EC Number   |
Application |
Reference |
|---|
   4.1.1.101 | 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 |
-, 747968 |
| 4.1.1.101 | agriculture |
comparison of genomes of 10 indigenous Oenococcus oeni strains isolated from Negroamaro wine. All strains possess 10 genes encoding enzymes such as malolactic enzyme (mleA), esterase (estA), citrate lyase (citD, citE and citF), citrate transporter (maeP), a-acetolactate decarboxylase (alsD), aacetolactate synthase (alsS), S-adenosylmethionine synthase (metK) and cystathionine beta-lyase (metC) and result negative in the detection of genes encoding cystathionine gamma-lyase (metB), ornithine transcarbamylase (arcB) and carbamate kinase (arcC) |
747817 |
| 4.1.1.101 | agriculture |
isolation of strains for malolactic fermantation. Strain JBE60 shows the highest resistance against 10% (v/v) ethanol and lowers the concentration of malic acid to average 43% |
-, 748514 |
| 4.1.1.101 | agriculture |
screening for strains with high malolactic enzyme activites as oenological starter cultures in malolactic fermentation. 2 strains have the capability of growing in wine-like conditions i.e. pH 3.0, ethanol concentration of 14% (v/v) and show malic acid degradation rates of 430.625 mg/l and day and 76.994 mg/l and day, respectively |
748284 |
| 4.1.1.101 | food industry |
cell surface display of malolactic enzyme on the cell surface of Sacchaormyces cerevisiae to conduct malolactic fermentation in wine. The malolactic activity of the genetically engineered yeast strain can turn 21.11% L-malate into lactic acid after 12 h reaction with L-malate |
733129 |
| 4.1.1.101 | food industry |
expression of malolactic enzyme from Oenococcus oeni in the host strain Lactobacillus plantarum WCFS1. Under conditions with L-malic acid as the only energy source and in presence of Mn2+ and NAD+, the recombinant Lactobacillus plantarum and the wild-type strain convert 85% (2.5 g/l) and 51% (1.5 g/l), respectively, of L-malic acid in 3.5 days. The recombinant Lactobacillus plantarum cells convert in a modified wine 15% (0.4 g/l) of initial L-malic acid concentration in 2 days |
733070 |
| 4.1.1.101 | food industry |
the bacterial mleS gene introduced into yeast Sacchaormyces cereuisiae induces transformation of L-malate in L-lactate. In spite of a high in vitro malolactic specific activity, malate degradation via malolactic enzyme is very low |
733881 |
