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The effects of beta-glucosidase on hops may be limited even in ideal conditions using pure beta-glucosidase that is highly efficient in beer where beta-glucosidase activity by yeast is limited. Sharp et al. (2017) determined that hops contain such a small amount of glycosides that their release doesn't contribute much to hop flavor and aroma. While previous studies focused on hop extracts, they studied glycosides in whole leaf hops for the first time and found non-significant levels of hop-derived monoterpenes from glycosides even when using pure beta-glucosidase extracted from almonds. For example, linalool was increased by 16.5 μg/L when using the highest hopping rate, but this amount has little impact on the overall aroma and flavor of the beer. Terpineol, citronellol, nerol, and geraniol were also not increased in significant amounts, however 1-octanol (waxy, green, citrus, orange, aldehydic, fruity <ref>[http://www.thegoodscentscompany.com/data/rw1021071.html Octanol. The Good Scents Company. Retrieved 03/31/2017.]</ref>) was increased significantly <ref name="Sharp_2017" />.
In 2020, whole genome sequencing and glycosidic activity were tested for 84 strains of ''Brettanomyces'' by [https://www.frontiersin.org/articles/10.3389/fmicb.2020.00637/full Colomer et al]. They found that the capability of ''Brettanomyces'' to break down glycosides is determined by possessing two genes: ''BbBGL1'' and ''BbBGL2''. The genes called ''BbBGL2'' have a major role in whether glycosides are broken down, while the role of ''BbBGL1'' is minimal. About half of the strains had some level of glycosidic activity, although the majority was low with a couple of strains that had high levels of glycosidic activity, thus these genes alone do not account for the wide variation in glycosidic activity levels in ''Brettanomyces'' <ref>[https://www.frontiersin.org/articles/10.3389/fmicb.2020.00637/full Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications. Marc Serra Colomer, Anna Chailyan, Ross T. Fennessy, Kim Friis Olsson, Lea Johnsen, Natalia Solodovnikova and Jochen Forster. 2020. DOI: https://doi.org/10.3389/fmicb.2020.00637.]</ref>. The beta-glucidase levels were also measured for 5 strains (4 strains of ''B. bruxellensis'' and 1 strain of ''B. anomalus'') that have the genetic make up to produce this enzyme; most of the enzyme was only produced within the cell (intracellular) for all of the strains tested, and only small amounts were produced outside of the cells except for one strain of ''B. anomalus''. The enzyme therefore wouldn't act on glycosides outside of the cell unless the cell ruptured. There was also a small amount of beta-glucosidase activity within the cell wall of one of the strains of ''B. anomalus''. They also fermented a dry hopped beer with these strains and found that the strains with the lowest beta-glucosidase activity had the lowest conversion of geraniol to β‐citronellol, and therefore there was no correlation between beta-glucosidase activity and hop biotransformation (although there was evidence of another unidentified type of biotransformation occurring with the hops[ see [[Brettanomyces#Hop_Biotransformation|''Brettanomyces'' hop biotransformation]]) <ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.610 Biotransformation of hop derived compounds by Brettanomyces yeast strains. Marc Serra Colomer, Birgitte Funch, Natalia Solodovnikova, Timothy John Hobley, Jochen Förster. 2020. DOI: https://doi.org/10.1002/jib.610.]</ref>.
Wang et al. (2018) reported another type of glycosidic activity in one strain of ''B bruxellensis'' which is the conversion of the glycoside "mogroside V" into an artificial sweetener called siamenoside I. Other yeast and bacteria species were tested and did not find this particular glycosidic activity. [https://en.wikipedia.org/wiki/Mogroside Mogroside V] is found naturally in some fruit, specifically, an Asian fruit called [https://en.wikipedia.org/wiki/Siraitia_grosvenorii Lo Han Kuo (''Siraitia grosvenorii'')]. The artificial sweetener siamenoside is 563 times sweeter tasting than 5% sucrose. The specific enzyme responsible for this conversion that this strain of ''B. bruxellensis'' produced is called ''Db''Exg1 <ref>[https://www.sciencedirect.com/science/article/pii/S0308814618317473 Dekkera bruxellensis, a beer yeast that specifically bioconverts mogroside extracts into the intense natural sweetener siamenoside I. Reuben Wang, Yi-Chieh Chen, Yun-Ju Lai, Ting-Jang Lu, Shyue-Tsong Huang, Yi-Chen Lo. 2018. DOI: https://doi.org/10.1016/j.foodchem.2018.09.163.]</ref>.
See also [[Hops#Glycosides|Glycosides in Hops]].