An efficient b-glucosidase (bG)-producing strain, Wickerhamomyces anomalusBS81, was isolated from naturally fermented olive brine and identified based onPCR/restriction fragment length polymorphism of the rDNA internal transcribedspacer and sequence analysis of the D1/D2 region of the 26S rRNA gene. Thehydrolytic activity of the bG had an optimum pH of 8.5 and an optimumtemperature of 35 1C. The enzyme had high substrate specificity and high catalyticefficiency (Km 0.99mM, Vmax 14Ug1 of cells) for p-nitrophenyl-b-D-glucopyranoside.The enzyme was activated by increasing concentrations of NaCl, withmaximum activity at 150 g L1 NaCl. Although bGs have been purified andcharacterized from several other sources, the W. anomalus bG is unique amongbGs because its relative maximum activity occurs at alkaline pH and 35 1C.Moreover, the yeast strain has esterase activity that acts synergistically with bG todegrade oleuropein to debitter table olives and olive oil.

An alkaline beta-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus

RESTUCCIA, Cristina;Palmeri R;RANDAZZO, CINZIA LUCIA;CAGGIA, Cinzia;
2011

Abstract

An efficient b-glucosidase (bG)-producing strain, Wickerhamomyces anomalusBS81, was isolated from naturally fermented olive brine and identified based onPCR/restriction fragment length polymorphism of the rDNA internal transcribedspacer and sequence analysis of the D1/D2 region of the 26S rRNA gene. Thehydrolytic activity of the bG had an optimum pH of 8.5 and an optimumtemperature of 35 1C. The enzyme had high substrate specificity and high catalyticefficiency (Km 0.99mM, Vmax 14Ug1 of cells) for p-nitrophenyl-b-D-glucopyranoside.The enzyme was activated by increasing concentrations of NaCl, withmaximum activity at 150 g L1 NaCl. Although bGs have been purified andcharacterized from several other sources, the W. anomalus bG is unique amongbGs because its relative maximum activity occurs at alkaline pH and 35 1C.Moreover, the yeast strain has esterase activity that acts synergistically with bG todegrade oleuropein to debitter table olives and olive oil.
naturally fermented table olives; Wickerhamomyces anomalus,; esterase
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11769/28601
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