Gluten hydrolyzing activity of Bacillus spp isolated from sourdough.

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第一作者： Bennur Somashekharaiah,Rashmi

第一单位： Department of Microbiology, Davangere University, Davangere, Karnataka, 577002, India.

作者： Bennur Somashekharaiah,Rashmi ^[1] ; Devaraja,Gayathri ^[2] ; Mahanthesh,Vasudha ^[1] ; Chakra Siddappa,Prashantkumar ^[1] ; Chidanandamurthy Thippeswamy,Swamy ^[1] ; Kumar S,Sunil ^[1] ; Palegar Krishnappa,Somaraja ^[1] ; Patil,Prakash ^[3]

作者单位： Department of Microbiology, Davangere University, Davangere, Karnataka, 577002, India. ^[1] Department of Microbiology, Davangere University, Davangere, Karnataka, 577002, India. gayathridevaraja@gmail.com. ^[2] SDM Research Institute for Biomedical Sciences (SDMRIBS), Shri Dharmasthala Manjunatheshwara University, Manjushree Nagar, Dharwad, Karnataka, 580 009, India. ^[3] Central Research Laboratory, K S Hegde Medical Academy, Deralakatte, Mangaluru, 575018, India. ^[4]

关键词 Bacillus Celiac disease Gliadin Gluten Mass spectrometry

主题词芽孢杆菌属(Bacillus);食品微生物学(Food Microbiology);麦醇溶蛋白(Gliadin);水解作用(Hydrolysis);小麦属(Triticum)

DOI 10.1186/s12934-020-01388-z

PMID 32532261

发布时间 2024-03-29

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