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Takagi, H., Kondou, M., Hisatsuka, T., Nakamori, S., Tsai, Y.C. and Yamasaki, M. (1992) Effects of an alkaline elastase from an alkalophilic Bacillus strain on the tenderization of beef meat. Journal of Agricultural and Food Chemistry, 40, 2364-2368. doi:10.1021/jf00024a008

has been cited by the following article:

• TITLE: Versatility of microbial proteases

  AUTHORS: Veloorvalappil N. Jisha, Robinson B. Smitha, Selvanesan Pradeep, Sasidharan Sreedevi, Kizhakkepawothail N. Unni, Sreedharan Sajith, Prakasan Priji, Moolakkariyil Sarath Josh, Sailas Benjamin

  KEYWORDS: Review; Proteases; Classification; Sources; Bacillus; Industrial Uses

  JOURNAL NAME: Advances in Enzyme Research, Vol.1 No.3, September 16, 2013

  ABSTRACT: Proteases or peptidases constitute the largest group of enzymes in bio-industry with a long array of uses. They play an invincible role in industrial biotechnology, especially in detergent, food and pharmaceutical arena. This focused review encompasses an overview on alkaline proteases, mainly of microbial sources in a handy module. Following an introduction and general classification with evolutionary insight, major sources of proteases (animal, plant and microbial including fungal, bacterial), their general properties with mechanism of action and molecular masses are discussed. Proteases fromBacillusspp. have been given special attention. In addition to this, an overview on the applications of proteases in detergent, tannery, food, metal recovery and waste treatment industries is also addressed briefly.