M. Orejas et al., The filamentous fungus Aspergillus nidulans produces an alpha-L-rhamnosidase of potential oenological interest, LETT APPL M, 28(5), 1999, pp. 383-388
The production of alpha-L-rhamnosidase by Aspergillus nidulans has been inv
estigated. In the presence of rhamnose as sole carbon source, this fungus p
roduces an alpha-L-rhamnosidase of molecular weight 90 kDa. Production of t
his enzyme is under carbon catabolite repression, apparently be a CreA-inde
pendent system. At acidic ambient pH there is an increase in the synthesis
of the enzyme which is not related to PacC. Using rho-nitrophenyl-alpha-L-r
hamnopyranoside as substrate, the enzyme activity in culture filtrates show
s pH and temperature optima of 4.5-8 and 40-50 degrees C, respectively. At
the concentrations found in must or wine, enzyme activity was only slightly
affected by glucose and SO2 and partly inhibited by ethanol, indicating a
potential for use in wine aroma release.