Factors affecting milk- clotting enzyme production and activity from Rhizomucor miehei
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Rennin produced by Rhizomucor miehei due to the higher milk- clotting activity and heat resistance, and lower protease activity has been attracted the most attention in cheese production industry in comparison with other fungal proteases. In this study, the effects of different factors including moisture content of solid medium (5, 10 and 20 %), culture temperature (30 ˚C, 37 ˚C and 42 ˚C), metal ions (magnesium chloride, copper sulfate, manganese chloride) in liquid medium and culture period (5 and 10 days) on production of milk- clotting enzyme in Rhizomucor miehei were investigated. The results showed that milk- clotting and protease activity, and MCA/PA ratio of Rhizomucor miehei rennin were significantly influenced by aforementioned factors. The milk- clotting activity and MCA/PA ratio of rennin obtained from solidified medium were significantly higher than those of liquid medium. Rennin production by Rhizomucor miehei and its milk- clotting activity was improved by addition of metal ions to the liquid medium. Among the liquid media, medium containing magnesium chloride led to the higher clotting activity as compared with media without metal ions and supplemented with copper sulfate and manganese chloride. The highest milk- clotting activity was achieved on solid medium with 5% moisture content and 10 days culture at 30, 37 or 42 ˚C, which was significantly higher than that of other treatments.
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 2, 2018
Pages:
189 to 200
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