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48/n Milk-clotting protease of B. subtilis is most active at pH 5 and 6. Milk alkaline fermentation is another option to consider. https://t.co/LFjqJz3VmB https://t.co/QGcfC0TkPr
48/n Milk-clotting protease of B. subtilis is most active at pH 5 and 6. Milk alkaline fermentation is another option to consider. https://t.co/LFjqJz3VmB https://t.co/QGcfC0TkPr