title: Partial characterization of dextran-degrading enzyme obtained from blue cheese.
authors.affiliation: Dairy Science Laboratory, Graduate School of Agriculture, Hokkaido University, Sapporo 060-8589, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Wang
authors.forename: A
authors.initials: A
authors.lastname: Suzuki
authors.forename: T
authors.initials: T
authors.lastname: Tanaka
authors.forename: H
authors.initials: H
authors.lastname: Kumura
authors.forename: K
authors.initials: K
authors.lastname: Shimazaki
mesh_terms: D000595:Amino Acid Sequence; D000681:Amylases; D002611:Cheese; D002850:Chromatography, Gel / Q000662:veterinary; D002855:Chromatography, Thin Layer / Q000662:veterinary; D003911:Dextrans / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D007525:Isoelectric Focusing; D007526:Isoelectric Point; D008969:Molecular Sequence Data; D008970:Molecular Weight; D009844:Oligosaccharides / Q000737:chemistry* / Q000302:isolation & purification; D010407:Penicillium / Q000201:enzymology*; D017386:Sequence Homology, Amino Acid
chemical_list: D003911:Dextrans; D009844:Oligosaccharides; C021705:maltooligosaccharides; C025614:sephadex; D000681:Amylases