Milk Clotting Enzyme from Microorganisms Part VII
نویسندگان
چکیده
منابع مشابه
Milk-clotting Enzymes from Microorganisms.
A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Prote...
متن کاملPurification and Characterization of Milk Clotting Enzyme Produced by Rhizomucor Rmiehei
Milk clotting enzyme (M CE) produced by: Rhizomucor miehei was purified and characterized.The enzyme was purified 220.29-fold with specific activity about 14444.2 U/mg protein byultrafiltration, ammonium sulfate fractionation, Sephacryl S-300 chromatography. The maximumenzyme activity was at 65°C.The milk clotting activity was decreased steadily as pH is increased and indicated maximumactivity ...
متن کاملCharacterization of partially purified milk‐clotting enzyme from sunflower (Helianthus annuus) seeds
This study was aimed to extract milk-clotting enzyme from sunflower seeds and to determine its potentiality for manufacturing white soft cheese from cows and goats milk. The seeds were blended and extracted using two types of buffers and milk-clotting and proteolytic activities were evaluated. The enzyme was partially purified using ammonium sulfate fractionation techniques. Results indicated t...
متن کاملMicrosciadin, a New Milk-Clotting Cysteine Protease from an Endemic Species, Euphorbia microsciadia
In the present work, a new branch of biotechnological advantage of the latex of an endemic perennial plant, Euphorbia microsciadia has been introduced. A novel cysteine protease, designated as microsciadin, was purified from the latex of Euphorbia microsciadia by a combination of sequential usage of SP-Sepharose Fast Flow column in two different pHs and a final gel filtration ...
متن کاملExtraction of milk-clotting enzyme produced by solid state fermentation of Aspergillus oryzae.
Studies on the extraction of milk-clotting enzyme after solid-state fermentation (SSF) of wheat bran by a local strain of Aspergillus oryzae LS1 were done. The extraction of the enzyme was found to be depended on different parameters like nature of extractant, soaking time, temperature etc. From different inorganic and organic extractants, calcium chloride (0.05%) and glycerol (40%) were found ...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1969
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.43.60