Rhizomucor miehei explained

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]

It is also used to produce lipases for interesterification of fats.^[4]

See also

• Industrial enzymes

External links

• Index Fungorum listing

Notes and References

1. Web site: Mucor Miehei - Rhizomucor miehei - Common names - Encyclopedia of Life . 2018-08-14 . 2018-08-14 . https://web.archive.org/web/20180814134958/http://eol.org/pages/1012186/names/common_names . dead .
2. Preetha . S. . Boopathy . R. . World Journal of Microbiology and Biotechnology . 13 . 5 . 573 . 1997 . 10.1023/A:1018525711573 . Purification and characterization of a milk clotting protease from Rhizomucor miehei. 85375727 .
3. Web site: On certain species of Mucor with a key to all accepted species. M. A. A. Schipper. westerdijk institute. 19 November 2011.
4. Mensink. Ronald P.. Sanders. Thomas A.. Baer. David J.. Hayes. K. C.. Howles. Philip N.. Marangoni. Alejandro. 2016-07-01. The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters. Advances in Nutrition. en. 7. 4. 719–729. 10.3945/an.115.009662. 27422506. 4942855. 2161-8313.