Ebook Purification and Characterization of Milk Clotting Enzyme Produced by Bacillus sphaericus
Milk coagulation is the basic step in cheese manufacturing. Milk clotting enzymes are the primary active agents in cheese making, which involves the enzyme-mediated cleavage of kaba-casein at the peptide bond Phe 105-Met 106 that renders the casein micelles unstable and eventually causes aggregation that yields a clot and a gel afterwards .
[1] Chymosin (EC 3.4.23.4) is a milk clotting enzyme (MCE) obtained from the fourth stomach of the unweaned calf. Problems associated with animal slaughtering have necessitated finding other alternatives to calf chymosin. In this regard, various alternatives are used for chymosin production; these sources are animals, plants and microorganisms. These enzymes are purified and characterized by a number of authors. [1-8] During a study on rennin-like enzymes
produced by Bacillus sphaericus, an Egyptian isolate, B. sphaericus NRC 24, showed a high milk clotting activity and was considered a novel and promising producer . Therefore, in the present study an attempt [9] was made to purify and characterize the milk clotting enzyme produced by B. sphaericus NRC 24.
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Ebook Purification and Characterization of Milk Clotting Enzyme Produced by Bacillus sphaericus
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