Thermostable trypsin‐like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk‐clotting

2021 ◽  
Author(s):  
Laísa Santana Nogueira ◽  
Iasnaia Maria de Carvalho Tavares ◽  
Nívio Batista Santana ◽  
Sibelli Passini Barbosa Ferrão ◽  
Jabson Meneses Teixeira ◽  
...  
Keyword(s):  
Production Optimization ◽  
Penicillium Roqueforti ◽  
Milk Clotting ◽  
Cocoa Shell

Fungal Growth Inhibition by Cheese Prepared Using Milk-clotting Crude Enzymes from the Edible Mushroom Hericium erinaceum

2020 ◽  
Vol 26 (1) ◽  
pp. 93-99
Author(s):  
Munekazu Kishimoto ◽  
Kazuo Nakamura ◽  
Takuto Tasaki ◽  
Kinya Matsumoto ◽  
Rina Nakano ◽  
...  
Keyword(s):  
Growth Inhibition ◽  
Fungal Growth ◽  
Edible Mushroom ◽  
Milk Clotting ◽  
Hericium Erinaceum ◽  
Fungal Growth Inhibition

Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

2019 ◽  
pp. 24-26
Author(s):  
D.V. Abramov ◽  
◽  
D.S. Myagkonosov ◽  
I.N. Delitskaya ◽  
V.A. Mordvinova ◽  
...  
Keyword(s):  
Enzyme Preparations ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Sign in / Sign up

Export Citation Format

Share Document