Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341

Applied Microbiology and Biotechnology

Volumn 85, Issue 6, 2010, Pages 1849-1859

  Vishwanatha, Kurutahalli S ^a   Appu Rao, A G ^a   Singh, Sridevi Annapurna ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Aspergillus oryzae; Casein components; Immobilization; Microbial rennet; Solid state fermentation; Thermal stability

Indexed keywords

AFFINITY PRECIPITATION; ASPERGILLUS ORYZAE; CHEESE INDUSTRY; CHEESE MANUFACTURING; DEFATTED SOY FLOURS; DIFFERENTIAL DEGREE; ENZYME PREPARATION; FUNGAL STRAINS; MILK-CLOTTING ACTIVITY; MILK-CLOTTING ENZYME; OPTIMUM PH; PROTEOLYTIC ACTIVITIES; SKIM MILK POWDER; SOLID-STATE FERMENTATION; SPECIFIC ACTIVITY; THERMAL STABILITY; WHEAT BRAN;

CALCIUM CHLORIDE; CASEIN; ENZYMES; FERMENTATION; SODIUM; SODIUM CHLORIDE; THERMODYNAMIC STABILITY;

ENZYME ACTIVITY;

ACTIVATED CARBON; ALGINIC ACID; ASPERGILLUS ORYZAE ENZYME; CALCIUM CHLORIDE; CASEIN; FUNGAL ENZYME; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ENZYME ACTIVITY; FERMENTATION; FUNGUS; GROWTH RATE; IMMOBILIZATION; MILK; PH; PROTEIN; WHEAT;

ARTICLE; ASPERGILLUS ORYZAE; CONTROLLED STUDY; DECOLORIZATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME IMMOBILIZATION; ENZYME INHIBITION; ENZYME ISOLATION; ENZYME STABILITY; ENZYME SUBSTRATE; ENZYME SYNTHESIS; FUNGAL STRAIN; GEL ELECTROPHORESIS; MILK; NONHUMAN; PROTEIN DEGRADATION; SOLID STATE FERMENTATION; SOYBEAN; WHEAT BRAN;

ASPARTIC ACID ENDOPEPTIDASES; ASPERGILLUS ORYZAE; CHEESE; CHYMOSIN; ENZYME STABILITY; FERMENTATION; FOOD TECHNOLOGY; FUNGAL PROTEINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY;

ASPERGILLUS ORYZAE; TRITICUM AESTIVUM;

EID: 76849095321     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-009-2197-z     Document Type: Article

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