FR2426696A1 - PROCESS FOR REDUCING THE THERMAL STABILITY OF A MICROBIAL Rennet, used in the manufacture of cheese - Google Patents

PROCESS FOR REDUCING THE THERMAL STABILITY OF A MICROBIAL Rennet, used in the manufacture of cheese

Info

Publication number
FR2426696A1
FR2426696A1 FR7901558A FR7901558A FR2426696A1 FR 2426696 A1 FR2426696 A1 FR 2426696A1 FR 7901558 A FR7901558 A FR 7901558A FR 7901558 A FR7901558 A FR 7901558A FR 2426696 A1 FR2426696 A1 FR 2426696A1
Authority
FR
France
Prior art keywords
rennet
thermal stability
reducing
microbial rennet
cheese
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7901558A
Other languages
French (fr)
Other versions
FR2426696B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bayer Corp
Original Assignee
Miles Laboratories Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Miles Laboratories Inc filed Critical Miles Laboratories Inc
Publication of FR2426696A1 publication Critical patent/FR2426696A1/en
Application granted granted Critical
Publication of FR2426696B1 publication Critical patent/FR2426696B1/fr
Granted legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/99—Enzyme inactivation by chemical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0326—Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/58—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from fungi

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

L'invention a trait à l'industrie de fabrication du fromage. Elle concerne un procédé de réduction de la stabilité thermique d'une présure microbienne élaborée par le genre Mucor par contact d'une solution aqueuse de cette présure avec du peroxyde d'hydrogène dans des conditions efficaces pour réduire sensiblement la stabilité thermique de l'enzyme. Les nouvelles présures microbiennes traitées au peroxyde d'hydrogène sont considérablement moins thermostables que la présure microbienne non traitée et peuvent être utilisées pour remplacer la présure de veau dans les procédés classiques de fabrication du fromage.The invention relates to the cheese making industry. It relates to a process for reducing the thermal stability of a microbial rennet produced by the genus Mucor by contacting an aqueous solution of this rennet with hydrogen peroxide under conditions effective to significantly reduce the thermal stability of the enzyme. . The new microbial rennet treated with hydrogen peroxide is considerably less thermostable than untreated microbial rennet and can be used to replace calf rennet in conventional cheese making processes.

FR7901558A 1978-05-22 1979-01-22 PROCESS FOR REDUCING THE THERMAL STABILITY OF A MICROBIAL Rennet, used in the manufacture of cheese Granted FR2426696A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US90857578A 1978-05-22 1978-05-22

Publications (2)

Publication Number Publication Date
FR2426696A1 true FR2426696A1 (en) 1979-12-21
FR2426696B1 FR2426696B1 (en) 1981-05-29

Family

ID=25425993

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7901558A Granted FR2426696A1 (en) 1978-05-22 1979-01-22 PROCESS FOR REDUCING THE THERMAL STABILITY OF A MICROBIAL Rennet, used in the manufacture of cheese

Country Status (10)

Country Link
JP (1) JPS557092A (en)
AR (1) AR216570A1 (en)
AU (1) AU515019B2 (en)
DE (1) DE2901542C2 (en)
DK (1) DK146513C (en)
FR (1) FR2426696A1 (en)
GB (1) GB2024828B (en)
IT (1) IT1114500B (en)
MX (1) MX6268E (en)
NL (1) NL176478C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2445372A1 (en) * 1978-12-28 1980-07-25 Novo Industri As PROCESS FOR THE THERMAL DESTABILIZATION OF MICROBIAL Rennet, APPLICATION TO THE MANUFACTURE OF CHEESE AND PRODUCTS THUS OBTAINED
EP0027834A1 (en) * 1979-10-24 1981-05-06 Rapidase B.V. Thermally sensitive microbial rennet, a process for its preparation and its application for cheese preparation

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK145779A (en) * 1979-04-09 1980-10-10 Novo Industri As PROCEDURE FOR THERMAL DESTABILIZATION OF MICROBIAL OSTELOEBE
WO1980002225A1 (en) * 1979-04-25 1980-10-30 Hansens Lab As A method for destabilizing milk-clotting enzymes
EP0048521A3 (en) * 1980-09-22 1982-12-29 Gist-Brocades N.V. Novel fungus of mucor miehei and its use in obtaining a new milk-clotting enzyme
JPS61185186A (en) * 1985-02-09 1986-08-18 Meito Sangyo Kk Modified microbial rennet having decreased thermal stability
JP3637848B2 (en) 1999-09-30 2005-04-13 株式会社デンソー Load drive circuit

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR793098A (en) * 1934-10-26 1936-01-15 Dansk Gaerings Industri As Process for reducing or suppressing the action of proteolytic enzymes

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR793098A (en) * 1934-10-26 1936-01-15 Dansk Gaerings Industri As Process for reducing or suppressing the action of proteolytic enzymes

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2445372A1 (en) * 1978-12-28 1980-07-25 Novo Industri As PROCESS FOR THE THERMAL DESTABILIZATION OF MICROBIAL Rennet, APPLICATION TO THE MANUFACTURE OF CHEESE AND PRODUCTS THUS OBTAINED
EP0027834A1 (en) * 1979-10-24 1981-05-06 Rapidase B.V. Thermally sensitive microbial rennet, a process for its preparation and its application for cheese preparation
EP0028044A1 (en) * 1979-10-24 1981-05-06 Rapidase B.V. Thermally sensitive microbial rennin and process for its preparation

Also Published As

Publication number Publication date
AR216570A1 (en) 1979-12-28
DE2901542B1 (en) 1980-02-07
AU515019B2 (en) 1981-03-12
IT1114500B (en) 1986-01-27
GB2024828B (en) 1982-08-04
NL176478B (en) 1984-11-16
IT7948342A0 (en) 1979-03-14
DK146513C (en) 1984-04-02
DE2901542A1 (en) 1979-11-29
JPS5712598B2 (en) 1982-03-11
NL7900315A (en) 1979-11-26
FR2426696B1 (en) 1981-05-29
NL176478C (en) 1985-04-16
GB2024828A (en) 1980-01-16
MX6268E (en) 1985-02-27
JPS557092A (en) 1980-01-18
DK146513B (en) 1983-10-24
AU4723679A (en) 1979-11-29
DK95379A (en) 1979-11-23
DE2901542C2 (en) 1981-01-29

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Legal Events

Date Code Title Description
TP Transmission of property