%0 Journal Article %A Abdel-Fattah, A. F. %A Mabrouk, Souhair S. %A El-Hawwary, Nadia M. %T Production and Some Properties of Rennin-like Milk-clotting Enzyme from Penicillium citrinum %D 1972 %J Microbiology, %V 70 %N 1 %P 151-155 %@ 1465-2080 %R https://doi.org/10.1099/00221287-70-1-151 %I Microbiology Society, %X Summary: The production of a rennin-like milk-clotting enzyme by Penicillium citrinum 805 was investigated. Corn-steep water was the best medium for the production of the enzyme. Dephytinization of corn-steep water lowered production of the enzyme. The extent of mycelial sporulation was correlated with the milk-clotting activity. Precipitation with ammonium sulphate and ethanol was unsuitable, but acetone produced active fractions. The enzyme action was optimal at 60° and at pH 6·0 while the stability of the enzyme was maximal at pH 5·37. The enzyme exhibited feeble proteolytic activity. %U https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-70-1-151