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.
Highlights
Some micro oorganisms have the abiility to produ uce enzymes s that could c clot milk and d used as a s substitute for calf ren nnet
B isolated from shrim mp paste identified as Pediococcus acidilactici SH, was ev valuated for milk clotting g activity (MCA), proteolytic activity (PA) an nd enzyme production p u using differe ent sources of nitrogen
P. acidilactici SH isolated from shrimp paste was selected and identified using API CH50 kit and 16s rDNA was cultured on MRS agar incubated at 37°C
Summary
Some micro oorganisms have the abiility to produ uce enzymes s that could c clot milk and d used as a s substitute for calf ren nnet. Could produce pro oteolytic enzzymes that m may have the potentia al to be used d as a sourc ce of milk clo otting enzym me (MCE). B isolated from shrim mp paste identified as Pediococcus acidilactici SH, was ev valuated for milk clotting g activity (MCA), proteolytic activity (PA) an nd enzyme production p u using differe ent sources of nitrogen. PAGE of the e partially purified enz zyme solutio on produced a band with h a molecula r weight of a approximate ely 29 kDa. This study indicates th he possibilitty of exploitting LAB fro om food sou urces for th he productio on of MCEs for dairy production. Other sourc ces of MCEs have been used commercially y such as fro om Rhiizomucor mie ehei (Merheb et al, 2010) while w others are a being considered as potential sources that inclu ude ergillus oryza
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