Milk-Clotting Enzymes From Microorganisms

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...

Utilization of salt whey from Egyptian Ras (cephalotyre) cheese in microbial milk clotting enzymes production.

BACKGROUND Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial re...

Studies on the production of milk-clotting enzymes, proteolytic enzymes and mucilage by fungi.

Of 48 fungal isolates, 28 (including one Penicillium and three Aspergilli) secreted milk-clotting enzymes. This activity was in general related to the mycelial growth of a given isolate, but not with pH change of the culture filtrate during incubation. It was not found when mucilage was formed by isolates capable of doing so. The ratio of general proteolytic activity to milk-clotting activity v...

Enzymes from Deep-sea Microorganisms

Enzymes from Deep-sea Microorganisms