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Studies on milk-clotting enzymes from microorganisms. II. Preparation and some properties of crude enzymes from Mucor racemosus No. 50 and its mutants



Studies on milk-clotting enzymes from microorganisms. II. Preparation and some properties of crude enzymes from Mucor racemosus No. 50 and its mutants



Journal of the Agricultural Chemical Society of Japan 55(7): 573-581



Mucor racemosus No. 50 and its mutants produced milk-clotting enzymes in high yield on solid wheat bran media The enzymes were extracted with water and precipitated with (NH4)2SO4. These enzymes (SR enzymes) were compared with calf rennet (HR) and M. pusillus rennet (MR). The SR enzymes were acid proteinases with pH optimum 3.0 for casein digestion.

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Accession: 000989721

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