Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation

Ding, Zhongyang; Wang, Wangfei; Wang, Boda; Ouyang, Anran; Xiao, Siwei; Wang, Yingna; Liu, Shuangping; Ding, Mingliang; Zhou, Liang; Shi, Guiyang

doi:10.1007/s00217-011-1650-2

Cited by 16 publications

(18 citation statements)

References 27 publications

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“…For example, Bacillus licheniformis USC13 has been utilized for the production of milk-clotting enzyme but further inhibition studies revealed that the enzyme was a serine type proteinase (Ageitos et al 2007). Recently, Ding et al (2012) also reported production of a milk-clotting enzyme by Bacillus amyloliquefaciens JNU002 but it has also been mentioned that the enzyme was not an aspartic type of proteinase. Cheese making industry seeks for novel microbial enzyme sources; however, more studies are needed for elucidation of structural characteristic of these enzymes and their proteolytic patterns during cheese ripening.…”

Section: Microbial Aspartic Proteinasesmentioning

confidence: 99%

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Yeğin

Dekker

2013

Dairy Sci. & Technol.

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International audienceAspartic proteinases are an important class of proteinases which are widely used as milk-coagulating agents in industrial cheese production. They are available from a wide range of sources including mammals, plants, and microorganisms. Various attempts have been made in order to get insights into enzyme structure/function relationships for designing improved biocatalysts. This review provides an overview of historical background and recent achievements on the classification and structural characteristics of such enzymes as related to their functional properties, mechanism of catalysis, pH, and temperature dependence, substrate specificities, mechanism of inhibition, enzyme engineering, and technological applications with the focus on cheese manufacturing

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Section: Microbial Aspartic Proteinasesmentioning

confidence: 99%

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Yeğin

Dekker

2013

Dairy Sci. & Technol.

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“…In our previous study, Bacillus amyloliquefaciens JNU002 exhibited high MCA (4,969 SU ml -1 ) and promising enzyme characteristics [11]. In this study, the effects of agitation and aeration on MCE production were investigated, and a two-stage oxygen supply control strategy was proposed and evaluated.…”

Section: Introductionmentioning

confidence: 98%

A two-stage oxygen supply control strategy for enhancing milk-clotting enzyme production by Bacillus amyloliquefaciens

Ding

Ai²,

Ouyang

et al. 2012

Eur Food Res Technol

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To enhance the yield and productivity of milkclotting enzyme (MCE) by Bacillus amyloliquefaciens, a two-stage oxygen supply control strategy was proposed and successfully applied in the MCE fermentation. During the first 16 h, K L a was controlled at 72.2 h -1 to obtain high cell growth rate (v) and MCE activity (MCA) productivity (r MCA ). Subsequently, K L a was controlled at 33.9 h -1 to maintain high specific MCA productivity (q MCA ). Using this strategy, MCA peaked at 36 h with the MCA of 6,590.41 SU ml -1 , which was 18 h earlier than other investigated processes. The concept and results described represent the basis of an industrial scale-up process to achieve high MCE yield, MCA productivity and MCA/proteolytic activity.

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“…5C. This result was different from the MCEs produced by M. pusillus (49 kDa) and B. amyloliquefaciens JNU002 (28 kDa) (Ding et al, 2012;Nouani et al, 2009), indicating that the MCE from B. methanolicus LB-1 could be a new protease. Based on cross-reference to National Center for Biotechnology Information (NCBI), it shared 50% similarities with a protein secreted by B. firmus, and the one by Paenibacillus sp.…”

Section: Identification Of the Mcementioning

confidence: 63%

“…(Hang et al, 2016a;2016b), have been reported to produce extra-cellular MCEs. Production of bacterial MCEs by submerged fermentation (SMF) was efficient with a high yield of MCE (Ding et al, 2012), and it was simple to operate compared to solid state fermentation (SSF) by fungus (Thakur et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

“…The ideal MCE was characterized with a high milk clotting activity (MCA), equivalent to the commercial enzyme with a high ratio of MCA to proteolytic activity (PA) (Ding et al, 2012). Unfortunately, despite many reports on the production, purification and characterization of various bacterial MCEs, few of them met the requirement of an ideal MCE (Sato et al, 2004;Zhao et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1

Zheng

Zhao

et al. 2019

Food Sci Biotechnol

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Bacillus methanolicus LB-1 isolated from traditional rice wine was found to produce a milk clotting enzyme (MCE), and its fermentation conditions were optimized using response surface methodology. Then the MCE was produced by ethanol precipitation, and further chromatography separation resulted in a 10.46-fold purification with a 59.28% recovery. The MCA (milk clotting activity) of the purified MCE reached 597,310 ± 0.13 SU/ g. The optimal temperature of the MCE was determined to be 50°C and it was stable in the low temperature range of 40-45°C. The MCE had an optimum pH of 6.5, and it was stable under neutral conditions. Calcium chloride at the concentration of 25 mM was found to be the most effective stimulus. The MCE was identified by LC-MS to be a putative protein (ID I3EB99) containing 759 amino acids with a molecular weight of 80.37 kDa and a pI of 9.23.

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Production and characterization of milk-clotting enzyme from Bacillus amyloliquefaciens JNU002 by submerged fermentation

Cited by 16 publications

References 27 publications

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

A two-stage oxygen supply control strategy for enhancing milk-clotting enzyme production by Bacillus amyloliquefaciens

Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1

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