1. Novel milk-clotting enzyme produced by Coprinus lagopides basidial mushroom
- Author
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Tatiana Dmitriyeva, Mark Shamtsyan, Nina Denisova, and Boris Kolesnikov
- Subjects
chemistry.chemical_classification ,Mushroom ,Ultrafiltration ,food and beverages ,Milk-clotting enzyme ,Biology ,Coprinus lagopides ,fluids and secretions ,Enzyme ,chemistry ,Biochemistry ,Composition (visual arts) ,circulatory and respiratory physiology ,Food Science - Abstract
Submerged cultured higher basidiomycetes were screened for milk-clotting activity. The native liquid of Coprinus lagopides demonstrated high milk-clotting activity, while having relatively low general proteolytic activity. Optimization of growth media composition and ultrafiltration of the native liquid allows increasing the ratio of milk-clotting and proteolytic activities. The Enzyme was purified and characterized.
- Published
- 2014
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