A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163
作者： María de la Luz Mohedano , Pasquale Russo , Vivian de los Ríos , Vittorio Capozzi , Pilar Fernández de Palencia
DOI: 10.1098/RSOB.130154
关键词:
摘要: Oenococcus oeni is the main lactic acid bacterium that carries out malolactic fermentation in virtually all red wines and some white sparkling wines. possesses an array of metabolic activities can modify taste aromatic properties wine. There is, therefore, industrial interest proteins involved these pathways related transport systems this bacterium. In work, we report characterization O. ATCC BAA-1163 proteome. Total membrane protein preparations from were standardized analysed by two-dimensional gel electrophoresis. Using tandem mass spectrometry, identified 224 different spots corresponding to 152 unique proteins, which have been classified their putative function subjected bioinformatics analysis.
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