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標題: Milk-clotting enzymes produced by culture of Bacillus subtilis natto
作者: Shieh, C.J.;Thi, L.A.P.;Shih, I.L.
關鍵字: Bacillus subtilis natto;Milk-clotting enzyme;Milk-clotting activity;Proteolytic activity;Cheese making;miehei acid protease;rennin-like enzyme;mucor-pusillus;poly(gamma-glutamic acid);penicillium-oxalicum;selective production;partial-purification;nocardiopsis sp;plant;bacilliformis
日期: 2009
Issue Date: 2012-12-07 16:12:14 (UTC+8)
關連: Biochemical Engineering Journal, Volume 43, Issue 1, Page(s) 85-91.
摘要: Factors affecting the production of milk-clotting enzyme (MCE) by Bacillus subtilis (natto) Takahashi, a ready available commercial natto starter, were studied. Remarkable milk-clotting activity (MCA), 685.7 SU/ml or 12,000SU/g, was obtained when the bacteria were cultivated in (lie medium containing sucrose (50g/L) and basal salts at pH 6,37 C with shaking at 175 rpm for 1 day. The MCA and MCA/PA ratio of the crude enzyme obtained are comparable with those of Pfizer microbial rennin and Mucor rennin. The crude enzyme showed excellent pH and thermal stability: it retained 96% of MCA after incubation for 40 min at 40 C and retained more than 80% of its activity between pH 4 and pH 7 for more than 30 min at 30 C. The MCE of B. subtilis (natto) Takahashi has potential as calf rennet substitutes. (C) 2008 Elsevier B.V. All rights reserved.
Relation: Biochemical Engineering Journal
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