Identification of significant fermentation media components for milk clotting enzyme production by submerged fermentation of Aspergillus candidus MTCC 1989

Abstract

Calf rennet has been the traditional source of milk clotting enzyme for cheese manufacturing for a long time. But decreasing worldwide rennet supplies accompanied by an ever increasing cheese production and consumption made necessary for the utilization of rennet substitutes. Microbial milk clotting enzymes have long been highly valued as calf rennet substitutes in cheese industry. The present study was aimed to produce microbial milk clotting enzyme by Aspergillus candidus MTCC 1989 and to identify fermentation important media components using Plackett–Burman design. The effect of media components such as soya bean meal flour, yeast extract, skimmed milk powder, glucose, potassium dihydrogen phosphate, magnesium sulphate, mineral salt solution and initial pH were studied using Plackett-Burman design. The effect of the media components were evaluated using student’s t-test and pareto-chart. The media components namely yeast extract, skimmed milk powder, potassium dihydrogen phosphate and initial pH were identified to be significant and most important media components for the production of microbial milk clotting enzyme by A. candidus MTCC 1989.