Thermostable trypsin‐like protease by <i>Penicillium roqueforti</i> secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting

Nogueira, Laísa Santana; Tavares, Iasnaia Maria de Carvalho; Santana, Nívio Batista; Ferrão, Sibelli Passini Barbosa; Teixeira, Jabson Meneses; Costa, Floriatan Santos; Silva, Tatielle Pereira; Pereira, Hugo Juarez Vieira; Irfan, Muhammad; Bilal, Muhammad; Oliveira, Julieta Rangel de; Franco, Marcelo

doi:10.1002/bab.2268

Cited by 14 publications

(4 citation statements)

References 95 publications

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“…This equilibrium can be altered by excessive LA fermentation. The resulting excessive acidity is known to affect not only the very growth of lactic acid bacteria (LAB) but also LAB activity [48][49][50][51][52][53], with negative impacts on the product quality and sensory properties [98][99][100][101]. These effects were already explained in terms of lactate anion protonation into non-dissociated LA molecules, more particularly around the pK a (3.86).…”

Section: Lactic Ferment Inhibition and Lactic Acid Excess Issuementioning

confidence: 99%

Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications

Azzouz,

Arus,

Platon

2024

IJMS

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The use of clay materials in dairy technology requires a multidisciplinary approach that allows correlating clay efficiency in the targeted application to its interactions with milk components. For profitability reasons, natural clays and clay minerals can be used as low-cost and harmless food-compatible materials for improving key processes such as fermentation and coagulation. Under chemical stability conditions, clay materials can act as adsorbents, since anionic clay minerals such as hydrotalcite already showed effectiveness in the continuous removal of lactic acid via in situ anion exchange during fermentation and ex situ regeneration by ozone. Raw and modified bentonites and smectites have also been used as adsorbents in aflatoxin retention and as acidic species in milk acidification and coagulation. Aflatoxins and organophilic milk components, particularly non-charged caseins around their isoelectric points, are expected to display high affinity towards high silica regions on the clay surface. Here, clay interactions with milk components are key factors that govern adsorption and surface physicochemical processes. Knowledge about these interactions and changes in clay behavior according to the pH and chemical composition of the liquid media and, more importantly, clay chemical stability is an essential requirement for understanding process improvements in dairy technology, both upstream and downstream of milk production. The present paper provides a comprehensive review with deep analysis and synthesis of the main findings of studies in this area. This may be greatly useful for mastering milk processing efficiency and envisaging new prospects in dairy technology.

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Section: Lactic Ferment Inhibition and Lactic Acid Excess Issuementioning

confidence: 99%

Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications

Azzouz,

Arus,

Platon

2024

IJMS

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“…To obtain the enzymes from lamentous fungi, solid state fermentation (SSF), used for the growth of fungi, is the most appropriate due to the production of higher yields (Ajila et al 2012). Furthermore, in SSF, solid substrates are found in the absence or near absence of free water, similar to the natural habitat of fungi (Nogueira et al 2021;Alhomodi et al 2021;Neves et al 2020). In this bioprocess, low-cost agro-industrial residues can be used as substrates (Reis et al 2020).…”

Section: Introductionmentioning

confidence: 99%

New Protease Produced by Solid State Fermentation of Penicillium camemberti 0798400075 Using Coffee Hull Applied in Milk Coagulation

Melo,

Silva,

Tavares

et al. 2023

Preprint

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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, respectively, and reached optimal temperature at 50 ºC and optimal pH at 7, remained with 80% of its activity at 40 ºC, showed greater affinity for acidic conditions, containing more than 60% of its activity at pH 5.0 and exhibited an increase in its activity in the presence of Mg2+ ions. The new coagulant showed potential to be used as a substitute for rennet in the coagulation process of milk caseins.

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“…However, calf rennet is currently used only to manufacture specific dairy products. Instead, microbial [ 2 ] and recombinant chymosin proteases are used most to manufacture cheese nowadays. Speaking of recombinant chymosins, these are commonly expressed in bacteria ( E. coli ), yeast ( Kluveryomyces lactis ), or molds ( Aspergillus niger var.…”

Section: Introductionmentioning

confidence: 99%

“…Plant-derived protease from the fruits of Solanum elaeagnifolium 2. Milk added with the protease solution and CaCl 2 at 0.02% w/v 3.…”

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confidence: 99%

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Nájera-Domínguez

Gutiérrez‐Méndez

Carballo

et al. 2022

International Journal of Food Science

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There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form milk gels by itself and in combination with chymosin. For this purpose, proteases were partially purified from trompillo fruits. These proteases had a molecular weight of ~60 kDa, and results suggest cucumisin-like serine proteases, though further studies are needed to confirm this observation. Unlike chymosins, trompillo proteases had high proteolytic activity ( PA = 50.23 U Tyr mg protei n − 1 ) and low milk-clotting activity ( MCA = 3658.86 SU m L − 1 ). Consequently, the ratio of MCA/PA was lower in trompillo proteases (6.83) than in chymosins (187 to 223). Our result also showed that milk gels formed with trompillo proteases were softer (7.03 mPa s) and had a higher release of whey (31.08%) than the milk gels clotted with chymosin (~10 mPa s and ~4% of syneresis). However, the combination of trompillo proteases with chymosin sped up the gelling process (21 min), improved the firmness of milk gels (12 mPa s), and decreased the whey release from milk curds (3.41%). Therefore, trompillo proteases could be combined with chymosin to improve the cheese yield and change certain cheese features.

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Thermostable trypsin‐like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting

Cited by 14 publications

References 95 publications

Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications

Role of Clay Substrate Molecular Interactions in Some Dairy Technology Applications

New Protease Produced by Solid State Fermentation of Penicillium camemberti 0798400075 Using Coffee Hull Applied in Milk Coagulation

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

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