The effect ofD-glucose on milk clotting activity ofMucor miehei in a chemostat with biomass retention

Beyenal, Haluk; Şeker, Şule; Salih, Bekir; Tanyolaç, Abdurrahman

doi:10.1002/(sici)1097-4660(199906)74:6<527::aid-jctb77>3.0.co;2-j

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…Beyenal et al (1999);Seker et al(1999), Silveira and Contiero (2001) also observed this fact. The use of baffled flasks permited more aeration with an increased in the growth and a decrease in the enzyme production.…”

Section: Sugar Determinationmentioning

confidence: 68%

Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Silveira¹,

Oliveira²,

Ribeiro

et al. 2005

Braz. arch. biol. technol.

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The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentation 414, 264 and 167 S.U., when using HCl 0.2 N, 0.3 N and 0.4 N respectively. SSF experiments using 1 and 2 g of casein/gram wheat bran (10% moisture) showed an increase in the enzymatic production (966 and 1,117 S.U.). The results suggested that increase in glucose concentration affected the enzyme synthesis, and casein was the prime factor in the enzyme synthesis induction. SSF showed to be a good system for rennin production.

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Section: Sugar Determinationmentioning

confidence: 68%

Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Silveira¹,

Oliveira²,

Ribeiro

et al. 2005

Braz. arch. biol. technol.

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“…behavior. Seker et al (1998) and Beyenal et al (1999), who worked on the production of the aspartic proteinase from R. miehei, pointed out that a high glucose concentration in the fermentation media inhibited enzyme activity, as it stimulated biomass rather than rennin production. Silveira et al (2005) also investigated the effect of carbon and nitrogen sources on rennin production by R. miehei in submerged fermentation.…”

mentioning

confidence: 99%

Aspartic proteinases from Mucor spp. in cheese manufacturing

Yeğin

Fernández‐Lahore

Salgado

et al. 2010

Appl Microbiol Biotechnol

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Filamentous fungi belonging to the order of Mucorales are well known as producers of aspartic proteinases depicting milk-clotting activity. The biosynthesis level, the biochemical characteristics, and the technological properties of the resulting proteinases are affected by the producer strain and the mode of cultivation. While the milk-clotting enzymes produced by the Rhizomucor spp. have been extensively studied in the past, much less is known on the properties and potential applications of the aspartic proteinases obtained for Mucor spp. Indeed, several Mucor spp. strains have been reported as a potential source of milk-clotting enzymes having unique technological properties. Both submerged fermentation and solid substrate cultivation are proven alternatives for the production of Mucor spp. aspartic proteinases. This review provides an overview on the bioprocessing routes to obtain large amounts of these enzymes, on their structural characteristics as related to their functional properties, and on their industrial applications with focus on cheese manufacturing.

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The effect of fermentation parameters on the production of Mucor miehei acid protease in a chemically defined medium

Ayhan

Çelebi

Tanyolaç

2001

J of Chemical Tech & Biotech

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Batch shake flask experiments were carried out with a fungal strain of Mucor miehei ATCC 3420 to study the effects of five fermentation parameters; initial D‐glucose concentration, temperature, initial pH, agitation rate and inoculum ratio, on the production of rennin in a chemically defined medium. A statistical design was used to assign the experimental levels of five fermentation parameters for the determination of optimum conditions. The highest concentration of milk‐clotting activity (MCA) obtained was 2286 SU cm−3 (without concentration of the broth) at 29.6 g dm−3 initial D‐glucose concentration, 6.8 initial pH, 37.6 °C temperature, 81 stroke per min agitation rate and 5.2% (v/v) inoculum ratio. Although enzyme secretion was a function of all the operational parameters investigated, the pH range (4.6–5.2) reached at the time of enzyme production had a profound effect on milk‐clotting activity levels. In the fermentation sample at maximum milk‐clotting activity the R factor, the ratio of milk‐clotting activity to proteolytic activity, was determined as 1 SU PU−1, denoting similar characteristics to a commercial animal rennet.© 2001 Society of Chemical Industry

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The effect ofD-glucose on milk clotting activity ofMucor miehei in a chemostat with biomass retention

Cited by 3 publications

References 14 publications

Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation

Aspartic proteinases from Mucor spp. in cheese manufacturing

The effect of fermentation parameters on the production of Mucor miehei acid protease in a chemically defined medium

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