A novel β-glucosidase from Sporidiobolus pararoseus: characterization and application in winemaking.

Abstract

UNLABELLED For the first time, the production of an extracellular β-glucosidase (Sp-β-gl) by a Sporidiobolus pararoseus yeast strain is reported. The Sp-β-gl activity was quantified, characterized, and assessed for its efficiency in releasing aroma-enhancing compounds in wines. The maximum enzymatic synthesis was after 72 h of growth in a complex media with… (More)
DOI: 10.1111/j.1750-3841.2011.02293.x

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