Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus-Reference-Cited by-同舟云学术

Evaluation of the milk clotting properties of an aspartic peptidase secreted by Rhizopus microsporus

Published:2019-10-29 Issue:3 Volume:50 Page:226-233
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

da Silva Ronivaldo Rodrigues¹,Souto Tatiane Beltramini¹,Gonsales da Rosa Nathalia¹,de Oliveira Lilian Caroline Gonçalves²,Juliano Maria Aparecida²,Juliano Luiz²,Rosa Jose C.³,Cabral Hamilton¹

Affiliation:

1. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil;

2. Universidade Federal de São Paulo, São Paulo, Brazil;

3. Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2019.1683861

Reference28 articles.

1. A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

2. Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis

3. PM Food & Dairy Consulting. The World Cheese Market Report; PM Food & Dairy Consulting: Højbjerg, Denmark, 2014; pp 1–35.

4. Exploring Microbial Peptidases for Cheese Production: A Viewpoint on the Current Conjecture

5. Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

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