INFLUENCE OF CULTURE CONDITIONS ON THE PRODUCTION OF MILK-CLOTTING ENZYME FROM RHIZOMUCOR

The ratio of milk-clotting activity to proteolytic activity (MC/PA) wa s used as an index to determine the quality of milk-clotting enzyme. S olid-state fermentation on wheat bran for 5 days at room temperature g ave optimal production for enzyme by Rhizomucor miehei and R. pusillus . A ratio of wheat bran to moisture of 1:0.6 (w/v) gave best results. Adding skim milk powder to the media of R. miehei did not improve the MC/PA ratio but 4% (w/w) of the powder did improve the ratio with R. p usillus. Co-cultivation of R. miehei with R. pusillus did not change t he MC/PA ratio.