Evaluating potential applications of indigenous yeasts and theirβ-glucosidases

Abstract

The potential applications of wild yeast strains with β-glucosidase activity were investigated by assaying their enzymatic production under simulated oenological conditions, coupled with the exploration of the potential applications of the β-glucosidases by studying the enzymatic activity and stability under similar oenological conditions. The assay of enzymatic locations revealed that the β-glucosidase activities from these wild strains occurred in the extracellular fraction, and in whole and permeabilized cells. The effects of different oenological factors on β-glucosidase production indicated that the F6 Trichosporon asahii strain had higher β-glucosidase production than the other strains under low pH conditions. However, the F35 Hanseniaspora uvarum strain and the F30 Saccharomyces cerevisiae strain showed higher β-glucosidase production under high-sugar conditions. Furthermore, the influence of oenological factors on the activity and stability of the β-glucosidases revealed that the enzyme from the F6 T. asahii strain had a stronger low-pH-value resistance than the other yeast β-glucosidases. These results suggest that the F35 H. uvarum, F30 S. cerevisiae and the F6 T. asahii β-glucosidases may have some potentially applicable values in the fermentation industry.

Enzymes for Wine Fermentation: Current and Perspective Applications

“…Glycosidase activities have been also detected in various non-Saccharomyces yeasts (Candida, Hanseniaspora, Pichia, Metschnikowia, Rhodotorula, Trichosporon, Wickerhamomyces) [43][44][45][46][47][48][49][50][51][52] (Table 5). Several experiments on the technical application of yeast glycosidases to improve organoleptic quality of wines gave positive results [40,44,46,49,50].…”

Localization, purification, and characterization of a novel β‐glucosidase from Hanseniaspora uvarum Yun268

“…H. Li, Wang, Xu, et al, 2020). Thus, β-glucosidase plays a significant role in the enzymatic hydrolysis of nonvolatile glycosides to release volatile aroma compounds in grapes and wine and improve the wine's quality (Dong et al, 2014;Wang et al, 2015).…”

“…β-Glucosidases from fungi have already been applied in wine production; however, they exhibit poor specificity, causing the hydrolysis of pigment glycosides to produce unpleasant flavor (volatile phenols) (Hu et al, 2016;Maicas & Mateo, 2005). Meanwhile, β-glucosidase from non-Saccharomyces yeast, existing on the surface of grape berries and in fresh must, exhibits high activity and reasonable specificity for glycosides under winemaking conditions (Kong et al, 2019;Wang et al, 2015). Recently, special attention has been given to explore the prospective role of non-Saccharomyces yeast for the production of βglucosidases with convenient features.…”

“…Hanseniaspora uvarum, one of the most abundant non-Saccharomyces yeasts in fresh must, is an excellent producer of β-glucosidase (Belda et al, 2016;López et al, 2015). Mixed fermentation of S. cerevisiae and H. uvarum Yun268 increased volatile terpenes and C 13 -norisoprenoids due to the high activity of β-glucosidase of H. uvarum Yun268, enhancing the floral and fruit aroma character-istics of wine (Hu et al, 2018;Sun et al, 2018;Wang et al, 2015). However, the enzymology of β-glucosidase is unclear, which limits its application in winemaking.…”

Rapid quantification and comparison of major volatile compounds of ciders from France (Normandy and Brittany) using microextraction by packed sorbent (MEPS)

“…The volatile compounds of ciders from different origins have been widely studied in the past by many authors. [2][3][4][5][6][7][8][9] They showed that the volatile composition of cider is dominated by the presence of higher alcohols such as propan-1-ol, butan-1-ol, isobutan-1-ol and isopentan-1-ols. 4 High concentrations of esters (mainly ethyl lactate and short chain ethyl esters) and aromatic compounds such as 2-phenylethanol and derivated esters, 4-ethylphenol and 4-ethylguaiacol were also recorded.…”