Preparation of cheese with rennin from recombinant microbial cel

Details Preparation of cheese with rennin from recombinant microbial cel Preparation of cheese with rennin from recombinant microbial cel

1987-06-03

1990-10-09

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

435 691, 435 712, 4351723, 435220, 435222, 435224, 4352523, 43525231, 43525233, 935 14, 935 38, 935 60, 935 61, 935 73, 935 74, A23C 19032, A23C 1900, C12N 1509, C12N 952

Patent

active

049619381

ABSTRACT:
Cheese is prepared using rennin obtained from insoluble refractile bodies of a recombinant microbial host cell. The rennin is obtained by rupturing the recombinant hose 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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Williams et al., Science, vol. 19, 1980, pp. 687-689.
Marston, A. O., Biochem. J. vol. 240, 1986, pp. 1-12.

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