Purification and Properties of a Neutral Protease Produced by Lactobaccillus Brevis

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dc.contributor.authorAmund, O.O
dc.contributor.authorOmidiji, O
dc.contributor.authorIlori, M.O
dc.date.accessioned2016-06-06T13:04:33Z
dc.date.available2016-06-06T13:04:33Z
dc.date.issued1990
dc.descriptionTo access the full text of this article, kindly contact the University Librarian- Dr. Olukemi Fadehan via the administrators: Dr. Yetunde Zaid (yzaid@unilag.edu.ng) or Dr. Christopher Okiki (cokiki@unilag.edu.ng) of the University of Lagos Library.en_US
dc.description.abstractAn extracellular glucose-forming amylase was produced by Lactobacillus brevis isolated from ‘Kagasok tea’. The enzyme was purified 70-fold and had optimal activity at 55 oC and pH 6.5. Its Km value for starch was 0.27 mg ml-1 and its M, was approx. 75,900 Da. The activity of the enzyme was enhanced by Ca2+, Mg2+, Na+ or K+ and inhibited by EDTA, KCN, citric acid and L-cysteine.en_US
dc.identifier.citationAmund, O.O, Omidiji, O and Ilori, O (1990) Purification and Properties of a Neutral Protease Produced by Lactobaccillus Brevis. Journal of Biotechnology (13)en_US
dc.identifier.urihttp://ir.unilag.edu.ng:8080/xmlui/handle/123456789/722
dc.language.isoenen_US
dc.publisherElservieren_US
dc.subjectTempretureen_US
dc.subjectEnzymeen_US
dc.titlePurification and Properties of a Neutral Protease Produced by Lactobaccillus Brevisen_US
dc.typeArticleen_US
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