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Any of many protein-hydrolyzing enzymes that work best in an acidic solution (usually in a pH range of 2-6). Such proteases include the stomach enzymes pepsin and rennin. Similar proteases produced by fungi such as Aspergillus oryzae are used in the manufacture of flour and soy sauce.

From the BioTech Dictionary at http://biotech.icmb.utexas.edu/. For further information see the BioTech homenode.

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