Show simple item record

Optimization of the production of a new milk clotting enzyme by Aspergillus flavus thermophile on agro-industrial residues medium and characterization of the enzyme

dc.contributor.authorMeriem BENCHIHEUB
dc.contributor.authorAmina BRAMKI
dc.contributor.authorMohamed S.O. BELAHMADI
dc.contributor.authorOuafa BENSERRADJ
dc.contributor.authorNoreddine KACEM CHAOUCHE
dc.contributor.otherUniversity Constantine 1, Ain Elbey, Faculty of Nature and Life Sciences, Laboratory of Mycology, Biotechnology and Antimicrobial Activity, Constantine 25017
dc.contributor.otherHigher National School of Biotechnology Taoufik KHAZNADAR, Nouveau Pôle Universitaire Ali Mendjeli, Laboratory of BioEngineering, BP, E66, Constantine, 25100
dc.contributor.otherBiotechnology Research Center, UV 03, BP, E73, Ali Mendjeli, Constantine, 25016
dc.contributor.otherUniversity Constantine 1, Ain Elbey, Faculty of Nature and Life Sciences, Laboratory of Mycology, Biotechnology and Antimicrobial Activity, Constantine 25017
dc.contributor.otherUniversity Constantine 1, Ain Elbey, Faculty of Nature and Life Sciences, Laboratory of Mycology, Biotechnology and Antimicrobial Activity, Constantine 25017
dc.date.accessioned2025-10-09T04:58:10Z
dc.date.available2025-10-09T04:58:10Z
dc.date.issued01-September-2024
dc.identifier.urihttps://www.notulaebiologicae.ro/index.php/nsb/article/view/12011
dc.identifier.urihttp://digilib.fisipol.ugm.ac.id/repo/handle/15717717/40858
dc.description.abstractThis study focused on the optimization of the production of a milk clotting protease by Aspergillus flavus, isolated from a thermal station. The fermentation was carried out on wheat bran as a medium, followed by a partial characterization of the enzyme. The fungal isolate was screened for protease production based on clear zone hydrolysis on skim milk agar, and then it was identified as belonging to the genus Aspergillus based on its morphological characteristics. This identification was confirmed by molecular analyzes with 100% similarity with the A. flavus strain. After 7 days of fermentation, the crude extract is recovered by simple filtration. The production and optimization of the milk coagulant protease using wheat bran and agro-industrial waste as a medium was carried out using a statistical method of experimental design based on the Plackett and Burman matrices. The results showed that the optimal fermentation medium consisted of wheat bran (4% w/w), incubated at a temperature of 30 °C, with a pH of 5.0 after 6 days of fermentation. The enzyme was partially purified by ammonium sulfate precipitation, yielding an estimated proteolytic activity of 2,985 U. The partially purified protease exhibits optimal activity at pH 5 with hemoglobin as a substrate and an optimal temperature of 50 °C. The Lineweaver-Burk plot showed a KM value of 4.83 g/L and a Vm of 1,560 U. This enzyme causes very rapid coagulation of fresh cow’s milk with an optimum at 45 °C, a pH 7 and a concentration of 50 mM of calcium.
dc.language.isoEN
dc.publisherSociety of Land Measurements and Cadastre from Transylvania (SMTCT)
dc.subject.lccAgriculture (General)
dc.titleOptimization of the production of a new milk clotting enzyme by Aspergillus flavus thermophile on agro-industrial residues medium and characterization of the enzyme
dc.typeArticle
dc.description.keywordsacid protease
dc.description.keywordsAspergillus flavus
dc.description.keywordscharacterization
dc.description.keywordsmilk clotting enzyme
dc.description.keywordsoptimization
dc.description.doi10.55779/nsb16312011
dc.title.journalNotulae Scientia Biologicae
dc.identifier.e-issn2067-3264
dc.identifier.oaioai:doaj.org/journal:6600a7925c2d40de8af62c8d0cd1d10b
dc.journal.infoVolume 16, Issue 3


This item appears in the following Collection(s)

Show simple item record