Multiple strategies were adopted to optimize the enzymatic characteristics and improve the expression of bovine chymosin BtChy in Kluyveromyces lactis for cheese production
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DOI: 10.3389/fmicb.2025.1605229
Abstract: Chymosin (EC3.4.23.4), primarily sourced from calf abomasum, serves as a conventional coagulant in milk curdling during cheese production. To improve the enzymatic properties and enhance the expression of calf chymosin (BtChy) in Kluyveromyces lactis to… read more here.
Keywords: btchy kluyveromyces; chymosin; cheese production; btchy ... See more keywords