title: [Properties of the laccase of Botrytis cinerea].
abstract: Laccase from Botrytis cinerea, secreted by the fungus into the grape berry, is responsible for the oxidation phynomena in musts and wines (oxidasic casse). From a fungus culture, the enzyme was extracted for a study of its properties: specificity; influence of inhibitors, pH and temperature; The results confirm that the enzyme from Botrytis cinerea belongs to the laccase family, though it has some characteristic differences from the other laccases previously described.
mesh_terms: D001487:Basidiomycota / Q000201:enzymology*; D004156:Catechol Oxidase / Q000378:metabolism*; D002848:Chromatography, DEAE-Cellulose; D003486:Cyanides / Q000494:pharmacology; D004492:Edetic Acid / Q000494:pharmacology; D005638:Fruit; D006863:Hydrogen-Ion Concentration; D007525:Isoelectric Focusing; D007700:Kinetics; D010105:Oxygenases / Q000037:antagonists & inhibitors / Q000302:isolation & purification; D013329:Structure-Activity Relationship; D013696:Temperature
chemical_list: D003486:Cyanides; D004492:Edetic Acid; D004156:Catechol Oxidase; D010105:Oxygenases
vernacular_title: Etude de quelques propriétés caractéristiques de la laccase de Botrytis cinerea