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Physico-Chemical Characterization of an Exocellular Sugares Tolerante B-Glucosidase from Grape Metschnikowia pulcherrima Isolates

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Physico-Chemical Characterization of an Exocellular Sugares Tolerante B-Glucosidase from Grape Metschnikowia pulcherrima Isolates

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dc.contributor.author Mateo Tolosa, José Juan
dc.date.accessioned 2023-04-20T17:12:55Z
dc.date.available 2023-04-20T17:12:55Z
dc.date.issued 2023
dc.identifier.citation Mateo Tolosa, José Juan 2023 Physico-Chemical Characterization of an Exocellular Sugares Tolerante B-Glucosidase from Grape Metschnikowia pulcherrima Isolates Microorganisms 11 4 964
dc.identifier.uri https://hdl.handle.net/10550/86137
dc.description.abstract A broad variety of microorganisms with useful characteristics in the field of biotechnology live on the surface of grapes; one of these microorganisms is Metschnikowia pulcherrima. This yeast secretes a β-glucosidase that can be used in fermentative processes to liberate aromatic compounds. In this work, the synthesis of an exocellular β-glucosidase has been demonstrated and the optimal conditions to maximize the enzyme's effectiveness were determined. There was a maximum enzymatic activity at 28 ◦C and pH 4.5. Furthermore, the enzyme presents a great glucose and fructose tolerance, and to a lesser extent, ethanol tolerance. In addition, its activity was stimulated by calcium ions and low concentrations of ethanol and methanol. The impact of terpene content in wine was also determined. Because of these characteristics, β-glucosidase is a good candidate for use in enology.
dc.language.iso eng
dc.relation.ispartof Microorganisms, 2023, vol. 11, num. 4, p. 964
dc.subject Microbiologia
dc.title Physico-Chemical Characterization of an Exocellular Sugares Tolerante B-Glucosidase from Grape Metschnikowia pulcherrima Isolates
dc.type journal article
dc.date.updated 2023-04-20T17:12:55Z
dc.identifier.doi 10.3390/microorganisms11040964
dc.identifier.idgrec 157401
dc.rights.accessRights open access

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