| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6531404 | Journal of Molecular Catalysis B: Enzymatic | 2011 | 8 Pages |
Abstract
ⶠcelD characterized as a glycosyl hydrolase family 1 phospho-β-glucosidase. ⶠcelD in conjunction with the PEP-PTS most likely responsible for β-glucosidase metabolism in whole cell Oenococcus oeni, an oenologically important lactic acid bacterium. ⶠThe hydrolysis of β-glucosides in wine affects the aroma profile of a wine by liberating non volatile aroma compounds in their glycosylated form, but are rendered perceivable once deglycosylated. ⶠCelD has an optimum pH between 4.0 and 5.0 and is most active at 40 °C.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Catalysis
Authors
A. Capaldo, M.E. Walker, C.M. Ford, V. Jiranek,