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Title: Aspartic proteinases from Mucor spp. in cheese manufacturing
Authors: Yeğin, Sırma
Fernandez-Lahore, Marcelo
Jose Gama Salgado, Antonio
Güvenç, Ulgar
Göksungur, Yekta
Tarı, Canan
Keywords: Mucor spp. proteinase
Aspartic proteinase
Acid protease
Milk-clotting enzymes
Issue Date: 2011
Publisher: Springer Verlag
Source: Yeğin, S., Fernandez-Lahore, M., Jose Gama Salgado, A., Güvenç, U., Göksungur, Y., and Tarı, C. (2011). Aspartic proteinases from Mucor spp. in cheese manufacturing. Applied Microbiology and Biotechnology, 89(4), 949-960. doi:10.1007/s00253-010-3020-6
Abstract: Filamentous fungi belonging to the order of Mucorales are well known as producers of aspartic proteinases depicting milk-clotting activity. The biosynthesis level, the biochemical characteristics, and the technological properties of the resulting proteinases are affected by the producer strain and the mode of cultivation. While the milk-clotting enzymes produced by the Rhizomucor spp. have been extensively studied in the past, much less is known on the properties and potential applications of the aspartic proteinases obtained for Mucor spp. Indeed, several Mucor spp. strains have been reported as a potential source of milk-clotting enzymes having unique technological properties. Both submerged fermentation and solid substrate cultivation are proven alternatives for the production of Mucor spp. aspartic proteinases. This review provides an overview on the bioprocessing routes to obtain large amounts of these enzymes, on their structural characteristics as related to their functional properties, and on their industrial applications with focus on cheese manufacturing.
ISSN: 1432-0614
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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