Thermostable trypsin‐like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk clotting

The increased demand for cheese and the limited availability of calf rennet justifies the search for milk‐clotting enzymes from alternative sources. Trypsin‐like protease by Penicillium roqueforti was produced by solid‐state fermentation using cocoa shell waste as substrate. The production of a crud...

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Bibliographic Details
Published in:	Biotechnology and applied biochemistry Vol. 69; no. 5; pp. 2069 - 2080
Main Authors:	Nogueira, Laísa Santana, Tavares, Iasnaia Maria de Carvalho, Santana, Nívio Batista, Ferrão, Sibelli Passini Barbosa, Teixeira, Jabson Meneses, Costa, Floriatan Santos, Silva, Tatielle Pereira, Pereira, Hugo Juarez Vieira, Irfan, Muhammad, Bilal, Muhammad, Oliveira, Julieta Rangel, Franco, Marcelo
Format:	Journal Article
Language:	English
Published:	Calgary Wiley Subscription Services, Inc 01-10-2022
Subjects:	Biochemical characteristics biochemical characterization Biochemistry Carbon dioxide Cheese Clotting Coagulation Cobalt Cocoa Dairy products Design of experiments Doehlert design Enzymatic activity Ethanol Experimental design Fabrication Fermentation Food industry Fungi Hexanes Milk milk clotting Optimization Penicillium roqueforti Protease Proteinase Substrates Trypsin trypsin‐like protease
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