IN359514: A process for the production of milk clotting enzyme from aspergillus oryzae mtcc 5341
A fungal source, identified as Aspergillus oryzae, MTCC 5341 has been isolated that produces the highest milk-clotting enzyme reported (30,000 U/ g dry bran) when grown on wheat bran containing 4 % defatted soy flour (DSF) and 2 % skim milk powder. The pH of the medium is critical for the optimal production of the enzymes, with milk-clotting activity being produced at pH 6.3.
Patent No:
IN359514
Application No:
0407DEL2009
Filing Date:
03-03-2009
Issue Date:
25-02-2021
Applicant:
CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysuru
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