Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Apiin-induction of b-apiosidase production by Aspergillus sp. strains

Klaudia Karkeszová, Viera Illeová, Peter Kis a, Vladimír Mastihuba, Milan Polakovič *

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

E-mail: *

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