ID 3.2.1.149 DE beta-primeverosidase. CA a 6-O-(beta-D-xylopyranosyl)-beta-D-glucopyranoside + H2O = a 6-O-(beta- CA D-xylopyranosyl)-beta-D-glucopyranose + an alcohol. CC -!- The enzyme is responsible for the formation of the alcoholic aroma in CC oolong and black tea. CC -!- In addition to beta-primeverosides [i.e. 6-O-(beta-D-xylopyranosyl)- CC beta-D-glucopyranosides], it also hydrolyzes 6-O-(beta-D- CC apiofuranosyl)-beta-D-glucopyranosides and, less rapidly, beta- CC vicianosides and 6-O-(alpha-L-arabinofuranosyl)-beta-D- CC glucopyranosides, but not beta-glucosides. CC -!- Geranyl-, linaloyl-, benzyl- and p-nitrophenol glycosides are all CC hydrolyzed. //