Optimization of milk-clotting protease production by a local isolate of Aspergillus niger FFB1 in solid-state fermentation
Open accessAbstract
The need to surmount the limitation of obtaining rennin, has been actively pushed researches to find new substitutes that present high milk-clotting activity which enables the production of high yields of cheese. In this study, the production of extracellular milk-clotting protease by locally isolated fungal specie, Aspergillus niger FFB1 under solid-state fermentation (SSF) using cheep agro-industrial byproduct (wheat bran) was optimized. The effects of several physicochemical and environmental factors were investigated to select the optimal conditions that ensure the best milk-clotting activity by application of "One-factor-at-a-time" method. A trial of cheese production using the crude extract was also carried out. The maximum enzyme activity (830 SU/g bran with a ratio MCA/PA of 4.25) was obtained under the optimum conditions of temperature (30°C), spores concentration (106 spores/mL), incubation time (72 hours), and moisture content of solid substrate (39.2%) adjusted suitably with mineral solution (Czapek-Dox) of pH 4.
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Protease production by Aspergillus niger, Aspergillus oryzae, and various Aspergillus species reached its peak in the pH range of 4 to 5.
“Meanwhile, protease production by A. niger, A. oryzae, and various Aspergillus species reached its peak in the pH range of 4 to 5 (Vishwanatha et al., 2010b;Bensmail et al., 2015).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Bensmail et al., 2015
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Mamo, J., Kangwa, M., Fernandez-Lahore, H. M., & Assefa, F. (2020) · Brazilian Journal of Microbiology · doi:10.1007/s42770-020-00243-y · Cited by 35 · see citing works
Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review.
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- Authors
- Bensmail, S., Mechakra, A., & Fazouane-Naimi, F.
- Venue
- Journal of Microbiology Biotechnology and Food Sciences
- Published
- 2015-04-01
- Volume
- 4
- Issue
- 5
- Pages
- 467-472
- ISSN
- 1338-5178 (ISSN-L)
- OpenAlex
- W194835071
- Cited by
- 14
- References
- 36
- Citations by year
- 2025: 4 · 2024: 3 · 2021: 2 · 2020: 2 · 2019: 3
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Journal of Microbiology Biotechnology and Food Sciences (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- 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 › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Keywords
- Aspergillus niger, solid-state fermentation, wheat bran, agro-industrial by-products, cheese production, enzyme production optimization, one-factor-at-a-time method, substrate moisture, spore concentration
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