Recombinant DNA technology allows for the production of novel enzymes suited for specific food processing conditions. This is done by screening microorganisms from diverse environments and modifying known enzymes. Recombinant production offers advantages like increased enzyme yields and removal of toxic metabolites. An example is improving pectinase production in Penicillium griseoroseum through recombinant techniques, increasing polygalacturonase and pectin lyase yields by 143-fold and 15-fold respectively. Chymosin, used in cheese production, has also been recombinantly produced in Kluyveromyces lactis as an alternative to animal-sourced rennet. A comparative study found recombinant goat chymosin performed best with the highest activity