Proline iminopeptidase PepI overexpressingLactobacillus caseias an adjunct starter in Edam cheese
Copyright policy )Proline iminopeptidase PepI overexpressingLactobacillus caseias an adjunct starter in Edam cheese
In this study the growth of genetically modified Lactobacillus casei LAB6, overexpressing proline iminopeptidase PepI and its capacity to increase free proline was investigated during ripening of Edam cheese. The strain successfully survived 12 weeks of ripening period in cheese. The food-grade plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolated at different stages of the ripening process. However, HPLC analyses indicated that Lb. casei LAB6 could not increase the amount of free proline in ripened cheese.
- University of Helsinki Finland
Food Handling, Aminopeptidases, Lacticaseibacillus casei, Bacterial Proteins, Cheese, Taste, Food Microbiology, Amino Acids, Research Paper, Plasmids
Food Handling, Aminopeptidases, Lacticaseibacillus casei, Bacterial Proteins, Cheese, Taste, Food Microbiology, Amino Acids, Research Paper, Plasmids
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