Influence of culture conditions on the formation of milk-clotting protease by Aspergillus niger MC4

被引：14

作者：

Channe, PS ^{[1
]}

Shewale, JG ^{[1
]}

机构：

[1] Hindustan Antibiot Ltd, Res & Dev, Pune 411018, Maharashtra, India

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1998年 / 14卷 / 01期

关键词：

Aspergillus niger; aspartic protease; milk-clotting protease; cheese;

D O I：

10.1023/A:1008808029745

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Aspergillus niger MC4 produces a milk-clotting protease and an aspartic protease extracellularly. Starch and meat Aspergillus peptone supported the milk-clotting protease formation. Brij 35 inhibited the formation of aspartic protease selectively, thereby increasing the ratio of milk-clotting activity to protease activity (MCA/PA). Furthermore, calcium chloride and skim milk powder exhibited a synergistic effect in enhancing the production of milk-clotting protease. Maximum yield of milk-clotting protease was 400 U/ml. The MCA/PA ratio at pH 5.8 was 40,000.

引用

页码：11 / 15

页数：5

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