Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

Barbagallo, Riccardo N.; Spagna, G.; Palmeri, Rosa; Restuccia, Cristina; Giudici, Paolo

doi:10.1016/j.enzmictec.2004.03.005

Cited by 84 publications

(70 citation statements)

References 31 publications

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“…This is coincident with previous reports that ethanol at concentrations of 4%, 8% and 10% led to an enhancement of βG activity, while enzyme activity decreased sharply at even higher concentrations Barbagallo et al, 2004aBarbagallo et al, , 2004bGrimaldi et al, 2005b;González-Pombo et al, 2008). The enhancement behaviour of ethanol at low concentrations could be ascribed to the glycosyl transferase activity of βG (Pemberton et al, 1980;Barbagallo et al, 2004b).…”

Section: Figure 1asupporting

confidence: 75%

“…1B) of the enzyme decreased at pH 3.5 compared with that at pH 5.0. This could be explained by previous reports that the optimum pH of βG was around 5.0 (Spagna et al, 1998;Barbagallo et al, 2004a;González-Pombo et al, 2008;Michlmayr et al, 2010a), notwithstanding that an optimum pH of 3.8 has also been reported (Grimaldi et al, 2005b). In addition, at a winelike pH of 3.5, whole cells of strain SD-2a had the highest activity under temperatures of 30, 40 and 50°C (Fig.…”

Section: Enzyme Characterisations Under Different Conditionsmentioning

confidence: 62%

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Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Fan

Zhang

et al. 2016

SAJEV

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β-D-glucosidase (βG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugated precursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and 31MBR are widely used in Chinese wines to reduce the acidity. In the present study, the βG activity of the two strains was localised and partially characterised using synthetic substrate. The activity occurred in whole cells, sonication supernatants and debris, but not in the culture supernatants for both strains. Whole cells of strain SD-2a possessed greater βG activity, while strain 31MBR showed higher enzyme activity in the sonication supernatants. Strain 31MBR exhibited higher total enzyme activity than strain SD-2a. The optimum temperatures for βG from the two strains were 40ºС at pH 3.5 and 50ºС at pH 5.0, respectively. Ethanol at low concentrations had a positive effect on βG activity in both strains, while a wine-like pH (3.5) decreased the enzyme activity to a great extent. Whole cells of strain SD-2a showed the highest activity among all samples tested under wine-like conditions. Thus, strain SD-2a proved to have potential for aroma improvement in winemaking.

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Section: Figure 1asupporting

confidence: 75%

Section: Enzyme Characterisations Under Different Conditionsmentioning

confidence: 62%

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Fan

Zhang

et al. 2016

SAJEV

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show abstract

“…36 In the terms of industrial production, the commonest application is represented by commercial preparations of Aspergillus niger, which is recognized as a safe microorganism (Generally Regarded as Safe (GRAS)). 37 The exoglycosidases and β-glucosidase from Aspergillus niger 36 have shown good stability at the acidic pH of fruit juices, contrary to the enzymes from Saccharomyces cerevisiae. 26 Furthermore, glycosidases from fungi are more heatresistant than those from plants and yeasts.…”

Section: Exogenous Glycosidases β β β β β-Glucosidase Preparations Frmentioning

confidence: 99%

“…For this reason, enzymes from fungi could be useful in the final stages of winemaking, whilst some yeast strains would enhance aroma if directly added during fermentation. 37 Nevertheless, fungal glycosidases are commercially available to hydrolyse terpene glycosides in dry wines.…”

Section: Exogenous Glycosidases β β β β β-Glucosidase Preparations Frmentioning

confidence: 99%

Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

Pogorzelski

Wilkowska

2007

Flavour & Fragrance J

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“…The primary representative fungi in c were Cladosporium cladosporioides, Penicillium chrysogenum, Penicillium granulatum, Aspergillus oryzae and Saccharomyces cerevisiae. In addition, Cladosporium cladosporioides, Penicillium chrysogenum, Aspergillus oryzae, and Saccharomyces cerevisiae existed richly in a, b and c. Many moulds in wheat Qu, such as Aspergillus oryzae, Rhizomucor sp., and Penicillium sp., can secrete starch 1,4-glucosidase (27), which can quickly hydrolyse amylose into glucose and other carbohydrates. A variety of organic acids can be generated by yeast sugar metabolism.…”

Section: Comparison Of Representative Fungi In Different Kinds Of Whementioning

confidence: 99%

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

Ding

2012

J. Inst. Brew.

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The volatile flavour compounds of different Chinese traditional rice wines and the corresponding representative fungi in the wheat Qu (comparable to the koji used in sake brewing) samples were investigated. Results showed that alcohols, acids and esters were abundantly present in the three Chinese rice wines, but the types and concentrations of the volatile flavour compounds by fermentation from different wheat Qu samples were quite distinctive. Cladosporium cladosporioides, Penicillium chrysogenum, Aspergillus oryzae and Saccharomyces cerevisiae were the major components of the fungal flora in the three kinds of wheat Qu samples. Less prevalent genera and species represented in the fungal communities of the three kinds of wheat Qu samples, however, varied greatly, and the richer the flavour substances in the rice wines were, the more abundant the microbe species in the corresponding wheat Qu samples. The results indicate that the types and concentrations of volatile compounds were significantly influenced by the species of microorganisms (moulds and yeasts) in the wheat Qu, which brings a unique flavour to Chinese rice wine.

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Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

Cited by 84 publications

References 31 publications

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

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