Evaluation of  the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers

Abstract

The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry (Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the beta-glucosidase-negative S. cerevisiae strains LD25 and LD40 of sour cherry juice-supplemented beer demonstrated only a moderate increase of volatiles. In contrast, the beta-glucosidase-positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic alcohols, aromatic compounds and terpenoid alcohols. Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. A gradually increasing release was observed during refermentations by B. custersii when whole sour cherries, sour cherry pulp or juice were supplemented in the beer. Refermentations with whole sour cherries and with sour cherry stones demonstrated an increased formation of benzyl compounds. Thus, amygdalin was partially hydrolysed, and a large part of the benzaldehyde formed was mainly reduced to benzyl alcohol and some further esterified to benzyl acetate. These findings demonstrate the importance and interesting role of certain Brettanomyces species in the production of fruit lambic beers such as 'Kriek'.

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

“…Considering that benzaldehyde, a potential precursor of benzyl alcohol, did not vary among the wines, an alternative precursor of this aromatic alcohol could be its glycoside [20,21]. Enzymatic assay showed that T. delbrueckii yielded higher b-glucosidase activity than S. cerevisiae (0.90 ± 0.02 and 0.43 ± 0.01 mM/min/g dry weight, respectively, p \ 0.001) and it may explain the different benzyl alcohol concentration among wines.…”

Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)

“…This technique has been applied in the food industry for flavor modification, intensification, diversification, and/or differentiation ( Li and others ). For example, related research has been conducted in orange juice (Fan and others ), fruit beer (Daenen and others ), mango wine ( Li and others ), and other wines (Baffi and others ).…”

A Novel Extracellular β‐Glucosidase from Trichosporon asahii: Yield Prediction, Evaluation and Application for Aroma Enhancement of Cabernet Sauvignon

“…Previous studies have suggested the use of β‐glucosidases for many other industrial applications, such as complete enzymatic degradation of cellulosic substrates and the production of aromatic compounds and biodegradable nonionic surfactants, apart from improving flavor (Daenen and others 2008; Maicas and Mateo 2005). Moreover, β‐glucosidases are also involved in transglycosylation reactions that synthesize oligosaccharides, alkyl glycosides, synthetic flavor precursors, glycosylated oligopeptides, and even precursors of glycolipids (Hiroyuki Kono and others 1999; Van Rantwijk and others 1999; Pal and others 2010).…”