Characterization and cheese-making properties of rennet-like enzyme produced by a local algerian isolate of aspergillus niger

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dc.contributor.authorFazouane-Naimi, Fethia
dc.contributor.authorMechakra, Aicha
dc.contributor.authorAbdellaoui, Radia
dc.contributor.authorNouani, Abdelouheb
dc.contributor.authorMagagi Daga, Saadatou
dc.contributor.authorAlzouma, Aminata Marou
dc.contributor.authorGais, Soumeya
dc.contributor.authorPenninckx, Michel J.
dc.date.accessioned2015-04-09T14:17:21Z
dc.date.available2015-04-09T14:17:21Z
dc.date.issued2010
dc.description.abstractAn ochratoxin free extracellular acid protease was produced by solid state cultivation of Aspergillus niger FFB1. The purified enzyme (48.7 kDa) showed an optimal milk clotting activity at pH 5.5 and 45°C in the presence of 0.01 M CaCl2. The enzyme was stable at least 24 h at 35°C in the pH range of 5.5–7.0. Thermal denaturation started above 45°C. Fresh cheese manufactured with reconstituted cow milk and the purified enzyme showed similar basic characteristics (pH 4.5, acid taste, white color) as marketed cheeses obtained with calf rennet. This emphasizes the value of exploiting local biological resources for value added food processing in developing countriesen_US
dc.identifier.issn0890-5436
dc.identifier.urihttps://dspace.univ-boumerdes.dz/jspui/handle/123456789/243
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.ispartofseriesFood Biotechnology/ N°24 (2010);p.p. 258–269
dc.subjectAcid proteaseen_US
dc.subjectAspergillus nigeren_US
dc.subjectCheeseen_US
dc.subjectMicrobial renneten_US
dc.subjectMilk clottingen_US
dc.subjectEnzymeen_US
dc.titleCharacterization and cheese-making properties of rennet-like enzyme produced by a local algerian isolate of aspergillus nigeren_US
dc.typeArticleen_US

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