IN359514: A process for the production of milk clotting enzyme from aspergillus oryzae mtcc 5341

A fungal source, identified as Aspergillus oryzae, MTCC 5341 has been isolated that produces the highest milk-clotting enzyme reported (30,000 U/ g dry bran) when grown on wheat bran containing 4 % defatted soy flour (DSF) and 2 % skim milk powder. The pH of the medium is critical for the optimal production of the enzymes, with milk-clotting activity being produced at pH 6.3.