Bacillus subtilis is a generally recognized as safe probiotic, which used starter for natto fermentation. Natto functional food with antithrombus function due to nattokinase. Compared natto, fermented milk more popular food, commonly by Lactobacillus bulgaricus and Streptococcus. However, there no report on B. subtilis–fermented milk. In this study, produce function, strain (B. JNFE0126) that p...

Abstract Cheese-making involves milk coagulation as a crucial step where calf rennet has been used traditionally the milk-clotting enzyme in cheese industry. This study investigated enzymes from seven species of seaweed and evaluated parameters for their isolation partial purification including post-harvest processing, extraction methods. The saturation degree ammonium sulphate precipitation st...

In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4,...

Prochymosin is one of the most important aspartic proteinases used as a milk-clotting enzyme in cheese production. In the present investigation we report sequence of cDNA encoding goat ( Capra hircus ) preprochymosin and compare its nucleotide and deduced amino acid sequences with sequences of other ruminants preprochymosin. As bovine prochymosin, the caprine prochymosin cDNA encodes 365 amino ...

Investigations have been carried out on proteolytic activities of four laticiferous plants, viz. Calotropis procera (Ait.) R. Br. (Ruie), Carica papaya Linn. (Papaya), Euphorbia nivulia Buch.-Ham. (Sabar) and Ficus carica Linn. (Anjir) using Hammerstein grade casein and skimmed milk powder. Ratio of milk clotting to proteolytic activity was highest in the latex sample of C. papaya followed by F...

The study aimed to determine the potential of kiwifruit milk clotting enzyme in cheesemaking. crude enzyme, extracted with sodium phosphate buffer (pH 7.0), was partially purified by 30-80% ammonium sulfate precipitation. 50% saturation exhibited maximum activity (MCA), along 1.56 purification fold, and 78.84% recovery. From SDS-PAGE analysis, protease showed two bands a molecular mass 24 kDa 2...