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Figure 2 | Microbial Cell Factories

Figure 2

From: A genomic search approach to identify esterases in Propionibacterium freudenreichii involved in the formation of flavour in Emmental cheese

Figure 2

Results of a genomic search approach using four methods and activity. Twenty-three putative esterases were identified. Method 1: the results of the automatic search of homology used for automatic annotation by AGMIAL and containing the terms "esterase", "lipase", or "alpha beta hydrolase". Method 2: the results of the automatic search of motifs by InterProScan on the request of AGMIAL and containing the terms "esterase", "lipase", or "alpha beta hydrolase". Method 3: the results of the manual search of homology with 31 characterised lipolytic enzymes. Method 4: the results of the manual search of exact Prosite motifs related to carboxylic acid esterases. Twelve proteins (in bold) contained the GXSXG motif and were selected for the cloning of their CDS. ¤ pointed the selected proteins with esterase activity on 1-naphthyl acetate and/or 1-naphthyl propionate. Eleven proteins were not selected for the cloning of their CDS among which the four underlined proteins containing the GXSXG motif but corresponded to other α/β hydrolases and the two proteins indicated by an asterisk seeming to be predicted from pseudogenes belonging to a unique CDS truncated by a mutation (see text for details).

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