Proline Iminopeptidase PepI Overexpressing Lactobacillus Casei As an Adjunct Starter in Edam Cheese

Overview

Journal Bioengineered

Date 2013 Jul 16

PMID 23851577

Citations 3

Authors

Sahar Navidghasemizad

Timo M Takala

Tapani Alatossava

Per Ej Saris

Affiliations

Soon will be listed here.

Abstract

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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