Purification, characterization, and substrate specificity of a novel highly glucose-tolerant beta-glucosidase from Aspergillus oryzae

Article Abstract:

A study was conducted to provide further data on the production and characterization of a novel highly glucose-tolerant beta-glucosidase purified from the extracellular culture filtrate of Aspergillus oryzae. The enzyme was purified to homogeneity by ammonium sulfate precipitation, gel filtration and anion-exchange chromatography. It was particularly resistant to inhibition by glucose. A comparison of the enzyme activities on various glycosidic substrates indicated that the enzyme is a broad-specificity type of fungal beta-glucosidase.

Aspergillus, Enzymes, Fungi, Glucosidases, Alpha glucosidases

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High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype

Article Abstract:

A method based on quantitative PCR and targeting hdcA is developed to enumerate the histamine-producing bacteria in wine. The results have shown that the risk of histamine production is present in almost all wines, which is important when the population of histamine-producing bacteria exceeds [10.sup.3] per ml, and the strains of Oenococcus oeni producing histamine are frequent in wine during malolactic fermentation.

Science & research, Usage, Polymerase chain reaction, Wine and wine making, Histamine, Wine microbiology, Chemical properties

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Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by derepression of alternative nitrogen-assimilatory pathways in an industrial Saccharomyces cerevisiae strain

Article Abstract:

A study was conducted to analyze isolated mutants of an industrial strain of Saccharomyces cerevisiae that were no longer under nitrogen catabolite repression. The fermentation kinetics of the mutants were also examined on simulated standard grape juice under an enological environment. Experimental Results indicated that strains lacking URE2 function could enhance the alcoholic fermentation of natural media.

Analysis, Saccharomyces, Nitrogen (Chemical element), Nitrogen, Grape juice

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