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

For the first time, the production of an extracellular beta -glucosidase (Sp- beta -gl) by aSporidiobolus pararoseusyeast 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 enzymati...

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Bibliographic Details
Published in:Journal of food science 2011-09, Vol.76 (7), p.C997-C1002
Main Authors: Baffi, Milla A, Tobal, Thaise, Henrique, Joao, Lago, G, Leite, Rodrigo SR, Boscolo, Mauricio, Gomes, Eleni, Da-Silva, Roberto
Format: Article
Language:English
Subjects:
Enzymes
Ethanol
Ethyl alcohol
Searching
Strain
Vitaceae
Wines
Yeast
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Summary:For the first time, the production of an extracellular beta -glucosidase (Sp- beta -gl) by aSporidiobolus pararoseusyeast 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 degree 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. Practical Application: The search for new beta -glucosidase from yeast sources is important to improve the quality of wines. In this work, anS. pararoseusyeast strain has shown to be capable to produce a beta -glucosidase with suitable combination of properties for functionality in wines and with potential to increase the concentration of free aroma compounds, showing good prospects for an industrial application.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2011.02293.x