Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation

International Journal of Food Microbiology

Volumn 155, Issue 1-2, 2012, Pages 43-50

  Maturano, Y Paola ^a   Rodríguez Assaf, Leticia A ^a   Toro, M Eugenia ^a   Nally, M Cristina ^a   Vallejo, Martha ^a   Castellanos de Figueroa, Lucía I ^b,c   Combina, Mariana ^d,e   Vazquez, Fabio ^a  

^a UNIVERSIDAD NACIONAL DE SAN JUAN   (Argentina)

^b PLANTA PILOTO DE PROCESOS INDUSTRIALES MICROBIOLÓGICOS PROIMI CONICET   (Argentina)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^d INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^e Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Enzymatic activities; Mixed cultures; Non Saccharomyces yeasts

Indexed keywords

ALCOHOL; AMYLASE; BETA GLUCOSIDASE; POLYGALACTURONASE; PROTEINASE; SUGAR; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; CATALYSIS; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME SYNTHESIS; FERMENTATION; FUNGUS CULTURE; GRAPE JUICE; GRAPE MUST; HANSENIASPORA; HANSENIASPORA VINAE; HYDROLYSIS; NONHUMAN; ORGANISMAL INTERACTION; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SURVIVAL; TORULASPORA; WINE; YEAST;

AMYLOSE; ARGENTINA; BIOMASS; CELLULASES; ENZYMES; ETHANOL; FERMENTATION; HYDROGEN-ION CONCENTRATION; PECTINS; SACCHAROMYCES; TIME FACTORS; WINE; XYLOSE; YEASTS;

HANSENIASPORA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; VITACEAE; VITIS VINIFERA;

EID: 84857918666     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.015     Document Type: Article

References (74)

1. Andorrra I., Landi S., Mas A., Guillamón J.M., Esteve-Zarzoso B. Effect of oenological practices on microbial populations using culture independent techniques. Food Microbiology 2008, 25:849-856.
2. Bailey M.J., Biely P., Poutanen K. Interlaboratory testing of methods for of xilanase activity. Journal of Biotechnology 1992, 23:257-270.
3. Barbagallo R.N., Spagna G., Palmeri R., Restuccia C., Giudici P. Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications. Enzyme and Microbial Technology 2004, 35:58-66.
4. Bautista-Ortín A.B., Fernández-Fernández J.I., López-Roca J.M., Gómez-Plaza E. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. Journal of Food Composition and Analysis 2007, 20:546-552.
5. Bely M., Stoeckle P., Masneuf-Pomarède I., Dubourdieu D. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. International Journal of Food Microbiology 2008, 122:312-320.
6. Bilinski C.A., Russell I., Stewart G.G. Applicability of yeast extracellular proteinases in brewing: physiological and biochemical aspects. Applied and Environmental Microbiology 1987, 53:495-499.
7. Biron C., Cordonnier R., Glory O., Gunata Z., Sapis J.C. Ètude, dans le raisin, de l'activite beta-glucosidase. Connaissance de la vigne et du vin. 1988, 22:125-134.
8. Blanco P., Sieiro C., Villa T.G. Production of pectic enzymes in yeasts. FEMS Microbiology Letters 1999, 175:1-9.
9. Blasco L., Veiga-Crespo P., Poza M., Villa T.G. Hydrolases as markers of wine aging. World Journal of Microbiology and Biotechnology 2006, 22:1229-1233.
10. Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E., 1995. Principles and practices of winemaking. Ed. Kluwer Academic/Plenum Publishers, New York, Chapter 15. pp. 547-564.
11. Charoenchai C., Fleet G.H., Henschke P.A., Todd B.E.N. Screening of non-Saccharomyces wine yeast for the presence of extracellular hydrolytic enzymes. Australian Journal of Grape and Wine Research 1997, 3:2-8.
12. Chassagne D., Vernizeau S., Nedjma M., Hervé A. Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation. Enzyme and Microbial Technology 2005, 37:212-217.
13. Ciani M., Maccarelli F. Enological properties of non-Saccharomyces yeasts associated with wine-making. World Journal of Microbiology and Biotechnology 1998, 14:199-203.
14. Colagrande O., Silva A., Fumi M.D. Recent applications of biotechnology in wine productions. Biotechnology Progress 1994, 10:2-18.
15. Collins T., Gerday C., Feller G. Xylanases, xylanase families and extremophilic xylanases. FEMS Microbiology Reviews 2005, 29:3-23.
16. Cordero Otero R.R., Ubeda Iranzo J.F., Briones-Perez A.I., Potgieter N., Villena M.A., Pretorius I.S., van Rensburg P. Characterization of the β-glucosidase activity produced by enological strains of non-Saccharomyces yeasts. Food Microbiology and Safety 2003, 68:2564-2569.
17. Delcroix A., Günata Z., Sapis J.C., Salmon J.M., Bayonove C. Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of Muscat wine. American Journal of Enology and Viticulture 1994, 3:291-296.
18. Díaz A.B., Caro I., de Ory I., Blandino A. Evaluation of the conditions for the extraction of hydrolitic enzymes obtained by solid state fermentation from grape pomace. Enzyme and Microbial Technology 2007, 41:302-306.
19. Dizy M., Bisson L.F. Proteolytic activity of yeast strains during grape juice fermentation. American Journal of Enology and Viticulture 2000, 51:155-167.
20. Esteve-Zarzoso B., Manzanares P., Ramon D., Querol A. The role of non-Saccharomyces yeasts in industrial wine-making. International Microbiology 1998, 1:143-148.
21. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeasts by RFLP analysis of the 5.8 rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Systematic Bacteriology 1999, 49:329-337.
22. Fernández M., Ubeda J.F., Briones A.L. Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. International Journal of Food Microbiology 2000, 59:29-36.
23. Fia G., Giovani G., Rosi I. Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity. Journal of Applied Microbiology 2005, 99:509-517.
24. Fleet G.H. Yeast interactions and wine flavour. International Journal of Food Microbiology 2003, 86:11-22.
25. Fleet G.H. Wine yeasts for the future. FEMS Yeast Research 2008, 8:979-995.
26. Fleet G.H., Heard G.M. Yeasts-growth during fermentation. Wine Microbiology and Biotechnology 1993, 27-54. Harwood Academic Publishers. G.H. Fleet (Ed.).
27. Fleet G.H., Lafon-Lafourcade S., Ribereau-Gayon P. Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines. Applied and Environmental Microbiology 1984, 48:1034-1038.
28. Fornairon-Bonnefond C., Camarasa C., Mouthounet M., Salmon J.M. New trends on yeast autolysis and wine ageing on lees: a bibliographic review. International des Sciences de la Vigne et du Vin. 2002, 36:49-69.
29. Fugelsang K.C., Edwards C.G. Chapter 6: microbial ecology during vinification in wine microbiology. Practical Applications and Procedures 2007, 82-101. Springer-Verlag, Heidelberg, Alemania.
30. Ganga M.A., Martínez C. Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. Journal of Applied Microbiology 2004, 96:76-83.
31. Ganga M.A., Pinaga F., Valles S., Ramón D., Querol A. Cell wall-degrading enzymes in the release of grape aroma precursors. Food Science and Technology International 2001, 7:83-87.
32. Gil G.F., Pszczòlkowski P. "Variedades de Vino en Chile". "VITICULTURA fundamentos para optimizar producción y calidad". Capítulo 1 "La Vid", Subcapítulo 1.2. Universidad Católica de Chile (Ediciones) 2007, 26-75.
33. González J.A., Gallardo C.S., Pombar A., Rego P., Rodriguez L.A. Determination of enzymatic activities in ecotypic Saccharomyces and non-Saccharomyces yeasts. Electronic Journal of Environmental, Agricultural and Food Chemistry 2004, 3:743-750.
34. Gump B.H., Haight G.T. A Preliminary Study of Industrial Enzyme Preparations for Colour Extraction/Stability in Red Wines 1995, CATI Viticulture and Enology Research Centre. http://www.caticsufresnoedu.
35. Gupta R., Gigras P., Mohapatra H., Kumar Goswami V., Chauhan B. Microbial α-amylases: a biotechnological perspective. Process Biochemistry 2003, 38:1599-1616.
36. Haight K.G., Gump B.H. The use of macerating enzymes in grape juice processing. American Journal of Enology and Viticulture 1994, 45:113-116.
37. Heard G.M., Fleet G.H. Growth of natural yeast flora during the fermentation of inoculated wines. Applied and Environmental Microbiology 1985, 50:727-728.
38. Hernández L.F., Espinosa J.C., Fernández-González M., Briones A. β-Glucosidase activity in a Saccharomyces cerevisiae wine strain. International Journal of Food Microbiology 2002, 80:171-176.
39. Hierro N., González A., Mas A., Guillamón J.M. Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration. FEMS Yeast 2006, 6:102-111.
40. Jayani R.S., Saxena S., Gupta R. Microbial pectinolytic enzymes: a review. Process Biochemistry 2005, 40:2931-2944.
41. Jurado E., Camacho F., Luzón G., Vicaria J.M. Kinetic models of activity for β-galactosidases: influence of pH, ionic concentration and temperature. Enzyme and Microbial Technology 2004, 34:33-40.
42. Kurtzman C.P., Fell J.W. The Yeasts, a Taxonomic Study 1998, Elsevier Science B.V., Amsterdam. 4th ed.
43. Lagace L.S., Bisson L.F. Survey of yeast acid proteases for effectiveness of wine haze reduction. American Journal of Enology and Viticulture 1990, 41:147-155.
44. Louw C., La Grange D., Pretorius I.S., van Rensburg P. The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. Journal of Biotechnology 2006, 125:447-461.
45. Manzanares P., Ramon D., Querol A. Screening of non-Saccharomyces wine yeasts for the production of β-d-xylosidase activity. International Journal of Food Microbiology 1999, 46:105-112.
46. Masoud W., Jespersen L. Pectin degrading enzymes in yeasts involved in fermentation of Coffea arabica in East Africa. International Journal of Food Microbiology 2006, 110:291-296.
47. Mateo J.J., Di Stefano R. Description of the β-glucosidase activity of wine yeasts. Food Microbiology 1997, 14:583-591.
48. Maturano Y.P., Rodríguez L., Toro M.E., Vazquez F., de Figueroa L.I.C. Screening of β-glucosidase activity in wine yeasts isolated from Cuyo viticulture region of Argentina. 12th International Congress on Yeasts (ICY-2008) 2008, (Kiev, Ukraine).
49. Maturano Y.P., Nally M.C., Toro M.E., Castellanos de Figueroa L., Vazquez F. Estudio cualitativo de actividades enzimáticas y fenómeno killer en levaduras vínicas. Revista de Enología. Edición Internacional 2009, 1:1-11. (ISSN: 1668-3889).
50. Maturano Y.P., Toro M.E., Castellanos de Figueroa L., Vazquez F. Determinación de actividades celulolítica y xilanolítica en levaduras no-Saccharomyces de origen enológico. Revista de Enología. Edición Internacional 2009, 2:1-9. (ISSN: 1668-3889).
51. McMahon H., Zoecklein B.W., Fugelsang K., Jasinski Y. Quantification of glycosidase activities in selected yeasts and lactic acid bacteria. Journal of Industrial Microbiology & Biotechnology 1999, 23:198-203.
52. Mendoza L.M., Manca de Nadra M.C., Farías M.E. Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains. Biotechnology Letters 2007, 29:1057-1063.
53. Miller G.L. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 1959, 31:426-428.
54. O.I.V. Méthodes internationals d'analyse des vins et des moÛts 1990, Office International de la Vigne et du Vin, Paris, France.
55. Ogrydziak D.M. Yeast extracellular proteases. Critical Reviews in Biotechnology 1993, 13:1-55.
56. Oliveira K.F., Malavolta L., Souza C.S., Vicente E.J., Laluce C. Pectinolytic activity secreted by yeasts isolated from fermented citrus molasses. Journal of Applied Microbiology 2006, 100:633-640.
57. Pardo I., Garcia M.I., Zuniga M., Uruburu F. Dynamics of microbial populations during fermentation of wines from the Utiel-Requena region of Spain. Applied and Environmental Microbiology 1989, 50:539-541.
58. Pérez G., Fariña L., Barquet M., Boido E., Gaggero C., Dellacassa E., Carrau F. A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of esculin glycerol agar (EGA) medium. World Journal of Microbiology and Biotechnology 2011, 27:47-55.
59. Renault P., Miot-Sertier C., Marullo P., Hernández-Orte P., Lagarrigue L., Lonvaud-Funel A., Bely M. Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. International Journal of Food Microbiology 2009, 134:201-210.
60. Rogerson F.S.S., Vale E., Grande H.J., Silva M.C.M. Alternative processing of port-wine using pectolytic enzymes. Ciencia y Tecnologia Alimentaria 2000, 2:222-227.
61. Romo-Sánchez S., Alves-Baffi M., Arévalo-Villena M., Úbeda-Iranzo J., Briones-Pérez A. Yeast biodiversity from oleic ecosystems: study of their biotechnological properties. Food Microbiology 2010, 27:487-492.
62. Rosi I., Costamagna L. Screening for extracellular acid protease(s) production by wine yeasts. Journal of the Institute of Brewing 1987, 93:322-324.
63. Rosi I., Vinella M., Domizio P. Characterization of β-glucosidase activity in yeasts of enological origin. The Journal of Applied Bacteriology 1994, 77:519-527.
64. Spagna G., Barbagallo R.N., Palmeri R., Restuccia C., Giudici P. Properties of endogenous β-glucosidase of a Saccharomyces cerevisiae strain isolated from Sicilian musts and wines. Enzyme and Microbial Technology 2002, 31:1030-1035.
65. Strauss M., Jolly N., Lambrechts M., van Rensburg P. Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. Journal of Applied Microbiology 2001, 91:182-190.
66. Toro M.E., Vazquez F. Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts. World Journal of Microbiology and Biotechnology 2002, 18:347-354.
67. Török T., Mortimer R.K., Romano P., Suzzi G., Polsinelli M. Quest for wine yeasts-an old story revisited. Journal of Industrial Microbiology 1996, 17:303-313.
68. van Rensburg P., Pretorius I.S. Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations-a review. South African Journal of Enology and Viticulture 2000, 21:52-73.
69. Vazquez F., Vallejo Herrera M.D., C.de Figueroa L.I., Toro M.E. Extracellular hydrolytic enzymes produced by yeasts. Methods and Protocols 2004, vol. 16:285-299. Humana Press, Totowa, New Jersey, (chapter 30). J.F.T. Spencer, A.L.R. de Spencer (Eds.).
70. Viana F., Gil J.V., Genovés S., Vallés S., Manzanares P. Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiology 2008, 25:778-785.
71. Watson B., Goldberg N., Chen H.P., McDaniel M. Fermentation processing effects on colour, phenolic profiles and sensory character of Oregon Pinot Noir wines. Proceedings of the Twelfth International Enological Symposium, Montreal 1999, 133-176.
72. Winterhalter P., Skouroumounis G.K. Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation. Advanced Biochemical Engineering Biotechnology 1997, 55:73-105.
73. Zamuz S., Sestelo A.B.F., Poza M., Villa T.G. Enzymes as potential markers of wine aging. Journal of the Institute of Brewing 2004, 110:220-226.
74. Zott K., Claisse O., Lucas P., Coulon J., Lonvaud-Funel A., Masneuf-Pomarede I. Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiology 2010, 27:559-567.