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dc.contributor.author
Espeche Turbay, Maria Beatriz
dc.contributor.author
Savoy, Graciela
dc.contributor.author
Hebert, Elvira Maria
dc.date.available
2018-07-26T19:04:55Z
dc.date.issued
2009-09
dc.identifier.citation
Espeche Turbay, Maria Beatriz; Savoy, Graciela; Hebert, Elvira Maria; Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature; American Chemical Society; Journal of Agricultural and Food Chemistry; 57; 18; 9-2009; 8607-8611
dc.identifier.issn
0021-8561
dc.identifier.uri
http://hdl.handle.net/11336/53193
dc.description.abstract
The cell-envelope-associated proteinase of Lactobacillus delbrueckii subsp. lactis CRL 581 (PrtL) has an essential role in bacterial growth and contributes to the development of the organoleptic properties of hard cheeses and to the release of bioactive health-beneficial peptides from milk proteins. In this study, the effect of environmental pH on PrtL production by L. delbrueckii subsp. lactis CRL 581 in a chemically defined medium and the influence of pH, temperature, and Ca2+ ions on PrtL activity, stability, and release from the cell envelope were analyzed. The maximum PrtL activity levels were observed in the middle of the exponential growth phase, with the values at constant pH of 5.5 and 6.0 being higher than those observed at pH 4.5 and 5.0. At pH 4.5, PrtL remained mainly associated with the cell envelope, whereas at pH values of 5.5 or higher, approximately 40% of PrtL was found in the medium. In addition, the PrtL activity was stable for 24 h at 4 and 25°C, and its release at 4, 25, and 40°C was time-dependent. PrtL activity, stability, and release were independent of the presence of Ca2+ ions in the medium. These results indicated that, at pH and temperature conditions found during the manufacture of hard cheeses, PrtL would remain active either bound to the cell or released in the supernatant contributing to the organoleptic characteristics and beneficial health effects of the fermented milk products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Chemical Society
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cheese
dc.subject
Lactic Acid Bacteria
dc.subject
Lactobacillus
dc.subject
Protelnase
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Release of the cell-envelope-associated proteinase of lactobacillus delbrueckii subspecies lactis CRL 581 is dependent upon pH and temperature
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-16T14:28:52Z
dc.identifier.eissn
1520-5118
dc.journal.volume
57
dc.journal.number
18
dc.journal.pagination
8607-8611
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Washington
dc.description.fil
Fil: Espeche Turbay, Maria Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Journal of Agricultural and Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf901531q
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf901531q


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