José Antonio Curiel

TL;DR: A complete and updated overview of the current knowledge among LAB and food phenolics interaction, which could facilitate the possible application of selected bacteria or their enzymes in the elaboration of food products with improved characteristics is given.

TL;DR: Kinetic analysis showed that the enzyme has a 14-fold higher K(M) value for p-coumaric and caffeic acids than for ferulic acid, while biochemical characteristics showed by L. plantarum PDC should be taken into account for its potential use in the food-processing industry.

TL;DR: Derivatives of tannase from Lactobacillus plantarum on an amino-glyoxyl heterofunctional support were 20-fold more stable than the best derivative on a monofunctionsal glyoxyl support, and derivatives of lipase from Geobacillin thermocatenulatus on the amino- Glyoxyl supports were two times more active and four times more enantioselective than the corresponding monofunctionals support derivative.

TL;DR: Independent of their isolation source, the four L. plantarum strains analysed showed similar behaviour in relation to the inhibitory activity of phenolic compounds, as well as their ability to metabolize these compounds.

TL;DR: The physicochemical characteristics exhibited by L. plantarum recombinant tannase make it an adequate alternative to the currently used fungal tannases, and this work describes the high-yield production of pure recombinantTannase by a one-step affinity procedure.