Rastreamento de leveduras autóctonas para a produção de pectinase, tanase e invertase
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Data
2011-10-19
Autores
Gargel, Cristiane Abe [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Enzimas são de grande importância para a indústria de alimentos, a fim de facilitar e acelerar os processamentos. Pectinases são enzimas amplamente utilizadas no processamento de vinhos, facilitando o processo de maceração, clarificação e a filtração do mosto. Outra enzima de grande importância na fabricação de vinhos, é a tanase. A coloração do vinho se deve à presença de taninos; a oxidação destes compostos em contato com o ar pode causar uma turbidez indesejável e consequentemente perda da qualidade do produto final. Essa turbidez pode ser evitada com o emprego de tanases, que impedem a reação de oxidação. Como a maioria dos formulados comerciais destas enzimas são provenientes de fungos filamentosos nao pertencentes ao ambiente vinicola, estes formulados contêm também outras enzimas não adequadas para aplicação no vinho, produzindo alguns efeitos indesejáveis. Assim, a busca por leveduras autóctonas, isto é, do próprio ecossistema vínico, produtoras de tais enzimas faz-se necessária. Outra enzima de grande importância no processamento de vinhos é a invertase, que hidrolisa a sacarose liberando frutose e glicose. Ao lado da vinificação, a frutose é considerada 40% mais doce que a sacarose, sendo assim, de grande importância ao processamento de vinho. No Brasil, a região de Jales, no Noroeste Paulista, vem despontando como um importante centro de produção de uvas e recentemente alguns produtores começaram a processar vinho de maneira artesanal. Assim, o presente trabalho teve como objetivo a triagem de leveduras autóctonas isoladas de uma vinícola da região de Jales para a produção de poligalaturonases, tanases e invertases visando a aplicação no processamento e no melhoramento de vinhos. Foram rastreadas diferentes linhagens...
Enzymes are important for the food industry in order to facilitate and accelerate the processing of food. Pectinases are enzymes widely used in wine processing, facilitating the process of maceration, clarification and filtration of the must. Another enzyme of great importance in wine production is the Tanase. The color of the wine is due to the presence of tannins, the oxidation of these compounds in contact with air can cause an undesirable turbidity and consequently loss of product quality. This turbidity can be avoided by employing Tanase, which prevent the oxidation reaction. As most of these commercial enzymes are made from filamentous fungi, which do not belong to the winery environment, this formula also contains other enzymes that are not suitable for application in the wine, producing some side effects. Thus, the quest for autochthonous yeasts, ie, from the own wine ecosystem, producing such enzymes is necessary. Another enzyme of great importance in the processing of wine is invertase, which hydrolyzes sucrose releasing fructose and glucose. Besides the importance for winemaking, fructose is considered 40% sweeter than sucrose, therefore, of great importance to the food industry. In Brazil, the region of Jales, Sao Paulo in the Northwest, has emerged as an important center of production of grapes, and recently some farmer began to produce artisanal wine. Thus, this study aimed at screening of autochthonous yeasts isolated from a winery from Jales region, which are able to produce poligalaturonases, Tanase and invertase in order to apply in the processing of wines. From, thirteen different strains belonging to different species of yeast, there were no significant activities to Tanase and pectinases. However, one strain of Candida stellata produced invertase activity, reaching... (Complete abstract click electronic access below)
Enzymes are important for the food industry in order to facilitate and accelerate the processing of food. Pectinases are enzymes widely used in wine processing, facilitating the process of maceration, clarification and filtration of the must. Another enzyme of great importance in wine production is the Tanase. The color of the wine is due to the presence of tannins, the oxidation of these compounds in contact with air can cause an undesirable turbidity and consequently loss of product quality. This turbidity can be avoided by employing Tanase, which prevent the oxidation reaction. As most of these commercial enzymes are made from filamentous fungi, which do not belong to the winery environment, this formula also contains other enzymes that are not suitable for application in the wine, producing some side effects. Thus, the quest for autochthonous yeasts, ie, from the own wine ecosystem, producing such enzymes is necessary. Another enzyme of great importance in the processing of wine is invertase, which hydrolyzes sucrose releasing fructose and glucose. Besides the importance for winemaking, fructose is considered 40% sweeter than sucrose, therefore, of great importance to the food industry. In Brazil, the region of Jales, Sao Paulo in the Northwest, has emerged as an important center of production of grapes, and recently some farmer began to produce artisanal wine. Thus, this study aimed at screening of autochthonous yeasts isolated from a winery from Jales region, which are able to produce poligalaturonases, Tanase and invertase in order to apply in the processing of wines. From, thirteen different strains belonging to different species of yeast, there were no significant activities to Tanase and pectinases. However, one strain of Candida stellata produced invertase activity, reaching... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Microbiologia, Enzimas, Fermentação, Vinho e vinificação, Autochthonous yeasts
Como citar
GARGEL, Cristiane Abe. Rastreamento de leveduras autóctonas para a produção de pectinase, tanase e invertase. 2011. 54 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2011.