TY - JOUR T1 - Causes for Inhibition of an Acid Urease from <em>Lactobacillus fermentus</em> JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 245 LP - 252 DO - 10.5344/ajev.1989.40.4.245 VL - 40 IS - 4 AU - G. Trioli AU - C. S. Ough Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/4/245.abstract N2 - The acid urease from Lactobacillus fermentum was found to be inhibited to a minor degree Cu++, Fe+++, Ca++, PO4---, phenolic compounds, SO2, 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. ER -