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Scale-up for the production of milk clotting enzyme from Aspergillus oryzae MTCC 5341

Swati, Garg (2011) Scale-up for the production of milk clotting enzyme from Aspergillus oryzae MTCC 5341. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Milk clotting enzymes from microbial sources play an important role as calf rennet substitutes in cheese industry. Solid state fermentation was carried out using wheat bran, 4% defatted soy flour and 2% skim milk powder for the optimal growth of Aspergillus oryzae and production of milk clotting enzyme. Around 40,000 U/g dry bran of milk clotting activity was obtained at the end of 120 h. Furthermore, out of the 10 surfactants used, sodium deoxycholate and Tween-40 enhanced the production of the milk clotting enzyme by 18% and 13% respectively. Scale-up study by solid state fermentation produced 39,650 U/g dry bran of milk clotting activity at the end of 28 h similar to the results obtained at laboratory scale. The enzyme could be eluted out easily using 0.1 M sodium chloride for 60 min at 4°C. Affinity precipitation using sodium alginate and subsequent elution with 0.5 M sodium chloride containing 0.2 M calcium chloride resulted in 72% yield. The enzyme was homogenous with a molecular weight of 34 kDa. The enzyme has a pH optimum of 6.3 and a temperature optimum of 55°C. The costing evaluated for the production of per kg of the product was Rs 23.2/- which is much cheaper than submerged fermentation. Milk clotting enzyme from A.oryzae MTCC 5341 with a high ratio of milk clotting to proteolytic activity has the potential to serve as a substitute for calf rennet in cheese manufacturing.
Uncontrolled Keywords: Milk clotting enzymes, Aspergillus oryzae, calf rennet, Proteases
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2011 11:00
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10031

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