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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Production of chymosin and related proteases by microorganisms for cheese making.
Origin: European and Asian cheese producers (1950s) — Europe and Asia
See full technique reference →Microorganisms such as Rhizopus oryzae, Aspergillus oryzae, and Bacillus subtilis ferment lactose-containing media at controlled pH and temperature to secrete chymosin or pepsin‑like proteases. The enzymes are then purified by ammonium sulfate precipitation, ion‑exchange chromatography, and spray‑drying to yield a commercial rennet product.
Primary Reaction
Microbial fermentation producing proteolytic enzymes
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