β-Glucosidase activity in a Saccharomyces cerevisiae wine strain

β-Glucosidase activity contributes to aroma formation during the winemaking process. This study investigated whether β-glucosidase activity was expressed by wild Saccharomyces cerevisiae strains and by a laboratory strain. β-Glucosidase activity was assayed on several culture media and under various...

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Bibliographic Details
Published in:International journal of food microbiology 2003-01, Vol.80 (2), p.171-176
Main Authors: Hernández, L.F., Espinosa, J.C., Fernández-González, M., Briones, A.
Format: Article
Language:English
Subjects:
beta-Glucosidase - metabolism
Biological and medical sciences
Culture Media
Fermented food industries
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Oxygen - metabolism
Saccharomyces cerevisiae
Saccharomyces cerevisiae - enzymology
Temperature
Wine
Wine - microbiology
Wines and vinegars
Yeasts
β-Glucosidase
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Summary:β-Glucosidase activity contributes to aroma formation during the winemaking process. This study investigated whether β-glucosidase activity was expressed by wild Saccharomyces cerevisiae strains and by a laboratory strain. β-Glucosidase activity was assayed on several culture media and under various growth conditions. The highest activities were obtained in Yeast Extract Peptone medium, but activity was also detected using grape juice as the growth medium, although a 25% drop activity was observed when anaerobic conditions were employed. A number of parameters affecting β-glucosidase activity were evaluated. Optimal conditions for activity were pH 4 and a temperature of 40–50 °C. The results showed β-glucosidase activity to be present during the process of winemaking, although different from the optimal conditions.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(02)00149-6