The DOI matches its Crossref record; 12 of the 13 references it cites were found in a registry or an index.
Identification and characterization of milk-clotting proteases produced by two species of mold
Open accessAbstract
Two strains of fungi were isolated and identified as Aspergillus tamarii and Penicillium pinophilum which showed good enzymatic activity on casein, 1933.33U and 1822, 21U, respectively. The search for milk clotting enzymes by fermentation at acid pH on culture medium containing whey and, after purification by molecular exclusion chromatography, affinity chromatography and SDS-PAGE helped to find two enzymes having a coagulant activity and approximately molecular weight of 35 and 30 KDa for Aspergillus tamarii and Penicillium pinophilum, respectively. The optimum pH of activity was 5.5 for both strains and the optimum temperature was 50 and 35°C for A. tamarii and P. pinophilum, respectively. Key words: Aspergillus, Penicillium, milk-clotting enzyme, extraction and purification.
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“Most studies have used LSF, regardless of the group of microorganisms (Shieh et al., 2009;Yegin et al., 2012;Acha et al., 2014;Sun et al., 2014;Ayana et al., 2015;Morillo et al., 2015;Guleria et al., 2016;Hang et al., 2016;Kumari Narwal et al., 2016;Lemes et al., 2016;Meng et al., 2018;Li et al., 2019;Putranto et al., 2019;Zhao et al., 2019;Zhang et al., 2019Zhang et al., , 2021Zhang et al., , 202”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Acha et al., 2014
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Purification and properties of the thermostable acid protease of Penicillium duponti
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Purification and Characterization of a New Rhizopuspepsin fromRhizopus oryzaeNBRC 4749
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- Sengupta S, Dasgupta D (2006). Industrial and clinical applications including diagnostic clinical enzymology. Enzymology pp. 1-25.
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Advances in research on calf rennet substitutes and their effects on cheese quality
Liu, X., Wu, Y., Guan, R., Jia, G., Ma, Y., & Zhang, Y. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110704 · Cited by 68
Biotechnological approach for valorization of whey for value-added products
Kaur, R., Panwar, D., & Panesar, P. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-817121-9.00013-9 · Cited by 34
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
Sukmana, A. B. A., Widyaningrum, I., Lani, R. K., & Kasmiyati, S. (2020) · Biosaintifika Journal of Biology & Biology Education · doi:10.15294/biosaintifika.v12i2.23516 · Cited by 7
Santos, A. C. D. S., Barbosa, R. D. N., Cavalcanti, A. D., de Souza‐Motta, C. M., de Oliveira, N. T., Tiago, P. V., & Moreira, K. A. (2023) · Brazilian Journal of Microbiology · doi:10.1007/s42770-023-01016-z · Cited by 3
Metadata
- Authors
- Acha, B., Acha, M.-M., Loc, J. B., & Christophe, A. M.
- Affiliations
- University Frères Mentouri Constantine 1 (DZ)
- Venue
- AFRICAN JOURNAL OF BIOTECHNOLOGY
- Publisher
- Academic Journals
- Published
- 2014-03-12
- Volume
- 13
- Issue
- 11
- Pages
- 1275-1280
- ISSN
- 1684-5315 (ISSN-L)
- OpenAlex
- W2120062844
- Cited by
- 8
- References
- 13
- Citations by year
- 2025: 2 · 2023: 1 · 2021: 1 · 2020: 2 · 2016: 1
- FWCI
- 0.28
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by
- Locations
- AFRICAN JOURNAL OF BIOTECHNOLOGY (publishedVersion, cc-by)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- milk-clotting enzyme, Aspergillus tamarii, Penicillium pinophilum, casein coagulation, fungal proteases, enzyme purification, acidogenesis, whey, pH and temperature optimum, cheese starter cultures
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