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On the clotting of milk by rennet‐like enzyme of Aspergillus niger
Author(s) -
AbdelFattah A. F.,
Mabrouk S. S.
Publication year - 1972
Publication title -
zeitschrift für allgemeine mikrobiologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0044-2208
DOI - 10.1002/jobm.19720120202
Subject(s) - aspergillus niger , rennet , chemistry , food science , dilution , aspergillus , enzyme , clotting time , mycelium , hydrolysis , phosphate , phosphate buffered saline , chromatography , coagulation , biochemistry , microbiology and biotechnology , biology , botany , casein , psychology , physics , psychiatry , thermodynamics
No intracellular enzyme possessing milk‐clotting activity was found in the mycelium of Aspergillus niger. There was a time‐lag in the clotting stage on using small amounts of the culture filtrate in the reaction mixture. Dilution of milk caused a decrease in the milk‐clotting activity and this was attributed to several factors. Phosphate buffer was found to accelerate the enzymatic coagulation of milk when the reaction mixture had a pH less than 6.3. The addition of CaCl 2 to buffered reaction mixtures caused decrease in pH and time of milk‐clotting. The extent of any decrease depended on the amount of CaCl 2 added, the type and pH of buffer.