Sulfite formation by wine yeasts

✍ Scribed by Michael Heinzel; Hans G. Trüper

• Book ID: 104770186
• Publisher: Springer
• Year: 1976
• Tongue: English
• Weight: 364 KB
• Volume: 107
• Category: Article
• ISSN: 0302-8933
• DOI: 10.1007/bf00425342

✦ Synopsis

ATP-sulfurylase was isolated and characterized from two strains of wine yeasts, i.e. a sulfiteproducing one and a non-producing strain. Both enzymes were of the same specific activity in crude extracts but differ in their substrate saturation concentrations and in the regulation of their activities. The enzyme of the non-producing strain is saturated at an ATP concentration of 4 mM while saturation is reached at an unphysiological ATP concentration of 30 mM in the sulfite-producing strain. The enzyme of the normal strain shows a strong feedback inhibition by APS and sulfide while the enzyme of the sulfite producer exhibits no inhibition by sulfide at all and only a rather low inhibition by APS.