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Assessment of Purified Bacterial Milk Clotting Enzyme from Bacillus subtilis K-26 for Cheddar Cheese Making

✍ Scribed by Krishna Rao, L.; Mathur, D.K.

Book ID
122484382
Publisher
American Dairy Science Association
Year
1979
Tongue
English
Weight
524 KB
Volume
62
Category
Article
ISSN
0022-0302

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Purification and properties of milk-clot
Purification and properties of milk-clotting enzyme from Bacillus subtilis K-26
✍ Lavu Krishna Rao; D. K. Mathur 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 524 KB

## Abstract A milk‐clotting enzyme from __Bacillus subtilis__ K‐26 was purified by gel filtration and ion‐exchange chromatography resulting in a 24‐fold increase in specific activity with an 80% yield. Polyacrylamide gel electrophoresis and ultracentrifugel analysis revealed that the purified enzym