The AL 112 strain, isolated from 361 yeast strains in Sicilian musts and wines, has been identified by biochemical and molecular methods as belonging to Pichia anomala, and your endogenous beta-glucosidase (betaG, EC 3.2.1.21) subsequently characterised. This strain not only has extremely high specific productivity of betaG, but above all shows arabinosidase (Ara, EC 3.2.1.55) activity, essential for aroma enhancement of wine. betaG from Al 112 is activated by ethanol at the concentrations typically found in wine; it is not inhibited by fructose, whilst glucose, a non-competitive inhibitor, despite lowering activity, actually protects the enzyme from factors that could damage it. It has an optimum temperature of 20degreesC, compatible with typical cellar conditions, and stability in model must-wine and wine solutions ≥ 40 days.
PROPERTIES OF ENDOGENOUS β-GLUCOSIDASE OF A PICHIA ANOMALA STRAIN ISOLATED FROM SICILIAN MUSTS AND WINES
BARBAGALLO, Riccardo Nunzio;PALMERI, ROSA;RESTUCCIA, Cristina;
2002-01-01
Abstract
The AL 112 strain, isolated from 361 yeast strains in Sicilian musts and wines, has been identified by biochemical and molecular methods as belonging to Pichia anomala, and your endogenous beta-glucosidase (betaG, EC 3.2.1.21) subsequently characterised. This strain not only has extremely high specific productivity of betaG, but above all shows arabinosidase (Ara, EC 3.2.1.55) activity, essential for aroma enhancement of wine. betaG from Al 112 is activated by ethanol at the concentrations typically found in wine; it is not inhibited by fructose, whilst glucose, a non-competitive inhibitor, despite lowering activity, actually protects the enzyme from factors that could damage it. It has an optimum temperature of 20degreesC, compatible with typical cellar conditions, and stability in model must-wine and wine solutions ≥ 40 days.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
