Isolation and Fermentation Condition of Milk-clotting Enzyme Producing Strain from Glutinous Rice Wine

SummaryThe aim of this work was to develop new oriental style dairy products coagulated with culture filtrates from lao-chao, a traditional fermented rice product. The fermenting fungal cultures screened wereRhizopus javanicus, Rhiz. oryzae, Rhiz. chinensis, Rhiz. oligosporus, Aspergillus oryzae, Mucor racemosusand chiu-yao, a commercial starter. All the inocula liquefied a steamed glutinous rice base and produced culture filtrates with both milk-clotting and proteolytic activities. Of the fungal products tested,Rhiz. javanicuswas the most successful, producing a good yield of culture filtrate with the desired milk-clotting activity, and the resultant yogurt-like product was more acceptable to consumers than any except that from chiu-yao. The firmness was less acceptable, but this could be improved by using mixed pure cultures ofRhiz. javanicusandM. racemosus.

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Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

Сheesemaking and buttermaking ◽

10.31515/2073-4018-2019-1-24-26 ◽

2019 ◽

pp. 24-26

Author(s):

D.V. Abramov ◽

◽

D.S. Myagkonosov ◽

I.N. Delitskaya ◽

V.A. Mordvinova ◽

...

Keyword(s):

Enzyme Preparations ◽

Milk Clotting ◽

Milk Clotting Enzyme

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Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c08120 ◽

2021 ◽

Vol 69 (9) ◽

pp. 2784-2792

Author(s):

Fanqiang Meng ◽

Haizhen Zhao ◽

Fengxia Lu ◽

Xiaomei Bie ◽

Zhaoxin Lu ◽

...

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme ◽

Functional Peptides

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Milk-clotting Enzyme from Microorganisms

Agricultural and Biological Chemistry ◽

10.1080/00021369.1971.10860092 ◽

1971 ◽

Vol 35 (9) ◽

pp. 1398-1401

Author(s):

Juhyun Yu ◽

Gakuzo Tamura ◽

Kei Arima

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme

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Milk-clotting Enzyme from Microorganisms

Agricultural and Biological Chemistry ◽

10.1080/00021369.1971.10860068 ◽

1971 ◽

Vol 35 (8) ◽

pp. 1194-1199

Author(s):

Juhyun Yu ◽

Gakuzo Tamura ◽

Kei Arima

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme

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Milk-clotting enzyme from Irpex lacteus as a calf rennet substitute for cheddar cheese manufacture.

Agricultural and Biological Chemistry ◽

10.1271/bbb1961.49.1605 ◽

1985 ◽

Vol 49 (6) ◽

pp. 1605-1609 ◽

Cited By ~ 6

Author(s):

Hideyuki KOBAYASHI ◽

Isao KUSAKABE ◽

Kazuo MURAKAMI

Keyword(s):

Cheddar Cheese ◽

Irpex Lacteus ◽

Milk Clotting ◽

Milk Clotting Enzyme

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A novel milk-clotting enzyme from Aspergillus oryzae and A. luchuensis is an aspartic endopeptidase PepE presumed to be a vacuolar enzyme

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbac005 ◽

2022 ◽

Author(s):

Yoko Takyu ◽

Taro Asamura ◽

Ayako Okamoto ◽

Hiroshi Maeda ◽

Michio Takeuchi ◽

...

Keyword(s):

Aspergillus Oryzae ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Proteolytic Activities ◽

Homologous Enzyme ◽

Traditional Fermentation ◽

Enzyme Source ◽

Cheese Production ◽

Milk Clotting Activity ◽

Aspartic Endopeptidase

Abstract Aspergillus oryzae RIB40 has 11 aspartic endopeptidase genes. We searched for milk-clotting enzymes based on the homology of the deduced amino acid sequence with chymosins. As a result, we identified a milk-clotting enzyme in A. oryzae. We expected other Aspergillus species to have a homologous enzyme with milk-clotting activity, and we found the most homologous aspartic endopeptidase from A. luchuensis had milk-clotting activity. Surprisingly, two enzymes were considered as vacuole enzymes according to a study on A. niger proteases. The two enzymes from A. oryzae and A. luchuensis cleaved a peptide between the 105Phe-106Met bond in κ-casein, similar to chymosin. Although both enzymes showed proteolytic activity using casein as a substrate, the optimum pH values for milk-clotting and proteolytic activities were different. Furthermore, the substrate specificities were highly restricted. Therefore, we expected that the Japanese traditional fermentation agent, koji, could be used as an enzyme source for cheese production.

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