Combined milk gel generated with a novel coagulating enzyme by <i>Virgibacillus</i> sp. SK37, a moderately halophilic bacterium

Rangnoi, Kuntalee; Phrommao, E.; Yamabhai, Montarop; Yongsawatdigul, Jirawat

doi:10.1111/1471-0307.12145

Cited by 6 publications

(1 citation statement)

References 29 publications

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“…The maximum MCA was observed at pH 5.0. The activity decreased at higher pH which might be due to the stability of casein micelles at high pH which led to a decrease in MCA [ 35 ]. Many authors have also observed a drop in MCA at high pH values [ 11 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture

Wehaidy

Abdel–Naby

Kholif

et al. 2023

Journal of Genetic Engineering and Biotechnology

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Background Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to acquire more information about the catalytic and kinetic properties of partially purified Bacillus subtilis MK775302 MCE and to assess the role of enzyme in cheese manufacture. Results B. subtilis MK775302 MCE was partially purified by 50% acetone precipitation with 5.6-fold purification. The optimum temperature and pH of the partially purified MCE were 70 °C and 5.0, respectively. The activation energy was calculated as 47.7 kJ/mol. The calculated Km and Vmax values were 36 mg/ml and 833 U/ml, respectively. The enzyme retained full activity at NaCl concentration of 2%. Compared to the commercial calf rennet, the ultra-filtrated white soft cheese produced from the partially purified B. subtilis MK775302 MCE exhibited higher total acidity, higher volatile fatty acids, and improved sensorial properties. Conclusions The partially purified MCE obtained in this study is a promising milk coagulant that can replace calf rennet at a commercial scale to produce better-quality cheese with improved texture and flavor.

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Section: Discussionmentioning

confidence: 99%