Production and Immobilization of a Bacterial Milk-Clotting Enzyme

摘要: Abstract An extracellular milk-clotting enzyme was obtained from a strain of Bacillus licheniformis isolated raw milk. Production studies improved yield the enzyme. The purified partially by fractionation with 70% ammonium sulfate. Milk-clotting properties were investigated and compared to corresponding Mucor miehei protease, chymosin-like Maximum activity both enzymes in milk at 65°C added calcium chloride dihydrate concentration 50mM. bacterial had maximum pH 5.0 5.5 protease 5.0. Both showed high inactivation after heating for 3min above 65°C. immobilized embedding paraffin wax. This immobilization technique no appreciable effect on factors affecting enzymes, such as pH, temperature, 2+ concentration. used continuous system.