Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1

Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins

(2018) Zhao Li et al.   FOOD RESEARCH INTERNATIONAL

Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making

(2018) Fanqiang Meng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel milk-clotting cysteine protease from Ficus johannis: Purification and characterization

(2018) Moslem Afsharnezhad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

(2016) Ailton Cesar Lemes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification, physico-chemico-kinetic characterization and thermal inactivation thermodynamics of milk clotting enzyme from Bacillus subtilis MTCC 10422

(2016) Rajesh Kumari Narwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

(2016) Ding Zhongyang et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Purification and characterisation of κ-casein specific milk-clotting metalloprotease from Termitomyces clypeatus MTCC 5091

(2015) Rajib Majumder 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

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

Statistical Optimization of Medium Components for Milk-Clotting Enzyme Production by Bacillus amyloliquefaciens D4 Using Wheat Bran-an Agro-Industry Waste

(2013) Weibing Zhang   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

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

Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

(2012) S. A. Ahmed et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese

(2012) V. García et al.   Dairy Science & Technology

Purification and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry

(2012) Yang Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Neriifolin S, a dimeric serine protease from Euphorbia neriifolia Linn.: Purification and biochemical characterisation

(2011) Ravi Prakash Yadav et al.   FOOD CHEMISTRY

Characterization of a keratinolytic protease produced by the feather-degrading Amazonian bacteriumBacillussp. P45

(2010) Daniel J. Daroit et al.   BIOCATALYSIS AND BIOTRANSFORMATION

Recent advances in milk clotting enzymes

(2010) MANDY JACOB et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

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

Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341

(2009) Kurutahalli S. Vishwanatha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY