Ren'netsuto produced by microorganisms, method of production of the expression vector and Ren'netsuto to use in its production

摘要

The production of microbial rennet by recombinant DNA techniques, and its use in cheesemaking. The microbial rennet produced in refractile form is reactivated by subjecting it to strongly denaturing conditions and sulfitolysis to break the disulfide bonds and introduce sulfonate groups: the sulfonated protein is then subjected to weakly denaturing conditions to refold it, and the disulfide bonds are recreated.