beta-D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey. Cultural conditions optimum for maximum enzyme production were pH 7.0, 40 degrees C, and 24 h. Proteose peptone (2.0%, wt/vol) and corn steep liquor (2.8%, wt/vol) were highly stimulatory, increasing the enzyme units available in their absence from 660 U/liter of medium to 18,200...

glucose 6- phosphate dehydrogenase from streptomyces aureofaciens was purified andinactivated by pyridoxal 5′-phosphate (plp). the inactivation was a pseudo-first order and time-dependentreaction. complete inactivation was achieved at 0.2mm plp within 16 minutes. the type of inhibition wascompetitive with respect to glucose 6- phosphate. spectral characteristics of plp-enzyme complexcorresponde...

Context: Cheese may affect lipids and lipoproteins differently than other high-fat dairy foods. Objective: The present systematic review and meta-analysis was performed to evaluate randomized controlled trials that examined the effect of cheese consumption compared with another food product on blood lipids and lipoproteins. Data Sources: A systematic literature search of the MEDLINE, Embase, Sc...

We have found that an enzyme-modified cheese (EMC) inhibited the permeation of allergens such as ovalbumin (OVA), using Caco-2 cells as an in vitro intestinal epithelial model. In addition, NPWDQ (Asn-Pro-Trp-Asp-Gln, aa 107-111 of alphas(2)-casein) was isolated from EMC and identified as one of the responsible peptides for this inhibitory activity (Tanabe et al., J. Agric. Food Chem., (2007))....

In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 N2 - 30 80 20 CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability overall acceptability monitored w...

The aim of this study was to examine the prevalence bacterial contaminants (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.) in 116 artisanal cheese samples sold informal markets Kosovo. results provide evidence for a presence aforementioned cheese, with levels positive 64.7%, 39.7% 3.4% Escherichia aureus monocytogenes, respectively. spp. could not be detect...

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...