Production of chymosin for the dairy industry by recombinant DNA technology.
The increasing world production of cheese, coupled with a decline in the number of slaughtered calves, has stimulated a search for alternative sources of chymosin. This article briefly reviews microbial alternatives to chymosin and discusses chymosins produced using recombinant DNA technology. Recombinant chymosin represents one of the first successful applications of recombinant DNA technology in the food industry.
Yu
P L
PL
Department of Process and Environmental Technology, Massey University, Palmerston North, New Zealand.
D001483:Base Sequence; D001709:Biotechnology; D012085:Chymosin / Q000096:biosynthesis* / Q000235:genetics; D004274:DNA, Recombinant; D003612:Dairying; D004926:Escherichia coli / Q000235:genetics; D005658:Fungi / Q000235:genetics; D007716:Kluyveromyces / Q000235:genetics; D013294:Lactococcus lactis / Q000235:genetics; D008969:Molecular Sequence Data; D015202:Protein Engineering; D011994:Recombinant Proteins; D012441:Saccharomyces cerevisiae / Q000235:genetics
D004274:DNA, Recombinant; D011994:Recombinant Proteins; D012085:Chymosin