Rennin from recombinant microbial cells for preparation of chees

Details Rennin from recombinant microbial cells for preparation of chees Rennin from recombinant microbial cells for preparation of chees

1986-11-05

1990-06-19

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Recombinant dna technique included in method of making a...

426 36, 435 712, 4351723, 435220, 435222, 435224, 4352523, 43525231, 43525233, 935 14, 935 38, 935 60, 935 61, 935 73, 935 74, C12N 1509, C12N 952, A23C 19032, A23C 1900

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active

049353543

ABSTRACT:
Rennin for making cheese is obtained from insoluble refractile bodies of a recombinant microbial host cell. The rennin is obtained by rupturing the recombinant host cell, isolating and solubilizing the insoluble refractile bodies, and recovering active rennin. Recombinant techniques involve preparing cDNA corresponding to the coding sequence for calf rennin, introducing into an expression vector and expressing in a host cell. As much as 200 mg rennin per liter of culture may be recovered. Prorennin or preprorennin may be produced and rennin derived therefrom.

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Wetzel, et al., Gene, vol. 16, 1981, pp. 63-71.
Marston, A. O., Biochem. J., vol. 240, 1986, pp. 1-12.

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