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

• Published in: Microbial cell factories Vol. 23; no. 1; pp. 283 - 13
• Main Authors: Karam, Eman A, Hassan, Mohamed E, Elattal, Nouran A, Kansoh, Amany L, Esawy, Mona A
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 18.10.2024; BMC
• Subjects: Activation energy; Animals; Bacillus (Bacteria); Bacillus amyloliquefacien; Bacillus amyloliquefaciens - enzymology; Bacillus amyloliquefaciens - genetics; Bacillus amyloliquefaciens - metabolism; Cell immobilization; Cells, Immobilized - metabolism; Cheese; Cheese - microbiology; Chemical properties; Dairy industry; Enzymes; Hydrogen-Ion Concentration; Immobilized enzymes; Microbial enzymes; Milk - metabolism; Milk - microbiology; Milk clotting; Production processes; RNA; Soybean; Temperature; Thermodynamic-cheese; Egypt; Milk clotting; Bacillus amyloliquefacien; Thermodynamic-cheese; Cell immobilization

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. Bacterial isolates recovered from honey were screened for milk clotting enzyme...