Production of a Milk-clotting Enzyme Preparation by Aspergillus niger and the Effect of Various Factors on its Activity

References

1. Arima K., Iwasaki S. 1964; Milk coagulating enzyme ’microbial rennet’ and method of preparation thereof.. U.S.Pat 3:151039
   [Google Scholar]
2. Bergkvist R. 1963; The proteolytic enzymes of Aspergillus oryzae. I. Methods for the estimation and isolation of the proteolytic enzymes.. Acta chem. scand 17:1521
   [Google Scholar]
3. Berridge N. J. 1952; Some observations on the determination of the activity of rennet.. Analyst, Lond 77:57
   [Google Scholar]
4. Iwasaki S., Tamura G., Arima K. 1967; Milk clotting enzyme from micro-organisms. II. The enzyme production and the properties of crude enzyme.. Agric. biol. Chem 31:546
   [Google Scholar]
5. Knight S. G. 1966; Production of a rennin-like enzyme by moulds.. Can. J. Microbiol 12:420
   [Google Scholar]
6. Prill E. A., Wenck P. R., Peterson W. H. 1935; Factors influencing the amount and nature of the fat produced by Aspergillus fischeri. . Biochem. J 29:21
   [Google Scholar]
7. Tsugo T., Yoshino U., Taniguchi K., Ozawa A., Miki Y., Iwasaki S., Arima K. 1964; Studies on cheese making by using milk clotting enzyme of Mucor pusillus Lindt. I. Rennetic properties of enzyme.. Jap. J. zootech. Sci 35:221
   [Google Scholar]
8. Veselov I., Tipograph D., Petina T. A. 1965; Aspergillus candidus as a producer of rennin.. Prikl. Biokhim. Mikrobiol 1:52
   [Google Scholar]