Structural aspects of the Mucor bacilliformis proteinase, a new member of the aspartyl-proteinase family.

Bovine chymosin is considered the best milk-clotting enzyme for cheese manufacture; however, the thermophilic Mucor pusillus proteinase is also used nowadays. We herein report structural aspects of the aspartyl proteinase from the local mesophilic Mucor bacilliformis strain. Sequence data indicate a high similarity degree to those of other family members.