2019 年 39 巻 2 号 p. 95-108
Specific few kinds of microorganisms are used in manufacture of food processing enzymes withrecombinant DNA technology, because of social concern to it in food areas. Moreover, increase of allergen information under ex post manner with a progress of allergy research suppresses the development of novel production technologies. The technological trajectories to produce them are self-reinforced not only with technological factors or demand factors but also with science-derived risk information. A novel production technology using Schizosaccharomyces pombe was developed to produce a recombinant phytase for livestock feed, by avoiding the ambiguity of allergen information in food processing enzymes.
