Application of ultrasound technology in the field of solid-state fermentation: increasing peptide yield through ultrasound-treated bacterial strain.

Wang, Yucheng; Xu, Kangkang; Lu, Feng; Wang, Yining; Ouyang, Ningning; Ma, Haile

Wang, Yucheng; Xu, Kangkang; Lu, Feng; Wang, Yining; Ouyang, Ningning; Ma, Haile.

Afiliação

Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Xu K; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Lu F; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Ouyang N; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

J Sci Food Agric ; 101(13): 5348-5358, 2021 Oct.

Article em En | MEDLINE | ID: mdl-33650220

Assuntos

Bacillus amyloliquefaciens/metabolismo; Bacillus amyloliquefaciens/efeitos da radiação; Glycine max/microbiologia; Peptídeos/metabolismo; Bacillus amyloliquefaciens/crescimento & desenvolvimento; Proteínas de Bactérias/metabolismo; Biomassa; Fermentação; Peptídeo Hidrolases/metabolismo; Glycine max/metabolismo; Ultrassom

Palavras-chave

Bacillus amyloliquefaciens; peptides; solid-state fermentation; soybean meal; ultrasound

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Peptídeos / Glycine max / Bacillus amyloliquefaciens Tipo de estudo: Qualitative_research Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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