Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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AI Yuqing, CHEN Songjun, QIN Juan, et al. Advances in Proteases Producted by Microorganisms[J]. Science and Technology of Food Industry, 2021, 42(19): 451−458. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100217.
Citation: AI Yuqing, CHEN Songjun, QIN Juan, et al. Advances in Proteases Producted by Microorganisms[J]. Science and Technology of Food Industry, 2021, 42(19): 451−458. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100217.
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Advances in Proteases Producted by Microorganisms

    Abstract
  • Protease is the most widely used industrial enzyme preparation, and its sales volume accounts for 60% of the total amount of enzyme preparations in the world. More than two-thirds of industrial protease is produced by microbial fermentation. In this paper, the industrial production strains of microbial protease, the selection of high-yield strains, enzymatic properties, separation and purification methods and application in food industry are summarized, in order to better understand microbial protease. It lays a foundation for further research and exploration of microbial protease and industrial production of protease.
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