Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《China Brewing》 2013-01
Add to Favorite Get Latest Update

Chymosin by solid state fermentation with Mucor indicus MJ229

WANG Yanping,MIN Juntao,YAO Siping,XI Hongbo,SHU Wei(1.College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China;2.Tianjin Jiayi enzyme preparation Co.,Ltd.,Tianjin 301700,China)  
Due to the development of cheese industry,chymosin made by traditional method is not sufficient for its demand.Therefore,the researchers are looking for the new sources of chymosin.The aim of this work is to study pilot-scale production based on the early trials.The solid-state fermentation medium of MJ229 was optimized.The result showed the optimization medium was as follows: the ratio of rice,wheat bran and straw 5∶4∶1(w/w/w),Tween-80 0.3%(w/w) and liquid-solid ratio 1∶1.The weight of medium was of 3kg per disk in the carrier.The uncontrolled fermentation and controlled fermentation conditions of moisture and temperature for solid state fermentation were further studied.The results showed that the activity in the controlled fermentation was up to 5333Su/g after 48h fermentation,which was 25% higher than that of uncontrolled fermentation.
【Fund】: “十二五”科技部高科技发展研究计划‘863计划’项目(2011AA100904);; 天津市科技支撑计划重点项目(10ZCKFSH01100)
【CateGory Index】: TQ925
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved