| Abstract: | A fermentation procedure using wheys from buffalo milk, sweet rennet and salted wheys containing up to 15% NaC1, and based on the selection of salt-tolerant fungal cultures for production of microbial proteins and some economically important enzymes, is described. Certain strains of Aspergillus flavus, A. niger, A. ochraceus and A. terreus gave yields of mycelium ranging between 1.5 and 30 g on a dry weight basis. Strong proteolytic activities were exhibited by A. ochraceus, A. flavus and, to a lesser extent, by A. niger in the presence of salt up to 10% as final concentration. Powerful milk-clotting activities were also detected in culture supernatants of A. flavus and A. ochraceus. Extracellular β-galactosidases were released in to the culture fluids of these fungal strains with variable activities, depending upon the salt content of the growth medium. The application of the procedure is discussed. |
