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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

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