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
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

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

• Industrial enzymes

References

1. "Mucor Miehei - Rhizomucor miehei - Common names - Encyclopedia of Life". Archived from the original on 2018-08-14. Retrieved 2018-08-14.
2. 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.
3. M. A. A. Schipper. "On certain species of Mucor with a key to all accepted species". westerdijk institute. Retrieved 19 November 2011.
4. 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

• Index Fungorum listing