ABSTRACT
Genetically modified food (GMF) creates evident threat to consumers' health. In spite of assurances of biotechnologists, DNA of transgenic plants is instable, so, synthesis of foreign, allergenic proteins is possible. Due to high trypsin inhibitor content the GMF is digested much more slowly what, alike Bt toxin presence, increases probability of alimentary canal diseases. Next threats are bound to the presence of fitoestrogens and residues of Roundup pesticide, that can diminish reproductiveness; and even lead to cancerogenic transformation through disturbance of human hormonal metabolism. In spite of food producers and distributors assurances that food made of GMF raw materials is marked, de facto consumers have no choice. Moreover, along the food law products containing less than 0.9% of GMF protein are not included into genetically modified food.
Subject(s)
Digestive System Diseases/chemically induced , Food, Genetically Modified/toxicity , Foodborne Diseases/etiology , Cell Transformation, Neoplastic/chemically induced , DNA Sequence, Unstable , Food Analysis , Humans , Phytoestrogens/adverse effects , Phytoestrogens/analysis , Plants, Genetically Modified/geneticsABSTRACT
The strain Enterococcus faecium successfully used in youghurt production was the subject of studies. It results from the comparison of the activities of peptidases synthesised by E. faecium that aminopeptidases dominated Their average activity was about 2.5-fold higher than the average activity of dipeptidases. The presence of carboxy- and tripeptidases is also important from the technological point of view.
Subject(s)
Aminopeptidases/metabolism , Carboxypeptidases/metabolism , Dipeptidases/metabolism , Dipeptides/chemistry , Enterococcus faecium/enzymology , Amino Acid Sequence , Dipeptides/metabolism , Food Industry , Kinetics , Substrate Specificity , YogurtABSTRACT
The proteolysis in cheeses produced with working starter was different than in those produced with concentrate. Different dynamics of proteolysis (N-soluble) and peptolysis (N-amino acid) during ripening resulted in different sensory properties of gouda-type cheeses. Visible differences occurred in eye formation and texture. The cheeses produced from milk with added lisozyme were characterised by more soft, elastic texture compared with respective cheeses from milk with saltpetre.
Subject(s)
Caseins/metabolism , Cheese/standards , Nitrogen Compounds/metabolism , Taste , Cheese/microbiology , Consumer Behavior , Fermentation , Food Technology , Nitrogen Compounds/analysis , Time FactorsABSTRACT
The objective of this work was to study the dynamics of proteolytic activity for selected cultures of propionic acid and lactic acid bacteria used in the rennet cheese production. The studies were carried out in two model systems, with CH-N-19, Nizostar and their associated cultures in two media differing in the nitrogen compound structure. The addition of coagulating enzyme to the medium accelerated the proteolytic processes occurring upon the contribution of the examined cultures but did not influence the changes in the aminopeptidase specificity towards the substrates used (Leu-pNA for LAB and Pro-pNA for PAB).
Subject(s)
Aminopeptidases/metabolism , Cheese/microbiology , Food Handling/methods , Lactobacillus/physiology , Propionibacterium/physiology , Chymosin , Food Microbiology , Lactobacillus/enzymology , Lactobacillus/metabolism , Propionibacterium/enzymology , Propionibacterium/metabolism , Time FactorsABSTRACT
The objective of this work was to study the dynamics of fermentation activity of selected cultures of lactic acid and propionic acid bacteria used in the cheese production. At the same time, it was decided to follow their interactions. The studies were conducted in two model systems with CH-N-19, Nizostar, and their associated cultures in two media. On a basis of the evaluation of physiological and fermentation activities, the antagonistic properties between the examined culture systems were not found and the differences observed only resulted from specific traits of the examined microorganisms.
