Fungal strains were compared for their ability to produce milk-coagulating enzyme with low non-specific proteinase activity. Rhizomucor miehei VTT-D-82193 (ATCC 16457) was chosen as the best source of microbial rennin. The enzyme produced compared favourably with two commercial coagulant preparations of microbial origin. The work provides a basis for comparison with other production processes for microbial rennin, including recombinant chymosin
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation....
Abstract: Chymosin, commonly known as rennin, is the main milk-coagulating enzyme available in renne...
An ochratoxin free extracellular acid protease was produced by solid state cultivation of Aspergillu...
Fungal strains were compared for their ability to produce milk-coagulating enzyme with low non-speci...
The production of a rennin-like milk-clotting enzyme by Penicillium citrinum 805 was investigated. C...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
The search for rennet substitutes such as microbial rennet has increased fold due to increase in the...
The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentatio...
Proteases are some of the most important industrial enzymes, and one of their main applications is f...
Milk clotting enzyme is the key factor for the production of different types of cheese. Hence, calf ...
Abstract- Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk co...
Due to the scarcity of natural rennet, in this study we have considered an option of using in cheese...
Abstract: Studies were carried out to determine the suitability of a coagulating preparation, Rhizom...
Rennet is a proteolytic enzyme that used as a coagulant in the cheesemaking process. Rennet is obtai...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation....
Abstract: Chymosin, commonly known as rennin, is the main milk-coagulating enzyme available in renne...
An ochratoxin free extracellular acid protease was produced by solid state cultivation of Aspergillu...
Fungal strains were compared for their ability to produce milk-coagulating enzyme with low non-speci...
The production of a rennin-like milk-clotting enzyme by Penicillium citrinum 805 was investigated. C...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
The search for rennet substitutes such as microbial rennet has increased fold due to increase in the...
The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentatio...
Proteases are some of the most important industrial enzymes, and one of their main applications is f...
Milk clotting enzyme is the key factor for the production of different types of cheese. Hence, calf ...
Abstract- Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk co...
Due to the scarcity of natural rennet, in this study we have considered an option of using in cheese...
Abstract: Studies were carried out to determine the suitability of a coagulating preparation, Rhizom...
Rennet is a proteolytic enzyme that used as a coagulant in the cheesemaking process. Rennet is obtai...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation....
Abstract: Chymosin, commonly known as rennin, is the main milk-coagulating enzyme available in renne...
An ochratoxin free extracellular acid protease was produced by solid state cultivation of Aspergillu...
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