Cloning and Expression of Yak Active Chymosin in [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Rennet, a complex of enzymes found in the stomachs of ruminants, is an important component for cheese production. In our study, we described that yak chymosin gene recombinant Pichia pastoris strain could serve as a novel source for rennet production ...
Fan Luo +4 more
doaj +3 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats, lambs and buffaloes [PDF]
EFSA JournalThe food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats, lambs and buffaloes by Caglificio Clerici S.p.A. It is intended to be used in the production of cheese.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +20 more
doaj +2 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves [PDF]
EFSA Journal, 2022 The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +21 more
doaj +2 more sources
Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29546 [PDF]
EFSA Journal, 2022 The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +24 more
doaj +2 more sources
Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88 [PDF]
EFSA JournalThe food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nyj88 by Genencor International BV. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Enzymes (FEZ) +16 more
doaj +2 more sources
Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29544 [PDF]
EFSA Journal, 2022 The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29544 by Chr. Hansen. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +24 more
doaj +2 more sources
Profiling Hydrolysis Rates of αS1-Casein to αS1-I-Casein During Cheese Ripening by Intact-Protein Liquid Chromatography-High Resolution Mass Spectrometry. [PDF]
Rapid Commun Mass SpectromABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Dolman S +7 more
europepmc +2 more sources
Transient expression and purification of prochymosin in tobacco (Nicotiana benthamiana) using viral vectors [PDF]
مجله بیوتکنولوژی کشاورزی, 2022 ObjectiveThe aim of present study was transient expression and purification of recombinant caprine chymosin and prochymosin in N. benthamiana leaves using plant binary vectors and tobacco mosaic virus (TMV) vector.
Esmaeil Ziaee +4 more
doaj +1 more source
Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process [PDF]
Journal of Food and Dairy Sciences, 2022 Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin.
El-sayed Abdeen, A. H. Ibrahim
doaj +1 more source
Пищевые системы, 2022 The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree ...
D. S. Myagkonosov +3 more
doaj +1 more source