VIEW ARTICLE    http://dx.doi.org/10.1094/ASBCJ-2012-1012-02

RESEARCH NOTE
beta-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast. Makoto Kanauchi, Department of Food Management, Miyagi University, 2-2-1 Hatatate Taihaku-ku Sendai Miyagi, 982-0215 Japan; and Charles W. Bamforth (1), Department of Food Science & Technology, University of California, Davis 95616-8598. (1) Corresponding author. E-mail: <cwbamforth@ucdavis.edu> J. Am. Soc. Brew. Chem. 70(4):303-307, 2012.

A study of beta-glucosidase in diverse yeast strains was undertaken. The enzyme is present at higher levels in ale and lager strains than in the wine and other yeast strains tested. The enzyme has been purified from both types of brewing yeast and has a molecular weight of approx. 50,000, an ability to function efficiently over the pH range 4 to 6, an ability to hydrolyze both beta1-3 and beta1-4 glucosidic linkages, and a relative intolerance of heat (more than 50% activity loss in 30 min at 50°C). Its location primarily within the cell suggests that it probably does not catalyze the hydrolysis of beta-glucosides found in wort. Keywords: beta-Glucosidase, Yeast

Un estudio de la beta-glucosidasa en cepas diversas de levadura se llevó a cabo. La enzima está presente en niveles más altos en las cepas de ale y lager que en el vino y otras cepas de levadura ensayadas. La enzima ha sido purificada a partir de ambos tipos de levadura de cerveza y tiene un peso molecular de aprox. 50,000, una capacidad para funcionar eficazmente entre el intervalo de pH 4-6, una capacidad para hidrolizar tanto beta1-3 y beta1-4 enlaces glucosídicos, y una intolerancia relativa de calor (más de 50% de pérdida de actividad en 30 minutos a 50°C). Su ubicación principalmente dentro de la célula sugiere que es probable que no catalizan la hidrólisis de beta-glucósidos encontrados en el mosto. Palabras claves: beta-Glucosidasa, Levadura