Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese

Article Abstract:

The effect of D-Hi overexpression in a Lactobacillus casei adjunct on the chemical and sensory properties of reduced-fat Cheddar cheese was examined in order to investigate the role of D-Hic in cheese flavor. Results indicates that enhanced expression of D-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of alpha-keto acids, but sensory work indicated that this effect retarded cheese flavor development.

Cheese, natural and processed, Cheese Manufacturing, Cheddar Cheese, Causes of, Properties, Hydroxy acids

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Identification of endopeptidase genes from the genomic sequence of Lactobacillus helveticus CNRZ32 and the role of these genes in hydrolysis of model bitter peptides

Article Abstract:

Genes encoding three putative endopeptidases were identified from a draft-quality genome sequence of Lactobacillus helveticus CNRZ32 and designated pepO3, pepF, and pepE2. PepE, PepO2, and PepO3 were expressed in Lactococcus lactis, a common cheese starter, using a high-copy vector pTRKH2 and under the control of the pepO3 promoter, to demonstrate the utility of these peptidases.

Proteases, Nucleotide sequence, Base sequence, Genetic code

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Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium

Article Abstract:

The expression of the genes during the growth in milk and MRS medium is examined by using microarrays. The results have shown that phosphoserine is used as an energy source during the growth of Lactobacillus helveticus CNRZ32.

Drugs, In-Vitro Diagnostic Substance Manufacturing, Bacterial Culture Products, Analysis, Growth, Gene expression, Bacteriology, Bacterial cultures, Company growth, DNA microarrays

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