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Production of Prochymosin in Lactococci

  • Guus Simons
  • Ger Rutten
  • Miranda Hornes
  • Monique Nijhuis
  • Martien van Asseldonk
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 306)

Abstract

Lactococci (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) are used on a large scale as starter cultures for the production of fermented milk products such as cheese, butter and buttermilk. Lactoccocci are cultured in milk based media and, in addition to the milk clotting agent chymosin, are added directly to the cheese vat during cheese manufacturing. It is interesting to use lactococci as a production organism for chymosin since no foreign components or proteins originating from media or the host are added to the cheese vat when chymosin isolated from lactococci is used for cheese manufacturing.

Keywords

Leader Sequence Strain MG13639 Fermented Milk Product Cheese Manufacturing Foreign Component 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1991

Authors and Affiliations

  • Guus Simons
    • 1
  • Ger Rutten
    • 1
  • Miranda Hornes
    • 1
  • Monique Nijhuis
    • 1
  • Martien van Asseldonk
    • 1
  1. 1.Molecular Genetics Group, Department of Biophysical ChemistryNetherlands Institute for Dairy Research (NIZO)EdeThe Netherlands

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