| Rhizomucor miehei | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Mucoromycota |
| Class: | Mucoromycetes |
| Order: | Mucorales |
| Family: | Lichtheimiaceae |
| Genus: | Rhizomucor |
| Species: | R. miehei |
| Binomial name | |
| Rhizomucor miehei (Cooney & R. Emers.) Schipper | |
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]
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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]
