Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts

Strauss, M.L.A.; Jolly, N.P.; Lambrechts, Marius G.; Rensburg, Pierre van

doi:10.1046/j.1365-2672.2001.01379.x

Cited by 326 publications

(325 citation statements)

References 36 publications

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“…Culture media used to induce the production of cellulase and xylanase and the visualization of the results (based on halo formation) was performed according to the methods of Kasana et al (2008) and Strauss et al (2001), respectively. The screening for polygalacturonase and laccase-producing fungi was performed in individual plates using the methods of Mckay (1988) …”

Section: Methodsmentioning

confidence: 99%

Fungal communities in pressmud composting harbour beneficial and detrimental fungi for human welfare

et al. 2016

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Pressmud is a substrate derived from sugarcane juice filtrate, and around 26-40 kg of this residue are produced per ton of sugarcane. It is mainly used as fertilizer in crops, and its application in the field is often made without any prior treatment, but, in this research, it was studied for the risk this practice poses for human health. This research was stimulated by previous results indicating the presence of opportunistic pathogens in residues used in various composting systems and the extensive use of fresh pressmud in agriculture. Here, It was assessed the fungal diversity present in both fresh and composting pressmud using 454 pyrosequencing. In addition, heat-tolerant fungi were isolated and surveyed for their enzymatic repertoire of biomass-degrading enzymes (cellulase, xylanase, laccase and polygalacturonase). A wide range of opportunistic pathogens was found among the most abundant taxa in the fresh pressmud, such as Lomentospora prolificans (43.13 %), Trichosporon sp. (10.07 %), Candida tropicalis (7.91 %), and Hormographiella aspergillata (8.19 %). This indicates that fresh pressmud might be a putative source of human pathogenic fungi, presenting a potential threat to human health if applied as fertilizer without any treatment. With regard to the heat-tolerant fungi found in this substrate, all the 110 isolates screened were able to produce at least one of the tested enzymes. The pressmud composting process not only effectively reduces the load of pathogenic fungi, but also creates an interesting environment for fungi able to produce thermostable hydrolytic and oxidative enzymes with biotechnological applications.

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Section: Methodsmentioning

confidence: 99%

Fungal communities in pressmud composting harbour beneficial and detrimental fungi for human welfare

et al. 2016

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“…ß-glucosidase activity was measured as in Strauss et al (2001), with modifications: yeasts were seeded on arbutin with/without 200g/L glucose-fructose (1:1). No-arbutin plates were used for control.…”

Section: Oenological Characterisationmentioning

confidence: 99%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and grapes and to identify strains of oenological interest. We report on the taxonomical reclassification of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest (Cz3), based on mixed micro-fermentation experiments in sterile Nero d'Avola musts. Our results show that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and the lower ethanol level stood out as the most promising features of the wines obtained upon sequential inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz strain endowed with very promising features for the future development of mixed fermentation protocols.

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“…It was also found that none of the control cultures had proteolytic activity. Proteolytic activity is known as one of the rarely encountered characteristic for Saccharomyces strains (Iranzo et al, 1998;Strauss et al, 2001;González et al, 2004). It has been reported that yeast proteases and peptidases are important during the wine production because of their contribution to the nutritional value and formation of aroma.…”

Section: Enzymatic Characterization and Proteolytic Activitymentioning

confidence: 99%

Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

Senses-Ergul¹,

Özbaş

2016

Ciência Téc. Vitiv.

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SUMMARYIn this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of 'Kalecik Karasi' and 'Emir' grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Most of the tested isolates (80%) produced the same level of H 2 S than the control culture. All indigenous S. cerevisiae isolates showed similar carbon assimilation and fermentation profiles, with a few exceptions. Only one isolate (E/S6) was found to have proteolytic activity. The killer phenotype was detected in KK/FS11 isolate. KK/FS3, E/FS12, E/S7 and E/S8 isolates were neutral as to killer phenotype. While only three isolates could tolerate high concentration of ethanol (14%; v/v), 11 isolates could grow in the media containing 200 mg SO2/L. In addition, some of the isolates were distinguished among the others because of their ability to secrete enzyme(s) which may provide advantages for producing wines with specific aromatic characteristics. When some of the tested technological characteristics and enzymatic profiles were evaluated together, four isolates (KK/S17, E/S6, E/S9 and E/FS12) distinguished from others with respect to their superior characteristics, which have potential for further investigation in order to produce wines with specific aroma for Capadoccia region. RESUMOEste trabalho incidiu na avaliação das características tecnológicas de 20 isolados de Saccharomyces cerevisiae obtidos durante a fermentação espontânea de uvas das castas 'Kalecik Karasi' e 'Emir'. Foi observado crescimento de todos os isolados de S. cerevisiae às temperaturas testadas, pH e concentração de açúcar. A maioria dos isolados testados (80%) produziu o mesmo nível de H2S que a cultura controlo. A assimilação de carbono e os perfis de fermentação foram idênticos para a maioria dos isolados de S. cerevisiae. Apenas um isolado (E/S6) apresentou atividade proteolítica. O fenótipo killer foi detetado no isolado KK/FS11, enquanto os isolados KK/FS3, E/FS12, E/S7 e E/S8 se revelaram neutros. Apesar de só três isolados terem evidenciado tolerância a uma elevada concentração de etanol (14%; v/v), 11 isolados puderam crescer nos meios contendo 200 mg de SO2/L. Para além disso, alguns dos isolados distinguiram-se dos restantes devido à sua capacidade de segregar enzima(s) que podem proporcionar vantagens na produção de vinhos com características aromáticas específicas. A avaliação conjunta das características tecnológicas e dos perfis enzimáticos permitiu distinguir quatro isolados (KK/S17, E/S6, E/S9 e E/FS12) pela sua superioridade. Em virtude deste potencial, considera-se que poderão ser alvo de uma investigação mais aprofundada a fim de produzir vinhos com aroma específico para a região da Capadoccia.

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Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts

Cited by 326 publications

References 36 publications

Fungal communities in pressmud composting harbour beneficial and detrimental fungi for human welfare

Fungal communities in pressmud composting harbour beneficial and detrimental fungi for human welfare

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

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