Evaluation of pectinolytic activities for oenological uses from psychrotrophic yeasts

Abstract

Significance and Impact of the Study: The cold-active pectinolytic enzymes (PME, endo-PG and exo-PG) from the newly isolated and identified psychrophilic yeast Cystofilobasidium capitatum SPY11 and psychrotolerant yeast Rhodotorula mucilaginosa PT1that exhibited 50-80% of their optimum activity under some major oenological conditions pH (3Á5) and temperatures (6 and 12°C) could be applied to wine production and juice clarification at low temperature. The psychrotrophic yeasts themselves could be applied to cold process for the production of enzymes thus saving cost of energy and protecting process from contamination. AbstractOf the twenty-three morphotypes of yeasts isolated from soil capable of utilizing pectin as sole carbon source at 6°C, two yeast isolates, one psychrotolerant (PT1) and one psychrophilic (SPY11), were selected according to their ability to secrete pectinolytic enzymes under some oenological conditions (temperature 6 and 12°C and pH 3Á5) and ability or inability to grow above 20°C, respectively. As compared to their optimal activity, the three pectinolytic enzymes viz., pectin methyl esterase (PME), endopolygalacturonase (endo-PG) and exopolygalacturonase (exo-PG) isolated and assayed at pH 3Á5 from PT1 were found to retain 39, 60 and 60% activity at 12°C and 40, 79 and 74% activity at 28°C, respectively. Likewise, the enzymes PME and endo-PG at pH 3Á5 from SPY11 displayed 46 and 86% activity at 12°C and 50 and 60% activity at 28°C, respectively. All these enzymes showed 20-90% of residual activity at pH 3Á5 and 6°C. The yeast isolates PT1 and SPY11 were identified as Rhodotorula mucilaginosa and Cystofilobasidium capitatum, respectively, on the basis of morphological, physiological and molecular characteristics. This study presents the first report on pectinolytic activities under major oenological conditions from psychrotolerant isolate R. mucilaginosa PT1 and psychrophilic isolate C. capitatum SPY11.

Highly cold-active pectinases under wine-like conditions from non-Saccharomyces yeasts for enzymatic production during winemaking

“…This strain was able to produce constitutive cold-active pectinases that were non-repressible by high glucose concentration and tolerant to major vinification factors, in addition to its promising oenological properties. Our results also suggest that these novel yeasts have potential to be used as vinification adjunct cultures for enzyme production during cold-winemaking, as recently proposed (Mer ın et al 2011;Sahay et al 2013). In this regard, further studies on co-cultures of pectinolytic strains and S. cerevisiae starter cultures, as well as the evaluation of the effect of pectinolytic strains on aroma, colour, and clarification properties of red wines are being performed.…”

“…; Sahay et al . ). In this regard, further studies on co‐cultures of pectinolytic strains and S. cerevisiae starter cultures, as well as the evaluation of the effect of pectinolytic strains on aroma, colour, and clarification properties of red wines are being performed.…”

“…Accordingly, oenological enzymes able to be active at low temperature are needed. In view of such interest, coldactive pectinases for winemaking have lately been reported (Mer ın et al 2011(Mer ın et al , 2014Sahay et al 2013).…”

Enzymes for Wine Fermentation: Current and Perspective Applications

“…Therefore, cold-active enzymes are required for both extraction and clarification [21]. Psychrophilic yeasts are natural sources for such biocatalysts [22]. The pectinolytic enzymes of Cystofilobasidium capitatum and Rhodotorula mucilaginosa are effective under oenological pH (3.5) and temperature conditions (6.0 • C and 12 • C).…”

Directed metabolomic approaches for the characterization and development of new yeast strains

“…Certain yeast species, such as Rhodotorula mucilaginosa, have been described as polygalacturonase active in enological conditions [62]. In the case of this study, the pectinolytic activity of M. puclherrima was analyzed for its application in red wine fermentations in order to improve some sensorial and technological properties, such as colour intensity and turbidity and filterability of wines.…”