Beschreibung
Proteases are unique class of enzymes, as they possess both degradative and synthetic properties. Microorganisms are attractive sources of protease owning to the limited spaces required for their cultivation and their ready susceptibility to genetic manipulation. Microbial protease accounts for approximately 40% of the total worldwide enzyme sales and used extensively in the food, dairy, and detergent industries. So its a need of a day to increase the microbial protease production as plant and animal proteases are unable to meet the demands of the current world. Neutral proteases hydrolyzed food proteins & generate less bitterness due to their intermediate rate of reaction. This research study will help out industrial area as the isolated protease will help out in different manufacturing step of industrial products. This book explains the production of neutral protease and its characterization.
Autorenporträt
Dr. Fatima Ali received the MSc degree in Biochemistry from Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore in year 2005 and PhD degree in Molecular Biology from Centre of Excellence in Molecular Biology at the University of the Punjab, Lahore in 2012. Now she is working as Assistant Professor at Lahore University.
Herstellerkennzeichnung:
OmniScriptum SRL
Str. Armeneasca 28/1, office 1
2012 Chisinau
MD
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