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Characterization of dimethyl sulphoxide reductase from brewing yeast
Author(s) -
Sugai Takehiko,
Kanauchi Makoto,
Bamforth Charles W.
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.435
Subject(s) - brewing , yeast , enzyme , saccharomyces cerevisiae , biochemistry , chemistry , reductase , methionine , enzyme assay , chromatography , fermentation , amino acid
Dimethyl sulphoxide (DMSO) reductase is present in all brewing yeast strains tested, but is more readily detectable using activity stains on polyacrylamide gels than through direct spectrophotometric assay of crude extracts. The enzyme is detectable at higher activities in yeast cultivated at lower temperatures and this is because of increased expression of the primary gene that codes for the enzyme in yeast, MXR1. DMSO somewhat increases enzyme expression, notably in lager yeast by up to 70%, whereas methionine suppresses it. Both ale and lager strains produce enzymes of ~100,000 in molecular weight, but ion exchange chromatography divides the activity for both ale and lager yeasts into two fractions with distinct properties (heat tolerance, pH optimum, kinetic parameters). Copyright © 2017 The Institute of Brewing & Distilling