Purification and some properties of an extracellular acid protease from Aspergillus clavatus - Sampaio e Silva, Talita A.; Knob, Adriana; Tremacoldi, Célia R.; Brochetto-Braga, Marcia R.; Carmona, Eleonora Cano (World journal of microbiology & biotechnology, 2011)
Keywords: Acids; Amino acids; Aspergillus; Aspergillus clavatus; beverages; Biochemistry; Biological and medical sciences; Biotechnology; cheeses; dietary supplements; EDTA (chelating agent); Enzymes; flavor; Fractionation; Fundamental and applied biological sciences. Psychology; Hemoglobin; iodoacetic acid; ion exchange chromatography; Laboratories; manufacturing; Microbiology; Mold; molecular weight; Mucor; Penicillium; Peptides; Pharmaceutical industry; Pharmaceuticals; Physiology; Proteases; proteinases; Proteins; Rhizopus; Studies; temperature; Fungi; Acid protease; Biochemical properties; Peptidases; Purification; Enzyme purification; Enzyme; Hydrolases; Aspartic protease; Fungi Imperfecti; Aspergillus clavatus; Extracellular