Production of Prochymosin in Lactococci
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.
KeywordsLeader Sequence Strain MG13639 Fermented Milk Product Cheese Manufacturing Foreign Component
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