A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

Author Baffi, Milla Alves Google Scholar
Tobal, Thaise Google Scholar
Lago, Joao Henrique G. Autor UNIFESP Google Scholar
Leite, Rodrigo S. R. Google Scholar
Boscolo, Mauricio Google Scholar
Gomes, Eleni Google Scholar
Da-Silva, Roberto Google Scholar
Institution Universidade Federal de Uberlândia (UFU)
Universidade Federal de São Paulo (UNIFESP)
Univ Fed Grande Dourados UFGD
São Paulo State Univ UNESP
Abstract For the first time, the production of an extracellular beta-glucosidase (Sp-beta-gl) by a Sporidiobolus pararoseus yeast strain is reported. the Sp-beta-gl activity was quantified, characterized, and assessed for its efficiency in releasing aroma-enhancing compounds in wines. the maximum enzymatic synthesis was after 72 h of growth in a complex media with 20 g/L of cellobiose. the optimal pH and temperature were 5.5 and at 50 degrees C, respectively. It showed a wide range of pH stability and exhibited quite high thermostability at low temperatures. in addition, this beta-glucosidase revealed tolerance to wine-associated inhibitory compounds (sugars and ethanol), showing suitable characteristics for all the stages of alcoholic fermentation. the hydrolysis of the glycosidic terpenes by Sp-beta-gl was studied by gas chromatography, and its ability to efficiently release free terpenols has been demonstrated. the concentrations of geraniol, linalool, alpha-terpineol, and nerol were significantly increased in treated wines. These results suggest the potential application of this new yeast beta-glucosidase as an aroma-enhancing enzyme in winemaking.
Keywords aroma
beta-glucosidase
Sporidiobolus pararoseus
wine
yeast
Language English
Sponsor Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Date 2011-09-01
Published in Journal of Food Science. Malden: Wiley-Blackwell, v. 76, n. 7, p. C997-C1002, 2011.
ISSN 0022-1147 (Sherpa/Romeo, impact factor)
Publisher Wiley-Blackwell
Extent C997-C1002
Origin http://dx.doi.org/10.1111/j.1750-3841.2011.02293.x
Access rights Closed access
Type Article
Web of Science ID WOS:000295076000024
URI http://repositorio.unifesp.br/handle/11600/34033

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