Milk Clotting Enzyme from Microorganisms

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Abstract
Out of some 800 strains of microorganisms, a potent fungus for milk clotting enzyme was isolated from soil during the course of screening tests and was identified as one of strains of Mucor pusillus Lindt. Satisfactory results were obtained in cheese making experiments with this enzyme which could be produced effectively by solid culture on wheat bran at 30[degree]C for about 70 hrs. The balance between milk clotting activity and proteolytic activity of this enzyme resembled very much that of rennet.

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