Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts
Four pre-selected indigenous yeast strains belonging to Candida guilliermondii (V 2 and V 5), Candida pulcherrima (V 6) and Kloeckera apiculata (V 9), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oeno...
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| Veröffentlicht in: | Enzyme and microbial technology 2007-11, Vol.41 (6), p.812-820 |
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| creator | Rodríguez, María Eugenia Lopes, Christian Valles, Salvador Giraudo, María Rosa Caballero, Adriana |
| description | Four pre-selected indigenous yeast strains belonging to
Candida guilliermondii (V
2 and V
5),
Candida pulcherrima (V
6) and
Kloeckera apiculata (V
9), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oenological parameters on β-glycosidase activities were evaluated.
C. guilliermondii V
2 and
C. pulcherrima V
6 strains were selected. These strains showed intracellular (
C. pulcherrima V
6) and parietal (
C. guilliermondii V
2) constitutive βGL and βXL. The enzymatic activities were active at pH, glucose, ethanol and SO
2 concentrations usually found in winemaking and they were able to release monoterpenols and alcohols from grape juice glycoside extracts. Additionally, these yeast strains were not able to produce volatile acidity and off flavour. Regional ecological relevance of these species was also discussed. Our results evidence that the selected
C. guilliermondii V
2 and
C. pulcherrima V
6 strains have interesting oenological characteristics and allow us to think in their potential application in winemaking. |
| doi_str_mv | 10.1016/j.enzmictec.2007.07.004 |
| format | Article |
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Candida guilliermondii (V
2 and V
5),
Candida pulcherrima (V
6) and
Kloeckera apiculata (V
9), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oenological parameters on β-glycosidase activities were evaluated.
C. guilliermondii V
2 and
C. pulcherrima V
6 strains were selected. These strains showed intracellular (
C. pulcherrima V
6) and parietal (
C. guilliermondii V
2) constitutive βGL and βXL. The enzymatic activities were active at pH, glucose, ethanol and SO
2 concentrations usually found in winemaking and they were able to release monoterpenols and alcohols from grape juice glycoside extracts. Additionally, these yeast strains were not able to produce volatile acidity and off flavour. Regional ecological relevance of these species was also discussed. Our results evidence that the selected
C. guilliermondii V
2 and
C. pulcherrima V
6 strains have interesting oenological characteristics and allow us to think in their potential application in winemaking.</description><identifier>ISSN: 0141-0229</identifier><identifier>EISSN: 1879-0909</identifier><identifier>DOI: 10.1016/j.enzmictec.2007.07.004</identifier><identifier>CODEN: EMTED2</identifier><language>eng</language><publisher>Amsterdam: Elsevier Inc</publisher><subject>Biological and medical sciences ; Biotechnology ; Candida guilliermondii ; Candida pulcherrima ; Fundamental and applied biological sciences. Psychology ; Glucosidase ; Kloeckera apiculata ; Non- Saccharomyces ; Vitaceae ; Wine flavour ; Wine yeasts ; Xylosidase</subject><ispartof>Enzyme and microbial technology, 2007-11, Vol.41 (6), p.812-820</ispartof><rights>2007 Elsevier Inc.</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c376t-852ab4a2a0653926514b7fae063958c4d98e1eb773b05defe0e43aff7971d36d3</citedby><cites>FETCH-LOGICAL-c376t-852ab4a2a0653926514b7fae063958c4d98e1eb773b05defe0e43aff7971d36d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.enzmictec.2007.07.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3538,27906,27907,45977</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19066646$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Rodríguez, María Eugenia</creatorcontrib><creatorcontrib>Lopes, Christian</creatorcontrib><creatorcontrib>Valles, Salvador</creatorcontrib><creatorcontrib>Giraudo, María Rosa</creatorcontrib><creatorcontrib>Caballero, Adriana</creatorcontrib><title>Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts</title><title>Enzyme and microbial technology</title><description>Four pre-selected indigenous yeast strains belonging to
Candida guilliermondii (V
2 and V
5),
Candida pulcherrima (V
6) and
Kloeckera apiculata (V
9), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oenological parameters on β-glycosidase activities were evaluated.
C. guilliermondii V
2 and
C. pulcherrima V
6 strains were selected. These strains showed intracellular (
C. pulcherrima V
6) and parietal (
C. guilliermondii V
2) constitutive βGL and βXL. The enzymatic activities were active at pH, glucose, ethanol and SO
2 concentrations usually found in winemaking and they were able to release monoterpenols and alcohols from grape juice glycoside extracts. Additionally, these yeast strains were not able to produce volatile acidity and off flavour. Regional ecological relevance of these species was also discussed. Our results evidence that the selected
C. guilliermondii V
2 and
C. pulcherrima V
6 strains have interesting oenological characteristics and allow us to think in their potential application in winemaking.</description><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Candida guilliermondii</subject><subject>Candida pulcherrima</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glucosidase</subject><subject>Kloeckera apiculata</subject><subject>Non- Saccharomyces</subject><subject>Vitaceae</subject><subject>Wine flavour</subject><subject>Wine yeasts</subject><subject>Xylosidase</subject><issn>0141-0229</issn><issn>1879-0909</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkMFO3DAQhi3USmwpz0AucEsYJ44dH1crCpWQQKI9VtasPQGvsg7Y2aLlsXiQPlO9LKLHSiONNPrm_2d-xk44VBy4PF9VFF7W3k5kqxpAVbsCccBmvFO6BA36E5sBF7yEutaH7EtKK4A8EDBjv-5oIDv5MRQYXPEYafBrHzBuC_uAEbNs9C_4Box98ee1vB-2dkzeYaKU-dFtLMXiFie8H4PHUDz7wRVbwjSlr-xzj0Oi4_d-xH5-u_ixuCqvby6_L-bXpW2UnMqurXEpsEaQbaNr2XKxVD0SyEa3nRVOd8RpqVSzhNZRT0Ciwb5XWnHXSNccsbO9br7naUNpMmufLA0DBho3ydTQiRoalUG1B20cU4rUm8fo1_lbw8Hs4jQr8xGn2cVpdgUib56-W2CyOPQRg_Xp37oGKaWQmZvvOcr__vYUTbKegiXnYw7auNH_1-svb9mSaw</recordid><startdate>20071101</startdate><enddate>20071101</enddate><creator>Rodríguez, María Eugenia</creator><creator>Lopes, Christian</creator><creator>Valles, Salvador</creator><creator>Giraudo, María Rosa</creator><creator>Caballero, Adriana</creator><general>Elsevier Inc</general><general>Elsevier Science</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20071101</creationdate><title>Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts</title><author>Rodríguez, María Eugenia ; Lopes, Christian ; Valles, Salvador ; Giraudo, María Rosa ; Caballero, Adriana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c376t-852ab4a2a0653926514b7fae063958c4d98e1eb773b05defe0e43aff7971d36d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Candida guilliermondii</topic><topic>Candida pulcherrima</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glucosidase</topic><topic>Kloeckera apiculata</topic><topic>Non- Saccharomyces</topic><topic>Vitaceae</topic><topic>Wine flavour</topic><topic>Wine yeasts</topic><topic>Xylosidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodríguez, María Eugenia</creatorcontrib><creatorcontrib>Lopes, Christian</creatorcontrib><creatorcontrib>Valles, Salvador</creatorcontrib><creatorcontrib>Giraudo, María Rosa</creatorcontrib><creatorcontrib>Caballero, Adriana</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Enzyme and microbial technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodríguez, María Eugenia</au><au>Lopes, Christian</au><au>Valles, Salvador</au><au>Giraudo, María Rosa</au><au>Caballero, Adriana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts</atitle><jtitle>Enzyme and microbial technology</jtitle><date>2007-11-01</date><risdate>2007</risdate><volume>41</volume><issue>6</issue><spage>812</spage><epage>820</epage><pages>812-820</pages><issn>0141-0229</issn><eissn>1879-0909</eissn><coden>EMTED2</coden><abstract>Four pre-selected indigenous yeast strains belonging to
Candida guilliermondii (V
2 and V
5),
Candida pulcherrima (V
6) and
Kloeckera apiculata (V
9), were used as β-glucosidase (βGL) and β-xylosidase (βXL) sources. The optimization of yeast culture conditions was carried out and the effects of oenological parameters on β-glycosidase activities were evaluated.
C. guilliermondii V
2 and
C. pulcherrima V
6 strains were selected. These strains showed intracellular (
C. pulcherrima V
6) and parietal (
C. guilliermondii V
2) constitutive βGL and βXL. The enzymatic activities were active at pH, glucose, ethanol and SO
2 concentrations usually found in winemaking and they were able to release monoterpenols and alcohols from grape juice glycoside extracts. Additionally, these yeast strains were not able to produce volatile acidity and off flavour. Regional ecological relevance of these species was also discussed. Our results evidence that the selected
C. guilliermondii V
2 and
C. pulcherrima V
6 strains have interesting oenological characteristics and allow us to think in their potential application in winemaking.</abstract><cop>Amsterdam</cop><pub>Elsevier Inc</pub><doi>10.1016/j.enzmictec.2007.07.004</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0141-0229 |
| ispartof | Enzyme and microbial technology, 2007-11, Vol.41 (6), p.812-820 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Biotechnology Candida guilliermondii Candida pulcherrima Fundamental and applied biological sciences. Psychology Glucosidase Kloeckera apiculata Non- Saccharomyces Vitaceae Wine flavour Wine yeasts Xylosidase |
| title | Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts |
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