Enhancing Protease and Amylase Activities in <i>Bacillus licheniformis</i> XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

Enhancing Protease and Amylase Activities in <i>Bacillus licheniformis</i> XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

This study was conducted to increase the enzymatic activity of <i>Bacillus licheniformis</i> XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a mutant strain, mut80, was obta...

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Bibliographic Details
Main Authors: Andong Zhang, Yudong Ma, Yue Deng, Zhiwei Zhou, Yue Cao, Bin Yang, Jing Bai, Qun Sun
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
<i>Bacillus licheniformis</i> mut80
ARTP
protease and amylase
traditional soy sauce
fermentation
Online Access:https://www.mdpi.com/2304-8158/12/12/2381

Internet

https://www.mdpi.com/2304-8158/12/12/2381

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