Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1

Purification and characterization of a milk-clotting aspartic protease from Withania coagulans fruit

(2017) Mahmoud Salehi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of oxygen supply on milk-clotting activity expressed by Paenibacillus spp. strain BD3526

(2017) Feng Hang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification and characterization of a novel milk-clotting metalloproteinase from Paenibacillus spp. BD3526

(2016) Feng Hang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization of Upstream Process Parameters for Enhanced Production of Thermostable Milk Clotting Enzyme fromBacillus SubtilisMTCC 10422

(2016) Rajesh Kumari Narwal et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

(2016) M. Soltani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High Milk-Clotting Activity Expressed by the Newly Isolated Paenibacillus spp. Strain BD3526

(2016) Feng Hang et al.   MOLECULES

Characterization of partially purified milk-clotting enzyme from sunflower (Helianthus annuus) seeds

(2016) Assia I. A. M. Nasr et al.   Food Science & Nutrition

Bottled water: Analysis of mycotoxins by LC–MS/MS

(2015) A.T. Mata et al.   FOOD CHEMISTRY

Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

(2015) Xiao Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

Purification and Characterization of a Chymosin from Rhizopus microsporus var. rhizopodiformis

(2014) Qian Sun et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet

(2014) Zhigang An et al.   JOURNAL OF FOOD SCIENCE

Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp

(2013) Robert G. Beka et al.   INTERNATIONAL DAIRY JOURNAL

Effect of dietary flaxseed oil level on the growth performance and fatty acid composition of fingerlings of rainbow trout, Oncorhynchus mykiss

(2013) Ali Masiha et al.   SpringerPlus

Screening fermentation parameters of the milk-clotting enzyme produced by newly isolated Bacillus amyloliquefaciens D4 from the Tibetan Plateau in China

(2011) Xiaoling He et al.   ANNALS OF MICROBIOLOGY

Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation

(2011) Zhongyang Ding et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

(2011) Carolina Merheb-Dini et al.   FOOD CHEMISTRY

Characterization and Cheese-Making Properties of Rennet-Like Enzyme Produced by a Local Algerian Isolate ofAspergillus niger

(2010) Fethia Fazouane-Naimi et al.   FOOD BIOTECHNOLOGY

Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4

(2010) Xiaoling He et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

Extracellular protease fromMucor pusillus: purification and characterization

(2009) A NOUANI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Milk-clotting enzymes produced by culture of Bacillus subtilis natto

(2008) Chwen-Jen Shieh et al.   BIOCHEMICAL ENGINEERING JOURNAL