When scientists grow a special yeast to make a milk-curdling enzyme, keeping the acidity just right and feeding it sugar (glucose) helps it produce way more of the enzyme—up to 73% more than if they don’t control the acidity.

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Evidence from Studies

Supporting (1)

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Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.

Cross-Sectional Study

In Vitro

2026 Feb 15

The study shows that using glucose and keeping the pH at 4.0 helps the yeast make more of the cheese-making enzyme, reaching the high level claimed.

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No contradicting evidence found

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Source Study

Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.

Score: 4

DOI: 10.3390/foods15040731

Similar Assertions

The lab-made version of a cheese-making enzyme works better in more acidic conditions than the natural one, so it might perform better when making certain types of cheese.

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77%

The lab-made version of a cheese-making enzyme works just like the natural one — it works best at the same temperature and acidity, and reacts the same way to common blockers, so it should do the same job in making cheese.

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73%

Switching a genetic 'on switch' in yeast bacteria helps make a key cheese-making enzyme twice as fast, without needing to add a special chemical, making the process easier and more efficient.

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71%