Effect of Fermentation Medium Moistening with Whey and Molasses on Rennin Production by Fungi Rhizomucor miehei Using Solid-State Fermentation

(Houthail Al-Ahmad Aljammas, Hassan Alfathy , Walid Alkhalaf.)

---

Abstract

This paper introduces the natural fungal substitute of the calf rennet that is highly cost production to fulfill the requirements of increasing cheese production locally and internationally, and investigates in the interactions movement in the fermentation systems with the aim of optimization of fermentation process and the utilization of industrial waste material in the production of enzymes. Investigations have been carried out on the effect of fermentation medium moistening with different agents on Rennin production from fungi Rhizomucor miehei in solid fermentation medium, wheat bran was used as a substrate, the fermentation medium was moisturized with acidic mineral solution, whey, and molasses separately, cultivation was carried out with 60% moisture content at 37 ̊c. The protein content, milk clotting activity (MCA), specific activity, protelytic activity (PA), and (MCA/PA) ratio of the extracted enzyme were calculated to evaluate the quality of the enzyme. results showed that moistening with whey gave extracted enzyme with values (6 mg/mL, 940 SU/mL, 156.6 SU/mg, 67 PU/mL, 14) for the protein content, milk clotting activity, specific activity, proteolytic activity, and (MCA/PA) ratio respectively, comparing with (5 mg/mL, 780 SU/mL, 156 SU/mg, 58 PU/mL, 13.4), and (4.7 mg/mL, 724 SU/mL, 154 SU/mg, 59 PU/mL, 12.2) for mineral solution and molasses respectively. Which shows the efficacy of using whey in fermentation processes. Keywords: Cheese manufacture, Enzyme activity, Industrial residue, Rennin, Rhizomucor miehei, Solid-State Fermentation, Wheat bran.
PDF

References