Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41

A cell surface-associated esterase from Lactobacillus fermentum DT41, a starter used to produce Parmesan cheese, was purified to homogeneity by chromatography on Q-Sepharose, Sephacryl 200, Phenyl-Superose and Mono Q. The enzyme, together with a distinct cytoplasmic esterase, expressed the highest a...

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Veröffentlicht in:	International dairy journal 1997, Vol.7 (1), p.13-21
Hauptverfasser:	Gobbetti, Marco, Smacchi, Emanuele, Corsetti, Aldo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology Food industries Fundamental and applied biological sciences. Psychology Lactobacillus fermentum Milk and cheese industries. Ice creams Mission oriented research Physiology and metabolism
Online-Zugang:	Volltext
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