Functional and structural characterization of synthetic cardosin B-derived rennet


The potential of using a synthetic cardosin-based rennet in cheese manufacturing was recently demonstrated with the development and optimization of production of a recombinant form of cardosin B in Kluyveromyces lactis. With the goal of providing a more detailed characterization of this rennet, we herein evaluate the impact of the plant-specific insert (PSI… (More)
DOI: 10.1007/s00253-017-8445-8