Technology refinement and commercialization of the PCIERD-BIOTECH Technology on microbial rennet
2011
Mercado, S.M. | Del Barrio, M.C. | Violanta, R.P.
The innovations made in the technology of microbial rennet production include the following: (a) substitution of substrate from wheat bran to coconut paring meal which is readily available and much cheaper; (b) development of solid fermentation process; (c) improvement in packaging and shelf life of liquid rennet; and (d) stabilization by granulation of microbial rennet. Substitution of wheat bran as substrate in submerged fermentation increased enzyme production by 33% and the product yield coefficient increased from 1.5 to 1.7 L/kg substrate. Development of solid substrate fermentation process using coconut paring cake as substrate further increased the product yield coefficient to 2.5 L/kg substrate. Accelerated shelf life study showed that packaging in high density polyethylene plastic bottles can retain the activity of rennet for 5 months at 30 deg C and 1.8 years when stored at 15 deg C. Granulation of liquid rennet was done by addition of binders and fillers to further stabilize the microbial rennet. Thestudy on the production of high milk clotting enzyme (MCE) activity granule through the wet granulation of liquid rennet using the excipients cornstarch as filler and maltodextrin as binder was done. Used soluble excipients for granulation of rennet were tried.
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