Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

Bonciani, Tommaso; Vero, Luciana De; Giannuzzi, E.; Verspohl, Alexandra; Giudici, Paolo

doi:10.1111/lam.12891

Cited by 23 publications

(12 citation statements)

References 36 publications

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“…In the present work, the extensive yeasts selection, starting with the collection of oenological samples from three Mediterranean areas particularly interested in OTA contamination [10,11], allowed us to isolate a high number of strains that were potentially able to possess the ability to remove the toxin. Certainly, good wine yeasts must always feature both good primary traits, which are related to the overall fermentative fitness of the strain, and secondary traits, which provide accessory features of technological value [38,39]. Nevertheless, even if the naturally isolated strains do not meet all the desired traits for winemaking, they generate a biodiversity background, which is very useful for successive improvements [40].…”

Section: Discussionmentioning

confidence: 99%

Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Pulvirenti

Vero

Blaiotta³

et al. 2020

Fermentation

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Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically selected strains for this desired trait. In the present work, a huge selection of wine yeasts was done starting from Portuguese, Spanish and Italian fermenting musts of different cultivars. Firstly, 150 isolates were collected, and 99 non-redundant S. cerevisiae strains were identified. Then, the strains were screened following a multi-step approach in order to select those having primary oenological traits, mainly (a) good fermentation performance, (b) low production of H2S and (c) low production of acetic acid. The preselected strains were further investigated for their adsorption activity of pigments, phenolic compounds and ochratoxin A. Finally, 10 strains showed the desired features. The goal of this work was to select the strains capable of absorbing ochratoxin A but not pigments and phenolic compounds in order to improve and valorise both the quality and safety of red wines. The selected strains are considered good candidates for wine starters, moreover, they can be exploited to obtain a further enhancement of the specific adsorption/non-adsorption activity by applying a yeast breeding approach.

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Section: Discussionmentioning

confidence: 99%

Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Pulvirenti

Vero

Blaiotta³

et al. 2020

Fermentation

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“…The effects of β-D-glucosidases have been extensively investigated in many wine yeasts for their important role in the release of volatile aromas [11][12][13]. In this study, β-Dglucosidase producing indigenous yeasts was screen from R. roxburghii fruit, and the highest enzyme activity strain (numbered C4) was selected for further evaluation.…”

Section: Discussionmentioning

confidence: 99%

Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt

Liu

et al. 2020

International Journal of Food Engineering

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The β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the β-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.

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“…β-glucosidase activity assay β-glucosidase activity was verified by aesculin semi-quantitative colouration analysis and p-nitrophenyl-β-D-glycoside (pNPG) quantitative colouration analysis (Bonciani et al, 2018).…”

Section: Hydrogen Sulphide Production Capacitymentioning

confidence: 99%

Identification and fermentative properties of an indigenous strain ofWickerhamomyces anomalusisolated fromRosa roxburghiiTratt

Liu

Zhao

et al. 2021

BFJ

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PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).Design/methodology/approachMorphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO2) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.FindingsThe W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.Originality/value(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.

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Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

Cited by 23 publications

References 36 publications

Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Selection of Wine Saccharomyces cerevisiae Strains and Their Screening for the Adsorption Activity of Pigments, Phenolics and Ochratoxin A

Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt

Identification and fermentative properties of an indigenous strain ofWickerhamomyces anomalusisolated fromRosa roxburghiiTratt

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