Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Merheb-Dini, Carolina; Garcia, Graziele Aparecida Chiuchi; Penna, Ana Lúcia Barretto; Gomes, Eleni; Silva, Roberto da

doi:10.1016/j.foodchem.2011.07.105

Cited by 45 publications

(32 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…3). Our results are similar to the earlier reports that showed that inorganic nitrogen sources (sodium nitrate, urea, and ammonium nitrate) gave poor production of MCE, but organic nitrogen sources (wheat bran, wheat four, and skim milk powder) favored good enzyme yield (Thakur et al 1990;Merheb-Dini et al 2010, 2012Alecrim et al 2015). Depending on the peptide nature and level, MCE synthesis may be induced or repressed by proteinaceous materials.…”

Section: Discussionsupporting

confidence: 92%

“…However, the reason(s) for the decline remains to be investigated. Although similar results of fast MCE production by B. subtilis (natto), Takahashi and Thermomucor indicae were observed by Wu et al (2013) and Merheb-Dini et al (2012). However, optimal production of Nocardiopsis sp.…”

Section: Discussionsupporting

confidence: 69%

“…(Cavalcanti et al 2005). Instead of glucose and sucrose, Odeniyi et al (2009) found galactose, lactose, and trehlose as best C-sources for MCE production, whereas Merheb-Dini et al (2010, 2012 used wheat bran as substrate.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of milk-clotting enzyme production by Bacillus amyloliquefaciens SP1 isolated from apple rhizosphere

Guleria

Walia

Chauhan

et al. 2016

Bioresour. Bioprocess.

View full text Add to dashboard Cite

Background: Present study aims to isolate and optimize fermentation conditions of milk-clotting enzyme producing rhizobacteria Bacillus amyloliquefaciens SP1. Results:A bacterium producing an extracellular milk-clotting enzyme (MCE) was isolated from the rhizosphere of the planted population of apple trees growing at Distt. Chamba of Himachal Pradesh, India. According to morphological, physiological, biochemical, and molecular characterization, isolate was identified as B. amyloliquefaciens. Single-factor testing was used to study the optimum physical conditions and nutritional parameters for production of the MCE per proteolysis activity which insures its usefulness as new source of milk coagulant for cheese making. The optimum conditions for production of the milk-clotting enzyme were: temperature, 30 °C; inoculum size, 1 %; and initial pH of the medium, 6.0. The maximum milk-clotting activity and milk-clotting activity per proteolysis activity were found using soyabean as nitrogen source and sucrose as carbon source. Conclusion:These optimized conditions resulted in a 1.9-fold increase in production of the milk-clotting enzyme. This study reported a plant growth promoting rhizobacteria, i.e., B. amyloliquefaciens as source of milk-clotting enzyme which has potential as a calf rennet substitute.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 69%

See 1 more Smart Citation

Optimization of milk-clotting enzyme production by Bacillus amyloliquefaciens SP1 isolated from apple rhizosphere

Guleria

Walia

Chauhan

et al. 2016

Bioresour. Bioprocess.

View full text Add to dashboard Cite

show abstract

“…UreaePAGE of the casein fractions was conducted as reported by Merheb-Dini, Garcia, Penna, Gomes, and Silva (2012). Samples were collected after 3, 10, and 17 days of storage and maintained at À18 C until the analysis.…”

Section: Ureaepolyacrylamide Gel Electrophoresis (Ureaepage)mentioning

confidence: 99%

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Diamantino

Beraldo

Sunakozawa

et al. 2014

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

a b s t r a c tThe effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese.

show abstract

“…In the last two decades, MCEs from microbes (Merheb‐Dini et al . ), animals (Kumar et al . ) and plants (Pontual et al .…”

Section: Introductionmentioning

confidence: 99%

Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

Zhao

Wang

Zheng

et al. 2015

Journal of Food Biochemistry

View full text Add to dashboard Cite

Fermentation parameters affecting a milk‐clotting enzyme (MCE) production by glutinous rice fermentation were evaluated using selected rice starters called Jiuqu. The MCE was produced under the following conditions: rice inoculation starter at 3%, fermentation time of 5 days, temperature at 30C, initial rice medium pH of 5.0, rice concentration of 70% and rotation speed of 120 rpm. The enzyme preparation obtained by 70% ethanol precipitation of the culture supernatant had milk‐clotting activity (MCA) of 6,160 Su/g and a C/P ratio (the ratio between MCA and proteolytic activity) of 10.81 at a recovery rate of 44.82%. The molecular mass of the MCE was 39.7 kDa. MCE production was optimal at 35C and a pH of 5.4. The presence of Na+, K+, Mg2+, Ca2+ and Al3+ stimulated enzyme activity. The Km and Vmax values were 22.90 g/L and 21.11 mL/s, respectively, with skim milk as the substrate. Practical Applications In the last two decades, different sources of milk‐clotting enzymes (MCEs) have been explored to meet the increasing demand for cheese production worldwide. This study describes a MCE isolated by ethanol fractionation from glutinous rice wine fermented by Jiuqu. The MCE, with a relatively high C/P ratio, is potentially applicable as a coagulant in cheese making. The property of thermal instability of the enzyme is advantageous as it would be inactivated during curd scalding (at about 50C), thus formation of bitter‐taste peptides caused by residual proteolytic activity of the enzyme during cheese ripening could be prevented. In addition, the optimal temperature (35C) of the MCE is within the range of temperature (30–35C) generally used during milk coagulation processes. Therefore, the results suggest that a MCE that could have potential application in cheese production may be obtained by glutinous rice fermentation under the conditions of this study.

show abstract

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Cited by 45 publications

References 23 publications

Optimization of milk-clotting enzyme production by Bacillus amyloliquefaciens SP1 isolated from apple rhizosphere

Optimization of milk-clotting enzyme production by Bacillus amyloliquefaciens SP1 isolated from apple rhizosphere

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

Contact Info

Product

Resources

About