[Cloning and phylogenetic analysis of bovine prochymosin gene].

The cDNA sequence of bovine prochymosin gene was cloned and sequenced from the abomasums of suckling calf by RT-PCR. The sequence was aligned and bioinformatically analyzed with related sequences in GenBank. The result of sequence analysis revealed that the gene was determined to bovine prochymosin B gene and had the high level of homology with prochymosin gene of other known mammals.

[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].

Abstract: The major flavor substances Lactic acid bacteria produced include the buttermilk aroma butanedione, the yoghurt flavor acetaldehyde and the amino acid. Metabolic engineering in LAB had focused primarily on rerouting of pyruvate metabolism towards butanedione or acetaldehyde to improve the flavor of fermented milk, which has considerable economic value. The typical yogurt flavor is caused by acetaldehyde produced through many different pathways.