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<p>This study evaluated extracellular protease production in four <i>Penicillium</i> strains, <i>P</i>. <i>brevicompactum</i>, <i>P. chrysogenum</i>, <i>P. cavernicola</i> and <i>P. corylophilum,</i> isolated from traditional Divle Cave cheese with geographical indication. Strains were cultivated on a cheese-based medium, and protease activity was assessed under varying incubation times (7, 11, and 14&#xa0;days), pH levels (4.7, 5.0, and 5.3), and temperatures (15, 20, and 25&#xa0;°C). <i>P. corylophilum</i> exhibited the highest protease activity [4.17 U/(mL·min)] at pH 5 and 25&#xa0;°C on day 11. A quadratic model was used to optimize enzyme production conditions, revealing that temperature had minimal impact on enzyme activity for most strains, except <i>P. corylophilum</i>. For <i>P. corylophilum</i>, maximum activity was achieved at pH 5.03, with optimal incubation times of 12.1, 11.3, and 10.6&#xa0;days at 15, 20, and 25&#xa0;°C, respectively. These findings indicate that fungal proteases can be used as microbial rennet alternatives or adjuncts to enhance cheese flavor and aroma, promoting sustainable enzyme-based approaches in cheese production and enabling efficient industrial-scale applications to meet the growing demand for microbial rennet and flavor-enhancing enzymes.</p>

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Protease production of cheese-derived Penicillium spp. using a cheese medium: a modeling approach

  • 期刊论文

  • 发表日期：

    2026年6月20日

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  • Emre Güngör,
  • Sencer Buzrul,
  • Sebnem Ozturkoglu-Budak

摘要

This study evaluated extracellular protease production in four Penicillium strains, P. brevicompactum, P. chrysogenum, P. cavernicola and P. corylophilum, isolated from traditional Divle Cave cheese with geographical indication. Strains were cultivated on a cheese-based medium, and protease activity was assessed under varying incubation times (7, 11, and 14 days), pH levels (4.7, 5.0, and 5.3), and temperatures (15, 20, and 25 °C). P. corylophilum exhibited the highest protease activity [4.17 U/(mL·min)] at pH 5 and 25 °C on day 11. A quadratic model was used to optimize enzyme production conditions, revealing that temperature had minimal impact on enzyme activity for most strains, except P. corylophilum. For P. corylophilum, maximum activity was achieved at pH 5.03, with optimal incubation times of 12.1, 11.3, and 10.6 days at 15, 20, and 25 °C, respectively. These findings indicate that fungal proteases can be used as microbial rennet alternatives or adjuncts to enhance cheese flavor and aroma, promoting sustainable enzyme-based approaches in cheese production and enabling efficient industrial-scale applications to meet the growing demand for microbial rennet and flavor-enhancing enzymes.