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  • Title: Characterization of a cold-active esterase from Lactobacillus plantarum suitable for food fermentations.
    Author: Esteban-Torres M, Mancheño JM, de las Rivas B, Muñoz R.
    Journal: J Agric Food Chem; 2014 Jun 04; 62(22):5126-32. PubMed ID: 24856291.
    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.
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