Milk-clotting enzymes produced by culture of Bacillus subtilis natto |
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| Authors: | Chwen-Jen Shieh Lan-Anh Phan Thi Ing-Lung Shih |
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| Institution: | 1. Biotechnology Center, National Chung-Hsing University, Taichung, Taiwan;2. Department of Environmental Engineering, Da-Yeh University, Chang-Hwa, Taiwan;1. Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe, 657-8501, Japan;2. Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime, 799-3192, Japan;3. Department of Science, Technology and Innovation, Graduate School of Science, Technology and Innovation, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe, Hyogo, 657-8501, Japan;1. Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki 12622, Giza, Egypt;2. Institute of Bioproduct Developments (IBD), Universiti Teknologi Malaysia (UTM), 81310 Johor Bahru, Johor, Malaysia;3. Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, Egypt;4. Cancer Biology and Genetics Laboratory, Centre of Excellence for Advanced Sciences, National Research Centre, Dokki 12622, Cairo, Egypt;5. Biochemistry Department, National Research Centre, Dokki 12622, Cairo, Egypt;6. Clinical Laboratory Department, College of Applied Medical Sciences, Taif University, Al Mutamarat Rd, Al Mathnah, At Taif 26521, Saudi Arabia;1. Department of Chemistry of Natural and Microbial Products, National Research Centre, Cairo, Egypt;2. Dairy Sciences Department, National Research Centre, Cairo, Egypt;1. Enzyme Biotechnology & Genetic Engineering Group, University of Ioannina, Department of Chemistry, Ioannina 45110, Greece;2. Food Biotechnology Group, University of Patras, Department of Chemistry, Patras 26500, Greece;3. Biological Chemistry Group, University of Ioannina, Department of Medicine, Ioannina 45110, Greece;4. Aristotle University of Thessaloniki, Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Thessaloniki, Greece;1. Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University (IAUPS), Tehran, Iran;2. Department of Food Engineering, Inonu University 44280 Malatya, Turkey |
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| Abstract: | Factors affecting the production of milk-clotting enzyme (MCE) by Bacillus subtilis (natto) Takahashi, a ready available commercial natto starter, were studied. Remarkable milk-clotting activity (MCA), 685.7 SU/ml or 12,000 SU/g, was obtained when the bacteria were cultivated in the medium containing sucrose (50 g/L) and basal salts at pH 6, 37 °C with shaking at 175 rpm for 1 day. The MCA and MCA/PA ratio of the crude enzyme obtained are comparable with those of Pfizer microbial rennin and Mucor rennin. The crude enzyme showed excellent pH and thermal stability; it retained 96% of MCA after incubation for 40 min at 40 °C and retained more than 80% of its activity between pH 4 and pH 7 for more than 30 min at 30 °C. The MCE of B. subtilis (natto) Takahashi has potential as calf rennet substitutes. |
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