Production, purification and characterization of a milk clotting enzyme from Bacillus methanolicus LB-1
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0539-2
Abstract: Bacillus methanolicus LB-1 isolated from traditional rice wine was found to produce a milk clotting enzyme (MCE), and its fermentation conditions were optimized using response surface methodology. Then the MCE was produced by ethanol precipitation,… read more here.
Keywords: milk clotting; bacillus methanolicus; clotting enzyme; mce ... See more keywords
Improving the catalytic, kinetic and thermodynamic properties of Bacillus subtilis KU710517 milk clotting enzyme via conjugation with polyethylene glycol.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.12.125
Abstract: Milk clotting enzyme (MCE) produced by Bacillus subtilis KU710517 was conjugated to several activated polysaccharides. Among all the conjugates, the enzyme conjugated with polyethylene glycol (PEG) exhibited the highest retained activity (551U/mg protein) with a… read more here.
Keywords: milk clotting; subtilis ku710517; clotting enzyme; polyethylene glycol ... See more keywords
Screening of a Bacillus subtilis strain producing both nattokinase and milk-clotting enzyme and its application in fermented milk with thrombolytic activity.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2020-19756
Abstract: Bacillus subtilis is a Generally Recognized as Safe Probiotic, which was used as a starter for natto fermentation. Natto is a functional food with antithrombus function due to nattokinase. Compared with natto, fermented milk is… read more here.
Keywords: milk; milk clotting; fermented milk; nattokinase milk ... See more keywords