The filamentous fungus Aspergillus nidulans produces an α-L-rhamnosidase of potential oenological interest

被引：28

作者：

Orejas, M ^{[1
]}

Ibáñez, E ^{[1
]}

Ramón, D ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotecnol, Burjassot 46100, Spain

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1999年 / 28卷 / 05期

关键词：

D O I：

10.1046/j.1365-2672.1999.00539.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The production of alpha-L-rhamnosidase by Aspergillus nidulans has been investigated. In the presence of rhamnose as sole carbon source, this fungus produces an alpha-L-rhamnosidase of molecular weight 90 kDa. Production of this enzyme is under carbon catabolite repression, apparently be a CreA-independent system. At acidic ambient pH there is an increase in the synthesis of the enzyme which is not related to PacC. Using rho-nitrophenyl-alpha-L-rhamnopyranoside as substrate, the enzyme activity in culture filtrates shows pH and temperature optima of 4.5-8 and 40-50 degrees C, respectively. At the concentrations found in must or wine, enzyme activity was only slightly affected by glucose and SO2 and partly inhibited by ethanol, indicating a potential for use in wine aroma release.

引用

页码：383 / 388

页数：6