Chymosin, pure source of rennet provides unlimited availability to the cheese industry

Dijck PWM van; van Dijck PWM

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Chymosin, pure source of rennet provides unlimited availability to the cheese industry

机译：凝乳酶，纯凝乳酶的来源为奶酪行业提供了无限的可用性

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This article, the tenth in a series promoting the better understanding of genetic engineering, is in 2 separate parts, the fist of which examines chymosin and the second phytase. This part gives the background to the development of recombinant chymosin, using Kluyveromyces lactis as a basis for cloning and expression. The specific development, legislative approval and marketing of Maxiren R for use in cheesemaking, by Gist-Brocades (France) is also described.

机译：本文是促进对基因工程的更好理解的系列文章的第十篇，分两个部分，其中第一部分研究了凝乳酶和第二种植酸酶。这部分提供了利用乳克鲁维酵母作为克隆和表达基础的重组凝乳酶的开发背景。还描述了Gist-Brocades（法国）对用于奶酪制作的Maxiren R的具体开发，立法批准和市场营销。

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《Journal of Biotechnology》 |1999年第1期|共2页
作者
Dijck PWM van; van Dijck PWM;
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正文语种 eng
中图分类生物工程学（生物技术）;
关键词
cheeses; rennet; chymosin; cheesemaking; recombination; gene expression; genetic engineering; phytase; DNA cloning; legislation; marketing; Kluyveromyces marxianus var. lactis;

机译：奶酪;凝乳酶;凝乳酶;奶酪;重组;基因表达;基因工程;植酸酶;DNA克隆;立法;销售;马克斯克鲁维酵母乳酸菌;

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1. Chymosin, pure source of rennet provides unlimited availability to the cheese industry [J] . Dijck PWM van, van Dijck PWM Journal of Biotechnology . 1999,第1期

机译：凝乳酶，纯凝乳酶的来源为奶酪行业提供了无限的可用性
2. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese [J] . Soltani Mostafa, Sahingil Didem, Gokce Yasemin, Journal of Food Science and Technology . 2019,第2期

机译：骆驼丘素和微生物肾上腺素（Rhizomucor Miehei）对伊朗超滤白奶酪化学成分，蛋白水解和残留凝血活性的影响
3. Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase [J] . Laura Colombo M., Fernandez Agustina, Cimino Cecilia V., Food Chemistry . 2018,第NOVa15期

机译：用乳糜中的凝乳酶和植物凝乳酶的混合物制成的微型奶酪：花凝结肽酶的酶学表征
4. MULTIDIMENSIONAL ENGINEERING OF CHYMOSIN FOR EFFICIENT CHEESE PRODUCTION BY MACHINE-LEARNING GUIDED DIRECTED EVOLUTION [C] . Christian Jaeckel, Martin Lund, Hans van den Brink, Conference on biochemical and molecular engineering . 2019

机译：通过机器学习指导的进化高效地生产奶酪的胰凝乳蛋白酶的多维工程
5. Investigation of solubilization, cold gelation, and rennet coagulation properties of highly concentrated micellar casein concentrate for use in cheese making. [D] . Lu, Ying. 2016

机译：研究用于干酪制造的高浓度胶束酪蛋白浓缩物的增溶，冷胶凝和凝乳酶凝结特性。
6. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese [O] . Mostafa Soltani, Didem Sahingil, Yasemin Gokce, 2019

机译：骆驼凝乳酶和微生物凝乳酶（Rhizomucor miehei）的混合物对伊朗超滤白干酪的化学组成蛋白水解和残留凝结活性的影响
7. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese [O] . Mostafa Soltani, Didem Sahingil, Yasemin Gokce, 2019

机译：Chymosin和微生物肾上腺素（Rhizomucor Miehei）对伊朗超滤白奶酪化学成分，蛋白水解和残留凝血活性的影响
8. Assessment of Data Availability, Quality, and Needs for the Gas Industry. Task 1. Pure Components [R] . Hall, K. R. , Wilhoit, R. C. , Ferguson, A. , 1983

机译：评估天然气行业的数据可用性，质量和需求。任务1.纯组件

Chymosin, pure source of rennet provides unlimited availability to the cheese industry

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