Abstract: This invention is in the field of glucose isomerization enzymes. More specifically, the invention is directed to a novel xylose isomerase, a process for the preparation of this enzyme, the use of this enzyme in glucose isomerization processes, and glucose isomerization processes.The enzyme is preferrably derived from Thermotoga maritima or Thermotoga neapolitana. The enzyme has a temperature optimum above 90.degree. C., pH optimum in the range of from 6 to 7 and a residual activity at 90.degree. C. of more than 40% after 30 minutes and/or residual activity at 98.degree. C. of more than 20% after 30 minutes. The enzyme can also be in immobilized form.

Abstract: The present invention relates to a process for preparing protease from Endothia parasitica, wherein a glucanase or a mixture of glucanases acting on the viscosity increasing polysaccharides co-produced by the fungus, is introduced in the medium during or after fermentation.

Abstract: Method for producing a proteolytic complex formed after cultivation of a strain of Streptomyces fradiae while maintaining the pH of the culture medium between 7 and 7.5, and extracting said complex by filtration in the presence of a clarifying agent and ultrafiltration on a specific membrane and finally atomization; the invention also relates to the new proteolytic complex thus obtained and its applications in zootechny due to its stimulating effect on the activity of the pancreas.

Abstract: The invention provides an enzyme preparation comprising at least one protease derived from an entomopathogenic fungus of one of the following genera:Metarhizium, Beauvaria, Verticillium, and Aschersonia, and characterized by the following properties:(a) substantially not activity against hide protein azure, locust cuticel and elastin;(b) specificity for Bz-Phe-Val-ARg-NA;(c) not inhibited by soybean trypsin inhibitor.

Abstract: Combinations of alkaline Bacillus protease with alkaline fungal or actinomycete protease show improved detergency. Proteases obtainable from Fusarium sp. or Paecilomyces sp. (fungal) and Nocardiopsis sp. (actinomycete) are preferred.

Abstract: A method for stabilization of extra-chromosomal elements in bacteria during cultivation which comprises transformation of a host bacterium having a defect in a chromosomal gene needed for the synthesis or maintenance of the cell envelope with an extra-chromosomal element capable of complementing the chromosomal gene defect of the host bacterium, the extra-chromosomal element also including an expressible DNA-sequence coding for a desired product.

Abstract: This invention includes a process for producing and using increased quantities of extracellular glycoprotein (particularly cellulolytic) enzymes by permitting the enzyme-producing microbial strain to undergo a preliminary growth phase, preferably at about 37.degree. C., and then an enzyme-secretion phase. Also included is a specific microbial strain, RL-P37 of Trichoderma reesei, which grows well at 37.degree. C. and the cellulasic products thereof.

Abstract: Disclosed is a method for increasing the milk clotting ability and reducing the thermal stability of microbial rennet from Rhizomucor pusillus. The method involves treating the rennet with a methionine oxidizing composition and the anhydride of a dicarboxylic organic acid.

Abstract: Disclosed is a method for increasing the milk clotting ability and reducing the thermal stability of microbial rennet from Rhizomucor pusillus. The method involves treating the rennet with a methionine oxidizing composition and the anhydride of a dicarboxylic organic acid.

Abstract: Aging of cheese is accelerated by adding during cheesemaking a composition containing preserved, partially disrupted L. casei and/or L. lactis, and a dried lipase similar to kid or calf pre-gastric lipase. The L. casei or L. lactis has been preserved by freezing, freeze drying, spray drying or fluidized bed drying. Preferably, the L. casei is ATCC 39539 and the L. lactis is ATCC 39538. The composition may optionally contain a similarly preserved and partially disrupted L. plantarum, and/or a microbial neutral protease. The composition may be added to cheese milk before adding coagulant to coagulate the milk or to curd with salt before pressing.

Abstract: Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.

Abstract: Thermal stability of microbial rennet is reduced by treatment of the rennet in aqueous medium with aliphatic or inorganic peroxy acids or salts thereof. Preferably, the microbial rennet is Mucor Miehei rennet and the peroxy acid is a lower aliphatic peroxy acid such as peracetic acid. The thermally destabilized microbial rennet is inactivated when whey containing the rennet is pasteurized.

Abstract: Glucoamylase and acid fungal protease co-produced by the fermentation of fungal species capable of producing these enzymes are separated by carrying out the fermentation at a pH at which the protease associates itself with the fungal mycelium and removing the mycelium from the fermentation broth. The mycelium is then resuspended in an aqueous medium and the pH adjusted to cause the dissociation of the protease and mycelium with subsequent recovery of the protease from the aqueous medium.

Abstract: A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms, which comprises acylating the microbial rennet in an aqueous medium by contacting the microbial rennet with succinic anhydride at a temperature of about 0.degree. C. to about 40.degree. C. and a pH of about 4 to about 10 for a time sufficient to obtain the desired increase in milk coagulating activity; and improved microbial rennet having a low PA/MCA index and a high MCA index and obtained by the aforesaid method.

Abstract: Process for the preparation of acid stable protease having a broad activity spectrum by culturing selected mutants of Rhizopus rhizopodiformis CBS 227.75 under aerobic conditions in a nutrient medium containing assimilable carbon and nitrogen sources, at a pH between 3 and 7 and at a temperature between 25.degree. C. and 50.degree. C., and separating the resulting protease enzyme; the mutants used in the process together with a process for preparation of the mutants.

Abstract: A stabilized solution of rennet; the stabilizing agent being methionine. The stabilizing agent is added in an amount corresponding to a concentration of between 0.1% (w/w) and saturation calculated on the total weight of the solution.

Abstract: A method for increasing the milk coagulating activity of microbial rennet obtained from Mucor pusillus microorganisms. The method involves acylating Mucor pusillus microbial rennet enzyme with maleic, citraconic, phthalic, cis-1,2-cyclohexanedicarboxylic, 1,2,4-benzenetricarboxylic, homophthalic, 3-nitro-phthalic, bromomaleic or dichloromaleic anhydride.

Abstract: Microbial rennet such as from Mucor miehei is thermally destabilized by treatment of the rennet in an aqueous medium with oxidizing agents containing active chlorine such as hypochlorites. The thermally destabilized rennet is advantageous for cheese making where absence of rennet activity in pasteurized whey is desired.

Abstract: A process is provided for decreasing the thermal stability of Mucor microbial rennet without substantially reducing its milk-clotting activity by contacting an aqueous solution thereof with a methionine-oxidizing means under conditions effective substantially to decrease the thermal stability of the microbial rennet. The resultant treated microbial rennet is dramatically less heat stable than untreated microbial rennet and can serve as replacement for calf rennet in traditional cheese-making processes. The preferred methionine-oxidizing means is hydrogen peroxide or dye-sensitized photooxidation.

Abstract: A process for purification of proteolytic enzymes which comprises a biospecific sorption on a sorbent comprising a product of interaction of a solid carrier which is an aminoderivative of a siliceous material, a ligand and a condensation agent; elution of the sorbed enzymes by salt buffers and/or organic solvents.

Abstract: Microbial rennet having reduced thermal stability is produced by acylating the rennet with a monocarboxylic acid acyl radial of between 1 and 6 carbon atoms. Making cheese with the microbial rennet having reduced thermal stability enables the production of pasteurized whey having no residual rennet activity for use in human foods.

Abstract: The production of a rennin of high milk coagulating activity and low proteolytic activity from a selected strain of Mucor miehei which is useful in cheese making.