Production and Some Properties of Rennin-like Milk-clotting Enzyme from Penicillium citrinum

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Abstract
SUMMARY The production of a rennin-like milk-clotting enzyme by Penicillium citrinum 805 was investigated. Corn-steep water was the best medium for the production of the enzyme. Dephytinization of corn-steep water lowered production of the enzyme. The extent of mycelial sporulation was correlated with the milk-clotting activity. Precipitation with ammonium sulphate and ethanol was unsuitable, but acetone produced active fractions. The enzyme action was optimal at 60" and at pH 6.0 while the stability of the enzyme was maximal at pH 5-37. The enzyme exhibited feeble proteolytic activity.
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