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Applied Microbiology and Biotechnology

, Volume 32, Issue 4, pp 409–413 | Cite as

Production of fungal rennet byMucor miehei using solid state fermentation

  • M. S. Thakur
  • N. G. Karanth
  • Krishna Nand
Article

Summary

Investigations have been carried out on the production of fungal rennet using a thermophilic strain ofMucor miehei under solid state fermentation conditions. A high milk clotting enzyme activity (58000 Soxhlet units/g) was achieved when optimum conditions were used. Further, a high ratio of 6.6:1 between milk clotting and proteolytic activities for this enzyme was obtained. Cheese prepared using this enzyme was also found to be acceptable in organoleptic quality. Large scale production of the enzyme in trays using the optimum conditions gave milk-clotting enzyme activities comparable to those in flask experiments.

Keywords

Enzyme Fermentation Optimum Condition Scale Production Tray 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 1990

Authors and Affiliations

  • M. S. Thakur
    • 1
  • N. G. Karanth
    • 1
  • Krishna Nand
    • 2
  1. 1.Fermentation Technology and Bioengineering DisciplineCentral Food Technological Research InstituteMysoreIndia
  2. 2.Microbiology and Sanitation DisciplineCentral Food Technological Research InstituteMysoreIndia

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