Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.21 extracted from

  • Barbagallo, R.N.; Spagna, G.; Palmeri, R.; Restuccia, C.; Giudici, P.
    Selection, characterization and comparison of beta-glucosidase from mould and yeasts employable for enological applications (2004), Enzyme Microb. Technol., 35, 58-66.
No PubMed abstract available
Search for more literature for 3.2.1.21

Activating Compound

Activating Compound Comment Organism Structure
ethanol activation depends on the yeast strain, e.g. strain Y8 shows 5fold increased activity at 14% ethanol in wine solution, overview Hanseniaspora uvarum
ethanol strain AL41 shows increased activity at 14% ethanol in wine solution Saccharomyces cerevisiae

Application

Application Comment Organism
nutrition the enzyme is useful in enological applications during the final stages of alcoholic fermentations in addition to yeast strains, overview Aspergillus niger

Inhibitors

Inhibitors Comment Organism Structure
D-fructose
-
 Aspergillus niger
D-glucose
-
 Aspergillus niger
ethanol inhibition at ethanol concentration below 10% Aspergillus niger
ethanol inhibition at concentration below 10%, inhibition of 40-60% at about 12-14% ethanol in wine solution of strain CBS314, depends on the yeast strain, overview Hanseniaspora uvarum
ethanol inhibition at concentration above 10% Saccharomyces cerevisiae
ethanol inhibition at concentration above 10% Wickerhamomyces anomalus
additional information no inhibition by D-glucose and D-fructose Hanseniaspora uvarum
additional information no inhibition by D-glucose and D-fructose Saccharomyces cerevisiae
additional information no inhibition by D-glucose and D-fructose Wickerhamomyces anomalus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information the enzyme does not follow Michaelis-Menten kinetics Aspergillus niger
0.47
-
 4-nitrophenyl beta-D-glucoside pH 3.5, 20°C Wickerhamomyces anomalus
0.61 0.71 4-nitrophenyl beta-D-glucoside enzymes from several different strains Hanseniaspora uvarum
2.5 3 4-nitrophenyl beta-D-glucoside pH 3.5, 20°C Saccharomyces cerevisiae

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
-
-
Hanseniaspora uvarum
-
 diverse strains isolated from sicilian wines and musts, e.g. strains CBS314 and Y8 with high enzyme activity
-
Saccharomyces cerevisiae
-
 isolated from sicilian wine and must
-
Saccharomyces cerevisiae AL41
-
 isolated from sicilian wine and must
-
Wickerhamomyces anomalus
-
 isolated from sicilian wine and must
-
Wickerhamomyces anomalus AL112
-
 isolated from sicilian wine and must
-

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation purified enzyme Aspergillus niger
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
 comparison of enzyme activity in isolated Saccharomyces cerevisiae strains from wines and musts with activity of the purified enzyme from commercial preparation of Aspergillus niger Aspergillus niger
additional information
-
 comparison of enzyme activity in isolated strains from wines and musts with activity of a commercial preparation from Aspergillus niger Saccharomyces cerevisiae
additional information
-
 comparison of enzyme activity in isolated strains from wines and musts with activity of a commercial preparation from Aspergillus niger Hanseniaspora uvarum

Storage Stability

Storage Stability Organism
20°C, enzyme in wine solution, stable for 35-45 days Saccharomyces cerevisiae
20°C, enzyme in wine solution, stable for at least 40 days Hanseniaspora uvarum
20°C, enzyme in wine solution, stable for over 45 days Wickerhamomyces anomalus
20°C, purified enzyme in wine solution, stable for 12 days Aspergillus niger

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Saccharomyces cerevisiae 4-nitrophenol + D-glucopyranose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus 4-nitrophenol + D-glucopyranose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus AL112 4-nitrophenol + D-glucopyranose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Saccharomyces cerevisiae AL41 4-nitrophenol + D-glucopyranose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus 4-nitrophenol + beta-D-glucose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Hanseniaspora uvarum 4-nitrophenol + beta-D-glucose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Saccharomyces cerevisiae 4-nitrophenol + beta-D-glucose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Aspergillus niger 4-nitrophenol + beta-D-glucose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus AL112 4-nitrophenol + beta-D-glucose
-
 ?
4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Saccharomyces cerevisiae AL41 4-nitrophenol + beta-D-glucose
-
 ?

Synonyms

Synonyms Comment Organism
betaG
-
 Saccharomyces cerevisiae
betaG
-
 Aspergillus niger
betaG
-
 Wickerhamomyces anomalus
betaG
-
 Hanseniaspora uvarum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
20
-
-
 Saccharomyces cerevisiae
20
-
-
 Wickerhamomyces anomalus
20
-
 strain Y8 Hanseniaspora uvarum
25
-
 strain CBS314 Hanseniaspora uvarum
62
-
-
 Aspergillus niger

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
10 90
-
 Aspergillus niger
10 35
-
 Saccharomyces cerevisiae
10 35
-
 Wickerhamomyces anomalus
10 35
-
 Hanseniaspora uvarum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5
-
-
 Aspergillus niger
4 4.5
-
 Saccharomyces cerevisiae
5
-
-
 Hanseniaspora uvarum
5.5
-
-
 Wickerhamomyces anomalus

pH Range

pH Minimum pH Maximum Comment Organism
3 7
-
 Saccharomyces cerevisiae
3 7
-
 Wickerhamomyces anomalus
4 6.5 strain CBS314 Hanseniaspora uvarum
4 5 strain Y8 Hanseniaspora uvarum