{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,11]],"date-time":"2026-07-11T10:18:24Z","timestamp":1783765104369,"version":"3.55.0"},"reference-count":76,"publisher":"Termedia Sp. z.o.o.","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["BioTechnologia"],"abstract":"<jats:p>The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medium for acid protease production by a local fungus strain. The biochemical and physicochemical properties of the cheese whey, such as pH, conductivity, chemical oxygen demand, biological oxygen demand (BOD&lt;sub&gt;5&lt;\/sub&gt;), total nitrogen and protein contents, and mineral salts, were assessed using various analytical methods. The effect of certain parameters on acid protease production by &lt;i&gt;Mucor circinelloides&lt;\/i&gt; MG603064.1 through the SmF process was investigated using the conventional design method \u201cOne factor at a time\u201d. Subsequent to characterization, the crude extract was used in a trial to create &lt;i&gt;fromage frais&lt;\/i&gt;, compared to the commercial rennin CHY-MAX&lt;sup&gt;\u00ae&lt;\/sup&gt; Powder Extra. Cheese whey characterization revealed its richness in total nitrogen (1.044\u00b10.044 g\/l), protein content (6.52\u00b10.04 g\/l), and principal mineral salts: calcium (1.637\u00b10.037 g\/l), phosphorus (1.173\u00b10.023 g\/l), and chloride (1.66\u00b10.09 g\/l). The optimal values of the SmF process for acid protease production, such as the inoculum size, beef extract, and KH&lt;sub&gt;2&lt;\/sub&gt;PO&lt;sub&gt;4&lt;\/sub&gt; supplements, the initial pH of cheese whey, and incubation temperature were, respectively, 11% (v\/v), 0.4% (w\/v), 0.5% (w\/v), 5.5, and 30\u030aC. Under these conditions, the lowest milk-clotting time of 290 s was achieved, representing an 18.41-fold increase com\u00acpared to the initial step using the unoptimized medium. The enzyme showed maximum milk-clotting activity at pH 5, a temperature of 60\u030aC, and in the presence of 0.025 M of CaCl&lt;sub&gt;2&lt;\/sub&gt;. The enzyme activity also significantly im\u00acproved with sonication (35 kHz) for 10 min. The crude extract of &lt;i&gt;M. circinelloides&lt;\/i&gt; ensured the production of fresh cheese samples with characteristics roughly similar to those obtained by the control (CHY-MAX&lt;sup&gt;\u00ae&lt;\/sup&gt; rennin). The acid protease of &lt;i&gt;M. circinelloides&lt;\/i&gt; could successfully substitute the conventional rennin in the manufacture of fresh cheese.<\/jats:p>","DOI":"10.5114\/bta.2023.132770","type":"journal-article","created":{"date-parts":[[2023,12,22]],"date-time":"2023-12-22T08:09:54Z","timestamp":1703232594000},"page":"333-349","source":"Crossref","is-referenced-by-count":8,"title":["Factors affecting acid protease production\nby Mucor circinelloides MG603064.1 through SmF process:\ncharacterization and fromage frais making"],"prefix":"10.5114","volume":"104","author":[{"given":"Souhila","family":"Bensmail","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Khaled","family":"Boudjema","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fethia","family":"Naimi-Fazouane","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Samira","family":"Bensmail","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Djamila","family":"Djouahra-Fahem","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fatiha","family":"Ferhoum","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nassima","family":"Bourfis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3061","published-online":{"date-parts":[[2023,12,21]]},"reference":[{"issue":"2","key":"ref-1362066","doi-asserted-by":"crossref","first-page":"61","DOI":"10.3923\/ijds.2015.61.76","article-title":"Statistical optimization of milk clotting enzyme biosynthesis by Mucor mucedo KP736529 and its further application in cheese production","volume":"10","author":"Abou Ayana I.A.A","year":"2015","unstructured":"Abou Ayana I.A.A., Ibrahim A.E., Saber W.I. (2015) Statistical optimization of milk clotting enzyme biosynthesis by Mucor mucedo KP736529 and its further application in cheese production. Int. J. Dairy Sci. 10(2): 61\u201376. https:\/\/doi.org\/10.3923\/ijds.2015.61.76","journal-title":"Int. J. Dairy Sci"},{"key":"ref-1362067","doi-asserted-by":"crossref","first-page":"516","DOI":"10.1007\/978-3-319-89707-3_56","volume-title":"Proceedings of the Third International Symposium on Materials and Sustainable Development 3","author":"Acem K","year":"2018","unstructured":"Acem K., Choukri A., Saoudet N., Tergou S., Trari H. (2018) Demineralization effect on the physicochemical and interfacial properties of sweet whey. [in:] Proceedings of the Third International Symposium on Materials and Sustainable Development 3. Ed. 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