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.