Production and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31

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dc.contributor.authorSilva, B. L. [UNESP]
dc.contributor.authorGeraldes, F. M. [UNESP]
dc.contributor.authorMurari, C. S. [UNESP]
dc.contributor.authorGomes, E. [UNESP]
dc.contributor.authorDa-Silva, R. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-12-03T13:11:06Z
dc.date.available2014-12-03T13:11:06Z
dc.date.issued2014-02-01
dc.description.abstractProteases are some of the most important industrial enzymes, and one of their main applications is for the production of cheese in the dairy industry. Due to a shortage of animal rennet, microbial coagulant proteases are being sought. In this work, the production of microbial rennet from Thermomucor indicae-seudaticae N31 was studied in submerged fermentation. The best enzyme production was obtained in a fermentation medium containing 4 % wheat bran as the substrate in 0.3 % saline solution, incubated for 72 h at 45 degrees C and 150 rpm. The value of the milk clotting activity (MCA) was 60.5 U/mL, and the ratio to proteolytic activity (MCA/PA) was 510. The crude enzyme showed optimum pH at 5.5 and two peaks of optimum temperature (MCA at 65 degrees C and PA at 60 degrees C). The MCA was stable in the pH range 4.0-4.5 for 24 h and up to 55 degrees C for 1 h. It was stable during storage at different temperatures (-20 to 25 degrees C) for 10 weeks. Based on these results, we conclude that microbial rennet from T. indicae-seudaticae N31 produced by submerged fermentation showed good prospects of replacing traditional rennet.en
dc.description.affiliationSao Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 Sao Paulo, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 Sao Paulo, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent1999-2011
dc.identifierhttp://dx.doi.org/10.1007/s12010-013-0655-7
dc.identifier.citationApplied Biochemistry And Biotechnology. Totowa: Humana Press Inc, v. 172, n. 4, p. 1999-2011, 2014.
dc.identifier.doi10.1007/s12010-013-0655-7
dc.identifier.issn0273-2289
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
dc.identifier.urihttp://hdl.handle.net/11449/112854
dc.identifier.wosWOS:000333248000022
dc.language.isoeng
dc.publisherHumana Press Inc
dc.relation.ispartofApplied Biochemistry and Biotechnology
dc.relation.ispartofjcr1.797
dc.relation.ispartofsjr0,571
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectMicrobial coagulanten
dc.subjectWheat branen
dc.subjectThermophilic fungien
dc.subjectRenneten
dc.subjectFermentationen
dc.titleProduction and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31en
dc.typeArtigo
dcterms.rightsHolderHumana Press Inc
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.author.orcid0000-0003-1468-5752[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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