CHYMOSIN B from KLUYVEROMYCES LACTIS containing the PROCHYMOSIN B GENE
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding tentative specifications prepared at the 37th JECFA
(1990), published in FNP 52 (1992). ADI "Not specified" established at the 37th JECFA in 1990.
SYNONYMS Rennin, milk-clotting enzyme, chymosin, chymosin B, aspartyl protease
C.A.S. number 9001-98-3
SOURCES Produced extracellularly by the controlled fermentation of Kluyveromyces lactis containing the bovine prochymosin B gene. The fermentation broth is adjusted to pH 2 to convert prochymosin to chymosin, which also kills the production cells. Chymosin is separated from the cell material by filtration and further purified by clarification with diatomaceous earth followed by several cell filtrations and one ultrafiltration.
Active principles Chymosin
Systematic names and numbers
None (EC 3.4.23.4)
Reactions catalyzed Cleaves a single bond in kappa-casein
DESCRIPTION Clear, colourless or slightly coloured aqueous solutions containing the active enzyme
FUNCTIONAL USES Enzyme preparation
Used in clotting of milk for cheese production
