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

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

Medium^a	Milk-clotting activity ( $\frac{SU}{ml}$ )	Protease activity (OD₆₆₀)	Ratio ( $\frac{MCA}{PA}$ )
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- Rennin^b,c	750	0.29	2590
Papain^c	216	0.59	367
Pepsin^c	2	0.015	133

^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).