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

Merín, María Gabriela; Ambrosini, Vilma Inés Morata de

doi:10.1111/lam.12390

Cited by 33 publications

(31 citation statements)

References 26 publications

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“…The results obtained in this study could support its practical application. In the quantitative experiment of pectinase activity, these representative strains were inoculated into a growth medium in which no inducer was required, and as a result, pectinase activity was still observed in the absence of pectin, which was consistent with other authors (Merín & Morata de Ambrosini, ; Moyo, Gashe, Collison, & Mpuchane, ; Pigeau et al, ). To the best of our knowledge, this is the first report of cell wall‐bound pectinase activity in icewine yeasts, and the highest enzyme activity was detected in T.delbrueckii HE03.…”

Section: Discussionsupporting

confidence: 86%

Characterization of tolerance and multi‐enzyme activities in non‐Saccharomycesyeasts isolated from Vidal blanc icewine fermentation

Hong

Chen

2019

J Food Biochem

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This work aim to study the tolerance and aroma‐related enzymes activities of the non‐Saccharomyces yeasts in Vidal blanc icewine from the Huanren region of China. The strains were identified by sequencing internal transcribed spacer (ITS) region and the 26S rDNA D1/D2 domain genes and all representative non‐Saccharomyces yeasts were belonged to genera Metschnikowia, Hanseniaspora, Torulaspora, Candida, and Debaryomyces. A total of 28 strains were carried out for tolerance experiments and results suggested that most of them could tolerate 500 g/L glucose, 4% ethanol, 20 g/L tartaric acid, and 350 mg/L SO2. Finally, a total of 17 strains with better tolerance were carried out for the β‐glucosidase, β‐xylosidase, and pectinase activities experiments. The results showed that Candida railenensis HC08 and the strains of Hanseniaspora genus have satisfactory multi‐enzyme activities, which can be used to design mixed fermentation to produce characteristic icewine. Practical applications Non‐Saccharomyces yeasts produces a series of hydrolytic enzymes that are thought to have a significant contribution to the aroma complexity of wines, however, are poorly explored in icewine. In this work, most of the non‐Saccharomyces yeasts screened from Chinese icewine can adapt well to the high‐sugar and high‐acid environment of icewine, and can secrete hydrolase. The application of these strains in mixed fermentation could provide a prospect for the production of characteristic icewine.

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Section: Discussionsupporting

confidence: 86%

Characterization of tolerance and multi‐enzyme activities in non‐Saccharomycesyeasts isolated from Vidal blanc icewine fermentation

Hong

Chen

2019

J Food Biochem

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“…), and A. pullulans are leading candidates for their use as a source of pectinase in winemaking. Following the confirmed usefulness of pectinases from A. pullulans in winemaking conditions (Merín and Morata de Ambrosini, 2015 ), the impact of M. pulcherrima , improving phenolic extraction and clarification processes in some pectinase-dependent wine properties, has recently been confirmed (Belda et al, unpublished). Furthermore, in light of the behavior of A. pullulans , this was the only cellulase-active species in the collection studied, in contrast with data reported by Strauss et al ( 2001 ) and Merín et al ( 2015 ) which describe the presence of cellulase activity in some ascomycetous yeasts ( Candida stellata, M. pulcherrima , and H. uvarum ) and in the basidiomycetous yeast Rhodotorula dairenensis , respectively.…”

Section: Discussionmentioning

confidence: 87%

“…It has been reported that at least 75% of the S. cerevisiae enological strains have limited pectinolytic activity (Blanco et al, 1994 ). However, Merín et al ( 2011 ) and Merín and Morata de Ambrosini ( 2015 ) have confirmed the existence of a constitutive pectinase activity not repressed by glucose in non- Saccharomyces species, in contrast with what occurred in S. cerevisiae (Radoi et al, 2005 ). In this context, our results confirm that the vast majority of Metschnikowia sp.…”

Section: Discussionmentioning

confidence: 96%

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

et al. 2016

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Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines in spite of their low fermentative power. Their physiology and contribution to wine quality are still poorly understood, with most current knowledge being acquired empirically and in most cases based in single species and strains. This work analyzed the metabolic potential of 770 yeast isolates from different enological origins and representing 15 different species, by studying their production of enzymes of enological interest and linking phylogenetic and enzymatic data. The isolates were screened for glycosidase enzymes related to terpene aroma release, the β-lyase activity responsible for the release of volatile thiols, and sulfite reductase. Apart from these aroma-related activities, protease, polygalacturonase and cellulase activities were also studied in the entire yeast collection, being related to the improvement of different technological and sensorial features of wines. In this context, and in terms of abundance, two different groups were established, with α-L-arabinofuranosidase, polygalacturonase and cellulase being the less abundant activities. By contrast, β-glucosidase and protease activities were widespread in the yeast collection studied. A classical phylogenetic study involving the partial sequencing of 26S rDNA was conducted in conjunction with the enzymatic profiles of the 770 yeast isolates for further typing, complementing the phylogenetic relationships established by using 26S rDNA. This has rendered it possible to foresee the contribution different yeast species make to wine quality and their potential applicability as pure inocula, establishing species-specific behavior. These consistent results allowed us to design future targeted studies on the impact different non-Saccharomyces yeast species have on wine quality, understanding intra and interspecific enzymatic odds and, therefore, aiming to predict the most suitable application for the current non-Saccharomyces strains, as well as the potential future applications of new strains. This work therefore contributes to a better understanding of the concept of wine microbiome and its potential consequences for wine quality, as well as to the knowledge of non-Saccharomyces yeasts for their use in the wine industry.

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“…They come from grapes, microorganisms and can also be added from commercial preparations. They help to address problems related to fining, filtration and increased aroma and color in wines (Merín and Morata de Ambrosini 2015;Belda et al 2016b). In a selection process of microorganisms involved in the winemaking process, it is important to analyze the potential of strains for producing extracellular enzymes in order to change the composition of musts and for enhancing the sensory attributes of the wines (Van Resburg and Pretorius 2000).…”

Section: Introductionmentioning

confidence: 99%

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

et al. 2017

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Ninety-seven non- wine yeast strains belonging to ten different genera and species ( spp. and spp.;, ,, , and were screened for 13 enzymes related to wine aroma, color and clarity. Understanding the yeasts' influence in these wine characteristics provides a platform for selecting strains for their development as starter cultures and for the management of alcoholic fermentation. Most of the strains showed the presence of one or more enzymes of biotechnological interest. Our screening demonstrated several intraspecific differences within the yeast species investigated, indicating that strain selection is of great importance for their enological application, and also that some non- that have not been thoroughly explored, may deserve further consideration. This research represents the first stage for selecting non- strains to be used as a starter along with to enhance some particular characteristics of wines.

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

Cited by 33 publications

References 26 publications

Characterization of tolerance and multi‐enzyme activities in non‐Saccharomycesyeasts isolated from Vidal blanc icewine fermentation

Characterization of tolerance and multi‐enzyme activities in non‐Saccharomycesyeasts isolated from Vidal blanc icewine fermentation

Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

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