Rhizomucor miehei
| Rhizomucor miehei | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Order: | Mucorales |
| Family: | Mucoraceae |
| Genus: | Rhizomucor |
| Species: | R. miehei |
| Binomial name | |
| Rhizomucor miehei (Cooney & R. Emers.) Schipper | |
Rhizomucor miehei (also: Mucor miehei [1]) is a species of fungus. It is commercially used to produce enzymes which can be used to produce a microbial rennet to curd milk and produce cheese.[2]
Under experimental conditions, this species grows particularly well at temperatures between 24 and 55°C, and their growth becomes negligible below 21°C or above 57°C[3]
See also
References
- ↑ http://eol.org/pages/1012186/names/common_names
- ↑ Preetha, S.; Boopathy, R. (1997). "Purification and characterization of a milk clotting protease from Rhizomucor miehei". World Journal of Microbiology and Biotechnology. 13 (5): 573. doi:10.1023/A:1018525711573.
- ↑ M. A. A. Schipper. "On certain species of Mucor with a key to all accepted species". westerdijk institute. Retrieved 19 November 2011.
External links
- Index Fungorum listing
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.