Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

Table 1

Nutritional composition of wheat bran used for fermentation.

Nutrients	Mean ± SD (%)
Moisture	10.40 ± 0.20
Crude fat	3.77 ± 0.22
Crude protein	12.43 ± 0.18
Total ash	7.40 ± 1.80
Crude fiber	18.77 ± 0.00
Total carbohydrate	47.23 ± 0.00

SD, standard deviation.