International Journal of Scientific and Research Publications

IJSRP, Volume 2, Issue 10, October 2012 Edition [ISSN 2250-3153]


Production of Milk Clotting Enzyme from Aspergillus oryzae under Solid-State Fermentation using Mixture of Wheat Bran and Rice Bran
      Patil Pallavi M, Kulkarni Avanti A, Kininge Pallavi T
Abstract: Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation, substituting calf rennet. Crude enzymatic extract produced by the Aspergillus oryzae NCIM 1032, on solid state fermentation (SSF) using mixture of wheat bran and rice bran (7:3), exhibited high milk-clotting activity (MCA) and low proteolytic activity (PA) after 120 h of fermentation. Highest milk-clotting activity was at pH 7.5, at 30 ºC. Glycerol (5%) was found to be best solvent for leaching out milk clotting enzyme. The yield of enzyme was improved with the supplementation of glucose and beef extract as a carbon and nitrogen source respectively. Metabolic heat generated due to fermentation was equally distributed throughout the substrate bed by agitation in rotating drum bioreactor and enzyme production increased at speed of 25 rpm and at intermittent agitation (1 min/day). High ratio of milk clotting to proteolytic activity strengthens the potential usefulness of milk-clotting enzyme of Aspergillus oryzae NCIM 1032 as a substitute for calf rennet in cheese manufacturing.

Reference this Research Paper (copy & paste below code):

Patil Pallavi M, Kulkarni Avanti A, Kininge Pallavi T (2018); Production of Milk Clotting Enzyme from Aspergillus oryzae under Solid-State Fermentation using Mixture of Wheat Bran and Rice Bran; Int J Sci Res Publ 2(10) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-1012.php?rp=P10268
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