Rhizomucor miehei
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]
| Rhizomucor miehei | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Phylum: | Mucoromycota |
| Order: | Mucorales |
| Family: | Mucoraceae |
| Genus: | Rhizomucor |
| Species: | R. miehei |
| Binomial name | |
| Rhizomucor miehei (Cooney & R. Emers.) Schipper | |
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
References
- http://eol.org/pages/1012186/names/common_names
- 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.
- 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.
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