Results 1 to 10 of about 1,218,594 (209)

Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin [PDF]

Foods, 2023
Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova, Ekaterina A. Belash, Svetlana V. Belenkaya, Dmitry N. Shcherbakov, Alexander N. Belov, Anatoly D. Koval, Anna V. Mironova, Alexander A. Bondar, Ekaterina A. Volosnikova, Sergey G. Arkhipov, Olga O. Sokolova, Varvara Y. Chirkova, Vadim V. Elchaninov   +12 more
doaj   +3 more sources

Cell immobilization for enhanced milk clotting enzyme production from Bacillus amyloliquefacien and cheese quality [PDF]

Microbial Cell Factories
Background Milk clotting enzymes, essential for milk coagulation in cheese production, are obtained from the stomach of young ruminants, an expensive and limited source. This study was accomplished by finding a suitable alternative.
Eman A. Karam, Mohamed E. Hassan, Nouran A. Elattal, Amany L. Kansoh, Mona A. Esawy   +4 more
doaj   +3 more sources

Isolation and production optimization of a novel milk-clotting enzyme Bacillus velezensis DB219 [PDF]

AMB Express, 2022
The milk-clotting enzyme (MCE) is a crucial ingredient in cheese manufacture. Due to the limits of traditional MCE, finding viable substitute is a pressing issue. This study aims to isolate and identify a wild strain with high milk-clotting activity (MCA)
Yao Zhang, Jiayun Hu, Xiaofeng Liu, Chunmin Jiang, Juan Sun, Xinjie Song, Yuanfeng Wu   +6 more
doaj   +2 more sources

The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture [PDF]

Journal of Genetic Engineering and Biotechnology, 2023
Background Calf rennet is considered the traditional source of milk clotting enzyme (MCE). However, increasing cheese consumption with decreasing the calf rennet supply had encouraged the quest for new rennet alternatives. The purpose of this study is to
Hala R. Wehaidy, Mohamed A. Abdel-Naby, Adel M. M. Kholif, Mostafa Elaaser, Wafaa K. Bahgaat, Walaa A. Abdel Wahab   +5 more
doaj   +2 more sources

Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing [PDF]

Scientific Reports
The nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity.
Zhiger Akishev, Madina Auyez, Annelya Tursunbekova, Bekbolat Khassenov   +3 more
doaj   +2 more sources

Data in support of three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes [PDF]

Data in Brief, 2016
This paper describes data related to a research article titled “Three Phase Partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes” (Gagaoua et al., 2015) [1]. Zingibain (EC 3.4.22.67), is a coagulant cysteine protease
Mohammed Gagaoua, Kahina Hafid, Naouel Hoggas   +2 more
doaj   +2 more sources

A Novel Chymotrypsin-like Protease from Trichoderma koningii FFT13 with Efficient Milk-Clotting Activity [PDF]

Foods
Proteases, enzymes that catalyze the hydrolysis of peptide bonds in peptides and proteins, have widespread industrial applications, particularly in milk coagulation for cheese production.
Jéssica Alves Nunes, Andreza Heloiza da Silva Gonçalves, Jeniffer Mclaine Duarte de Freitas, Josiel Santos do Nascimento, Luciano Aparecido Meireles Grillo, Melissa Fontes Landell, Hugo Juarez Vieira Pereira   +6 more
doaj   +2 more sources

Research note: Extraction, purification, physicochemical, and biochemical properties of pepsin isolated from geese forestomachs fed under intensive and extensive conditions [PDF]

Poultry Science
This Research Note reports the isolation and basic characterization of pepsin obtained from the forestomach of geese raised under intensive and extensive rearing systems.
Pelin Beyazgul, Fadime Tonbak, Görkem Kirmizikaya Özmen, Yasin Baykalir, Ülkü Gülcihan Şimşek, Ali Arslan, Aybike Reyyan Deniz, Ökkeş Yimaz   +7 more
doaj   +2 more sources

Characterization of partially purified milk-clotting enzyme from sunflower (Helianthus annuus) seeds. [PDF]

Food Sci Nutr, 2016
Nasr AI, Mohamed Ahmed IA, Hamid OI.
europepmc   +2 more sources

Obtaining of Recombinant Camel Chymosin and Testing Its Milk-Clotting Activity on Cow’s, Goat’s, Ewes’, Camel’s and Mare’s Milk

Biology, 2022
In the cheese-making industry, commonly chymosin is used as the main milk-clotting enzyme. Bactrian camel (Camelus bactrianus) chymosin (BacChym) has a milk-clotting activity higher than that of calf chymosin for cow’s, goat’s, ewes’, mare’s and camel’s ...
Zhiger Akishev, Saniya Aktayeva, Assel Kiribayeva, Aliya Abdullayeva, Kairat Baltin, Arman Mussakhmetov, Annelya Tursunbekova, Yerlan Ramankulov, Bekbolat Khassenov   +8 more
doaj   +1 more source