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Título

Characterisation of a cold-active and salt-tolerant esterase from Lactobacillus plantarum with potential application during cheese ripening

Autor Esteban-Torres, María ; Santamaría, Laura; Rivas, Blanca de las ; Muñoz, Rosario
Fecha de publicación dic-2014
EditorElsevier
Citación International Dairy Journal 39(2): 312-315 (2014)
Resumen© 2014 Elsevier Ltd. During cheese ripening, the metabolic activity of microorganisms influences cheese flavour. Lactobacillus plantarum is a non-starter lactic acid bacterium that can be found during cheese ripening. An esterase-encoding gene from L. plantarum, lp_3505, was cloned and expressed in Escherichia coli BL21 (DE3). The biotechnologically produced Lp_3505 protein was purified as an active soluble form using His-tag affinity chromatography. The enzyme has an optimal pH and temperature of 6 and 5 °C, respectively. The enzyme showed remarkable stability at 20 °C, retaining more than 60% of its maximal activity after 20 h incubation at this temperature. In addition, NaCl concentrations lower than 20% increased esterase activity. The cold-activity and salt-tolerance exhibited by Lp_3505 indicated that this esterase could be a useful exogenous enzyme to be added for cheese ripening.
Versión del editorhttp://dx.doi.org/10.1016/j.idairyj.2014.08.004
URI http://hdl.handle.net/10261/103191
DOI10.1016/j.idairyj.2014.08.004
Identificadoresissn: 0958-6946
Aparece en las colecciones: (ICTAN) Artículos
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