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

Table 2

Characteristics of the dialyzed bacterial and fungal enzymes.

Parameters	Dialyzed bacterial enzyme	Dialyzed fungal enzyme
pH	5.96 ± 0.00^a	4.81 ± 0.01^b
TTA (%)	0.04 ± 0.00^b	0.07 ± 0.00^a
TP (%)	0.30 ± 0.00^a	0.52 ± 0.02^a
MCA (U/mL)	521.99 ± 11.35^a	266.70 ± 2.96^b
PA (U/mL)	1623.62 ± 6.10^a	231.24 ± 4.80^b
Ratio (MCA/PA)	0.32 ± 0.01^b	1.15 ± 0.01^a

TTA, titratable acidity; TP, total protein; MCA, milk-clotting activity; PA, protease activity. Data are expressed as mean ± SD (n = 3) on a wet basis. Means in the same row with different superscripts are significantly different at .