Aspartic proteinases from Mucor spp. in cheese manufacturing

Applied Microbiology and Biotechnology

Volumn 89, Issue 4, 2011, Pages 949-960

  Yegin, Sirma ^a,b   Fernandez Lahore, Marcelo ^b   Jose Gama Salgado, Antonio ^b   Guvenc, Ulgar ^a   Goksungur, Yekta ^a   Tari, Canan ^c  

^a EGE UNIVERSITY   (Turkey)

^b JACOBS UNIVERSITY BREMEN   (Germany)

^c IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Acid protease; Aspartic proteinase; Milk clotting enzymes; Mucor spp. proteinase

Indexed keywords

ACID PROTEASE; ASPARTIC PROTEINASE; BIOCHEMICAL CHARACTERISTICS; BIOPROCESSING; CHEESE MANUFACTURING; FILAMENTOUS FUNGI; FUNCTIONAL PROPERTIES; MILK-CLOTTING ACTIVITY; MILK-CLOTTING ENZYME; MUCOR SPP. PROTEINASE; POTENTIAL APPLICATIONS; POTENTIAL SOURCES; SOLID SUBSTRATES; STRUCTURAL CHARACTERISTICS; SUBMERGED FERMENTATION; TECHNOLOGICAL PROPERTIES;

BIOCHEMISTRY; CATALYSTS; HYDROLASES; INDUSTRIAL APPLICATIONS; MANUFACTURE; STRAIN;

ENZYMES;

ASPARTIC PROTEINASE;

BIOCHEMISTRY; BIOTECHNOLOGY; ENZYME; FERMENTATION; FOOD INDUSTRY; FUNGUS; SUBSTRATE;

CHEESE; CHEESEMAKING; ENZYME PURIFICATION; ENZYME STRUCTURE; ENZYME SYNTHESIS; FERMENTATION; MUCOR; NONHUMAN; SHORT SURVEY; SOLID STATE FERMENTATION;

ASPARTIC ACID PROTEASES; CHEESE; FOOD INDUSTRY; MUCORALES;

FUNGI; MUCOR; MUCORALES; RHIZOMUCOR;

EID: 79952498825     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-010-3020-6     Document Type: Short Survey

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