β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast

J. Am. Soc. Brew. Chem. 70(4):303-307, 2012 A study of beta-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 beta 1-3 and beta 1-4 glucosidic linkages, and a relative intolerance of heat (more than 50% activity loss in 30 min at 50 degrees C). Its location primarily within the cell suggests that it probably does not catalyze the hydrolysis of beta-glucosides found in wort.