Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations
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.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
American Chemical Society
2014
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| Subjects: | Esterase, Food fermentation, Aroma, Lactic acid bacteria, Esters, |
| Online Access: | http://hdl.handle.net/10261/99869 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/100012818 |
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