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dc.contributor.authorApinun Kanpiengjaien_US
dc.contributor.authorKridsada Unbanen_US
dc.contributor.authorThu Ha Nguyenen_US
dc.contributor.authorDietmar Haltrichen_US
dc.contributor.authorChartchai Khanongnuchen_US
dc.description.abstract© 2019 Lactobacillus pentosus BA-7 and L. pentosus QA1-5 are tannin-tolerant lactic acid bacteria that were isolated from Miang, a traditional fermented tea-leaf found in northern Thailand and a tannin-rich substrate. Tannase encoding genes were isolated, cloned and overexpressed in Escherichia coli BL21(DE3). The recombinant tannase was produced with production yields of 40 and 39 KU/L for LpTanBA-7 and LpTanQA1-5, respectively. Both revealed the same molecular weight of 50 kDa as estimated by SDS-PAGE and were optimally active under alkaline pH conditions LpTanQA1-5 revealed optimal temperatures in a range of 37–40 °C as is typically found in lactic acid bacteria, while LpTanBA-7 was active at higher temperatures with an optimum temperature range of 45–55 °C. LpTanBA-7 was found to be more stable within the same range of temperatures than LpTanQA1-5. Furthermore, it was active and stable toward various organic solvents and produced 50 mg/mL of gallic acid from 100 mg/mL tannic acid. Based on the results, LpTanBA-7 is considered a new alkali-moderately thermophilic tannase obtained from lactic acid bacterium that may be capable of a feasible production capacity of gallic acid and its esters. Furthermore, tannase that is active at high temperatures could also be used in tea products in order to develop a sweet aftertaste, as well as to improve levels of antioxidant activity.en_US
dc.subjectBiochemistry, Genetics and Molecular Biologyen_US
dc.titleExpression and biochemical characterization of a new alkaline tannase from Lactobacillus pentosusen_US
article.title.sourcetitleProtein Expression and Purificationen_US
article.volume157en_US Mai Universityen_US fur Bodenkultur Wienen_US
Appears in Collections:CMUL: Journal Articles

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