Aspartic proteinases from Mucor spp. in cheese manufacturing.

摘要: Filamentous fungi belonging to the order of Mucorales are well known as producers aspartic proteinases depicting milk-clotting activity. The biosynthesis level, biochemical characteristics, and technological properties resulting affected by producer strain mode cultivation. While enzymes produced Rhizomucor spp. have been extensively studied in past, much less is on potential applications obtained for Mucor Indeed, several strains reported a source having unique properties. Both submerged fermentation solid substrate cultivation proven alternatives production proteinases. This review provides an overview bioprocessing routes obtain large amounts these enzymes, their structural characteristics related functional properties, industrial with focus cheese manufacturing.