Characterization and cheese-making properties of rennet-like enzyme produced by a local Algerian isolate of Aspergillus niger.

摘要

An ochratoxin free extracellular acid proteinase was produced by solid state fermentation using Aspergillus niger FFB1. The purified enzyme (48.7 kDa) had optimum milk clotting activity at pH 5.5 and 45 degrees C in the presence of 0.01M CaCl2, and was stable for at least 24 h at 35 degrees C and pH 5.5-7.0. Thermal denaturation started above 45 degrees C. Fresh cheese produced using reconstituted milk and the purified enzyme had similar basic characteristics (pH 4.5, acid flavour, white colour) to marketed cheeses produced using calf rennet.