Properties of endogenous β-glucosidase of a Pichia anomala strain isolated from Sicilian musts and wines

Enzyme and Microbial Technology

Volumn 31, Issue 7, 2002, Pages 1036-1041

  Spagna, Giovanni ^a   Barbagallo, Riccardo N ^a   Palmeri, Rosa ^a   Restuccia, Cristina ^a   Giudici, Paolo ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

Glucosidase; Arabinosidase; Pichia anomala; Strain AL 112

Indexed keywords

ENZYME INHIBITION; ETHANOL; FRUCTOSE; WINE; YEAST;

YEAST STRAINS;

BIOTECHNOLOGY;

ALCOHOL; ALPHA ARABINOFURANOSIDASE; BETA GLUCOSIDASE; FRUCTOSE; GLUCOSE;

AROMA; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME DENATURATION; ENZYME STABILITY; FUNGAL STRAIN; FUNGUS ISOLATION; ITALY; NONHUMAN; PHYSICAL CHEMISTRY; PICHIA; PICHIA ANOMALA; TEMPERATURE; WINE;

PICHIA ANOMALA;

EID: 0037010888     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(02)00239-9     Document Type: Article

References (25)

1. Gunata Z., Dugelay I., Bayonove C. Actions des glycosidases exogenes au cours de la vinification: libèration de l'arome a partir de precurseurs glycosidiques. J. Int. Sci. Vigne Vin. 24:1990;133-144.
2. Vorin S.G., Baumes R.L., Bitteur S.M., Gunata Z.Y., Bayonove C.L. Novel monoterpene disaccharide glycosides of Vitis vinifera grapes. J. Agric. Food Chem. 38:1990;1373-1378.
3. Wu P., Kuo M.C., Hartman T.G., Rosen R.T., Ho C.T. Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.). J. Agric. Food Chem. 39:1991;170-172.
4. Williams P.J., Sefton M.A., Francis I.L. Glycosidic precursors of varietal grape and wine flavor. In: flavor precursors. ACS Symp. Ser. 490:1992;74-86.
5. Bayonove C., Gunata Y.Z., Sapis J.C., Baumes R.L., Dugelay I., Grassi C. L'aumento degli aromi nel vino mediante l'uso degli enzimi. Vignevini. 9:1993;33-36.
6. Gueguen Y., Chemardin P., Janbon G., Arnaud A., Galzy P. A very efficient β-glucosidase catalyst for the hydrolysis of flavor precursors of wines and fruit juices. J. Agric. Food Chem. 44:1996;2336-2340.
7. Le Traon-Masson M.-P., Pellerin P. Purification and characterization of two β-D-glucosidases from an Aspergillus niger enzyme preparation. Affinity and specificity toward glucosylated compounds characteristic of the processing of fruits. Enzyme Microb. Tech. 22:1998;374-382.
8. Bevan W., Strauss C.R., Williams P.J. The distribution of free and glycosidically-bound monoterpenes among skin, and pulp fractions of some white grape varieties. Am. J. Enol. Viticult. 37:1986;107-111.
9. Stahl Biskup E., Intert F., Holthnujzen J.H., Stengele M., Schultz G. Glycosidically bound volatiles - a review (1986-1991). Flav. Fragr. J. 8:1993;61-80.
10. Gunata Z., Bitteur S., Brillouet J.M., Bayonove C., Cordonnier R. Sequential enzymic hydrolysis of potentially aromatic glycosides from grape. Carbohydr. Res. 184:1988;139-149.
11. Bardi L. Attività β-glucosidasica in varietà aromatiche e neutre in differenti organi di Vitis vinifera. Ann. Microbiol. Enzymol. 47:1997;77-85.
12. Delcroix A., Gunata Y.Z., Sapis J., Salmon J.M., Bayonove C. Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of Muscat wine. Am. J. Enol. Vitic. 45:1994;291-295.
13. Fiol J.B. Activitè enzymatique des Ascomycetes Pichia vini et Pichia vini var. melibiosi. Mycopathologia et mycologia applicata. 51:1973;207-215.
14. Mateo J.J., Di Stefano R. Description of the β-glucosidase activity of wine yeast. Food Microbiol. 14:1997;583-591.
15. Rocha J.M., Malcata F.X. On the microbiological profile of traditional Portuguese sourdough. J. Food Prot. 62:1999;1416-1429.
16. Masih E.I., Alie I., Paul B. Can the grey mould disease of the grape-wine be controlled by Yeast? FEMS Microbiol. Lett. 189:2000;233-237.
17. Spagna G., Barbagallo R.N., Pifferi P.G., Martino A. A simple method for purifying glycosidases: α-L-rhamnopyranosidase from Aspergillus niger to increase the aroma of Moscato wine. Enzyme Microb. Tech. 27:2000;522-530.
18. Heard G.M., Fleet G.H. Occurrence and growth of yeast species during the fermentation of some Australian wines. Food Technol. Australia. 38:1986;22-25.
19. Hoffman C.S., Winston F. Ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli. Gene. 57:1987;267-272.
20. Molina F.I., Inoue T., Jong S.C. Ribosomal DNA restriction analysis reveals genetic heterogeneity in Saccharomyces cerevisiae Meyen ex Hansen. Int. J. Syst. Bacteriol. 42:1992;499-502.
21. Lineweaver H., Burk D. The determination of enzyme dissociation constants. J. Am. Chem. Soc. 56:1934;658-666.
22. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 49:1999;329-337.
23. Vasserot H., Chemardin P., Arnaud A., Galzy P. Purification and properties of the β-glucosidase of a new strain of Candida molischiana able to work at low pH values: possible use in the liberation of bound terpenols. J. Basic Microbiol. 4:1991;301-312.
24. Eisenthal R, Danson MJ. Enzyme Assay. Oxford, UK: Oxford University Press; 1998, p. 304-5.
25. Grimaldi A., McLean H., Jiranek V. Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni. Am. J. Enol. Vitic. 51:2000;362-369.