Studies on a Milk-Clotting Enzyme from Aspergillus Usameii
An enzyme preparation, Oloclast, of fungal origin and possessing high milk-clotting activity was studied and some of its characteristics were established. It had a temperature optimum of 40°C but was very active between 30° and 52°C. The enzyme was inactive at pH 7.05 or higher, but its activity ... Ausführliche Beschreibung
|1. Person:||Fox, P. F.|
in Irish journal of agricultural research Vol. 7, No. 3 (1968), p. 251-260
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