Rennin from microorganism

Rennet or rennin—an animal prolease derived from the stomachs of calves as well as from microorganisms. Rennet is used in the manufacture of cheese to clot milk. 

Escherichia coli. The genetics of this gram-negative bacterium are very well known. For this reason, many of the first efforts to produce recombinant products from this microorganism were successful. However, because of the importance of the other criteria Hsted above, many efforts failed. E. co/i is only used to produce the milk-clotting mammalian protease chymosin [9001-98-3] (rennin). 

Source. Enzymes for food applications come from all three kingdoms plant, animal, and microbial. Traditionally used plant and animal enzymes are the plant proteases such as papain, ficin and bromelain, plant amylases from malt, and animal rennin which is used in cheese manufacture. Microbial cells are the usual and most promising future source of industrial enzymes. Estimates of the number of microorganisms in the world tested as potential sources of enzymes fall around 2% with only about 25 organisms, including a dozen or so fungi, currently used for industrial enzymes. 

Probably the largest amount of research on bitterness due to peptides has focused on aged cheeses [120-124]. Proteolytic activity in the cheese comes from the rennin, starter organisms, and/or contanfinating microorganisms. Rennin initially breaks a... 

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