A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

作者：Baffi Milla A^*; Tobal Thaise; Lago Joao Henrique G; Leite Rodrigo S R; Boscolo Mauricio; Gomes Eleni; Da Silva Roberto

来源：Journal of Food Science, 2011, 76(7): C997-C1002.

DOI：10.1111/j.1750-3841.2011.02293.x

• aroma
• beta-glucosidase
• Sporidiobolus pararoseus
• wine
• yeast

For the first time, the production of an extracellular beta-glucosidase (Sp-beta-gl) by a Sporidiobolus pararoseus yeast strain is reported. The Sp-beta-gl activity was quantified, characterized, and assessed for its efficiency in releasing aroma-enhancing compounds in wines. The maximum enzymatic synthesis was after 72 h of growth in a complex media with 20 g/L of cellobiose. The optimal pH and temperature were 5.5 and at 50 degrees C, respectively. It showed a wide range of pH stability and exhibited quite high thermostability at low temperatures. In addition, this beta-glucosidase revealed tolerance to wine-associated inhibitory compounds (sugars and ethanol), showing suitable characteristics for all the stages of alcoholic fermentation. The hydrolysis of the glycosidic terpenes by Sp-beta-gl was studied by gas chromatography, and its ability to efficiently release free terpenols has been demonstrated. The concentrations of geraniol, linalool, alpha-terpineol, and nerol were significantly increased in treated wines. These results suggest the potential application of this new yeast beta-glucosidase as an aroma-enhancing enzyme in winemaking.

• 出版日期2011-9