β-Glucosidase activity in a Lactobacillus plantarum wine strain

A collection of malolactic bacteria isolated from musts and wines of northwestern Spain (Rias Baixas) was used to determine their ability to produce aryl beta -D-glucosidases. A beta -glucosidase (EC 3.2.1.21) was purified to homogeneity from cell-free extracts of a strain of Lactobacillus plantarum...

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Bibliographic Details
Published in:World journal of microbiology & biotechnology 2004, Vol.20 (6), p.633-637
Main Authors: SESTELO, A. B. F, POZA, M, VILLA, T. G
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
Fundamental and applied biological sciences. Psychology
Lactobacillus plantarum
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Summary:A collection of malolactic bacteria isolated from musts and wines of northwestern Spain (Rias Baixas) was used to determine their ability to produce aryl beta -D-glucosidases. A beta -glucosidase (EC 3.2.1.21) was purified to homogeneity from cell-free extracts of a strain of Lactobacillus plantarum. The enzyme had a molecular mass of about 40 kDa, as determined by molecular-exclusion chromatography. The enzyme was most active at pH 5.0, and was stable between pH 4.5 and 7.5. The optimum temperature was 45 degree C and the enzyme was active against a wide range of aryl beta -glucosides and beta -linked disaccharides. The K sub(m) and V sub(max) values for 4-nitrophenyl- beta -D-glucopyranoside were 1.82 mM and 4.89 nmol /ml/min, respectively.
ISSN:0959-3993
1573-0972
DOI:10.1023/B:WIBI.0000043195.80695.17