Apiin-induction of b-apiosidase production by Aspergillus sp. strains
Department of Chemical and Biochemical Engineering, Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Bratislava, Slovakia
a Institute of Chemistry, Slovak Academy of Sciences, Dúbravská cesta 9, 845 38 Bratislava, Slovakia
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Abstract: b-Apiosidase is a rare glycosidase applied in winemaking for flavour enhancement. This enzyme is involved in the release of volatile terpenes by hydrolysis of their odourless glycosidic precursors. It is found as a minor component in commercial pectinase/cellulase preparations. Microbial production of b-apiosidase by two Aspergillus sp. strains was investigated. Apiin-induced production of this extracellular glycosidase was confirmed only during the cultivation of Aspergillus niger CBS 554.65 but the high productivity value reported in the work of Dupin et al. (1992) J. Agric. Food Chem. 40(10): 1886—1891 could not be reproduced. The achieved productivity was by far not satisfactory considering the apiin cost. Commercial enzyme preparations with b-apiosidase side-activity thus remain a better alternative as the enzyme source for biocatalytic applications.
Keywords: b-apiosidase, Aspergillus niger, Aspergillus aculeatus, cultivation
Full paper in Portable Document Format: acs_0360.pdf
Acta Chimica Slovaca, Vol. 13, No. 1, 2020, pp. 72—76, DOI: 10.2478/acs-2020-0011