Production of milk-coagulating protease by fungus
            <i>Pleurotus djamor</i>
            through solid state fermentation using wheat bran as the low-cost substrate

Costa Silva, Monizy da; Costa, Ricardo Bezerra; do Nascimento, Josiel Santos; Gomes, Marta Maria Oliveira dos Santos; Ferreira, Alexsandra Nascimento; Grillo, Luciano Aparecido Meireles; Luz, José Maria Rodrigues da; Gomes, Francis Soares; Pereira, Hugo Juarez Vieira

doi:10.1080/10826068.2024.2399040

Preparative Biochemistry & Biotechnology

2024

DOI: 10.1080/10826068.2024.2399040

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Production of milk-coagulating protease by fungus Pleurotus djamor through solid state fermentation using wheat bran as the low-cost substrate

Monizy da Costa Silva,

Ricardo Bezerra Costa,

Josiel Santos do Nascimento

et al.

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From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

Villegas,

Silva,

Tito

et al. 2024

Foods

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This study explores the extraction and characterization of proteolytic enzymes from brewer’s spent grain (BSG) and their potential as sustainable coagulants in the dairy industry. BSG samples from various beer types (Blonde Ale, IPA, Kölsch, Honey, and Porter) were obtained from two artisanal breweries in Mar del Plata, Argentina. Optimization of caseinolytic activity (CA) and protein extraction was conducted using a Plackett–Burman design, followed by a Box–Behnken design. Optimal protein concentration was achieved at intermediate pH and high temperature, while CA peaked at pH 8.0. The specific caseinolytic activity (SCA) varied among the extracts, with BSG3 showing the highest activity (99.6 U mg−1) and BSG1 the lowest (60.4 U mg−1). Protease inhibitor assays suggested the presence of aspartic, serine, metallo, and cysteine proteases. BSG3 and BSG4 showed the highest hydrolysis rates for α-casein (70% and 78%). For κ-casein, BSG1, BSG2, and BSG3 demonstrated moderate activity (56.5%, 49%, and 55.8), while BSG4 and BSG5 exhibited the lowest activity. Additionally, the milk-clotting activity (MCA) of BSG extracts was comparable to plant-based coagulants like Cynara cardunculus and Ficus carica. These findings highlight the potential of BSG-derived proteases as alternative coagulants for cheese production, offering a sustainable link between the brewing and dairy industries.

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From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

Villegas,

Silva,

Tito

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Production of milk-coagulating protease by fungus Pleurotus djamor through solid state fermentation using wheat bran as the low-cost substrate

Cited by 1 publication

References 42 publications

From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

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