Apiin-induction of β-apiosidase production by Aspergillus sp. strains

IF 0.9 Q4 CHEMISTRY, MULTIDISCIPLINARY Acta Chimica Slovaca Pub Date : 2020-04-01 DOI:10.2478/acs-2020-0011
Klaudia Karkeszová, V. Illeová, P. Kis, V. Mastihuba, M. Polakovič
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引用次数: 1

Abstract

Abstract β-Apiosidase is a rare glycosidase applied in winemaking for flavour enhancement. This enzyme is involved in the release of volatile terpenes by hydrolysis of their odourless glycosidic precursors. It is found as a minor component in commercial pectinase/cellulase preparations. Microbial production of β-apiosidase by two Aspergillus sp. strains was investigated. Apiin-induced production of this extracellular glycosidase was confirmed only during the cultivation of Aspergillus niger CBS 554.65 but the high productivity value reported in the work of Dupin et al. (1992) J. Agric. Food Chem. 40(10): 1886—1891 could not be reproduced. The achieved productivity was by far not satisfactory considering the apiin cost. Commercial enzyme preparations with β-apiosidase side-activity thus remain a better alternative as the enzyme source for biocatalytic applications.
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Apin诱导曲霉产生β-葡萄糖苷酶
摘要β-葡萄糖苷酶是一种罕见的用于酿酒增香的糖苷酶。这种酶通过水解无气味的糖苷前体来释放挥发性萜烯。它是商业果胶酶/纤维素酶制剂中的一种次要成分。研究了两株曲霉产β-葡萄糖苷酶的微生物特性。Apin诱导的这种细胞外糖苷酶的产生仅在黑曲霉CBS 554.65的培养过程中得到证实,但在Dupin等人(1992)J.Agric。食品化学。40(10):1886-1891无法复制。考虑到资本成本,所实现的生产力远不能令人满意。因此,具有β-葡萄糖苷酶副活性的商业酶制剂作为生物催化应用的酶源仍然是一种更好的选择。
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来源期刊
Acta Chimica Slovaca
Acta Chimica Slovaca CHEMISTRY, MULTIDISCIPLINARY-
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12.50%
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11
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