Production of Rennet in Submerged Fermentation with the Filamentous Fungus Mucor miehei NRRL 3420

@inproceedings{Lima2013ProductionOR,
  title={Production of Rennet in Submerged Fermentation with the Filamentous Fungus Mucor miehei NRRL 3420},
  author={Cristian J. Bolner de Lima and Mariana Cortezi and Roberta Barros Lovaglio and Elo{\'i}zio J{\'u}lio Ribeiro and Jonas Contiero and Elvin D. de Araujo},
  year={2013}
}
Mucor miehei NRRL 3420 was cultured to produce microbial rennet using two types of media, both with micronutrients: one with glucose and another with lactose from deproteinized cheese whey as carbon sources. A factorial experimental design was used to evaluate the results, studying the following variables: pH, glucose, lactose and casein concentrations. The experiments were carried out in a bioreactor for up to a 40-h fermentation period at 380 rpm, aeration of 1 vvm and temperature of 30±1°C… CONTINUE READING
3 Citations
8 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-8 of 8 references

Production of to decrease . On the other hand , enzyme activity increases microbial rennin

  • T. Nagodawithana
  • Biotechnol . Lett .
  • 1993

Food Enzymology , London : Elsevier containing only parameters with significance levels lower Appl

  • J. Escobar
  • 1991

Lactologia Industrial

  • E. Spreer
  • Editora Acribia,
  • 1991
1 Excerpt

CONCLUSIONS solid state fermentation

  • L. L. Lasure
  • J . Dairy Sci .
  • 1990

Effect of agitation speed plotted in Fig . 6 - 8 based on Eq . ( 2 ) . on the synthesis of Mucor miehei acid protease , The response surface in Figure 6 shows that an Enzyme Microb

  • M. Siika-Aho
  • 1988
1 Excerpt

Lactologia industrial. Editora Acribia, enzyme from Rhizomucor

  • E. Spreer
  • World J. Microbiol. Zaragoza, España…
  • 1975
1 Excerpt

Use of dinitrosalicylic acid reagent production of rennin using Mucor miehei NRRL 3420 . for determination of reducing sugar

  • J. Yu
  • Anal . Chem .
  • 1959

Whey activity increases with a decrease in casein concentration Beverages : A Review

  • V. H. Holslnger
  • processing , Current Sci .

Similar Papers

Loading similar papers…