Immobilized endo-.beta.-glucosidase enriches flavor of wine and passion fruit juice

Shoseyov, Oded; Bravdo, B.; Siegel, D. G.; Goldman, Alexander; Cohen, S.; Shoseyov, Lisa; Ikan, R.

doi:10.1021/jf00096a019

Cited by 81 publications

(52 citation statements)

References 6 publications

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“…Together with the ␤-galactosidase mentioned above, the first three enzymes are involved in the metabolism of galactose. ␤-Glucosidases are well-known for their role in flavor development in beer and wine (74,75). Additionally, ␤-glucosidase has been shown to play a role in the fermentation of cellobiose by B. bruxellensis (76)(77)(78)(79).…”

Section: Discussionmentioning

confidence: 99%

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

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e Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis.

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Section: Discussionmentioning

confidence: 99%

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

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“…YPD medium (1% yeast extract, 2% polypepton, 2% glucose) was used as a complete medium. Czapek-Dox (CD) medium (2% glucose, 0.3% NaNO 3 …”

Section: Methodsmentioning

confidence: 99%

“…2,3) In beer production, -1,3-glucanase is used to diminish the viscosity of boiled malt, allowing increases in filtration efficiency and velocity. In the synthesis of aromatic compounds, many natural flavor compounds, such as monoterpenols, C-13 norisoprenoids, and shikimate-derived compounds that are accumulated in fruits as flavorless precursors linked to monoor diglycosides, must suffer hydrolysis by -1,3-glucanase for the liberation of their fragrances.…”

mentioning

confidence: 99%

The β-1,3-Exoglucanase GeneexgA(exg1) ofAspergillus oryzaeIs Required to Catabolize Extracellular Glucan, and Is Induced in Growth on a Solid Surface

Tamano

Satoh

Ishii

et al. 2007

Bioscience, Biotechnology, and Biochemistry

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“…In the flavor industry, ß-glucosidases are also the key enzymes in enzymatic release of aromatic compounds from glucosidic precursors present in fruits and fermentation products (6,11,23). ß-glucosidase is also useful in the process of deinking of printing ink from wastepaper (4,9,24).…”

Section: Introductionmentioning

confidence: 99%

Production of ß-Glucosidase by Penicillium purpurogenum

Dhake¹,

Patil²

2005

Braz. J. Microbiol.

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The fungus Penicillium purpurogenum was found to produce intracellular ß-glucosidase. Maximum activity of ß-glucosidase was observed on sucrose. Various cultural parameters of cultivation of P. purpurogenum for production of ß-glucosidase were optimized. Maximum enzyme content was observed after 96 hours of cultivation at 30°C. Addition of amino acids histidine and cysteine induced ß-glucosidase synthesis to certain extent. The optimum temperature and pH for ß-glucosidase activity was 50°C and 5.5 respectively. ß-glucosidase of P.purpurogenum shows stability at pH 2 thus it could be an ideal enzyme for debittering in fruit juice and wine industries.

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Immobilized endo-.beta.-glucosidase enriches flavor of wine and passion fruit juice

Cited by 81 publications

References 6 publications

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

The β-1,3-Exoglucanase GeneexgA(exg1) ofAspergillus oryzaeIs Required to Catabolize Extracellular Glucan, and Is Induced in Growth on a Solid Surface

Production of ß-Glucosidase by Penicillium purpurogenum

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