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This is a Experimental Study study.

October 12, 2025International Journal of Industrial Engineering

Identification of significant fermentation media components for milk clotting enzyme production by submerged fermentation of Aspergillus candidus MTCC 1989

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Significant components include yeast extract and skimmed milk powder, enhancing enzyme production.
The study identified key fermentation factors through Plackett–Burman design, emphasizing their roles.
Evaluation utilized statistical methods like Student’s t-test and Pareto-chart to determine significance.
Aspergillus candidus MTCC 1989 was employed for microbial enzyme production, aligning with industry needs.

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Implication

This research demonstrates significant factors for milk clotting enzyme production by Aspergillus candidus, indicating potential substitutes for traditional rennet.

Cite This Study

Baskar et al. (2017) studied this question.

synapsesocial.com/papers/68eb6f7ceea689731b30052d https://doi.org/10.65000/k4y72046

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Implication

This research demonstrates significant factors for milk clotting enzyme production by Aspergillus candidus, indicating potential substitutes for traditional rennet.

Identification of significant fermentation media components for milk clotting enzyme production by submerged fermentation of Aspergillus candidus MTCC 1989

Key Points

Discussion

Implication

Cite This Study

Identification of significant fermentation media components for milk clotting enzyme production by submerged fermentation of Aspergillus candidus MTCC 1989

Key Points

Discussion

Implication

Cite This Study

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