New Protease Produced by Solid State Fermentation of Penicillium camemberti 0798400075 Using Coffee Hull Applied in Milk Coagulation
Amanda Moreira de Oliveira Melo,
Tatielle Pereira Silva,
Iasnaia Maria de Carvalho Tavares
et al.
Abstract:The milk clotting proteases have the specificity of hydrolyzing the k-casein fraction of milk casein micelles. In this study, the biochemical characterization and coagulation potential of a new milk coagulant derived from the enzymatic extract of Penicillium camemberti 0798400075 through solid state fermentation (SSF) using coffee husks are investigated. The caseinase produced showed low proteolytic activity (0.076 U/mL) and high coagulant activity (8 ACL/mL and 10 ACL/mL) for powdered and whole UHT milk, resp… Show more
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