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The filamentous fungus Aspergillus nidulans produces an α‐L‐rhamnosidase of potential oenological interest
Author(s) -
Orejas M.,
Ibáñez E.,
Ramón D.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00539.x
Subject(s) - catabolite repression , aspergillus nidulans , wine , enzyme , chemistry , enzyme assay , fungus , biochemistry , aroma , substrate (aquarium) , aspergillus , food science , microbiology and biotechnology , biology , botany , ecology , mutant , gene
The production of α‐ l ‐rhamnosidase by Aspergillus nidulans has been investigated. In the presence of rhamnose as sole carbon source, this fungus produces an α‐ l ‐rhamnosidase of molecular weight 90 kDa. Production of this enzyme is under carbon catabolite repression, apparently by 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 ρ‐nitrophenyl‐α‐ l ‐rhamnopyranoside as substrate, the enzyme activity in culture filtrates shows pH and temperature optima of 4·5–8 and 40–50 °C, respectively. At the concentrations found in must or wine, enzyme activity was only slightly affected by glucose and SO 2 and partly inhibited by ethanol, indicating a potential for use in wine aroma release.