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KMID : 1234420020300010026
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Korean Journal of Microbiololgy and Biotechnology
2002 Volume.30 No. 1 p.26 ~ p.32
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Characterization of Protease Produced by Bacillus amyloliquefaciens HTP-8 isolated from Korean Fermented Anchovy Sauce
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Limm Hyung-Taek
Chung Sun-Kyung
Kim G-Nahm
Ha Jung-Uk
Paik Hyun-Dong
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Abstract
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KEYWORD
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Korean Fermented Anchovy Sauce, Protease, Bacillus amyloliquefaciens
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