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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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Bibliografische gegevens
Hoofdauteurs: Navidghasemizad, Sahar, Takala, Timo M, Alatossava, Tapani, Saris, Per EJ
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Landes Bioscience 2013
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Online toegang: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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