Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being
found in all living organisms, and are essential for cell growth and differentiation. Proteolytic …

Coagulating enzymes are an absolute necessity for the production of ripened cheese
varieties. The objective of this review is to summarise and interpret the latest findings for the …

Compared to the higher fungi (Dikarya), taxonomic and evolutionary studies on the basal
clades of fungi are fewer in number. Thus, the generic boundaries and higher ranks in the …

Endophytic fungi are widely studied as producers of secondary metabolites of
biotechnological interest. In recent years, the interest in these fungi as new sources of …

Milk coagulation is an important step in cheese production, and milk-clotting enzymes
(MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the …

This review paper aimed to provides precious information about the function and use of
different enzymes in dairy food applications. An enzyme is called a protein and catalyzes a …

Submerged and solid-state bioprocesses have been extensively explored worldwide and
employed in a number of important studies dealing with microbial cultivation for the …

Solid-state fermentation (SSF), a process that occurs in the absence or near absence of
water, has been used for the production of various high value added products such as …

We previously identified the microbiota present during cheese ripening and observed high
protease and lipase activity in Divle Cave cheese. To determine the contribution of …

Aspartic proteinases are an important class of proteinases which are widely used as milk-
coagulating agents in industrial cheese production. They are available from a wide range of …