Yu P L
Department of Process and Environmental Technology, Massey University, Palmerston North, New Zealand.
Australas Biotechnol. 1994 Jan-Feb;4(1):19-23.
The increasing world production of cheese, coupled with a decline in the number of slaughtered calves, has stimulated a search for alternative sources of chymosin. This article briefly reviews microbial alternatives to chymosin and discusses chymosins produced using recombinant DNA technology. Recombinant chymosin represents one of the first successful applications of recombinant DNA technology in the food industry.
全球奶酪产量的不断增加，再加上屠宰小牛数量的减少，促使人们寻找凝乳酶的替代来源。本文简要回顾了凝乳酶的微生物替代物，并讨论了利用重组DNA技术生产的凝乳酶。重组凝乳酶是重组DNA技术在食品工业中的首批成功应用之一。
