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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei
Author(s) -
Seker S.,
Beyenal H.,
Tanyolaç A.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15076.x
Subject(s) - rennet , dilution , chemistry , food science , fermentation , industrial fermentation , chromatography , biochemistry , casein , physics , thermodynamics
Production of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods. The spherical film‐wise growth of the culture has been accomplished and the effects of medium pH, mixing and dilution rates, and feed of D‐glucose concentration on milk clotting activity was investigated. In model simulation studies, maximum milk clotting activity was generated from a multiple linear function. This was expressed in terms of fermentation medium pH, D‐glucose, dissolved oxygen concentrations and dilution rate at the time of maximum milk clotting activity.