Protease (Bacillus subtilis)

Bacillus subtilis proteases, like other proteases, work by recognizing specific peptide bonds in proteins and cleaving them into smaller peptides and amino acids. The exact mechanism and characteristics of these proteases may vary between Bacillus subtilis strains and can be genetically engineered to be customized for specific applications.

It is used in cheese processing to help break down milk proteins and improve the texture and flavor of cheese; it is also used for meat tenderization; and it is used to degrade barley proteins, which improves malt fermentation and enhances the quality of brewed products.

Grade	Food grade
EINECS	257-520-8
Enzyme Activity	≥ 10,000 U/G (can be customized)
Purity	＞90%
Form	Fine powder
Color	Light brown
Odor	With slight fermentation smell, without peculiar smell
Particle Size	≥ 80% (40 target passing rate)
Moisture	≤ 8.0%
Loss On Drying	≤ 5.0% in vacuum at 60 °C 4 h
Loss On Ignition	≤ 5.0%
Lead (Pb)	≤ 5.0 mg/kg
Arsenic (As)	≤ 3.0 mg/kg
Total Plate Count	≤ 50,000 cfu/g
Coliforms	≤ 30 cfu/g
Escherichia Coli	< 10 cfu/g
Salmonellae	Absent
Staphylococcus Aureus	Absent
Pseudomonas Aeruginosa	Absent
TAMC	Absent
TYMC	Absent
Packaging Material	Aluminum Foil/Paper
Transport Package	Carton/Drum/Bag
Shipment	Air, Express, Sea
Production Capacity	3000 ton/Year
Customization	Available
Storage Method	Normal
Shelf Life	> 12 Months