Production of milk-clotting and proteolytic enzymes by fungi
β Scribed by Abdel-Mohsen S. Ismail; Samy A. El-Aassar; Ahmed F. Abdel-Fattah
- Publisher
- Elsevier Science
- Year
- 1984
- Weight
- 322 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0141-4607
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The properties of proteolytic enzymes produces from calf maws and from an Ascomycete were studied. Both milk-clotting proteases have their optimum activity at pH 5.2 and 45 "C. The microbiological rennin has a second maximum activity at pH 3.5 and 55 "C. Temperatures above 55 "C cause a rapid decrea
The ratio of milk-clotting activity to proteolytic activity (MC/PA) was used as an index to determine the quality of milk-clotting enzyme. Solid-state fermentation on wheat bran for 5 days at room temperature gave optimal production for enzyme by Rhizomucor miehei and R. pusillus. A ratio of wheat b