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Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production

Published online by Cambridge University Press:  28 July 2020

Héctor A. Fileto-Pérez ,
Luis G. Montoya-Ayón ,
Esther Soto-García ,
Jesús B. Páez-Lerma ,
Nicolás O. Soto-Cruz ,
Blanca E. García-Caballero  and
José G. Rutiaga-Quiñones
Héctor A. Fileto-Pérez*
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
Luis G. Montoya-Ayón
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
Esther Soto-García
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
Jesús B. Páez-Lerma
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
Nicolás O. Soto-Cruz
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
Blanca E. García-Caballero
Affiliation:
Departmento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Tecnológico Nacional de México, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Dgo., C.P. 34080, Mexico
José G. Rutiaga-Quiñones
Affiliation:
Facultad de Ingeniería y Tecnología de la Madera (FITECMA), Edificio C, CU, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Av. Fco. J. Mújica S/N Col. Felicitas del Río, Morelia, Michoacán, C.P. 58040, Mexico
*
Author for correspondence: Héctor A. Fileto-Pérez, Email: [email protected]
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Abstract

We evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g. Rennet strength from eight enzymatic extracts was measured using pasteurized whole milk. Rennet strength of samples from 72 h of fermentation showed an increase when acid casein content increased. The rennet strength increased at 96 h of fermentation with increasing amount of casein (up to 2.5 g), and then decreased with the largest addition (3.0 g) of casein. Coagulation time for the sample with highest rennet strength was 420 s.

Keywords

Microbial rennetrennet strength
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 3 , August 2020 , pp. 379 - 381
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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