African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5176

Full Length Research Paper

Pleurotus albidus: A new source of milk-clotting proteases

Salomao Rocha Martim
  • Salomao Rocha Martim
  • Federal University of Amazonas, Rede de Biodiversidade e Biotecnologia da Amazônia Legal-Bionorte, Manaus, Brazil.
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Larissa Svetlana Cavalcanti Silva
  • Larissa Svetlana Cavalcanti Silva
  • Federal University of Amazonas, Rede de Biodiversidade e Biotecnologia da Amazônia Legal-Bionorte, Manaus, Brazil.
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Leilane Bentes de Souza
  • Leilane Bentes de Souza
  • Federal University of Amazonas, Pharmaceutical Science Program, Manaus, Brazil.
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Edson Junior do Carmo
  • Edson Junior do Carmo
  • Federal University of Amazonas, Program of Biotechnology, Manaus, Brazil.
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Mircella Marialva Alecrim
  • Mircella Marialva Alecrim
  • Federal University of Amazonas, Rede de Biodiversidade e Biotecnologia da Amazônia Legal-Bionorte, Manaus, Brazil.
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Marne Carvalho de Vasconcellos
  • Marne Carvalho de Vasconcellos
  • Federal University of Amazonas, Pharmaceutical Science College, Manaus, Brazil.
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Ila Maria de Aguiar Oliveira
  • Ila Maria de Aguiar Oliveira
  • Federal University of Amazonas, Pharmaceutical Science College, Manaus, Brazil.
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Maria Francisca Simas Teixeira*
  • Maria Francisca Simas Teixeira*
  • Culture Collection DPUA, Federal University of Amazonas, Manaus, Brazil.
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  •  Received: 10 March 2017
  •  Accepted: 05 April 2017
  •  Published: 07 May 2017

Abstract

Researches have been done to discover new sources of microbial proteases with milk-clotting activity to replace the traditional rennet from calves. The aim of this study was to select a species of edible mushroom as milk-clotting enzymes producer using the submerged fermentation technology. From the six species evaluated, Pleurotus albidus was the one that expressed the highest value of coagulant ratio (21.60). The milk-clotting enzymes showed maximum activity at 60°C and pH 6.0. Iodoacetic acid presented the highest inhibition in proteolytic activity suggesting the presence of cysteine proteases in the crude extract from P. albidus. The enzymes did not present toxic action against human fibroblasts (MRC5) in the analyzed conditions and, for that reason, can be suitable to applications in food industry. This is the first report of milk-clotting enzymes production by the edible mushroom P. albidus

Key words: Pleurotus albidus, milk-clotting, submerged fermentation.