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dc.contributor.author
Vera Pingitore, Esteban  
dc.contributor.author
Pessione, Alessandro  
dc.contributor.author
Fontana, Cecilia Alejandra  
dc.contributor.author
Mazzoli, Roberto  
dc.contributor.author
Pessione, Enrica  
dc.date.available
2018-06-29T15:17:29Z  
dc.date.issued
2016-12  
dc.identifier.citation
Vera Pingitore, Esteban; Pessione, Alessandro; Fontana, Cecilia Alejandra; Mazzoli, Roberto; Pessione, Enrica; Comparative proteomic analyses for elucidating metabolic changes during EPS production under different fermentation temperatures by Lactobacillus plantarum Q823; Elsevier Science; International Journal of Food Microbiology; 238; 12-2016; 96-102  
dc.identifier.issn
0168-1605  
dc.identifier.uri
http://hdl.handle.net/11336/50630  
dc.description.abstract
Exopolysaccharide (EPS)-producing bacteria are of growing interest in industrial processes, mainly concerning food. Lactic acid bacteria are widely appreciated for their GRAS (generally recognized as safe) status and their ascertained or putative probiotic features. Detailed investigation on what happens at metabolic level during EPS production is scarce in the literature. The facultative heterofermenter Lactobacillus plantarum Q823 was studied in order to compare growth and EPS production at 30 °C and 37 °C. A higher growth rate was observed at 37 °C, whereas, a significantly higher (tenfold increase) EPS amount was produced at 30 °C. To understand the molecular mechanisms leading to the different EPS production in the two conditions, a comparative proteomic experiment was performed. The results of the in-gel proteomics revealed that: i) at 37 °C a higher abundance of proteins involved in carbon catabolism and nucleic acid biosynthesis together with a significant amount of stress proteins was observed; ii) at 30 °C the production of an atypical manganese-containing non-heme catalase (pseudocatalase) was increased, in agreement with previous data reporting that growth-rates of catalase negative Lactobacillus plantarum strains were greater than that of catalase positive strains. Taken together, all these findings provide further insights about the metabolic pathways stimulated during EPS production, and the mechanism that triggers EPS biosynthesis.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Exopolysaccharide  
dc.subject
Food Microbiology  
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Microbial Cell Factories  
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Non-Heme Pseudocatalase  
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Stress Proteins  
dc.subject.classification
Otras Ciencias Biológicas  
dc.subject.classification
Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Comparative proteomic analyses for elucidating metabolic changes during EPS production under different fermentation temperatures by Lactobacillus plantarum Q823  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-06-28T13:56:18Z  
dc.journal.volume
238  
dc.journal.pagination
96-102  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Vera Pingitore, Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina. Università di Torino; Italia  
dc.description.fil
Fil: Pessione, Alessandro. Università di Torino; Italia  
dc.description.fil
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Mazzoli, Roberto. Università di Torino; Italia  
dc.description.fil
Fil: Pessione, Enrica. Università di Torino; Italia  
dc.journal.title
International Journal of Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.010  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160516304135