期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 22, 页码 5118-5125出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf500991m
关键词
ethyl acetate; esterase; flavor; lactic acid bacteria; wine aroma
资金
- MINECO [AGL2011-22745, BFU2010-17929]
- (ALIBIRD) (Comunidad de Madrid) [S2009/AGR-1469]
- Inia [RM2012-00004]
- CSIC
The gene lp_1002 from Lactobacillus plantarum WCFS1 encoding a putative lipase/esterase was cloned and overexpressed in Escherichia coli BL21(DE3). The purified Lp_1002 protein was biochemically characterized. Lp_1002 is an arylesterase which showed high hydrolytic activity on phenyl acetate. Although to a lesser extent, Lp_1002 also hydrolyzed most of the esters assayed including relevant wine aroma compounds. Importantly, Lp_1002 exhibited hydrolytic activity at winemaking conditions, although optimal catalytic activity is observed at 40 C and pH 5-7. The effect of wine compounds on Lp_1002 activity was assayed. From the compounds assayed (ethanol, sodium metabisulfite, and malic, tartaric, lactic and citric acids), only malic acid slightly inhibited Lp_1002 activity. Lp_1002 is the first arylesterase described in a wine lactic acid bacteria and possessed suitable biochemical properties to be used during winemaking.
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