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

Abstract

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.

Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines

“…Compared with SCw (0.68 g/L), the volatile acids in wines (0.49–0.65 g/L) with added β-glucosidase, except H-Ew (0.68 g/L), decreased, which had no relation with the adding strategies of β-glucosidase ( Table 2 ). The volatile acid content of wines also decreased after being fermented by yeast strains with β-glucosidase activity [ 20 , 21 ]. Excessive volatile acids (>1.2 g/L) would bring undesirable flavors to wine [ 22 ].…”

“…González-Pombo et al (2011) [ 8 ] also reported that the purified β-glucosidase from I. terricola could significantly increase the content of varietal aroma compounds in white Muscat wine. It reflected that adding β-glucosidase could increase the varietal aroma content of wines, which usually exist as nonvolatile odorless glycosides, and β-glucosidase could hydrolyze the aroma compounds to release volatile aroma compounds and enhance the content of varietal aroma compounds [ 20 , 25 , 26 , 27 ]. In addition, the content of volatile aroma compounds and the number of β-glucosidase combined added in wines are directly proportional.…”

Effects of Rosa roxburghii Tratt Must on the Growth, Nutrient Composition, and Antioxidant Activity of Pleurotus ostreatus Mycelia

“…The must of R . roxburghii contains a variety of trace elements such as iron, zinc, and copper, in addition to abundant amino acids and vitamins [ 26 ]. These nutrients may have various impacts on the mycelial growth of P .…”

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

“…Even though its fruit has a sour, astringent, and bitter taste [4], coupled with low single fruit weight (ca. 15 g), short harvest time and a short storage life [5], our previous investigations have found that cili is especially suitable for making fruit wine owing to its high aroma retention and distinctive flavor [5] [Figure 1c].…”

“…Those results provided the direction for subsequent screening, in which six strains that most enhanced the aroma of fermented juice were isolated. We showed that Wickerhamomyces anomalus strain C4 had high β-glucosidase activity, which can lead to aroma enhancement [4]. Hanseniaspora uvarum strains F13 [7], F119 [8], C26, C31 and C110 [9] all had the ability to reduce the acidity and increase the aroma intensity and complexity of cili wine during laboratory-scale fermentation.…”