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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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 switching the genetic 'on switch' in yeast from one that needs methanol to one that’s always on doubles the production of a cheese-making enzyme and makes the process simpler.

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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 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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75%

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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71%