Literature summary for 4.1.1.101 extracted from

Rizk, Z.; El Rayess, Y.; Ghanem, C.; Mathieu, F.; Taillandier, P.; Nehme, N.
Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F (2016), Int. J. Food Microbiol., 233, 90-96 .

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Application

Application	Comment	Organism
agriculture	a Saccharomyces cerevisiae peptidic fraction with an apparent molecular masses of 5-10 kDa inhibits the enzyme in synthetic grape juices and in Cabernet Sauvignon and Syrah wines. The peptidic fraction is gradually released during the alcoholic fermentation	Oenococcus oeni

Inhibitors

Inhibitors	Comment	Organism	Structure
additional information	a Saccharomyces cerevisiae peptidic fraction with an apparent molecular masses of 5-10 kDa inhibits the enzyme in synthetic grape juices and in Cabernet Sauvignon and Syrah wines. The peptidic fraction is gradually released during the alcoholic fermentation	Oenococcus oeni

Organism

Organism	UniProt	Comment	Textmining
Oenococcus oeni	-	-	-
Oenococcus oeni Vitilactic F	-	-	-

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Release 2023.1 (January 2023)