Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce

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• 作者：Julalak Chuprom^a ; Preeyanuch Bovornreungroj^a ; ^{preeyanuch.b@psu.ac.th} ; Mehraj Ahmad^b ; Duangporn Kantachote^a ; Toshiki Enomoto^c
• 关键词：Extracellular nuclease ; Statistical optimization ; Flavor enhancer ; Fish sauce
• 刊名：Biocatalysis and Agricultural Biotechnology
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：8
• 期：Complete
• 页码：236-247
• 全文大小：1384 K
• 卷排序：8

文摘

Halotolerant nuclease producing bacterium was isolated from fermented shrimp. A. halotolerans MSP69 displayed nucleolytic activity by hydrolyzing RNA and DNA. Statistical optimization enhanced halotolerant nuclease production by 3.95–6.77 fold. Halotolerant nuclease in fish sauce fermentation increased the flavor compounds.