Expression of buffalo chymosin in Pichia pastoris for application in mozzarella cheese
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.033
Abstract: Abstract Chymosin, a major component of rennet, is used extensively as a milk clotting enzyme in cheese making industry. Increased demand coupled with scarce availability of native animal rennet has encouraged use of recombinant chymosin… read more here.
Keywords: chymosin; pastoris; mozzarella cheese; buffalo ... See more keywords
Generation and characterization of caprine chymosin in corn seed.
Sign Up to like & getrecommendations! Published in 2017 at "Protein expression and purification"
DOI: 10.1016/j.pep.2017.05.004
Abstract: Chymosin is widely used in the dairy industry, and much is produced through recombinant DNA in organisms such as bacteria and tobacco. In this study, we used a new transgenic method to express caprine chymosin… read more here.
Keywords: seed; chymosin; chymosin corn; corn seed ... See more keywords
Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing
Sign Up to like & getrecommendations! Published in 2025 at "Scientific Reports"
DOI: 10.1038/s41598-025-11833-x
Abstract: The nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity. This study aimed to produce recombinant… read more here.
Keywords: goat; chymosin; milk; recombinant goat ... See more keywords
Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2020-19484
Abstract: In this work, pressure-assisted enzymatic gelation was applied to milk proteins, with the goal of enhancing the structure and stability of pressure-created milk protein gels. High-pressure processing (HPP) at 600 MPa, 3 min, and 5°C… read more here.
Keywords: milk; chymosin; hpp; milk protein ... See more keywords
A comparison of different constitutive expression systems for the production of bovine chymosin in Komagataella phaffii.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2025-26935
Abstract: Bovine chymosin is a protease of commercial interest in the food industry for milk clotting during cheese production. Today, chymosin is mainly produced by recombinant DNA technology in fungi. The methylotrophic yeast Komagataella phaffii (syn.… read more here.
Keywords: different constitutive; chymosin; bovine chymosin; expression ... See more keywords
Multiple strategies were adopted to optimize the enzymatic characteristics and improve the expression of bovine chymosin BtChy in Kluyveromyces lactis for cheese production
Sign Up to like & getrecommendations! Published in 2025 at "Frontiers in Microbiology"
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