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Submerged fermentation process for the production and characterization of milk clotting enzyme rennin from microorganisms

Title

Submerged fermentation process for the production and characterization of milk clotting enzyme rennin from microorganisms

Authors

Valarmathi et al.,

Keywords

Microbes | Rennin

Publication Details

Vol: 2; Iss: 1; Jan 16 | ISSN: 2454-5422

Abstract

The Selected microorganisms were investigated for Milk Clotting Enzyme (MCE) production. The selected microorganisms (Bacillus subtilis, Aspergillus niger and Aspergillus flavus) were characterized by screening and biochemical test. The enzyme production and their milk clotting activity and their proteolytic activity of Rennin were investigated. Determine the protein contents of enzyme by SDS-PAGE and FTIR analysis. The results of milk clotting activity increased, Aspergillus niger and Aspergillus flavus than Bacillus subtilis. Bacillus subtilis was mutated by using ultra violet light. To compare the production of product by wild type B. subtilis and B. subtilis (uv mutated).

Citation:

N. Valarmathi , P. Periyakaruppiah and M.Kannan. “Submerged fermentation process for the production and characterization of milk clotting enzyme rennin from microorganisms”. International Journal of Current Science Research (IJCSR) 2.1 (2016): 275-281.