Making Better Cheese Enzyme in Yeast
Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Attaching a glowing protein tag (mCherry) increased enzyme yield by 70%
Fusion tags are usually for detection or purification—not boosting production. Seeing a 1.7x increase suggests the tag may stabilize the enzyme or improve secretion.
Practical Takeaways
Food startups can use this method to build sustainable, high-yield enzyme production platforms.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Attaching a glowing protein tag (mCherry) increased enzyme yield by 70%
Fusion tags are usually for detection or purification—not boosting production. Seeing a 1.7x increase suggests the tag may stabilize the enzyme or improve secretion.
Practical Takeaways
Food startups can use this method to build sustainable, high-yield enzyme production platforms.
Publication
Journal
Foods
Year
2026
Authors
Xinrun Ren, Xiao Ning, Bo Liu, Xinxin Xu, Lina Men, A. Deng, Yuhong Zhang, Zhiwei Zhang, Wei Zhang
Related Content
Claims (6)
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.
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.
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.
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.
For thousands of years, the key ingredient that turns milk into cheese has come from the stomachs of baby calves.