Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731

Journal of Applied Microbiology

Volumn 86, Issue 4, 1999, Pages 653-659

  Castillo, I ^a   Requena, T ^a   Fernandez De Palencia P ^a   Fontecha, J ^a   Gobbetti, M ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Facoltà di Agraria di Foggia   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; ENZYMES; FLUORINE COMPOUNDS; GEL PERMEATION CHROMATOGRAPHY; HYDROLYSIS; ION CHROMATOGRAPHY; ION EXCHANGE; MOLECULAR MASS; PALMITIC ACID;

B-Y IONS; CAPRYLATE; GEL-FILTRATION CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND CHARACTERIZATION; LACTOBACILLUS CASEI; NATIVE ENZYMES; RELATIVE MOLECULAR MASS; SHORTER CHAINS; TRIBUTYRIN;

ESTERS;

4 NITROPHENYLCAPRYLATE; BACTERIAL ENZYME; BENZYLSULFONYL FLUORIDE; ESTERASE; MERCAPTOETHANOL; N ETHYLMALEIMIDE; UNCLASSIFIED DRUG;

ARTICLE; ENZYME ISOLATION; ENZYME KINETICS; ENZYME SPECIFICITY; HYDROLYSIS; ION EXCHANGE CHROMATOGRAPHY; LACTOBACILLUS CASEI; MICHAELIS CONSTANT; NONHUMAN; PH MEASUREMENT; PROTEIN DETERMINATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; NEGIBACTERIA;

EID: 0032937632     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1999.00708.x     Document Type: Article

References (33)

1. Benoist, P. and Schwencke, J. (1990) Native agarose-polyacrylamide gel electrophoresis allowing the detection of aminopeptidase, dehydrogenase, and esterase activities at the nanogram level: enzymatic patterns in some Frankia strains. Analytical Biochemistry 187, 317-344.
2. Bhowmik, T. and Marth, E.H. (1990) Role of Micrococcus and Pediococcus species in cheese ripening: a review. Journal of Dairy Science 73, 859-866.
3. Broome, M.C., Krause, D.A. and Hickey, M.W. (1991) The use of proteinase negative starter and lactobacilli in Cheddar cheese manufacture. Australian Journal of Dairy Technology 46, 6-11.
4. Calvo, M.V., Plon, F.J. and Ballesteros, A. (1996) Effect of surfactants on activity and stability of native and chemically modified lipases A and B from Candida rugosa. Biocatalysis and Biotransformation 13, 271-285.
5. Chich, J.-F., Marchesseau, K. and Gripon, J.-C. (1997) Intracellular esterase from Lactococcus lactis subsp. lactis NCDO763: Purification and characterization. Inernational Dairy Journal 7, 169-174.
6. Christie, W.W. and Clapperton, J.L. (1982) Structures of the triacylglycerols of human milk and some substitutes. Journal of the Society of Dairy Technology 35, 22-24.
7. Crow, V.L., Holland, R., Pritchard, G.G. and Coolbear, T. (1994) The diversity of potential cheese ripening characteristics of lactic acid starter bacteria: 2. The levels and subcellular distribution of peptidase and esterase activities. International Dairy Journal 4, 723-742.
8. Drablos, F. and Petersen, S.B. (1997) Identification of conserved residues in family of esterase and lipase sequences. Methods in Enzymology 284, 28-61.
9. El Soda, M., Abd El Wahab, H., Ezzat, N., Desmazeaud, M.J. and Ismail, A. (1986) The esterolytic and lipolytic activities of lactobacilli. II. Detection of the esterase system of Lactobacillus bulgaricus, Lactobacillus lactis, and Lactobacillus acidophilus. Lait 66, 431-143.
10. Fernández de Palencia, P., Peláz, C. and Martin-Hernández, M.C. (1997a) Characterization of the aminopeptidase system from Lactobacillus casei subsp. casei IFPL731. Journal of Agricultural and Food Chemistry 45, 3778-3781.
11. Fernández de Palencia, P., Peláez, C. and Martin-Hernández, M.C. (1997b) Purification and characterization of an aminopeptidase (PepC-like) from Lactobacillus casei subsp. casei IFPL731 isolated from raw goat's milk cheese. International Dairy Journal 7, 629-634.
12. Fernández-Esplá, M.D. and Martin-Hernández, M.C. (1997) Purification and characterization of a dipeptidase from Lactobacillus casei ssp. casei IFPL731 isolated from goat cheese made from raw milk. Journal of Dairy Science 80, 1497-1504.
13. Fernández-Esplá, M.D., Fox, P.F. and Martin-Hernández, M.C. (1997a) Purification and characterization of a novel serine aminopeptidase from Lactobacillus casei ssp. casei IFPL731. Journal of Agricultural und Food Chemistry 45, 1624-1628.
14. Fernández-Esplá, M.D., Martin-Hernández, M.C. and Fox, P.F. (1997b) Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731. Applied and Environmental Microbiology 63, 314-316.
15. Fox, P.F. and Stepaniak, L. (1993) Enzymes in cheese technology. International Dairy Journal 3, 509-530.
16. Gobbetti, M., Fox, P.F., Smacchi, E., Stepaniak, L. and Damiani, P. (1996) Purification and characterization of a lipase from Lactobacillus plantarum 2739. Journal of Food Biochemistry 20, 227-246.
17. Gobbetti, M., Fox, P.F. and Stepaniak, L. (1997a) Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739. Journal of Dairy Science 80, 3099-3106.
18. Gobbelti, M., Smacchi, E. and Corsetti, A. (1997b) Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41. International Dairy Journal 7, 13-21.
19. Holland, R. and Coolbear, T. (1996) Purification of tributyrin esterase from Lactococcus lactis subsp. lactis E8. Journal of Dairy Research 63, 131-140.
20. Kalogridou-Vassiliadou, D. (1984) Lipolytic activity and heat resistance of extracellular lipases of some Gram-negative bacteria. Milchwissenschaft 39, 601-604.
21. Kwak, H.S., Jeon, I.J. and Perng, S.K. (1989) Statistical patterns of lipase activities on the release of short-chain fatty acids in Cheddar cheese slurries. Journal of Food Science 54, 1559-1564.
22. Lambrechts, C., Escudero, J. and Galzy, P. (1995) Purification and properties of three esterases from Brevibacterium sp. R312. Journal of Applied Bacteriology 78, 108-188.
23. Lee, S.Y. and Lee, B.H. (1990) Esterolytic and lipolytic activities of Lactobacillus casei subsp. casei LLG. Journal of Food Science 55, 119-122, 126.
24. Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. (1951) Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193, 265-275.
25. Lynch, C.M., McSweeney, P.L.H., Fox, P.F., Cogan, T.M. and Drinan, F.D. (1996) Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions. International Dairy Journal 6, 851-867.
26. Østdal, H., Baron, C.P., Blom, H. and Andersen, H.J. (1996) Production, isolation and partial characterization of a lipase-esterase from Pediococcus pentosaceus SV61, Food Science and Technology 29, 542-546.
27. Rattray, F.P. and Fox, P.F. (1997) Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC9174. International Dairy Journal 7, 273-278.
28. Requena, T., de la Fuente, M.A., Fernández de Palencia, P., Juárez, M. and Peláez, C. (1992) Evaluation of a specific starter for the production of semi-hard goat's milk cheese. Lait 72, 437-448.
29. Requena, T., Peláez, C. and Desmazeaud, M. (1991) Characterization of lactococci and lactobacilli isolated from semihard goat's cheese. Journal of Dairy Research 58, 137-145.
30. Rodriguez, J., Requena, T., Valero, E., Martinez Castro, I., LópezFandiño, R. and Juárez, M. (1997) Proteolysis and volatile components of reduced-fat cheeses made from ultrafiltered milk and different starters supplemented with lactobacilli and Lac Prt lactococci. Lait 77, 717-728.
31. Trépanier, G., Simard, R.E. and Lee, B.H. (1991) Effect of added lactobacilli on composition and texture of Cheddar cheese during accelerated maturation. Journal of Food Science 56, 696-700.
32. Tsakalidou, E. and Kalantzopoulos, G. (1992) Purification and partial characterization of an esterase from Lactococcus lactis ssp. lactis strain ACA-DC 127. Lait 72, 533-543.
33. Urbach, G. (1993) Relation between cheese flavour and chemical composition. International Dairy Journal 3, 389-422.