Abstract
A study of β-glucosidase in diverse yeast strains was undertaken. The enzyme is present at higher levels in ale and lager strains than in the wine and other yeast strains tested. The enzyme has been purified from both types of brewing yeast and has a molecular weight of approx. 50,000, an ability to function efficiently over the pH range 4 to 6, an ability to hydrolyze both β1–3 and β1–4 glucosidic linkages, and a relative intolerance of heat (more than 50% activity loss in 30 min at 50°C). Its location primarily within the cell suggests that it probably does not catalyze the hydrolysis of β-glucosides found in wort.
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