Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making

2018 ◽  
Vol 66 (24) ◽  
pp. 6162-6169 ◽  
Author(s):  
Fanqiang Meng ◽  
Rui Chen ◽  
Xiaoyu Zhu ◽  
Yingjian Lu ◽  
Ting Nie ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Influence of Amino Acid Substitutions in a Recombinant Cow Chymosin Molecule on the Dependence of its Coagulation Activity on the Concentration of Calcium Chloride in Milk

2021 ◽  
Vol 37 (1) ◽  
pp. 81-86
Author(s):  
A.V. Mironova ◽  
V.A. Pushkarev ◽  
J.G. Afanasieva ◽  
D.N. Shcherbakov ◽  
A.P. Rudometov ◽  
...  
Keyword(s):  
Amino Acid ◽  
Calcium Chloride ◽  
Amino Acid Substitutions ◽  
Salt Bridges ◽  
Technological Properties ◽  
Coagulation Activity ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Milk Mixture

The influence of substitutions of amino acids involved in the formation of salt bridges on the cow chymosin technological properties has been studied. It was shown that point amino acid mutations Asp198→Lys, Asp156→Val and their combination decrease the sensitivity of coagulation activity of engineering recombinant chymosins to change in the concentration of calcium chloride in milk in the range of 1-5 mM. The found effect is a positive technological evidence in terms of cheese making, since it allows varying the content of calcium chloride added to the milk mixture without a threat of significant changes in the undesired proteolytic activity of used milk-clotting enzyme. recombinant chymosin, technological properties, amino acid substitutions, milk-clotting activity, concentration of calcium chloride. The work was performed within the framework of the state task of the Ministry of science and higher education of the Russian Federation (topic number fzmw-2020-0002, "Development of recombinant enzyme producers for cheese making").

Optimization of the production and characterization of milk-clotting enzyme from Bacillus subtilis isolated from marine sponge

2016 ◽  
Vol 15 (3) ◽  
pp. 158 ◽  
Author(s):  
HalaR Wehaidy ◽  
MohamedA Abdel-Naby ◽  
WafaaG Shousha ◽  
MohammedI.Y. El Mallah ◽  
MichaelM Shawky
Keyword(s):  
Bacillus Subtilis ◽  
Marine Sponge ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Improving the catalytic, kinetic and thermodynamic properties of Bacillus subtilis KU710517 milk clotting enzyme via conjugation with polyethylene glycol

2018 ◽  
Vol 111 ◽  
pp. 296-301 ◽  
Author(s):  
Hala Refaat Wehaidy ◽  
Mohamed Ahmed Abdel-Naby ◽  
Wafaa Ghoneim Shousha ◽  
Mohammed I.Y. Elmallah ◽  
Michael Mounir Shawky
Keyword(s):  
Bacillus Subtilis ◽  
Polyethylene Glycol ◽  
Thermodynamic Properties ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Studies on Cheese Making by Using Milk Clotting Enzyme of Mucor pusillus Lindt

1964 ◽  
Vol 35 (4) ◽  
pp. 221-228
Author(s):  
Tomokichi TSUGO ◽  
Umeo YOSHINO ◽  
Kokichi TANIGUCHI ◽  
Akiko OZAWA ◽  
Yoshiro MIKI ◽  
...  
Keyword(s):  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making

2015 ◽  
Vol 26 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Rohmatussolihat ◽  
◽  
Miranti Nurindah Sari ◽  
Puspita Lisdiyanti ◽  
Yantyati Widyastuti ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Mozzarella Cheese ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Fiber-structured cheese making with Irpex lacteus milk-clotting enzyme.

1988 ◽  
Vol 52 (5) ◽  
pp. 1277-1278 ◽  
Author(s):  
Eiichi KIKUCHI ◽  
Hideyuki KOBAYASHI ◽  
Isao KUSAKABE ◽  
Kazuo MURAKAMI
Keyword(s):  
Irpex Lacteus ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme
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