Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

Enzyme and Microbial Technology

Volumn 35, Issue 1, 2004, Pages 58-66

  Barbagallo, Riccardo N ^a   Spagna, Giovanni ^a   Palmeri, Rosa ^a   Restuccia, Cristina ^a   Giudici, Paolo ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Glucosidase; Aroma; Aspergillus niger; Yeast strains

Indexed keywords

ENZYMES; GLUCOSE; PH EFFECTS; SILICON COMPOUNDS; STRAIN CONTROL; YEAST;

ENOLOGY; KINETIC PARAMETERS; PHYSICOCHEMICAL;

PROTEINS;

BETA GLUCOSIDASE;

ARTICLE; ASPERGILLUS NIGER; CHEMICAL BOND; COMPARATIVE STUDY; CORRELATION ANALYSIS; ENZYME ACTIVE SITE; ENZYME ACTIVITY; ENZYME KINETICS; ENZYME PURIFICATION; ENZYME STABILITY; ENZYME SUBSTRATE COMPLEX; FERMENTATION; FUNGAL STRAIN; FUNGUS ISOLATION; MOULD; NONHUMAN; PH; PHYSICAL CHEMISTRY; TEMPERATURE; WINE; YEAST;

ASPERGILLUS; ASPERGILLUS NIGER;

EID: 2942579260     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2004.03.005     Document Type: Article

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