US
dc.subject	Genetic engineering	en_US
dc.subject	Purification	en_US
dc.subject	Enzyme assay	en_US
dc.subject	Solid state fermentation	en_US
dc.subject	Extracellular acid protease	en_US
dc.subject	Subtilis neutral protease	en_US
dc.subject	Aspergillus oryzae	en_US
dc.subject	Bacillus subtilis	en_US
dc.subject	Mucor miehei	en_US
dc.subject	Agroindustrial residues	en_US
dc.subject	Recombinant proteins	en_US
dc.subject	Escherichia coli	en_US
dc.title	Microbiology and industrial biotechnology of food-grade proteases:A perspective	en_US
dc.type	Article	en_US