Influence of culture conditions on the formation of milk-clotting protease by Aspergillus niger MC4

amidon aspergillus niger azote calcium chloride carbon carbone carbono carne cheese chlorure de calcium cloruro calcico cuajo dried skim milk enzimas enzyme enzymes fromage leche descremada en polvo meat microorganisme microorganismos microorganisms nitrogen ph production proteasas protease proteases proteine proteins queso rennet starch temperatura temperature viande