[DIYbio] DIY and open Chymosin (Cheese Hacking) - anyone has some more experience

2:47 AM |

hei all cheese hackers and genetic engineers,

I was recently looking a bit into cheese making as a metaphor for BioTech, traditional food processing and sharing of starter cultures. It seems to me, that cheese making can also be a great workshop project to foster the discussion on fermentation and micro-biology, aswell as genetic engineering, patent laws, food-labeling and of course being swiss... what else should i do? 

Our recent kimchi workshop experiences has shown a great success in using cooking for introducing people into biohacking, see lab easy, london or share, rijeka.
http://www.artscatalyst.org/experiencelearning/detail/labeasy/

my recent cheese experiments:

The Chymosin, originally extracted from cow's stomach, nowadays is mostly made through recombinant technology, genetic engineering of yeasts or aspergillus niger, to produce the needed enzyme to precipitate (making the curd) the cheese.

any chance we can circumvent the current patents and make our own plasmid? the open DIY cheese super hiiva? ideally in yeast or something similarly easy to culture?
as this technology is one of the first to be allowed almosts throughout the world, we might be able to engineer our own microbes without too much fuss about legal and safety issues, aswell as social acceptance. unlike some other projects, see glowing plant...

anybody up for it? as i dont really have a clue about plasmid design, i can't really help on that part.

best,
marc

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