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Bacterial strains producing enzymes with milk-clotting activity. VIII. The effect of CaCl2, pH and temperature on enzyme activity



Bacterial strains producing enzymes with milk-clotting activity. VIII. The effect of CaCl2, pH and temperature on enzyme activity



Acta Microbiologica Bulgarica (9): 43-47



An enzyme from Bacillus mesentericus strain M showed optimum milk-clotting activity (with a corresponding decrease in proteolytic activity) when the pH was 6.2 and 50% CaCl2 was added to milk at 0.6 ml/l.

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Accession: 001165233

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