Fermentation parameter and partial biochemical characterisation of milk clotting enzyme from Chinese distiller’s yeast
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF03175580.pdf
Reference23 articles.
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3. Abdel Malak C.A., Abou El Adab I.F.G., Vukashinovic V., Zalunin I.A., Timokhina E.A., Lavrenovat G.I., Stepanov V.M. (1996). Buffalo (Bos buffali L.) chymosin purification and properties. J. Comp. Biochem. Physiol., 113B (1): 57–62.
4. Arima K., Iwasake K. (1967). Milk clotting enzyme from microorganisms part I Screening test and the identification of the potent fungus. J. Agric. Biol. Chem., 31: 540–545.
5. Arima K., Yu J.Y., Iwasaki S. (1968). Milk-clotting Enzyme from Microorganisms V. Purification and Crystallization ofMucor rennin fromMucor pusillus var.Lindt. J. Appl. Microb., 1727–1733.
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