Description of theβ-glucosidase activity of wine yeasts

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

“…Similar results have also been reported (Grimaldi et al 2000;Michlmayr et al 2010b). Contrary to the previous reports (Mateo et al 1997;Michlmayr et al 2010b), glucose showed no inhibitory effect on βG activity of intact cells ( Figure 5). Enzyme activity increased by about 10% of the initial activity at a glucose concentration of 60 g/l for SD-2a, while it increased by about 32% at a concentration of 5g/l and remained stable at high concentrations tested for 31MBR.…”

“…This may be due to the protection of intact cells on intracellular βG. The activation of ethanol on βG activity has been reported (Grimaldi et al 2000;Michlmayr et al 2010b), although the inhibition on βG activity was also observed (Mateo et al 1997). The enhancement behaviour of ethanol might be attributed to the glycosyl-transferase activity of βG, ethanol increasing reaction rates by acting as an acceptor of the key glycosyl intermediate (Barbagallo et al 2004).…”

Characterisation of Hanseniaspora Isolates with Potential Aroma-enhancing Properties in Muscat Wines

“…We examined our isolates to determine β-glucosidase and β-xylosidase activities, the two more relevant glycosidic activities for non-Saccharomyces yeasts in wine (Mateo & Di Stefano, 1997;Fernández et al, 2000;Strauss et al, 2001;Mateo et al, 2011). H. uvarum H107 and H. vineae (G26 and P38) exhibited strong reactions in both the β-glucosidase and β-xylosidase quantitative assays (> 30 nkat) (Table 4).…”

Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment

“…Previous studies 1 have revealed the potential of indigenous wine yeasts to produce enzymes that improve the sensory properties of wine. This has encouraged studies on yeast which possess these enzymes, especially for wine cellars 3,[12][13][14]18 apart from distilleries, where grape pomace, the largest byproduct obtained from must or wine at the end of alcoholic fermentation, is extensively used in producing spirit beverages, called Bagaceiras in Portugal, Marc in France and Grappa in Italy 2 . In distilleries, wild yeasts are more important than in wine cellars, where the use of selected yeasts is customary.…”