Milk-Clotting Enzymes From Microorganisms

Srinivasan, R. A.; Iyengar, M. K. K.; Babbar, I.J.; Chakravorty, Somnath; Dudani, A. T.; Iya, K. K.

doi:10.1128/am.12.6.475-478.1964

Cited by 15 publications

(6 citation statements)

References 1 publication

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“…31 The MCA/PA ratios of MCEs isolated from B. subtilis ranged between 13 and 148. 5 Therefore, MCEs produced by R. miehei, R. pusillus, and A. oryzae were used alone or with calf rennet to produce experimental cheese. 6,32 Notably, the MCA/PA of BY-4 was 1.79-fold higher than that of BY-1, and BY4 had similar MCA/PA, heat sensitivity and higher pH stability compared to those of calf chymosin.…”

Section: ■ Discussionmentioning

confidence: 90%

“…The MCA/PA ratios of MCEs isolated from B. subtilis ranged between 13 and 148 . Therefore, MCEs produced by R.…”

Section: Discussionmentioning

confidence: 99%

“…Therefore, more attention has been focused on microorganism-derived MCEs because of their availability, rapid growth, and low cost. 5 For example, MCEs produced by Rhizomucor miehei, Rhizomucor pusillus, Aspergillus oryzae, and Enthothia parasitica have been used alone or in combination with calf rennet for the production of Malatya cheese, Halloumi cheese, cheddar cheese, Prato cheese, and white pickled cheese. 6 Moreover, a variety of proteases secreted by Bacillus during its growth have been used to manufacture cheese.…”

Section: ■ Introductionmentioning

confidence: 99%

“…However, the proteolytic activity (PA) of plant endopeptidases is higher than that of calf rennet, leading to loss of protein degradation products into whey and thus a decrease in the cheese yield. Therefore, more attention has been focused on microorganism-derived MCEs because of their availability, rapid growth, and low cost . For example, MCEs produced by Rhizomucor miehei, Rhizomucor pusillus, Aspergillus oryzae, and Enthothia parasitica have been used alone or in combination with calf rennet for the production of Malatya cheese, Halloumi cheese, cheddar cheese, Prato cheese, and white pickled cheese .…”

Section: Introductionmentioning

confidence: 99%

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Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Meng

Zhao

Lü

et al. 2021

J. Agric. Food Chem.

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Although rennet is one of the best choices for cheese manufacturing, its production cannot meet the growing demands of the cheese industry. Thus, new milk-clotting enzymes (MCEs) with similar or better properties as/than those of calf chymosin are needed urgently. Here, three MCEs, BY-2, BY-3, and BY-4, were mined by bioinformatic analysis and then expressed in and isolated from Escherichia coli. BY-4 had the highest milk-clotting activity/proteolytic activity (238.76) with enzyme properties similar to those of calf chymosin. BY-4 cheese had a composition, appearance, consistency/texture, and overall acceptability proximate to calf chymosin cheese. The EC50 values of peptides extracted from BY-4 cheese for 2,2-diphenyl-1-picrylhydrazyl inhibition (antioxidant property), angiotensin-converting enzyme inhibition (antihypertensivity), and growth inhibition of liver cancer cells (antitumor property) were found to be 81, 49, and 238 μg/mL, respectively, which were 2.35, 2.59, and 2.12 folds higher than those of calf chymosin cheese. These results indicated the potential of BY-4 as a supplement to calf chymosin in cheese manufacturing, especially for functional and health care purposes.

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Section: ■ Discussionmentioning

confidence: 90%

“…The MCA/PA ratios of MCEs isolated from B. subtilis ranged between 13 and 148 . Therefore, MCEs produced by R.…”

Section: Discussionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Meng

Zhao

Lü

et al. 2021

J. Agric. Food Chem.

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“…The diameter of each clear zone was measured as a rough indication of proteolytic activity of the organisms. The organisms which showed considerably large zones of protein solubilization were selected for further studies, (Srinivasan et al, 1964). b) Lipolytic bacteria were determined on NA containing 1% olive oil, after appropriate period of incubation at 37 o C and 7 o C, plates were flooded with concentrated CuSO4 solution.…”

Section: Ii-methodsmentioning

confidence: 99%

Description of Microbial and Chemical Changes During the Tenderization Process of Buffalo Meat

El-Fadaly

Kassem

Hamed³

et al. 2000

Journal of Agricultural Chemistry and Biotechnology

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The microbiological examinations of tested meat and curing solution were carried out using different cultivation media. Screening programm of obtained isolates was performed on milk agar medium to detect their potentialities against milk casein. Chemical description was also followed together with determination of sugars values in the curing solution during the whole process. Results obtained revealed that both meat and immersing solution were different from each other from microbiological and chemical point of view. Positive linear regression was obtained by plotting values of H/G% either against growth diameter or against hydrolysis zones. Profiles of both pH and optical density of the curing solution seems to be constant during the whole process. Results of the total protein exhibited gradual increase up to the 9 th day of the process. Values of non reducing sugars and total sugars showed gradual decrease up to 6 th day then increased again while reducing sugars showed a steady state during the treatment period.

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Studies on the production of bacterial rennet in a pilot plant fermentor

Rao

Mathur

1975

Biotech & Bioengineering

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An attempt was made to find out the optimum aeration and agitation rates on the production of bacterial rennet from Bacillus subtilis K-26 using 5y0 wheat bran medium in a 13 liter fermentor. The enzyme activity and the growth rate were shown to increase with an increase in the rate of agitation. The fermentation experiments carried out at an agitation rate of 400 rpm showed an approximate threefold increase in enzyme activity with a considerable decrease in the fermentation time over those agitated a t 200 and 300 rpm. The beneficial effect of a higher oxygen rate was observed for enzyme production occurring a t a lower agitation rate. The inoculum activity and the varying amounts of antifoam agent which were added showed no apparent effect either on the total incubation time or on the final enzyme activity. It has been suggested that an agitation rate of 400 rpm with an aeration level of 3000 cc/min are the optimum values for the efficient production of bacterial rennet from B. subtilis K-26 using 5% wheat bran medium in a 13 liter fermentor.

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Milk-Clotting Enzymes From Microorganisms

Cited by 15 publications

References 1 publication

Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Description of Microbial and Chemical Changes During the Tenderization Process of Buffalo Meat

Studies on the production of bacterial rennet in a pilot plant fermentor

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