β-Glucosidase Activity in a Lactobacillus Plantarum Wine Strain View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2004-08

AUTHORS

A.B.F. Sestelo, M. Poza, T.G. Villa

ABSTRACT

A collection of malolactic bacteria isolated from musts and wines of northwestern Spain (Rías Baixas) was used to determine their ability to produce aryl β-D-glucosidases. A β-glucosidase (EC 3.2.1.21) was purified to homogeneity from cell-free extracts of a strain of Lactobacillus plantarum. The enzyme had a molecular mass of about 40 kDa, as determined by molecular-exclusion chromatography. The enzyme was most active at pH 5.0, and was stable between pH 4.5 and 7.5. The optimum temperature was 45 °C and the enzyme was active against a wide range of aryl β-glucosides and β-linked disaccharides. The Km and Vmax values for 4-nitrophenyl-β-D-glucopyranoside were 1.82 mM and 4.89 nmol/ml/min, respectively. More... »

PAGES

633

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/b:wibi.0000043195.80695.17

DOI

http://dx.doi.org/10.1023/b:wibi.0000043195.80695.17

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1025219932


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