Production of Prochymosin in Lactococci (original) (raw)

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.

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Authors and Affiliations

  1. Molecular Genetics Group, Department of Biophysical Chemistry, Netherlands Institute for Dairy Research (NIZO), P.O. Box 20, 6710 BA, Ede, The Netherlands
    Guus Simons, Ger Rutten, Miranda Hornes, Monique Nijhuis & Martien van Asseldonk

Authors

  1. Guus Simons
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  2. Ger Rutten
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  3. Miranda Hornes
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  4. Monique Nijhuis
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  5. Martien van Asseldonk
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Editors and Affiliations

  1. University of Florida-College of Medicine, Gainesville, Florida, USA
    Ben M. Dunn

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© 1991 Plenum Press, New York

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Simons, G., Rutten, G., Hornes, M., Nijhuis, M., van Asseldonk, M. (1991). Production of Prochymosin in Lactococci. In: Dunn, B.M. (eds) Structure and Function of the Aspartic Proteinases. Advances in Experimental Medicine and Biology, vol 306. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6012-4\_14

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