the proline-rich β-casein was digested in vitro with trypsin, and the oligopeptides producedwere then isolated by rp-hplc and subsequently identified by amino acid analysis and ion massspectrometry. the peptide fractions from the complete digestion were then treated with purified x-prolyldipeptidyl peptidase (x-pdp) extracted from lactobacillus casei ssp. casei llg. two bitter peptides (f53-97a...

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...

background there are different types of aflatoxins, including aflatoxin m1, m2, g1, g2, b1 and b2 produced in the food chain, especially when the food is infected with fungi and can directly be consumed by humans. considering that our country is located in the subtropical geographic region where temperature and humidity ecological factors are among determining factors in contamination with afm1...

Abstract This paper presents the preliminary results of a conjoint study of 750 Danish, Swedish, Norwegian and Finnish consumers’ preferences for genetically modified and conventional cheese with different types of health benefits. The results showed homogeneity in preferences within as well as across countries. In general, the genetically modified cheese was rejected, but this was modified som...