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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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
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author Navidghasemizad, Sahar
Takala, Timo M
Alatossava, Tapani
Saris, Per EJ
author_facet Navidghasemizad, Sahar
Takala, Timo M
Alatossava, Tapani
Saris, Per EJ
author_sort Navidghasemizad, Sahar
collection PubMed
description 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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spelling pubmed-39372022014-03-06 Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese Navidghasemizad, Sahar Takala, Timo M Alatossava, Tapani Saris, Per EJ Bioengineered Research Paper 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. Landes Bioscience 2013-11-01 2013-07-12 /pmc/articles/PMC3937202/ /pubmed/23851577 http://dx.doi.org/10.4161/bioe.25543 Text en Copyright © 2013 Landes Bioscience http://creativecommons.org/licenses/by-nc/3.0/ This is an open-access article licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License. The article may be redistributed, reproduced, and reused for non-commercial purposes, provided the original source is properly cited.
spellingShingle Research Paper
Navidghasemizad, Sahar
Takala, Timo M
Alatossava, Tapani
Saris, Per EJ
Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title_full Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title_fullStr Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title_full_unstemmed Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title_short Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese
title_sort proline iminopeptidase pepi overexpressing lactobacillus casei as an adjunct starter in edam cheese
topic Research Paper
url 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
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AT alatossavatapani prolineiminopeptidasepepioverexpressinglactobacilluscaseiasanadjunctstarterinedamcheese
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