Influence of stirring speed, initial pH and fermentation time on obtaining microbial rennet from Rhizomucor miehei.

Article

Abstract: Chymosin is a protease (EC 3.4.23.4) that is required in the manufacture of cheese. Due to the high

Palabras claves:

Agitation, Enzyme, Ph, protease

Autores:

Matute-Almeida L., Mujica M.Á., Román-Rojas H., Sonia Rodas-Espinoza, Vargas-Guzmán D.

Fuentes:

scopus