Downstream processing of microbial rennet from solid state fermented moldy bran.

Thakur, M. S. and Karanth, N. G. and Nand, K. (1993) Downstream processing of microbial rennet from solid state fermented moldy bran. Biotechnology Advances, 11 (3). pp. 399-407. ISSN 0734-9750

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Abstract

In recent years due to acute shortage of calf-rennet, microbial rennets seem to be an effective alternative and are commercially produced. Mucor miehei was cultivated under the solid state fermentation conditions, and the moldy bran was extracted using a semicontinuous multiple contact forced percolation method. The treated extract was then filtered through 5% R16 clay which enabled easy and efficient removal of impurities such as lipase and protease without involving costly chemical treatments. The ethyl alcohol precipitated enzyme was dried and made into powder form having activity of 1.5 x 10(5)Soxhlet units/gm.

Item Type:	Article
Uncontrolled Keywords:	I licrobial rennet, Solid state fermentation, Protease, Lipase, Milk clottinz enzymes, cheese.
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Jun 2011 06:54
Last Modified:	28 Sep 2018 11:32
URI:	http://ir.cftri.res.in/id/eprint/2296

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