Related references
Note: Only part of the references are listed.Isolation and production optimization of a novel milk-clotting enzyme Bacillus velezensis DB219
Yao Zhang et al.
AMB EXPRESS (2022)
Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues ofVallesia glabra: a New Source of Plant Proteolytic Enzymes
Daniel A. Gonzalez-Velazquez et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2021)
Advances in research on calf rennet substitutes and their effects on cheese quality
Xiaofeng Liu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese
Fanqiang Meng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Proteolysis in Irish farmhouse Camembert cheese during ripening
Anuya Mane et al.
JOURNAL OF FOOD BIOCHEMISTRY (2020)
Milk clotting and storage-tolerant peptidase from Aureobasidium leucospermi LB86
Ronivaldo Rodrigues da Silva et al.
PROCESS BIOCHEMISTRY (2019)
Improvement of BsAPA Aspartic Protease Thermostability via Autocatalysis-Resistant Mutation
Yujie Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
High-Level Expression and Substrate-Binding Region Modification of a Novel BL312 Milk-Clotting Enzyme To Enhance the Ratio of Milk-Clotting Activity to Proteolytic Activity
Yao Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Purification and characteristics of a new milk-clotting enzyme from Bacillus licheniformis BL312
Yao Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles
Katia Liburdi et al.
FOOD CHEMISTRY (2018)
Improving the catalytic, kinetic and thermodynamic properties of Bacillus subtilis KU710517 milk clotting enzyme via conjugation with polyethylene glycol
Hala Refaat Wehaidy et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Para-K-casein during the ripening and storage of low-pH, high-moisture Feta cheese
Voula Alexandraki et al.
JOURNAL OF DAIRY RESEARCH (2018)
Bioconversion of cheese whey permeate into fungal oil by Mucor circinelloides
Lauryn G. Chan et al.
JOURNAL OF BIOLOGICAL ENGINEERING (2018)
Purification and characterization of a milk-clotting aspartic protease from Withania coagulans fruit
Mahmoud Salehi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Triple serine loop region regulates the aspartate racemase activity of the serine/aspartate racemase family
Kouji Uda et al.
AMINO ACIDS (2017)
Purification and characterization of a novel milk-clotting metalloproteinase from Paenibacillus spp. BD3526
Feng Hang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Purification, physico-chemico-kinetic characterization and thermal inactivation thermodynamics of milk clotting enzyme from Bacillus subtilis MTCC 10422
Rajesh Kumari Narwal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Purification and characterisation of κ-casein specific milk-clotting metalloprotease from Termitomyces clypeatus MTCC 5091
Rajib Majumder et al.
FOOD CHEMISTRY (2015)
Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis
Qian Sun et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2014)
Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties
A. A. Hayaloglu et al.
INTERNATIONAL DAIRY JOURNAL (2014)
Combined milk gel generated with a novel coagulating enzyme by Virgibacillus sp SK37, a moderately halophilic bacterium
Kuntalee Rangnoi et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)
Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet
Zhigang An et al.
JOURNAL OF FOOD SCIENCE (2014)
Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto
Fang-Chen Wu et al.
SPRINGERPLUS (2013)
COMPARATIVE EVALUATION OF Bacillus licheniformis 5A5 AND Aloe variegata MILK-CLOTTING ENZYMES
S. A. Ahmed et al.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2012)
Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation
Zhongyang Ding et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry
Yang Li et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Characterization of the purified actinidin as a plant coagulant of bovine milk
Angela Roberta Lo Piero et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Recent advances in milk clotting enzymes
Mandy Jacob et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2011)
Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4
Xiaoling He et al.
KOREAN JOURNAL OF CHEMICAL ENGINEERING (2011)
Overexpression of Acid Protease of Saccharomycopsis fibuligera in Yarrowia lipolytica and Characterization of the Recombinant Acid Protease for Skimmed Milk Clotting
Xin-Jun Yu et al.
BIOTECHNOLOGY AND BIOPROCESS ENGINEERING (2010)
Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)
Carolina Merheb-Dini et al.
FOOD CHEMISTRY (2010)
Partial purification of new milk-clotting enzyme produced by Nocardiopsis sp.
MTH Cavalcanti et al.
BIORESOURCE TECHNOLOGY (2004)
Stability studies of protease from Bacillus cereus BG1
B Ghorbel et al.
ENZYME AND MICROBIAL TECHNOLOGY (2003)
Purification and properties of a milk-clotting enzyme produced by Penicillium oxalicum
AM Hashem
BIORESOURCE TECHNOLOGY (2000)
Share Paper
