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A Yeast Expression System and Site-Directed Mutagenesis of a Fungal Aspartic Proteinase, Mucor Rennin

  • Jun-ichi Aikawa
  • Ryuji Hiramatsu
  • Makoto Nishiyama
  • Sueharu Horinouchi
  • Teruhiko Beppu
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 306)

Abstract

The cheese industry has long used a characteristic aspartic proteinase, chymosin (calf rennin) obtained from the calf stomach, as a milk coagulant for cheese making. A severe shortage of chymosin in 1950 stimulated efforts to find substituting microbial enzymes and Arima et al. succeeded in discovering such an enzyme from a fungal strain, Mucor pusillus.1 A similar enzyme was subsequently found from a closely related species, Mucor miehei,2 and these fungal aspartic proteinases are called Mucor rennin. Currently more than a half of cheese in the world is produced with Mucor rennin.

Keywords

Aspartic Proteinase Recombinant Yeast High Proteolytic Activity Milk Clotting Activity Yeast Expression System 
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

  • Jun-ichi Aikawa
    • 1
  • Ryuji Hiramatsu
    • 1
  • Makoto Nishiyama
    • 1
  • Sueharu Horinouchi
    • 1
  • Teruhiko Beppu
    • 1
  1. 1.Department of Agricultural ChemistryThe University of TokyoBunkyo-ku, TokyoJapan

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