Thermostable trypsin-like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting.

التفاصيل البيبلوغرافية
العنوان:	Thermostable trypsin-like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting.
المؤلفون:	Nogueira LS; Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil., Tavares IMC; Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil., Santana NB; Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil., Ferrão SPB; Department of Rural and Animal Technology, State University of Southwest Bahia, Itapetinga, Bahia, Brazil., Teixeira JM; Department of Biological Sciences, State University of Santa Cruz, Ilhéus, Bahia, Brazil., Costa FS; Department of Chemistry, Federal University of Paraná, Curitiba, Paraná, Brazil., Silva TP; Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil., Pereira HJV; Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas, Brazil., Irfan M; Department of Biotechnology, University of Sargodha, Sargodha, Punjab, Pakistan., Bilal M; School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China., de Oliveira JR; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil., Franco M; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil.
المصدر:	Biotechnology and applied biochemistry [Biotechnol Appl Biochem] 2022 Oct; Vol. 69 (5), pp. 2069-2080. Date of Electronic Publication: 2021 Oct 19.
نوع المنشور:	Journal Article
اللغة:	English
بيانات الدورية:	Publisher: Wiley-Blackwell Country of Publication: United States NLM ID: 8609465 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1470-8744 (Electronic) Linking ISSN: 08854513 NLM ISO Abbreviation: Biotechnol Appl Biochem Subsets: MEDLINE
أسماء مطبوعة:	Publication: Jan. 2011- : Malden : Wiley-Blackwell Original Publication: San Diego : Academic Press, [cl986]-
مواضيع طبية MeSH:	Milk* , Cheese*, Animals ; Fermentation ; Trypsin ; Hydrogen-Ion Concentration
مستخلص:	The increased demand for cheese and the limited availability of calf rennet justifies the search for milk-clotting enzymes from alternative sources. Trypsin-like protease by Penicillium roqueforti was produced by solid-state fermentation using cocoa shell waste as substrate. The production of a crude enzyme extract that is rich in this enzyme was optimized using a Doehlert-type multivariate experimental design. The biochemical characterization showed that the enzyme has excellent activity and stability at alkaline pH (10-12) and an optimum temperature of 80°C, being stable at temperatures above 60°C. Enzymatic activity was maximized in the presence of Na ⁺ (192%), Co ²⁺ (187%), methanol (153%), ethanol (141%), and hexane (128%). Considering the biochemical characteristics obtained and the milk coagulation activity, trypsin-like protease can be applied in the food industry, such as in milk clotting and in the fabrication of cheeses. (© 2021 International Union of Biochemistry and Molecular Biology, Inc.)
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فهرسة مساهمة:	Keywords: Doehlert design; biochemical characterization; milk clotting; trypsin-like protease
المشرفين على المادة:	EC 3.4.21.4 (Trypsin)
SCR Organism:	Penicillium roqueforti
تواريخ الأحداث:	Date Created: 20211007 Date Completed: 20221031 Latest Revision: 20221031
رمز التحديث:	20240829
DOI:	10.1002/bab.2268
PMID:	34617635
قاعدة البيانات:	MEDLINE

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تدمد:	1470-8744
DOI:	10.1002/bab.2268