Rhizomucor miehei
(Redirected from Mucor miehei)
| Rhizomucor miehei | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Mucoromycota |
| Class: | Mucoromycetes |
| Order: | Mucorales |
| Family: | Lichtheimiaceae |
| Genus: | Rhizomucor |
| Species: | R. miehei
|
| Binomial name | |
| Rhizomucor miehei (Cooney & R. Emers.) Schipper
| |
Rhizomucor miehei (also: Mucor miehei [1]) is a species of fungus. It is commercially used to produce enzymes which can be used to produce a microbial rennet to curd milk and produce cheese.[2]
Under experimental conditions, this species grows particularly well at temperatures between 24 and 55°C, and their growth becomes negligible below 21°C or above 57°C.[3]
It is also used to produce lipases for interesterification of fats.[4]
See also
[edit]References
[edit]- ^ "Mucor Miehei - Rhizomucor miehei - Common names - Encyclopedia of Life". Archived from the original on 2018-08-14. Retrieved 2018-08-14.
- ^ Preetha, S.; Boopathy, R. (1997). "Purification and characterization of a milk clotting protease from Rhizomucor miehei". World Journal of Microbiology and Biotechnology. 13 (5): 573. doi:10.1023/A:1018525711573. S2CID 85375727.
- ^ M. A. A. Schipper. "On certain species of Mucor with a key to all accepted species". westerdijk institute. Retrieved 19 November 2011.
- ^ Mensink, Ronald P.; Sanders, Thomas A.; Baer, David J.; Hayes, K. C.; Howles, Philip N.; Marangoni, Alejandro (2016-07-01). "The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters". Advances in Nutrition. 7 (4): 719–729. doi:10.3945/an.115.009662. ISSN 2161-8313. PMC 4942855. PMID 27422506.
External links
[edit]- Index Fungorum listing
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