Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

2015 ◽  
Vol 39 (1) ◽  
pp. 70-79 ◽  
Author(s):  
Xiao Zhao ◽  
Ji Wang ◽  
Zhe Zheng ◽  
Aimei Zhao ◽  
Zhennai Yang
Keyword(s):  
Partial Characterization ◽  
Milk Clotting ◽  
Glutinous Rice ◽  
Milk Clotting Enzyme

Purification and partial characterization of milk-clotting enzyme extracted from glutinous rice wine mash liquor

2009 ◽  
Vol 26 (5) ◽  
pp. 1313-1318 ◽  
Author(s):  
Yanping Wang ◽  
Qiaoling Cheng ◽  
Zaheer Ahmed ◽  
Xiaoxue Jiang ◽  
Xiaojia Bai
Keyword(s):  
Partial Characterization ◽  
Rice Wine ◽  
Milk Clotting ◽  
Glutinous Rice ◽  
Milk Clotting Enzyme

Screening and characterization of fungal cultures for a milk-clotting enzyme for use in an oriental style dairy product

1996 ◽  
Vol 63 (3) ◽  
pp. 459-466 ◽  
Author(s):  
Chin-Wen Lin ◽  
Hsiao-Ling Chen
Keyword(s):  
Dairy Product ◽  
Mucor Racemosus ◽  
Milk Clotting ◽  
Culture Filtrates ◽  
Glutinous Rice ◽  
Milk Clotting Enzyme ◽  
Pure Cultures ◽  
Proteolytic Activities ◽  
Rhizopus Javanicus

SummaryThe aim of this work was to develop new oriental style dairy products coagulated with culture filtrates from lao-chao, a traditional fermented rice product. The fermenting fungal cultures screened wereRhizopus javanicus, Rhiz. oryzae, Rhiz. chinensis, Rhiz. oligosporus, Aspergillus oryzae, Mucor racemosusand chiu-yao, a commercial starter. All the inocula liquefied a steamed glutinous rice base and produced culture filtrates with both milk-clotting and proteolytic activities. Of the fungal products tested,Rhiz. javanicuswas the most successful, producing a good yield of culture filtrate with the desired milk-clotting activity, and the resultant yogurt-like product was more acceptable to consumers than any except that from chiu-yao. The firmness was less acceptable, but this could be improved by using mixed pure cultures ofRhiz. javanicusandM. racemosus.

Optimization of the production and characterization of milk-clotting enzyme from Bacillus subtilis isolated from marine sponge

2016 ◽  
Vol 15 (3) ◽  
pp. 158 ◽  
Author(s):  
HalaR Wehaidy ◽  
MohamedA Abdel-Naby ◽  
WafaaG Shousha ◽  
MohammedI.Y. El Mallah ◽  
MichaelM Shawky
Keyword(s):  
Bacillus Subtilis ◽  
Marine Sponge ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341

2009 ◽  
Vol 85 (6) ◽  
pp. 1849-1859 ◽  
Author(s):  
Kurutahalli S. Vishwanatha ◽  
A. G. Appu Rao ◽  
Sridevi Annapurna Singh
Keyword(s):  
Aspergillus Oryzae ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation

2011 ◽  
Vol 234 (3) ◽  
pp. 415-421 ◽  
Author(s):  
Zhongyang Ding ◽  
Wangfei Wang ◽  
Boda Wang ◽  
Anran Ouyang ◽  
Siwei Xiao ◽  
...  
Keyword(s):  
Submerged Fermentation ◽  
Bacillus Amyloliquefaciens ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Characterization of a Milk-clotting Enzyme from Hericium erinaceum and Its Proteolytic Action on Bovine Caseins

2018 ◽  
Vol 24 (4) ◽  
pp. 669-676 ◽  
Author(s):  
Kaoru Sato ◽  
Kenya Goto ◽  
Azusa Suzuki ◽  
Takayuki Miura ◽  
Motoi Endo ◽  
...  
Keyword(s):  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Hericium Erinaceum ◽  
Proteolytic Action

scholarly journals PRODUCTION AND PARTIAL CHARACTERIZATION OF A MILK-CLOTTING PROTEINASE PRODUCED BY BACILLUS SUBTILIS SMDFS-2B MN715837 IN SUBMERGED CULTURES

2021 ◽  
Vol 4 (2) ◽  
pp. e257
Author(s):  
Jermen Mamo ◽  
Martin Kangwa ◽  
Hector-Marcelo Fernandez-Lahore ◽  
Fassil Assefa
Keyword(s):  
Bacillus Subtilis ◽  
Crude Enzyme ◽  
Partial Characterization ◽  
Effect Of Temperature ◽  
Submerged Cultures ◽  
Milk Clotting ◽  
Milk Clotting Protease ◽  
Pepstatin A ◽  
Milk Clotting Activity

This study focused on the production and partial characterization of a milk-clotting protease produced by Bacillus subtilis SMDFS 2B in submerged cultures, under partially optimized conditions. The crude enzyme was recovered in the culture supernatant and concentrate was produced after cell removal and subsequent dialysis. Inhibition studies were conducted employing four distinct protease inhibitors: Pepstatin-A, Phenylmethane-sulphonyl-fluoride (PMSF), Ethylenediaminetetraacetic acid (EDTA), and iodoacetamide (IA). The effect of temperature, pH, metal ions and substrate concentration on milk-clotting activity were also evaluated. The thermal stability of the enzyme was determined by incubating the crude enzyme at a temperature value ranging from 35 oC to 60 oC. Similarly, pH stability was determined at pH values ranging between 4.5 and 8.0. The highest milk-clotting activity was observed at a temperature of 55 oC and pH 5.5. The crude enzyme preparation remained stable on incubation at 35 oC and 40 oC for 15 min and at pH 5.5. The enzyme also showed the lowest residual milk-clotting activity in the presence of EDTA (7.94%) and Pepstatin-A (26.71%). The addition of Mg2+ and Mn2+ significantly increased milk-clotting activity. The enzyme also showed an elevation in its apparent milk-clotting activity upon increasing the substrate (skim-milk) concentration. Thus, the milk-clotting protease produced by B. subtilis SMDFS 2B by submerged fermentation revealed some interesting milk-clotting characteristics. This may open the way for applications in the food and dairy industries.

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