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Table 3 Comparison of MCE produced by B. subtilis (natto) Takahashi in various medium with its commercial counterparts

From: Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto

Mediuma Milk-clotting activity ( SU ml ) Protease activity (OD660) Ratio ( MCA PA )
M1 600 ± 12 0.123 ± 0.012 4878 ± 476
M2 26.67 ± 2.10 0.050 ± 0.006 533 ± 64
M3 (t>40min) 0.043 ± 0.011 NA
M4 160 ± 10 0.076 ± 0.015 2105 ± 451
M5 80 ± 4 0.027 ± 0.008 2963 ± 877
LF 685 ± 14 0.230 ± 0.028 2981 ± 367
Commercial Protease
Mucor rennin 511 ± 13 0.11 ± 0.02 4650 ± 845
P- Renninb,c 750 0.29 2590
Papainc 216 0.59 367
Pepsinc 2 0.015 133
  1. aCultivated in shake flask at 37 °C, 175 rpm, pH 7.0 for 72h; bMicrobial rennin from Endothia parasitica.; cPublished results from Arima, 1970 (Arima et al.1970).