Process for preparing protease from Endothia parasitica using gl

Details Process for preparing protease from Endothia parasitica using gl Process for preparing protease from Endothia parasitica using gl

1989-02-17

1993-02-16

Robinson, Douglas W.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Using a micro-organism to make a protein or polypeptide

435223, 435911, C12N 958, C12N 2100

Patent

active

051870819

ABSTRACT:
The present invention relates to a process for preparing protease from Endothia parasitica, wherein a glucanase or a mixture of glucanases acting on the viscosity increasing polysaccharides co-produced by the fungus, is introduced in the medium during or after fermentation.

REFERENCES:
patent: 3423288 (1969-01-01), Halleck et al.
Journal Officiel De La Republique Francaise, Mar. 20, 1981, International Milk Federation.
European Brewery Convention Proceedings of the 20th Congress, Helsinki 1985, pp. 419-425, IRL Press, Oxford, GB; J. Oksanen et al.: "Microbial Cellulase for Improving Filtrability of Wort and Beer".
P. Dupuy: "Utilisation Des Enzymes in Technologie Alimentaire", Use of Enzymes In Food Technology:, Symposium Int'l., Versailles, May 5-7, 1982, pp. 457-462.
Lavoisier, Paris, FR, J.-C. Villettaz et al.: "L'emploi des beta glucanases en oenologie".
Thomas et al., J. Agr. Food Chem 32:825-828(84).
Cereal Chemistry, vol. 63, No. 2, 1986, pp. 124-130, American Association of Cereal Chemists, Inc., St. Paul, Minn., US, K. M. Chung et al.: "Brewers condensed solubles. III. Enzymatic hydrolysis, viscosity reduction, and fermentation".
Erdelyi, A. et al., In Microbial associations and Interactions in food (1984) pp. 307-311.

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