Statistical improvement of protease production from a new isolate Bacillus thuringiensis strain-MA8 and its application in the production of enzyme-modified cheese

Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review

(2022) Ailton Cesar Lemes et al.   Frontiers in Bioengineering and Biotechnology

A critical review on exploitation of agro-industrial biomass as substrates for the therapeutic microbial enzymes production and implemented protein purification techniques

(2022) Diksha Raina et al.   CHEMOSPHERE

Microbial Enzymes Used in Bioremediation

(2021) Sobika Bhandari et al.   Journal of Chemistry

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

(2021) Chun-Chi Chen et al.   Nanomaterials

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

(2020) Perihan Kendirci et al.   FOOD AND BIOPRODUCTS PROCESSING

Screening, selection and development of Bacillus subtilis apr-IBL04 for hyper production of macromolecule alkaline protease

(2020) Tahira Shafique et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Production of ingredient type flavoured white enzyme modified cheese

(2019) Barkat Ali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Mathematical modeling for bioprocess optimization of a protein drug, uricase, production by Aspergillus welwitschiae strain 1–4

(2019) Noura El-Ahmady El-Naggar et al.   Scientific Reports

Imitation of soymilk–cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties

(2017) Barkat Ali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Simultaneous production of amylases and proteases by Bacillus subtilis in brewery wastes

(2016) Alina Sánchez Blanco et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Identification and Characterization ofBacillus cereusSW7-1 inBombyx mori(Lepidoptera: Bombycidae)

(2015) Guan-Nan Li et al.   JOURNAL OF INSECT SCIENCE

MEGA6: Molecular Evolutionary Genetics Analysis Version 6.0

(2013) Koichiro Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Influence of Adjuncts as Debittering Aids on the Sensory and Biochemical Properties of Enzyme Modified Cheese-Base

(2013) Sudhir Kumar et al.   Proceedings of the National Academy of Sciences, India. Section B

Medium optimization of protease production by Brevibacterium linens DSM 20158, using statistical approach

(2012) Khadija Shabbiri et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Enzymatic cross-linking of whey proteins in low fat Iranian white cheese

(2012) Azadeh Sayadi et al.   INTERNATIONAL DAIRY JOURNAL

Effect of carbon and nitrogen sources on simultaneous production of α-amylase and green food packaging polymer by Bacillus sp. CFR 67

(2012) M. S. Sreekanth et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of Cellulase-Free Xylanase Production by ThermophilicStreptomyces thermovulgarisTISTR1948 through Plackett-Burman and Response Surface Methodological Approaches

(2011) Thanongsak CHAIYASO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Reducing salt in imitation cheese: Effects on manufacture and functional properties

(2010) M. El-Bakry et al.   FOOD RESEARCH INTERNATIONAL

The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses

(2010) MOHAMMAD A MIRI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE*

(2010) AYŞE SİBEL AKALIN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese

(2010) Sorayya Azarnia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93

(2009) Sorayya Azarnia et al.   FOOD CHEMISTRY

Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)

(2007) Nessa Noronha et al.   FOOD CHEMISTRY