منابع مشابه
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 plasmid pLEB604, carrying the pepI gene, was stable, and PepI enzyme was active in LAB6 cells isolate...
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متن کاملInfluence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese.
The objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the effect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the chan...
متن کاملRole of adventitious microflora in proteolysis and lipolysis of Serra cheese: preliminary screening
Six different types of bacteria (five strains of lactic acid bacterium and one strain of coliform) isolated from 35-day-old Serra cheese were assayed for proteolytic and lipolytic activities on milk agar and tributyrin agar, respectively. Peptidase and lipase activities were further studied via analytical assaying of free amino acids by spectrophotometry and of free fatty acids by HPLC in in vi...
متن کاملCharacterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called tina. Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the differ...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2006
ISSN: 1680-5194
DOI: 10.3923/pjn.2007.28.32