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The test medium contained soluble starch, Aminobak, waste corn steep liquor, yeast extract, and mineral salts such as KH\n                      <jats:sub>2<\/jats:sub>\n                      PO\n                      <jats:sub>4<\/jats:sub>\n                      , Na\n                      <jats:sub>2<\/jats:sub>\n                      HPO\n                      <jats:sub>4<\/jats:sub>\n                      \u221912H\n                      <jats:sub>2<\/jats:sub>\n                      O, and MgSO\n                      <jats:sub>2<\/jats:sub>\n                      \u22197H\n                      <jats:sub>2<\/jats:sub>\n                      O. The culture was conducted at 28\u00a0\u00b0C, stirring at 200\u00a0rpm, using aeration with compressed air at a flow rate of 2.0 vvm. Optimal culture parameters included a pH of 6.5, a nitrogen dose of 2.75%, and an incubation time of 72\u00a0h, and yielded MTG activities of 4.29\u2009\u00b1\u20090.08 and 22\u2009\u00b1\u20090.05 U\/mL after precipitation with ammonium sulfate. The molecular weight of the enzyme was estimated to be 43\u00a0kDa by SDS-PAGE. The transglutaminase tested showed optimal activity in the temperature range 20\u201337\u00a0\u00b0C, with a significant decrease in activity above 50\u00a0\u00b0C and complete inactivation at 60\u00a0\u00b0C. The enzyme was stable in the pH range of 5.0\u20139.0, reaching maximum activity at pH 7.0. The use of waste corn steep liquor as a nutrient solution revealed a potential management strategy for this type of waste. The results suggest potential applications of transglutaminase in the food industry, particularly in enhancing the structural properties of meat, bakery, and dairy products.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Key points<\/jats:title>\n                    <jats:p>\n                      <jats:list list-type=\"bullet\">\n                        <jats:list-item>\n                          <jats:p>\n                            <jats:italic>High MTG activity after 72\u00a0h of culture confirms the effectiveness of selected parameters<\/jats:italic>\n                          <\/jats:p>\n                        <\/jats:list-item>\n                        <jats:list-item>\n                          <jats:p>\n                            <jats:italic>The use of corn waste in MTG production can reduce production costs<\/jats:italic>\n                          <\/jats:p>\n                        <\/jats:list-item>\n                        <jats:list-item>\n                          <jats:p>\n                            <jats:italic>The use of the RSM method allowed us to determine the best parameters for MTG production<\/jats:italic>\n                            .\n                          <\/jats:p>\n                        <\/jats:list-item>\n                        <jats:list-item>\n                          <jats:p>\n                            <jats:italic>The MTG enzyme was stable at pH 5.0 to 9.0, with maximum activity at pH 7.0<\/jats:italic>\n                            .\n                          <\/jats:p>\n                        <\/jats:list-item>\n                      <\/jats:list>\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1007\/s00253-025-13606-y","type":"journal-article","created":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T08:42:49Z","timestamp":1760604169000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Characterisation and optimisation of microbial production of transglutaminase produced by Streptoverticillium cinnamoneum"],"prefix":"10.1007","volume":"109","author":[{"given":"Vitaliy","family":"Kolotylo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alicja","family":"Synowiec","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamil","family":"Piwowarek","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iwona","family":"Gientka","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marek","family":"Kieliszek","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,10,16]]},"reference":[{"key":"13606_CR1","doi-asserted-by":"publisher","first-page":"253","DOI":"10.1007\/S12223-021-00929-2","volume":"67","author":"HM Abdel-Mageed","year":"2022","unstructured":"Abdel-Mageed HM, Barakat AZ, Bassuiny RI, Elsayed AM, Salah HA, Abdel-Aty AM, Mohamed SA (2022) Biotechnology approach using watermelon rind for optimization of \u03b1-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation. 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