Gainvors A, Frézier V, Lemaresquier H, Lequart C, Aigle M, Belarbi A
Université de Reims, Faculté des Sciences, Laboratoire de Microbiologie Générale, France.
Yeast. 1994 Oct;10(10):1311-9. doi: 10.1002/yea.320101008.
The catalytic capacity of several excreted pectinolytic enzymes obtained from various yeast strains was examined using in vivo and biochemical techniques. Of the 33 yeast strains studied, 30 were isolated from champagne wine during alcoholic fermentation. Only one yeast strain was found to excrete pectinolytic enzymes and was identified as Saccharomyces cerevisiae and designated SCPP. Pulsed-field gel electrophoresis and the polymerase chain reaction technique were used to characterize further this specific strain. Three types of pectinolytic enzymes were found to be excreted by SCPP: polygalacturonase, pectin-lyase and pectin-esterase. These enzymes allow pectin hydrolysis during cell growth.
利用体内和生化技术检测了从各种酵母菌株中获得的几种分泌型果胶分解酶的催化能力。在所研究的33株酵母菌株中，有30株是在酒精发酵过程中从香槟酒中分离出来的。仅发现一株酵母菌株分泌果胶分解酶，经鉴定为酿酒酵母，并命名为SCPP。采用脉冲场凝胶电泳和聚合酶链反应技术对该特定菌株作进一步表征。发现SCPP分泌三种类型的果胶分解酶：聚半乳糖醛酸酶、果胶裂解酶和果胶酯酶。这些酶在细胞生长过程中促使果胶水解。
