Studies on Cheese Making by Using Milk Clotting Enzyme of Mucor pusillus Lindt

Tsugô, Tomokichi; Yoshino, Umeo; Taniguchi, Kôkichi; Ozawa, Akiko; Miki, Yoshihisa; Iwasaki, Shinsuke; Arima, Kei

doi:10.2508/chikusan.35.221

Cited by 5 publications

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“…The effect of heat on the crude enzyme preparation indicated that the enzyme was thermolabile; it was inactivated when heated at 60" for 30min. This result is in accordance with that obtained by other investigators for a microbial clotting enzyme which is thus relatively more heat resistant than are commercial rennet preparations (Tsugo et al 1964). At 53" the crude enzyme retained its full activity when heated for 15 min.…”

Section: Resultssupporting

confidence: 92%

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Production of a Milk-clotting Enzyme Preparation by Aspergillus niger and the Effect of Various Factors on its Activity

Osman

Abdelfattah

Abd-Elsamie

et al. 1969

Journal of General Microbiology

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SUMMARYAmong 20 locally isolated fungi, Aspergillus niger isolate no. 58 proved to be suitable for the production of active extracellular milk-clotting enzyme. The addition of acetate buffer to the reaction mixture enhanced the clotting of milk by the enzyme whereas citrate +phosphate buffer hindered the process. The general properties of the crude enzyme were studied. Precipitation with ammonium sulphate, ethanol, acetone and tannin showed that ammonium sulphate was unsuitable for precipitation while the other precipitantgproduced sufficiently active fractions. I N T R O D U C T I O NStudies on the production of milk-clotting enzymes from microbial sources have gained interest during the last decade; the production of milk-clotting enzymes by different types of micro-organisms has been reported (Arima & Iwasaki, I 964; Veselov, Tipograf & Petina, I 965 ; Knight, I 966). The increasing demands on rennin for cheese making in Egypt and the prohibition of the slaughter of calves justified a study aiming to search for rennin substitutes from sources other than animals and in particular from micro-organisms. Cultivation. Transfers were made from the stock slants to Dox agar plates which were then incubated at 30' for 7 days. Two discs (0.5 cm. diam.) were cut from the 7-day culture and inoculated into 50 ml. sterile medium in 250 ml. flat bottomed flasks. Unless otherwise specified, the flasks were incubated for 3 to 4 days at 3 0 ' . At the end of the incubation period the culture medium was filtered off and its volume adjusted to 50 ml.

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Section: Resultssupporting

confidence: 92%

“…The milk-clotting activity was optimal at 52'; such a high optimal temperature is normal for microbial milk-clotting enzymes (Tsugo et al 1964). The effect of heat on the crude enzyme preparation indicated that the enzyme was thermolabile; it was inactivated when heated at 60" for 30min.…”

Section: Resultsmentioning

confidence: 98%