African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Milk clotting and proteolytic activity of enzyme preparation from Pediococcus acidilactici SH for dairy products

Mohamed Muftah Imdakim
  • Mohamed Muftah Imdakim
  • Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
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Zaiton Hassan*
  • Zaiton Hassan*
  • Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
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Mohamed Mustafa Aween
  • Mohamed Mustafa Aween
  • Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
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Brahim Mustafa Elshaafi
  • Brahim Mustafa Elshaafi
  • Faculty of Science and Technology, Universiti Sains Islam Malaysia, Bandar Baru Nilai, 71800 Nilai, Negeri Sembilan, Malaysia.
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Belal Jamal Muhialdin
  • Belal Jamal Muhialdin
  • Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), UPM Serdang, 43400, Selangor, Malaysia.
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  •  Received: 10 June 2014
  •  Accepted: 15 August 2014
  •  Published: 14 January 2015

Abstract

Some microorganisms have the ability to produce enzymes that could clot milk and used as a substitute for calf rennet. Strains of lactic acid bacteria (LAB) could produce proteolytic enzymes that may have the potential to be used as a source of milk clotting enzyme (MCE). In the present study, LAB isolated from shrimp paste identified as Pediococcus acidilactici SH, was evaluated for milk clotting activity (MCA), proteolytic activity (PA) and enzyme production using different sources of nitrogen. Casein, tryptophan, trypticase peptone and tryptone soya were added to the enzyme production media, and casein was found to increase the MCA to 75.0 SU ml-1 at pH 6.0 at 50°C. SDS-PAGE of the partially purified enzyme solution produced a band with a molecular weight of approximately 29 kDa. This study indicates the possibility of exploiting LAB from food sources for the production of MCEs for dairy production.

 

Keywords: Lactic acid bacteria (LAB), milk clotting activity, nitrogen source, Pediococcus acidilactici.

Abbreviation

MCE, Milk clotting enzyme; LAB, lactic acid bacteria; PA, proteolytic activity.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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