Silva, B. L. [UNESP]Geraldes, F. M. [UNESP]Murari, C. S. [UNESP]Gomes, E. [UNESP]Da-Silva, R. [UNESP]2014-12-032014-12-032014-02-01Applied Biochemistry And Biotechnology. Totowa: Humana Press Inc, v. 172, n. 4, p. 1999-2011, 2014.0273-2289http://hdl.handle.net/11449/112854Proteases 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.1999-2011engMicrobial coagulantWheat branThermophilic fungiRennetFermentationArtigo10.1007/s12010-013-0655-7WOS:000333248000022Acesso restrito70912417428519209424175688206545