American Journal of Enology and Viticulture · 1989 · 19 citations · 0 references
AgricultureBiochemistryMicrobiologyEnzymologyWine MicrobiologyWine StabilityEnzyme InhibitionLactic Acid BacteriaMicrobial Metabolites In WineTemperature Effects On FermentationWine FermentationWine Fermentation MicrobiologyLactic Acid MetabolismPh DependencePh In Wine FermentationPh In Wine MicrobiologyUrease ActivityUrease Inhibitors
The acid urease from <i>Lactobacillus fermentum</i> was found to be inhibited to a minor degree Cu<sup>++</sup>, Fe<sup>+++</sup>, Ca<sup>++</sup>, PO<sub>4</sub><sup>---</sup>, phenolic compounds, SO<sub>2</sub>, and ethanol. Significant inhibition was found from L-malic acid, L-lactic acid, D-lactic acid, pyruvic acid, α-ketoglutaric acid, and acetic acid. No inhibition was noted from tartaric acid or succinic acid. The efficiency varied greatly from wine to wine. The enzyme was shown to be extremely durable and capable of operating for extended lengths of time in wine without negative effect on the efficiency. A doubling in rate occurs with each 10°C rise in incubation temperature. It is very effective in pH 3.0 to 4.0 range. without inhibitors present.