Production, purification and characterization of Rhizomucor sp. and evaluation of its application in mature cheese production

Abstract

Proteases are one of the most important groups of industrial enzymes, with considerable application in the food industry, especially in cheesemaking. Microbial milk clotting proteases, also known as microbial rennins, are aspartic proteases that catalyze milk clotting, and thus substitute bovine chymosin. These enzymes also have proteolytic qualities that contribute to the cheese ripening process. In preliminary tests carried out in our laboratory, a Rhizomucor sp. that was able to produce a protease capable of hydrolyzing milk k-casein was isolated. Based on these facts, after production optimization, purification and characterization, the enzymes potential for application in the dairy industry will be investigated. (AU)