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A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163

AuthorsMohedano Bonillo, Mari Luz ; Russo, Pasquale; Ríos, Vivian de los ; Capozzi, Vittorio; Fernández de Palencia, P. ; Spano, Giuseppe; López, Paloma
KeywordsOenococcus oeni
Two-dimensional electrophoresis
Issue DateFeb-2014
PublisherRoyal Society (Great Britain)
CitationOpen Biology, 4 (2) 1-10 (2014)
AbstractOenococcus oeni is the main lactic acid bacterium that carries out the malolactic fermentation in virtually all red wines and in some white and sparkling wines. Oenococcus oeni possesses an array of metabolic activities that can modify the taste and aromatic properties of wine. There is, therefore, industrial interest in the proteins involved in these metabolic pathways and related transport systems of this bacterium. In this work, we report the characterization of the O. oeni ATCC BAA-1163 proteome. Total and membrane protein preparations from O. oeni were standardized and analysed by two-dimensional gel electrophoresis. Using tandem mass spectrometry, we identified 224 different spots corresponding to 152 unique proteins, which have been classified by their putative function and subjected to bioinformatics analysis
Description10 p.- 5 fig.
Publisher version (URL)http://dx.doi.org/10.1098/rsob.130154
Appears in Collections:(CIB) Artículos
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