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β-Glucosidase Activity in a Lactobacillus Plantarum Wine Strain

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Abstract

A collection of malolactic bacteria isolated from musts and wines of northwestern Spain (Rías Baixas) was used to determine their ability to produce aryl β-D-glucosidases. A β-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 °C and the enzyme was active against a wide range of aryl β-glucosides and β-linked disaccharides. The K m and V max values for 4-nitrophenyl-β-D-glucopyranoside were 1.82 mM and 4.89 nmol/ml/min, respectively.

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Authors and Affiliations

  1. Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Santiago de Compostela, Campus Sur, 15782, Santiago de Compostela, Spain

    A.B.F. Sestelo, M. Poza & T.G. Villa

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  1. A.B.F. Sestelo
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  2. M. Poza
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  3. T.G. Villa
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Sestelo, A., Poza, M. & Villa, T. β-Glucosidase Activity in a Lactobacillus Plantarum Wine Strain. World Journal of Microbiology and Biotechnology 20, 633–637 (2004). https://doi.org/10.1023/B:WIBI.0000043195.80695.17

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  • DOI: https://doi.org/10.1023/B:WIBI.0000043195.80695.17

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