Proline iminopeptidase PepI overexpressing Lactobacillus casei as 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 plas...

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Detalles Bibliográficos
Autores principales: Navidghasemizad, Sahar, Takala, Timo M, Alatossava, Tapani, Saris, Per EJ
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Landes Bioscience 2013
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3937202/
https://www.ncbi.nlm.nih.gov/pubmed/23851577
http://dx.doi.org/10.4161/bioe.25543
Descripción
Sumario: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.

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