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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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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Landes Bioscience
2013
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3937202/ https://ncbi.nlm.nih.gov/pubmed/23851577 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4161/bioe.25543 |
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