Mackerel Viscera Hydrolysate as Nitrogen Source of Bacillus subtilis Culture for Producing Alkaline Protease
碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 90 === ABSTRACT The solubility of mackerel viscera was 65.5 % after being hydrolyzed at 50℃ for 5hrs. The pH of the hydrolysate decreased with the progress of the reaction, while the amounts of total nitrogen (TN), non-protein nitrogen (NPN), free amino a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/21612737265325721716 |