Extraction and immobilization in one step of two β-glucosidases released from a yeast strain of Debaryomyces hansenii

Riccio, P.; Rossano, Rocco; Vinella, M.; Domizio, Paola; Zito, Francesco Alfredo; Sansevrino, Francesco; D’Elia, A.; Rosi, Iolanda

doi:10.1016/s0141-0229(98)00066-0

Cited by 29 publications

(16 citation statements)

References 12 publications

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“…The enzyme did not hydrolyze the synthetic substrates with non-glucose sugar residues or containing the a glycosidic bond. In contrast, one b-glucosidase from D. hansenii reported by Riccio et al (1999) was capable of hydrolyzing different synthetic substrates with b and a configurations, indicating different features between b-glucosidases from these two strains. In relation to the natural substrates, the D. hansenii UFV-1 b-glucosidase was highly specific for the b-(1,4) linkage of glucose residues, since the enzyme was only able to hydrolyze cellobiose and cellulose.…”

Section: Resultsmentioning

confidence: 96%

Hydrolysis of soybean isoflavones by Debaryomyces hansenii UFV-1 immobilised cells and free β-glucosidase

et al. 2014

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An intracellular β-glucosidase from Debaryomyceshansenii UFV-1 was produced in an YP medium with cellobiose as the carbon source. This enzyme was purified, characterised and presented a Mr of 65.15kDa. Yeast cells containing the intracellular β-glucosidase were immobilised in calcium alginate. The free β-glucosidase and immobilised cells containing the enzyme presented optima values of pH and temperature of 6.0 and 45°C and 5.5 and 50°C, respectively. The free enzyme maintained 62% and 47% of its original activity after 90days at 4°C and after 15days at room temperature, respectively. The immobilisation process resulted in higher enzyme thermostability at 45 and 50°C. Soy molasses treatment with the free enzyme and the immobilised cells containing β-glucosidase, for 2h at 40°C, promoted efficient hydrolysis of isoflavone glicosides to their aglycon forms. The results suggest that this enzyme could be used in the food industry, in the free or immobilised forms, for a safe and efficient process to hydrolyse isoflavone glycosides in soy molasses.

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Section: Resultsmentioning

confidence: 96%

Hydrolysis of soybean isoflavones by Debaryomyces hansenii UFV-1 immobilised cells and free β-glucosidase

et al. 2014

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“…At this time, several studies have shown that in general yeasts involved in the fermentation processes have varying degrees of b-glucosidase activity. The highest degree of this activity has been found in non-Saccharomyces yeast strains, including B. bruxellensis, as opposed to S. cerevisiae (Rosi et al, 1994;McMahon et al, 1999;Riccio et al, 1999;Manzanares et al, 2000). This may outline a niche group of substrates that B. bruxellensis could be able to utilise in a more efficient manner than S. cerevisiae.…”

Section: Refined Cane Sugarmentioning

confidence: 98%

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Smith

Divol

2016

Food Microbiology

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“…This enzyme was immobilized using a one-step procedure on hydroxyapatite. The immobilized enzyme exhibited a lower activity than the purified free enzyme, but was much more stable than the enzyme in cell-free supernatant [87]. Their studies have shown the ability of several wine yeasts to hydrolyse terpenoids, norisoprenoids and benzenoids glycosides; among wine yeasts H. uvarum was able to hydrolyze both glyco-conjugated forms of pyranic and furanic oxides of linalool [88].…”

Section: β-Glucosidasesmentioning

confidence: 99%

Application of Non-Saccharomyces Yeasts to Wine-Making Process

Mateo

Maicas

2016

Fermentation

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Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. Non-Saccharomyces yeasts are present on the grape surface and also on the cellar. Although these yeasts can produce spoilage, these microorganisms could also possess many interesting technological properties which could be exploited in food processing. It has been shown that some of the metabolites that these yeasts produce may be beneficial and contribute to the complexity of the wine and secrete enzymes providing interesting wine organoleptic characteristics. On the other hand, non-Saccharomyces yeasts are the key to obtain wines with reduced ethanol content. Among secreted enzymes, β-glucosidase activity is involved in the release of terpenes to wine, thus contributing to varietal aroma while β-xylosidase enzyme is also interesting in industry due to its involvement in the degradation of hemicellulose by hydrolyzing its main heteroglycan (xylan).

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Extraction and immobilization in one step of two β-glucosidases released from a yeast strain of Debaryomyces hansenii

Cited by 29 publications

References 12 publications

Hydrolysis of soybean isoflavones by Debaryomyces hansenii UFV-1 immobilised cells and free β-glucosidase

Hydrolysis of soybean isoflavones by Debaryomyces hansenii UFV-1 immobilised cells and free β-glucosidase

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Application of Non-Saccharomyces Yeasts to Wine-Making Process

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