Changes

Different types of beta-glucosidase enzymes have different optimal pH and temperatures. For example, beta-glucosidase produced from ''A. niger'' is optimal at a pH of 4.5 and a temperature of 58°C (136°F), whereas the enzyme for ''Brettanomyces anomalus'' is optimal at a pH of 5.75 and a temperature of 37°C (98°F) (it was active to some extent between 15°-55°C). The beta-glucosidase enzyme ceases effectiveness below a pH of 4.5 for one strain of ''B anomalus'' studied <ref name="Vervoort"></ref>.

One study screened the beta-glucosidase activity of several strains of ''Saccharomyces cerevisiae'', ''Saccharomyces pastorianus'', and ''Brettanomyces'' spp <ref name="Daenen1">[http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2007.03566.x/full Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts. L. Daenen, D. Saison, F. Sterckx, F.R. Delvaux, H. Verachtert, G. Derdelinckx. 2007.]</ref>. None of the lager brewing strains showed beta-glucosidase activity. Out of 32 strains of ''S. cerevisiae'', only one strain (a wine strain called "U228") showed beta-glucosidase activity, however its activity was repressed in the presence of glucose. This indicates that most ''S. cerevisiae'' strains do not have the capability of producing beta-glucosidase, but it is possible that some very few strains can <ref name="Daenen1"></ref>. However, beta-glucosidase activity for ''S. cerevisiae'' is inhibited by pH levels of wine and sour beer (optimal at pH 5) <ref name="Mansfield"></ref>. All strains of ''S. cerevisiae'' did release another enzyme called beta-glucanase, which led to varying degrees of breaking down some smaller glycosides found in hops (hop extract was tested, not whole hops) containing the aglycones methyl salicylate, 1-octen-3-ol, and cis-3-hexen-1-ol, but not linalool (another study by [http://onlinelibrary.wiley.com/doi/10.1002/jib.418/abstract Sharp et al.] found that both ale and lager yeasts exhibit a wide range of beta-glucosidase activity, but the results should be repeated using a different substrate because the substrate that was used could have been broken down by beta-glucanase enzyme instead of beta-glucosidase <ref name="Sharp_2017">[http://onlinelibrary.wiley.com/doi/10.1002/jib.418/abstract The effect of hopping regime, cultivar and β-glucosidase activity on monoterpene alcohol concentrations in wort and beer. Daniel C. Sharp, Jan Steensels, Thomas H. Shellhammer. 2017.]</ref>). None of the ''B. bruxellensis'' strains showed this activity, but the only tested strain of ''B. custersianus'' and both of the ''B. anomala'' strains tested did show cell-associated (intracellular) beta-glucosidase activity. In particular, the ''B. custersianus'' strain was tested against glycosides from hops, in which case high amounts of the aglycones linalool (citrus, orange, lemon, floral <ref>[http://www.thegoodscentscompany.com/data/rw1007872.html "Linalool." The Good Scents Company. Retrieved 05/12/2016.]</ref>), methyl salicylate (minty, wintergreen <ref>[http://www.rsc.org/chemistryworld/2015/09/methyl-salicylate-oil-wintergreen-podcast "Methyl salicylate." Chemistry World. Retrieved 05/12/2016.]</ref>), 1-octen-3-ol (mushroom, earthy <ref>[http://www.thegoodscentscompany.com/data/rw1024051.html "1-octen-3-ol." The Good Scents Company. Retrieved 05/12/2016.]</ref>) and cis-3-hexen-1-ol (grassy, melon rind <ref>[http://www.thegoodscentscompany.com/data/rw1005932.html "(Z)-3-hexen-1-ol." The Good Scents Company. Retrieved 05/12/2016.]</ref>) were released from hop extracts <ref name="Daenen1"></ref>. The beta-glucosidase activity was elevated when co-fermenting ''B. custersianus'' with ''S. cerevisiae''. The authors also found dihydroedulan 1 and 2 (elderberry aroma) and theaspirane A and B (woody and campfire aromas), which are classified as norisoprenoids, were released from dry hopping <ref>[http://www.asbcnet.org/events/archives/Documents/2008WBCprogbook.pdf World Brewing Congress, 2008. Pg 80. Retrieved 05/13/2016.]</ref>. ''B. custersianus'' has been isolated from the later stages of lambic fermentation, and it is thought that its ability to produce beta-glucosidase, which gives it the ability to ferment cellobiose and cellotriose, is a possible adaptation from living in oak barrels <ref name="Daenen1"></ref>. Recent studies on hops have linked an increase in fruity thiols from hops (3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one) being produced during fermentation, and this could also explain anecdotal reports of increased fruity aromas from exposing hops to fermentation (it is unknown what exactly causes the increase in thiols during fermentation) <ref>Private correspondence with Richard Preiss by Dan Pixley. 05/16/2016.</ref><ref>[https://beerandbrewing.com/VuhJRCUAAHMUNfil/article/hops-oils--aroma-uncharted-waters "Hops Oils & Aroma: Uncharted Waters," by Stan Hieronymus. Beer & Brewing. 03/16/2016. Retrieved 05/16/2016.]</ref>.

See also [[Hops#Glycosides|Glycosides in Hops]].

===Cyanogenic Glycosides===