Coagulating enzymes are an absolute necessity for the production of ripened cheese
varieties. The objective of this review is to summarise and interpret the latest findings for the …

This paper reviews the general characteristics of exo and endopeptidases of microbial origin
currently used in the milk industry. It also includes recent patents developed either to …

Bacillus velezensis YH-1 isolated and identified from conventional rice wine starter (Jiuqu)
was shown to produce a milk-clotting enzyme (MCE) with remarkable milk-clotting activity …

Bacillus subtilis is a generally recognized as safe probiotic, which is used as a starter for
natto fermentation. Natto is a functional food with antithrombus function due to nattokinase …

The Crude enzymatic extract produced by Bacillus stearothermophilus exhibited high milk-
clotting activity (MCA). Optimized medium and conditions increased the enzyme production …

A newly isolated salt-tolerant alkaliphilic actinomycete, Nocardiopsis dassonvillei strain OK-
18 grows on mineral salts medium with glucose as carbon source. It also grows and …

Background Calf rennet is considered the traditional source of milk clotting enzyme (MCE).
However, increasing cheese consumption with decreasing the calf rennet supply had …

A new milk-clotting enzyme (MCE) was produced from Bacillus licheniformis BL312. The
characteristics of BL312 MCE were compared with those of Calf rennet, R. miehei MCE, and …

Three strains, Bacillus subtilis B1, B. subtilis B18 and Bacillus thuringiensis B12, were
screened from wheat bran to produce milk-clotting enzyme. Among them, B. subtilis B1 …

Fungal milk-clotting enzymes have gained value as bovine Chymosin substitutes in the
cheese industry. In this work, the effects of culture conditions on the production of …