Cloning, Expression and Characterization of an Esterase Gene in a Metagenomic Library of Traditional Fermented Food

Acta Universitatis Cibiniensis. Series E: Food Technology

Deng Maocheng¹  Ye Mao¹ 

[1] Department of Food and Biological Engineering, Guangdong Industry Technical College, Guangzhou510300, China;

关键词: traditional food;    metagenomics;    esterase;    cloning;    properties;   

DOI  :  10.2478/aucft-2018-0010

来源: DOAJ

【 摘 要 】

Esterase is an industrial enzyme that is widely used in food, medicine, fine chemicals. The total genomic DNA was extracted from traditional fermented food in China to construct a metagenomic library that included a novel esterase gene (est_115). Sequence homology analysis showed that the highest homology with the carboxylester hydrolase from Pseudomonas lutea was 38%, indicating that esterase belongs to a new class of esterases. Then, an est_115 gene recombinant expression vector was constructed and expressed. The Est_115 had higher catalytic activity to p-nitrophenol ester, with a short acyl-carbon chain. The enzyme can maintain high catalytic activity and salt tolerance in 10%–18% NaCl, suggesting that this novel esterase can be used in processing food using high osmotic pressure.

【 授权许可】

Unknown