Effect of oxygen supply on milk-clotting activity expressed by Paenibacillus spp. strain BD3526
Abstract
Paenibacillus spp. BD3526, a novel bacteria species isolated from raw yak (Bos grunniens) milk collected in Tibet, is able to produce metalloproteinase with milk-clotting activity (MCA) in wheat bran broth. To determine the critical factor favoring enzyme productivity, response surface methodology and the Box-Behnken design were adopted to preliminarily optimize BD3526 cultivation conditions for maximum MCA in shaking flasks. The highest degree of MCA (7072 ± 519 SU/mL) was obtained at a liquid volume of 30 mL and 300 r/min, which implies that oxygen supply is crucial for enzyme synthesis. MCA levels were enhanced as agitation speeds and aeration rates were increased in a 7-L scale fermentor. MCA in the supernatant was further boosted by adding hydrogen peroxide (H2O2) to the broth during cultivation. Maximum MCA (14778 ± 1100 SU/mL) and MCA/proteolytic activity (PA) (33000 ± 918) were achieved when cultivation was carried out at an agitation speed of 400 r/min, aeration rate of 5.5 L/min and H2O2 flow of 500 mmol/L at a feeding rate of 2.5 mL/h after 24 h of cultivation.
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MCE with high PA values can overly hydrolyze caseins, causing a decrease in cheese yield and leading to flavor and texture flaws.
“Milk-clotting enzymes with high PA values can overly hydrolyze caseins, causing a decrease in cheese yield and leading to flavor and texture flaws (Hang et al., 2017).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Hang et al., 2017
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Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review.
Wiśniewski, P., Małkowska-Kowalczyk, M., Łobacz, A., Zadernowska, A., & Żulewska, J. (2025) · Journal of dairy science · doi:10.3168/jds.2025-26973 · Cited by 10 · see citing works
- Authors
- Hang, F., Wang, Q., & Chen, W.
- Affiliations
- Jiangnan University (CN)
- Corresponding author
- Chen, Wei
- ORCID
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2017-09
- Volume
- 82
- Pages
- 437-445
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2606154571
- Cited by
- 3
- References
- 35
- Citations by year
- 2025: 1 · 2023: 1 · 2019: 1
- Type
- book review
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Funders
- Shanghai Rising-Star Program (14QB1400200)
- Science & Technology Program (16DZ2280600)
- Science and Technology Commission of Shanghai Municipality
- National “Twelfth Five-Year” Plan for Science & Technology (2013BAD18B02)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- Paenibacillus, milk-clotting activity, metalloproteinases, oxygen supply, air flow rate, stirring speed, hydrogen peroxide, proteolytic activity, yak milk, enzyme production optimization, fermentation scale-up
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