Production of highly active fungal milk-clotting enzyme by solid-state fermentation

The effect of different nitrogen resources on the biosynthesis of milk clotting enzyme by Rhizmucor miehei was studied under solid state fermentation using wheat bran as base medium. Urea, peptone, albumin, casein, yeast extract were added with different concentrations (1%-10%). The response parameters were the ratio of milk clotting activity (MC) to proteolytic activity (PA) and protein content. The highest enzyme yield was achieved with casein at a rate of 2% w/w followed by 2% yeast extract, 1% albumin, 1% peptone, and 1% urea with values 5.6, 4.9, 4.2, 4, 3 mg/mL, respectively. Maximum enzyme activity (MCA/PA) was 50.4, 44.1, 37.8, 36, 27 SU for casein, yeast extract, albumin, peptone, and urea, respectively.

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Production and characterization of a highly active cellobiase from Aspergillus niger grown in solid state fermentation

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-006-9146-0 ◽

2006 ◽

Vol 22 (9) ◽

pp. 991-998 ◽

Cited By ~ 25

Author(s):

Muhammad Ibrahim Rajoka ◽

Muhammad Waheed Akhtar ◽

Atif Hanif ◽

A. M. Khalid

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Highly Active

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Purification and characterization of Rhizoctonia solani AG-4 strain ZB-34 α-amylase produced by solid-state fermentation using corn bran

Turkish Journal of Biochemistry ◽

10.1515/tjb-2017-0159 ◽

2017 ◽

Vol 43 (3) ◽

pp. 257-267 ◽

Cited By ~ 1

Author(s):

Umit Uzun ◽

Erkol Demirci ◽

Melike Yildirim Akatin

Keyword(s):

Solid State ◽

Rhizoctonia Solani ◽

Solid State Fermentation ◽

Cotton Fabrics ◽

Tween 20 ◽

Corn Bran ◽

Highly Active ◽

Fruit Processing ◽

Activity Curve ◽

Triton X

Abstract Background: Aim of the study was to produce α-amylase cheaply from Rhizoctonia solani AG-4 strain ZB-34 by solid-state fermentation and investigate its suitability for some industries. Methods: Rhizoctonia solani AG-4 strain ZB-34 α-amylase was purified with starch affinity method. Results: The best production of enzyme was achieved by using corn bran. Optimum pH and temperature were 5.5 and 50°C, respectively. Vmax and K0.5 were determined as 238.8 U/mg protein and 0.03% from substrate-activity curve. Activity was maintained about 100% in the tested pHs after 1 day incubation. The enzyme conserved full of its activity at 4 and 28°C for 120 min. Mn2+, Ca2+, Tween 20, Triton X-100 and Triton X-114 activated the enzyme. The enzyme was highly active in the presence of some commercial detergents. The chocolate stains on the cotton fabrics were more effectively cleaned with the combination of a commercial detergent and purified enzyme. The purified enzyme also clarified the raw apple juice and desized the cotton fabrics. Conclusion: The results showed that Rhizoctonia solani AG-4 strain ZB-34 α-amylase might have potential application as a detergent additive. In addition, its activity between pH 4.0 and 7.0 may facilitate its use in the food and fruit processing industries.

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Optimization of milk-clotting protease production by a local isolate of Aspergillus niger ffb1 in solid-state fermentation

Journal of Microbiology Biotechnology and Food Sciences ◽

10.15414/jmbfs.2015.4.5.467-472 ◽

2015 ◽

Vol 04 (05) ◽

pp. 467-472 ◽

Cited By ~ 2

Author(s):

Souhila Bensmail ◽

Aicha Mechakra ◽

Fethia Fazouane-Naimi

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Protease Production ◽

Milk Clotting ◽

Local Isolate ◽

Milk Clotting Protease

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Optimization of media composition and growth conditions for production of milk-clotting protease (MCP) from Aspergillus oryzae DRDFS13 under solid-state fermentation

Brazilian Journal of Microbiology ◽

10.1007/s42770-020-00243-y ◽

2020 ◽

Vol 51 (2) ◽

pp. 571-584

Author(s):

Jermen Mamo ◽

Martin Kangwa ◽

Hector Marcelo Fernandez-Lahore ◽

Fassil Assefa

Keyword(s):

Solid State ◽

Aspergillus Oryzae ◽

Solid State Fermentation ◽

Growth Conditions ◽

Media Composition ◽

Milk Clotting ◽

Milk Clotting Protease

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Aspergillus flavo furcatis: Aflatoxin test and milk-clotting protease production in submerged and solid state fermentation

African Journal of Microbiology Research ◽

10.5897/ajmr2016.8400 ◽

2017 ◽

Vol 11 (7) ◽

pp. 312-318 ◽

Cited By ~ 1

Author(s):

Marialva Alecrim Mircella ◽

Rocha Martim Salomao ◽

Cordeiro de Souza Bianca ◽

Francisca Simas Teixeira Maria

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Protease Production ◽

Milk Clotting ◽

Milk Clotting Protease

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Integrated method for production of hydrophobin-type protein and milk-clotting enzyme using Coprinus lagopides mushroom

E3S Web of Conferences ◽

10.1051/e3sconf/202021501003 ◽

2020 ◽

Vol 215 ◽

pp. 01003

Author(s):

Boris Kolesnikov ◽

Eugene Vorobeychikov ◽

Mark Shamtsyan

Keyword(s):

Surface Properties ◽

Submerged Culture ◽

Surfactant Proteins ◽

Milk Clotting ◽

Integrated Method ◽

Highly Active ◽

Milk Clotting Enzyme ◽

Integrated Methods ◽

Application Potential ◽

Mouth Feel

Submerged culture of the mushroom Coprinus lagopides was studied as a source of surfactant proteins and milk-clotting enzyme. Low molecular fungal proteins called hydrophobins exhibit unusual surfactant properties. They are able to self-assemble at the interface and to change the surface properties. Emulsions formed by these low-molecular proteins are very stable and can be used as stabilizers for edible foams and emulsions. By their taste and mouth feel air emulsions of hydrophobins resemble fats and can be used to substitute up to 50 % of them in large variety of foods. Despite the fact that hydrophobins have great application potential, however, the possibility of their use is currently very limited due to their insufficient output. Screening for new efficient producers of hydrophobins and development of new integrated methods of their production along with other valuable materials can help to overcome this problem. n this paper, we propose a novel producer of highly active surfactant proteins and a novel integrated method of obtaining as a result of a single fermentation surfactant proteins and milk-clotting enzyme.

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