A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine-Reference-Cited by-同舟云学术

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A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine

Published:2011-01 Issue:1 Volume:46 Page:385-389
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

González-Pombo Paula,Fariña Laura,Carrau Francisco,Batista-Viera Francisco,Brena Beatriz M.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference36 articles.

1. On the use of chitosan-immobilized β-glucosidase in wine-making: kinetics and enzyme inhibition;Gallifuoco;Process Biochem,1998

2. Immobilized β-glucosidase for the winemaking industry: study of biocatalyst operational stability in laboratory-scale continuous reactors;Gallifuoco;Process Biochem,1999

3. Beta-glucosidase in cellular and acellular form for winemaking application;Palmeri;Enzyme Microb Technol,2007

4. Immobilized endo-β-glucosidase enriches flavor of wine and passion fruit juice;Shoseyov;J Agric Food Chem,1990

5. Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase;Gueguen;J Biotechnol,1997

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