Abstract
The cheese industry has long used a characteristic aspartic proteinase, chymosin (calf rennin) obtained from the calf stomach, as a milk coagulant for cheese making. A severe shortage of chymosin in 1950 stimulated efforts to find substituting microbial enzymes and Arima et al. succeeded in discovering such an enzyme from a fungal strain, Mucor pusillus.1 A similar enzyme was subsequently found from a closely related species, Mucor miehei,2 and these fungal aspartic proteinases are called Mucor rennin. Currently more than a half of cheese in the world is produced with Mucor rennin.
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References
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© 1991 Plenum Press, New York
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Aikawa, Ji., Hiramatsu, R., Nishiyama, M., Horinouchi, S., Beppu, T. (1991). A Yeast Expression System and Site-Directed Mutagenesis of a Fungal Aspartic Proteinase, Mucor Rennin. In: Dunn, B.M. (eds) Structure and Function of the Aspartic Proteinases. Advances in Experimental Medicine and Biology, vol 306. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6012-4_27
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DOI: https://doi.org/10.1007/978-1-4684-6012-4_27
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