نتایج جستجو برای: proteolytic

تعداد نتایج: 22072  

Journal: :Acta Alimentaria 2021

Abstract This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of adjuncts. The potential Testouri cheeses was evaluated an assessment gross composition and proteolytic, antibacterial, antidiabetic antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional ...

Journal: :Journal of virology 2005
Kentaro Nakamura Yuichi Someya Takashi Kumasaka Go Ueno Masaki Yamamoto Takao Sato Naokazu Takeda Tatsuo Miyamura Nobuo Tanaka

Norovirus 3C-like proteases are crucial to proteolytic processing of norovirus polyproteins. We determined the crystal structure of the 3C-like protease from Chiba virus, a norovirus, at 2.8-A resolution. An active site including Cys139 and His30 is present, as is a hydrogen bond network that stabilizes the active site conformation. In the oxyanion hole backbone, a structural difference was obs...

2006
W. L. Coudon

The occurrence of emphysema in people deficient in alphai-antltrypsin and the production of emphysema in experimental animals with elastolytic enzymes suggest proteolysis as a mechanism for the development of emphysema. To investigate the possible role of pulmonary alveolar macrophages in the pathogenesis of emphysema, we measured elastase, acid protease, and elastaselike esterase activities in...

Journal: :Applied microbiology 1968
N Kazanas

A raw fish-juice was prepared and sterilized through the use of (60)Co gamma-irradiation. It was evaluated for suitability in an agar medium for testing the proteolytic activity of bacteria isolated from fish. Microorganism proteolytic activity was also detected by conventional methods with skim milk-agar. We tested 1,145 isolates from fresh and spoiling irradiated (0.0, 0.3, and 0.6 Mrad) yell...

2017
Elahe Amani Mohammad Hadi Eskandari Shahram Shekarforoush

In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, wate...

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