| 词条 | Rhizomucor miehei |
| 释义 |
| taxon = Rhizomucor miehei | authority = (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] See also
References1. ^http://eol.org/pages/1012186/names/common_names 2. ^{{Cite journal | last1 = Preetha | first1 = S. | last2 = Boopathy | first2 = R. | journal = World Journal of Microbiology and Biotechnology | volume = 13 | issue = 5 | pages = 573 | year = 1997 | doi = 10.1023/A:1018525711573 |title=Purification and characterization of a milk clotting protease from Rhizomucor miehei| pmid = | pmc = }} 3. ^{{cite web|title=On certain species of Mucor with a key to all accepted species|url=http://www.cbs.knaw.nl/publications/1017/content/txt_017.htm|author=M. A. A. Schipper|website=westerdijk institute|access-date=19 November 2011}} External links
1 : Mucoraceae |
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