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Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases
07:47

Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases

Published on: January 1, 2016

MILK-CLOTTING ENZYMES FROM MICROORGANISMS

R A SRINIVASAN, M K IYENGAR, I J BABBAR

    Applied Microbiology
    |November 1, 1964
    PubMed

    Insights

    Researchers screened fungi and bacteria for milk-clotting activity. Phytic acid boosted enzyme production in bacteria, which also showed associated proteolytic activity, with varying enzyme ratios across strains.

    Area of Science:

    • Microbiology
    • Enzymology
    • Food Science

    Background:

    • Milk-clotting enzymes are crucial in dairy production.
    • Microbial sources offer alternatives to traditional rennet.
    • Screening diverse microorganisms is key to discovering novel enzymes.

    Purpose of the Study:

    • To screen fungal and bacterial isolates for milk-clotting activity.
    • To investigate the effect of phytic acid on enzyme production.
    • To characterize the associated proteolytic activity in bacterial isolates.

    Main Methods:

    • Cultured 230 fungal and 43 bacterial isolates from soil, butter, and milk.
    • Incubated fungi on semisolid media and bacteria in milk media with shake culture.
    • Assessed milk-clotting and proteolytic activities, noting enzyme ratios.

    Main Results:

    • Milk-clotting activity was detected in some isolates.
    • Phytic acid (calcium phytate) stimulated enzyme production in most bacterial isolates.
    • Proteolytic activity was consistently linked to milk-clotting activity in bacteria, with strain-specific enzyme ratios.

    Conclusions:

    • Bacterial isolates show potential for milk-clotting enzyme production, enhanced by phytic acid.
    • The co-occurrence of proteolytic activity is a key characteristic of these bacterial enzymes.
    • Further research into strain-specific enzyme properties could optimize dairy applications.
    Keywords:
    BACTERIACHEESEDAIRY PRODUCTSENZYMESEXPERIMENTAL LAB STUDYFUNGISOIL MICROBIOLOGY

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