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Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations

AutorEsteban-Torres, María ; Mancheño, Jose M. ; Rivas, Blanca de las ; Muñoz, Rosario
Palabras claveEsterase
Food fermentation
Aroma
Lactic acid bacteria
Esters
Fecha de publicación2014
EditorAmerican Chemical Society
CitaciónJournal of agricultural and food chemistry 62(22): 5126-5132 (2014)
ResumenLactobacillus plantarum is a lactic acid bacteria that can be found in numerous fermented foods. Esterases from L. plantarum exert a fundamental role in food aroma. In the present study, the gene lp-2631 encoding a putative esterase was cloned and expressed in Escherichia coli BL21 (DE3) and the overproduced Lp-2631 protein has been biochemically characterized. Lp-2631 exhibited optimal esterase activity at 20 °C and more than 90% of maximal activity at 5 °C, being the first cold-active esterase described in a lactic acid bacteria. Lp-2631 exhibited 40% of its maximal activity after 2 h of incubation at 65 °C. Lp-2631 also showed marked activity in the presence of compounds commonly found in food fermentations, such as NaCl, ethanol, or lactic acid. The results suggest that Lp-2631 might be a useful esterase to be used in food fermentations. © 2014 American Chemical Society.
Versión del editorhttp://dx.doi.org/10.1021/jf501493z
URIhttp://hdl.handle.net/10261/99869
DOI10.1021/jf501493z
Identificadoresissn: 1520-5118
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