Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran

2011 ◽  
Vol 10 (46) ◽  
pp. 9370-9378 ◽  
Author(s):  
Ding Zhongyang ◽  
Liu Shuangping ◽  
Gu Zhenghua ◽  
Zhang Liang ◽  
Zhang Kechang ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Wheat Bran ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Bacillus Subtilis B1

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 Study the influence of nitrogen on rennin production by fungi Rhizomucor miehei using solid-state fermentation

2016 ◽  
Vol 3 (5) ◽  
pp. 193
Author(s):  
Houthail Al-Ahmad Al-Jammas ◽  
Hassan Al-Fathi ◽  
Walid Al-Khalaf ◽  
Anton Taifor
Keyword(s):  
Enzyme Activity ◽  
Solid State ◽  
Protein Content ◽  
Yeast Extract ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Rhizomucor Miehei ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Milk Clotting Activity

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.

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
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