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首页> 外文期刊>Journal of the Institute of Brewing >Evaluating potential applications of indigenous yeasts and their beta-glucosidases
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Evaluating potential applications of indigenous yeasts and their beta-glucosidases

机译：评估本地酵母及其β-葡萄糖苷酶的潜在应用

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The potential applications of wild yeast strains with beta-glucosidase activity were investigated by assaying their enzymatic production under simulated oenological conditions, coupled with the exploration of the potential applications of the beta-glucosidases by studying the enzymatic activity and stability under similar oenological conditions. The assay of enzymatic locations revealed that the beta-glucosidase activities from these wild strains occurred in the extracellular fraction, and in whole and permeabilized cells. The effects of different oenological factors on beta-glucosidase production indicated that the F6 Trichosporon asahii strain had higher beta-glucosidase production than the other strains under low pH conditions. However, the F35 Hanseniaspora uvarum strain and the F30 Saccharomyces cerevisiae strain showed higher beta-glucosidase production under high-sugar conditions. Furthermore, the influence of oenological factors on the activity and stability of the beta-glucosidases revealed that the enzyme from the F6 T. asahii strain had a stronger low-pH-value resistance than the other yeast beta-glucosidases. These results suggest that the F35 H. uvarum, F30 S. cerevisiae and the F6 T. asahii beta-glucosidases may have some potentially applicable values in the fermentation industry. Copyright (c) 2015 The Institute of Brewing & Distilling
机译：通过在模拟的酿酒条件下测定其酶促生产，研究了具有β-葡萄糖苷酶活性的野生酵母菌株的潜在应用，并通过研究在相似的酿酒条件下的酶促活性和稳定性来探索β-葡萄糖苷酶的潜在应用。酶促位置的测定揭示了来自这些野生株的β-葡糖苷酶活性发生在细胞外部分以及整个和透化的细胞中。不同的酿酒学因素对β-葡萄糖苷酶产生的影响表明，在低pH条件下，F6 Trichosporon asahii菌株比其他菌株具有更高的β-葡萄糖苷酶产生。但是，F35 Hanseniaspora uvarum菌株和F30酿酒酵母菌株在高糖条件下显示出更高的β-葡萄糖苷酶产量。此外，酿酒学因素对β-葡糖苷酶活性和稳定性的影响表明，来自F6细孢曲霉菌株的酶比其他酵母β-葡糖苷酶具有更强的低pH值抗性。这些结果表明，F35 H. uvarum，F30酿酒酵母和F6 Asahii T. asahiiβ-葡萄糖苷酶在发酵工业中可能具有一些潜在的适用价值。版权所有（c）2015酿酒与蒸馏研究所

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