酿酒源酵母β -葡萄糖苷酶活性的表征。

I Rosi, M Vinella, P Domizio
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引用次数: 230

摘要

对20种酵母的317株进行了β -葡萄糖苷酶活性筛选。所有的德巴氏菌,德巴氏菌。hansenii,黛比。153株酿酒酵母中只有1株具有β -葡萄糖苷酶活性,而多态菌、尖头Kloeckera apiculata和汉森菌均具有β -葡萄糖苷酶活性。其他物种的表现不同,取决于菌株。对水解熊果苷的菌株进行了-葡萄糖苷酶活性测定。黛布的一种。Hansenii表现出最高的胞外活性和一些细胞壁和胞内活性。该酵母的β -葡萄糖苷酶的合成在有氧生长条件下增强,在高葡萄糖浓度(9%)下被抑制,并在指数生长期间发生。酶法制备Deb的最佳工艺条件。在pH为4.0 ~ 5.0和40℃之间,高浓度的乙醇和葡萄糖没有降低酶的活性。Deb的酶制剂。Hansenii从葡萄糖苷提取物中释放出单萜醇和其他醇。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterization of beta-glucosidase activity in yeasts of oenological origin.

Three hundred and seventeen strains representing 20 species of yeasts were screened for the presence of beta-glucosidase activity. All of the strains of the species Debaryomyces castellii, Deb. hansenii, Deb. polymorphus, Kloeckera apiculata and Hansenula anomala showed beta-glucosidase activity, but only one of 153 strains of Saccharomyces cerevisiae. The other species behaved differently, depending upon the strain. The strains that hydrolysed arbutin were checked to localize the beta-glucosidase activity. A strain of Deb. hansenii exhibited the highest exocellular activity and some wall-bound and intracellular activity. The beta-glucosidase synthesis from this yeast was enhanced by aerobic conditions of growth, was repressed by high glucose concentration (9%) and occurred during exponential growth. The optimum conditions for enzymatic preparations of Deb. hansenii were between pH 4.0 and 5.0 and 40 degrees C. A high concentration of ethanol and glucose did not reduce the enzymatic activity. The enzymatic preparations of Deb. hansenii released monoterpenols and other alcohols from a grape glycoside extract.

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