Purification and Characterization of the Protease from <i>Staphylococcus xylosus</i> A2 Isolated from Harbin Dry Sausages
The protease generated from <i>Staphylococcus (S.) xylosus</i> A2, which was isolated from Harbin dry sausages, was purified and characterized. The molecular weight of the purified protease was approximately 21.5 kDa, and its relative activity reached the highest at pH 6.0 and 50 °C. At...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/8/1094 |