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http://hdl.handle.net/10261/99869
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Esteban-Torres, María | - |
dc.contributor.author | Mancheño, Jose M. | - |
dc.contributor.author | Rivas, Blanca de las | - |
dc.contributor.author | Muñoz, Rosario | - |
dc.date.accessioned | 2014-07-15T08:16:21Z | - |
dc.date.available | 2014-07-15T08:16:21Z | - |
dc.date.issued | 2014 | - |
dc.identifier | issn: 1520-5118 | - |
dc.identifier.citation | Journal of agricultural and food chemistry 62(22): 5126-5132 (2014) | - |
dc.identifier.uri | http://hdl.handle.net/10261/99869 | - |
dc.description.abstract | Lactobacillus 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. | - |
dc.description.sponsorship | This work was financially supported by grants AGL2011-22745 and BFU2010-17929 (MINECO), S2009/AGR-1469 (ALIBIRD) (Comunidad de Madrid), and RM2012-00004 (INIA). M. Esteban-Torres is a recipient of a JAE predoctoral fellowship from the CSIC. | - |
dc.publisher | American Chemical Society | - |
dc.relation | S2009/AGR-1469/ALIBIRD | - |
dc.relation.isversionof | Postprint | - |
dc.rights | openAccess | - |
dc.subject | Esterase | - |
dc.subject | Food fermentation | - |
dc.subject | Aroma | - |
dc.subject | Lactic acid bacteria | - |
dc.subject | Esters | - |
dc.title | Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1021/jf501493z | - |
dc.relation.publisherversion | http://dx.doi.org/10.1021/jf501493z | - |
dc.date.updated | 2014-07-15T08:16:22Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | - |
dc.contributor.funder | Comunidad de Madrid | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.contributor.funder | European Commission | - |
dc.relation.csic | Sí | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/100012818 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
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cold-active_esterase_Esteban.pdf | 728,09 kB | Adobe PDF | Visualizar/Abrir |
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