Cell immobilization for enhanced milk clotting enzyme production from Bacillus amyloliquefacien and cheese quality
The finding of this study was to identify a less expensive source of milk-clotting enzymes and confirm the success of cell immobilization in improving cell rigidity and stability. Also, immobilization of this B. amyloliquefaciens strain offers an enzyme source of value for industrial production of cheese.
Authors
- Eman A. Karam (ORCID: https://orcid.org/0000-0002-6331-6614)
- Nouran A. Elattal
- Mohamed E. Hassan (ORCID: https://orcid.org/0000-0001-8317-8637)
- Amany L. Kansoh (ORCID: https://orcid.org/0000-0003-1342-0816)
- Mona A. Esawy (ORCID: https://orcid.org/0000-0001-5306-4946)
Institutions
- National Research Centre (EG)
Publication Details
- Journal
- Microbial Cell Factories
- Published
- 2024-10-18
- DOI
- https://doi.org/10.1186/s12934-024-02521-y
- Citations
- 1
- Primary Topic
- Enzyme Production and Characterization
- Type
- article
- Field-Weighted Citation Impact
- 0.39