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Literature summary extracted from

  • Barbagallo, R.N.; Spagna, G.; Palmeri, R.; Restuccia, C.; Giudici, P.
    Selection, characterization and comparison of beta-glucosidase from mould and yeasts employable for enological applications (2004), Enzyme Microb. Technol., 35, 58-66.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.21 ethanol activation depends on the yeast strain, e.g. strain Y8 shows 5fold increased activity at 14% ethanol in wine solution, overview Hanseniaspora uvarum
3.2.1.21 ethanol strain AL41 shows increased activity at 14% ethanol in wine solution Saccharomyces cerevisiae

Application

EC Number Application Comment Organism
3.2.1.21 nutrition the enzyme is useful in enological applications during the final stages of alcoholic fermentations in addition to yeast strains, overview Aspergillus niger

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.21 D-fructose
-
 Aspergillus niger
3.2.1.21 D-glucose
-
 Aspergillus niger
3.2.1.21 ethanol inhibition at ethanol concentration below 10% Aspergillus niger
3.2.1.21 ethanol inhibition at concentration below 10%, inhibition of 40-60% at about 12-14% ethanol in wine solution of strain CBS314, depends on the yeast strain, overview Hanseniaspora uvarum
3.2.1.21 ethanol inhibition at concentration above 10% Saccharomyces cerevisiae
3.2.1.21 ethanol inhibition at concentration above 10% Wickerhamomyces anomalus
3.2.1.21 additional information no inhibition by D-glucose and D-fructose Hanseniaspora uvarum
3.2.1.21 additional information no inhibition by D-glucose and D-fructose Saccharomyces cerevisiae
3.2.1.21 additional information no inhibition by D-glucose and D-fructose Wickerhamomyces anomalus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.21 additional information
-
 additional information the enzyme does not follow Michaelis-Menten kinetics Aspergillus niger
3.2.1.21 0.47
-
 4-nitrophenyl beta-D-glucoside pH 3.5, 20°C Wickerhamomyces anomalus
3.2.1.21 0.61 0.71 4-nitrophenyl beta-D-glucoside enzymes from several different strains Hanseniaspora uvarum
3.2.1.21 2.5 3 4-nitrophenyl beta-D-glucoside pH 3.5, 20°C Saccharomyces cerevisiae

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.21 Aspergillus niger
-
-
-
3.2.1.21 Hanseniaspora uvarum
-
 diverse strains isolated from sicilian wines and musts, e.g. strains CBS314 and Y8 with high enzyme activity
-
3.2.1.21 Saccharomyces cerevisiae
-
 isolated from sicilian wine and must
-
3.2.1.21 Saccharomyces cerevisiae AL41
-
 isolated from sicilian wine and must
-
3.2.1.21 Wickerhamomyces anomalus
-
 isolated from sicilian wine and must
-
3.2.1.21 Wickerhamomyces anomalus AL112
-
 isolated from sicilian wine and must
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.21 commercial preparation purified enzyme Aspergillus niger
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.21 additional information
-
 comparison of enzyme activity in isolated Saccharomyces cerevisiae strains from wines and musts with activity of the purified enzyme from commercial preparation of Aspergillus niger Aspergillus niger
3.2.1.21 additional information
-
 comparison of enzyme activity in isolated strains from wines and musts with activity of a commercial preparation from Aspergillus niger Saccharomyces cerevisiae
3.2.1.21 additional information
-
 comparison of enzyme activity in isolated strains from wines and musts with activity of a commercial preparation from Aspergillus niger Hanseniaspora uvarum

Storage Stability

EC Number Storage Stability Organism
3.2.1.21 20°C, enzyme in wine solution, stable for 35-45 days Saccharomyces cerevisiae
3.2.1.21 20°C, enzyme in wine solution, stable for at least 40 days Hanseniaspora uvarum
3.2.1.21 20°C, enzyme in wine solution, stable for over 45 days Wickerhamomyces anomalus
3.2.1.21 20°C, purified enzyme in wine solution, stable for 12 days Aspergillus niger

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Saccharomyces cerevisiae 4-nitrophenol + D-glucopyranose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus 4-nitrophenol + D-glucopyranose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus AL112 4-nitrophenol + D-glucopyranose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Saccharomyces cerevisiae AL41 4-nitrophenol + D-glucopyranose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Hanseniaspora uvarum 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Saccharomyces cerevisiae 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Aspergillus niger 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Wickerhamomyces anomalus AL112 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O hydrolysis of beta-linkages Saccharomyces cerevisiae AL41 4-nitrophenol + beta-D-glucose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.21 betaG
-
 Saccharomyces cerevisiae
3.2.1.21 betaG
-
 Aspergillus niger
3.2.1.21 betaG
-
 Wickerhamomyces anomalus
3.2.1.21 betaG
-
 Hanseniaspora uvarum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.21 20
-
-
 Saccharomyces cerevisiae
3.2.1.21 20
-
-
 Wickerhamomyces anomalus
3.2.1.21 20
-
 strain Y8 Hanseniaspora uvarum
3.2.1.21 25
-
 strain CBS314 Hanseniaspora uvarum
3.2.1.21 62
-
-
 Aspergillus niger

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.21 10 90
-
 Aspergillus niger
3.2.1.21 10 35
-
 Saccharomyces cerevisiae
3.2.1.21 10 35
-
 Wickerhamomyces anomalus
3.2.1.21 10 35
-
 Hanseniaspora uvarum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.21 3.5
-
-
 Aspergillus niger
3.2.1.21 4 4.5
-
 Saccharomyces cerevisiae
3.2.1.21 5
-
-
 Hanseniaspora uvarum
3.2.1.21 5.5
-
-
 Wickerhamomyces anomalus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.21 3 7
-
 Saccharomyces cerevisiae
3.2.1.21 3 7
-
 Wickerhamomyces anomalus
3.2.1.21 4 6.5 strain CBS314 Hanseniaspora uvarum
3.2.1.21 4 5 strain Y8 Hanseniaspora uvarum