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β-Glucosidase in cellular and acellular form for winemaking application

Paper ID Volume ID Publish Year Pages File Format Full-Text
18365 42720 2007 8 PDF Available
Title
β-Glucosidase in cellular and acellular form for winemaking application
Abstract

β-Glucosidase (βG, EC 3.2.1.21) is one of the most interesting glycosidases, especially for hydrolysis of glycoconjugated precursors, in musts and wines, and the release of active aromatic compounds. We summarize the research on the use of commercial preparations selected yeasts and malolactic bacteria, as source of glycosidase activities, βG in particular. We illustrate our results on a new simple purification process and the physicochemical characteristics of the β-d-glucosidase (βG) from acellular and cellular origin. The βG from a commercial enzyme preparation chosen for its high activity and three yeast strains with the highest βG activity have been selected and characterized: Y8 (Hanseniaspora uvarum); AL 41 (Saccharomyces cerevisiae); AL 112 (Pichia anomala). An Oenococcus oeni strains (DSTVR 10) has been chosen among 10, it was isolated from wines of the Valpolicella.

Keywords
β-Glucosidase; Winemaking; Glycosidases
First Page Preview
β-Glucosidase in cellular and acellular form for winemaking application
Publisher
Database: Elsevier - ScienceDirect
Journal: Enzyme and Microbial Technology - Volume 40, Issue 3, 5 February 2007, Pages 382–389
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering