Production of milk Clotting-enzyme by penicillium funiculosum during growth in whey permeate

ABSTRACT

A new milk clotting enzyme was produced from Penicillium funiculosum NRCE-629 in submerged cultivars using salted whey permeate supplemented with corn steep liquor [CSL] as nitrogen source. The optimum level of CSL supplementation was 500 mg N/L. The highest milk-clotting activity [MCA] was obtained with initial pH 3.0 after 6 days aerobic incubation by the tested fungus. Furthermore, the MCA produced by this fungus has low proteolytic activity [PA] which is a desirable property required for cheese curd formation to prevent soft texture or bitter taste. These desired properties of enzyme may increase the feasibility of production as a suitable fungal substitute for calf rennet