Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Silveira, Guilherme Garcia da; Oliveira, Gustavo Monteiro de; Ribeiro, Eloízio Júlio; Contiero, Jonas

doi:10.1590/s1516-89132005000800009

Cited by 33 publications

(34 citation statements)

References 18 publications

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“…In solid-state fermentation, milk clotting protease production has been investigated mostly using wheat bran [7,[14][15][16][17]. Therefore, wheat bran as solid support for mcp production was evaluated.…”

Section: Production Under Solid-state Fermentationmentioning

confidence: 99%

Production of Milk-Clotting Protease from Bacillus subtilis

Dutt

Gupta

Saran

et al. 2009

Appl Biochem Biotechnol

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An indigenous Bacillus subtilis strain isolated from soil was found to be a potent milk-clotting protease (mcp) producer. Production optimized using response surface methodology (RSM) yielded 1,190 U/ml of enzyme in medium containing 6% fructose, 1% casein, 0.3% NH4NO3, 10 mM CaCl2, pH 6.0 and inoculated with 3% inoculum and incubated at 250 rpm for 72 h. Solid-state fermentation resulted in 1,080 and 952.3 U/gds of milk-clotting protease using soybean meal and rice bran, respectively, with higher proteolytic values of 18.97 and 9.1 IU/gds. Production in a biphasic system using an overlay of RSM-optimized medium on solid layer of 6% fructose and 1% casein with 1.5% agar resulted in significant enzyme production. Maximum mcp was obtained using a biphasic system where solid: liquid ratio of 3.0 resulted in a final yield of 1,276.65 U/ml with a yield index of 1.80 as compared to static liquid culture. However, significant increase or difference was noted as compared to yield obtained after RSM. This is the first report on the use of RSM for production of mcp from a bacterial species.

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Section: Production Under Solid-state Fermentationmentioning

confidence: 99%

Production of Milk-Clotting Protease from Bacillus subtilis

Dutt

Gupta

Saran

et al. 2009

Appl Biochem Biotechnol

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“…Various animals, plants and microbial proteases have been suggested as milk coagulants (Chazarra et al 2007 ; D’Ambrosio et al 2003 ; Silva & Malcata 2005 ; Zhang et al 2011 ). However, attention has been focused on the production of milk-clotting enzymes (MCEs) from microbial sources for use as rennin substitutes (Ayhan et al 2001 ; Cavalcanti et al 2004 ; Hashem 1999 ; Silveira et al 2005 ). Although there are many microorganisms that produce MCEs (Ding et al 2011 ; He et al 2011 ; Li et al 2012 ; Vishwanatha et al 2010 ), only the MCEs produced by strains of Rhizomucor miehei , Rhizomucor pusillus var.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto

Chang

Shih

2013

SpringerPlus

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Suitable medium for production of milk clotting enzyme (MCE) by Bacillus subtilis (natto) Takahashi in submerged liquid-state fermentation was screened, the nutrient factors affecting MCE production was optimized by response surface methodology. The MCE production by B. subtilis (natto) Takahashi was increased significantly by 428% in the optimal medium developed. The MCE was filtered and concentrated by ultrafiltration. The retentate after tandem filtration carried out with the combined membranes of MWCO 50kDa and 5 kDa showed two major bands between 25kDa and 30kDa on SDS-PAGE, and the MCA and MCA/PA improved significantly in comparison with those in the initial broth. The crude enzyme thus obtained showed MCA and MCA/PA ratio of 48,000 SU/g and 6,400, which are commensurate with those (MCA 26,667 SU/g and MCA/PA 6,667) of the commercial rennet. It had optimal pH and temperature at pH 6 and 60°C, and showed excellent pH and thermal stability.

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“…(Fraile et al 1981;Venera et al 1997;Fernandez-Lahore et al 1999;Neelakantan et al 1999;Andrade et al 2002;Machalinski et al 2006), Rhizomucor spp. (Thakur et al 1990;Escobar and Barnett 1993;Silveira et al 2005;De Lima et al 2008), and Endothia parasitica (Sardinas 1968).…”

mentioning

confidence: 99%

“…Seker et al (1998) and Beyenal et al (1999), who worked on the production of the aspartic proteinase from R. miehei, pointed out that a high glucose concentration in the fermentation media inhibited enzyme activity, as it stimulated biomass rather than rennin production. Silveira et al (2005) also investigated the effect of carbon and nitrogen sources on rennin production by R. miehei in submerged fermentation. In this case, an optimized glucose concentration (18 g/l) yielded maximum enzyme activity levels, but product inhibition was detected when the glucose concentration increased to 25 g/l.…”

mentioning

confidence: 99%

Aspartic proteinases from Mucor spp. in cheese manufacturing

Yeğin

Fernández‐Lahore

Salgado

et al. 2010

Appl Microbiol Biotechnol

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Filamentous fungi belonging to the order of Mucorales are well known as producers of aspartic proteinases depicting milk-clotting activity. The biosynthesis level, the biochemical characteristics, and the technological properties of the resulting proteinases are affected by the producer strain and the mode of cultivation. While the milk-clotting enzymes produced by the Rhizomucor spp. have been extensively studied in the past, much less is known on the properties and potential applications of the aspartic proteinases obtained for Mucor spp. Indeed, several Mucor spp. strains have been reported as a potential source of milk-clotting enzymes having unique technological properties. Both submerged fermentation and solid substrate cultivation are proven alternatives for the production of Mucor spp. aspartic proteinases. This review provides an overview on the bioprocessing routes to obtain large amounts of these enzymes, on their structural characteristics as related to their functional properties, and on their industrial applications with focus on cheese manufacturing.

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Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Cited by 33 publications

References 18 publications

Production of Milk-Clotting Protease from Bacillus subtilis

Production of Milk-Clotting Protease from Bacillus subtilis

Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto

Aspartic proteinases from Mucor spp. in cheese manufacturing

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