Production and Immobilization of a Bacterial Milk-Clotting Enzyme

D’Souza, Trevor M.; Pereira, Lancelot

doi:10.3168/jds.s0022-0302(82)82464-8

Cited by 10 publications

(12 citation statements)

References 23 publications

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“…When 50 mmol L -1 CaCl 2 was added to skim milk solutions, the maximum activity was obtained. Similar phenomenon was observed in B. subtilis K-26, E. faecalis TUA2495L and B. licheniformis (Rao and Mathur, 1979;D'souza and Pereira, 1982;Sato et al, 2004). So, it can be confirmed that the enzyme from B. subtilis B1 is a typical microbial MCE with fine quality.…”

Section: Discussionsupporting

confidence: 79%

“…The MCE from B. subtilis B1 was proved as an acid protease with optimum pH 5.5, although, commercial proteases from the genus Bacillus were mainly neutral and alkaline (Dutt et al, 2008). Its optimum pH was consistent with that of M. miehei, E. faecalis TUA2495L and B. subtilis K-26 (Rao and Mathur, 1979;D'souza and Pereira, 1982;Sato et al, 2004). Gels made in low pH appeared to have a denser and more interconnected structure (Esteves et al, 2003).…”

Section: Discussionmentioning

confidence: 91%

“…Most of the microorganisms mentioned were screened from soil, natto, milk or glutinous rice wine samples (Rao and Mathur, 1979;D'souza and Pereira, 1982;Sato et al, 2004;Dutt et al, 2008). Microorganisms from different sources allow a variety of cheeses with different rheological and organoleptic properties (Silva and Malcata, 2005;Ageitos et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

Ding¹,

Liu²,

Gu³

et al. 2011

Afr. J. Biotechnol.

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Three strains, Bacillus subtilis B1, B. subtilis B18 and Bacillus thuringiensis B12, were screened from wheat bran to produce milk-clotting enzyme. Among them, B. subtilis B1 exhibited considerable milkclotting activity with low proteolytic activity. After response surface methodology optimization, milkclotting activity was improved from 782 SU ml -1 to 1129.05 ± 74.55 SU mL -1 with a small inoculum size (0.130%, v/v). The optimized medium contained glucose (16.2 gL -1 ), wheat bran (30 gL -1 ), NaCl (5 gL -1 ), MgSO 4 ·7H 2 O (5 gL -1 ), KH 2 PO 4 (2 gL -1 ) and CaCO 3 (3 gL -1 ). The milk-clotting enzyme from B. subtilis B1 has the optimum pH 5.5 and CaCl 2 concentration 50 mmol L -1. It is completely inactivated after 5 min at 70°C. The result showed that B. subtilis B1 was a promising strain for industrial milk-clotting enzyme production.

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Section: Discussionsupporting

confidence: 79%

Section: Discussionmentioning

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

Ding¹,

Liu²,

Gu³

et al. 2011

Afr. J. Biotechnol.

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“…Microbial rennets or MCPs possess distinct and worth while advantages not available with animal rennet in terms of cost, relatively unlimited and stable supplies, etc. (Sardinas 1972 (Srinivasan et al 1964;D'Souza and Pereira 1982) and others like Myxococcus (Poza et al 2003) and Nocardiopsis (Cavalcanti et al 2005) have also been reported as producers. The lack of research on bacterial MCP may be due to their higher PA leading to formation of bitter peptides (Channe and Shewale 1998).…”

Section: Discussionmentioning

confidence: 98%

Role of casein on induction and enhancement of production of a bacterial milk clotting protease from an indigenously isolated Bacillus subtilis

Dutt

Meghwanshi

Gupta

et al. 2008

Lett Appl Microbiol

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Aims: To isolate and enhance the yield of a bacterial milk clotting protease (MCP) through process optimization and scale up. Materials and Results: Bacillus subtilis was isolated as MCP producer with good milk clotting activity (MCA) per proteolytic activity (PA) index. The enzyme production was inducible with casein and enhanced with fructose and ammonium nitrate resulting in 571·43 U ml−1 of enzyme. Conclusions: Medium containing 4% fructose, 0·75% casein, 0·3% NH4NO3 and 10 mmol l–1 CaCl2, pH 6·0, inoculated with 4% (v/v) inoculum, incubated at 37°C, 200 rev min−1 for 72 h gave maximum production. A 6·67‐fold increase in MCP yield with very high MCA per PA index was observed after final optimization indicating similarity to rennets. Significance and Impact of the Study: Mostly fungal MCPs have been reported. The MCA and MCA per PA index of this bacterium is comparable to that of many fungal reports and better than quite a few bacterial MCPs. Thus, this enzyme by B. subtilis has good probability of successful use in cheese production.

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“…Yu and Chou [41] reported that the increase in initial pH can increase both the propagation of mycelia and milk clotting enzyme production in Amylomyces rouxii, the maximum production was at pH 7.0. D'Souza and Pereira [42] have observed that milk clotting enzyme production by Bacillus licheniformis showed highest production at pH 7.0, M. pusillus [13], and Fusarium subglutinaus [43] were reported to produce the maximum enzyme production in the initial pH of 6.0. It is known that temperature is one of the most critical parameters that have to be controlled in bioprocess.…”

Section: Influences Of Ph and Temperature On The Production Of Milk Cmentioning

confidence: 99%

Production of milk clotting protease by a local isolate of Mucor circinelloides under SSF using agro-industrial wastes

Sathya

Pradeep

Angayarkanni

et al. 2009

Biotechnol Bioproc E

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Agro-industrial residues, a cheap source of energy have high potential in the area of fermentation for the production of enzymes. Twenty agro-industrial residues were evaluated to check the possibility of potential utilization of substrates in SSF for milk clotting enzyme protease production by jìÅçê=ÅáêÅáåÉääçáÇÉë. In this study, dhal husk holds the greatest promise for cost effective production of the milk clotting enzyme. The dhal husk supported maximum milk clotting protease production, and yield was improved with the supplementation of sucrose and yeast extract as carbon and nitrogen source, respectively. Among all the physico-chemical parameters tested, the best results were obtained in a medium having moisture content of 20% at pH 7.0, when inoculated with 30% of spore suspension and incubated at 30 o C for 5 days. The activity was increased further on addition of Ca 2+

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Production and Immobilization of a Bacterial Milk-Clotting Enzyme

Cited by 10 publications

References 23 publications

Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

Role of casein on induction and enhancement of production of a bacterial milk clotting protease from an indigenously isolated Bacillus subtilis

Production of milk clotting protease by a local isolate of Mucor circinelloides under SSF using agro-industrial wastes

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