摘要
论述了由枯草杆茵产生的谷氨酰胺酶的特性 ,即这种酶的活性、稳定性与PH值、温度、盐含量的关系 ,及其在酱油酿造中的应用前景。
In this paper ,we talk about the property of glutmainase produced by bacillus subtilis,the relation between activity,stability of glutmainade and PH,temperature,the amount of salt,and its application in the future.
出处
《中国调味品》
CAS
北大核心
2003年第4期33-35,共3页
China Condiment
