Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans

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dc.contributor.authorBaffi, Milla A. [UNESP]
dc.contributor.authorTobal, Thaise [UNESP]
dc.contributor.authorLago, João Henrique Ghilardi
dc.contributor.authorBoscolo, Maurício [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorDa-Silva, Roberto [UNESP]
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2014-05-27T11:27:28Z
dc.date.available2014-05-27T11:27:28Z
dc.date.issued2013-01-01
dc.description.abstractMicrobial β-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a β-glucosidase by an Aureobasidium pullulans strain (Ap-β-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-β-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-β-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines. © 2012 Springer Science+Business Media New York.en
dc.description.affiliationAgricultural Sciences Institute (ICIAG) Uberlândia Federal University (UFU), 38405-303 Uberlândia MG
dc.description.affiliationLaboratory of Biochemistry and Applied Microbiology São Paulo State University (UNESP), 15054-000 São José do Rio Preto SP
dc.description.affiliationSão Paulo Federal University (UNIFESP), 09972-270 Diadema SP
dc.description.affiliationUnespLaboratory of Biochemistry and Applied Microbiology São Paulo State University (UNESP), 15054-000 São José do Rio Preto SP
dc.format.extent493-501
dc.identifierhttp://dx.doi.org/10.1007/s12010-012-9991-2
dc.identifier.citationApplied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, 2013.
dc.identifier.doi10.1007/s12010-012-9991-2
dc.identifier.issn0273-2289
dc.identifier.issn1559-0291
dc.identifier.lattes8880074921989984
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
dc.identifier.scopus2-s2.0-84873088005
dc.identifier.urihttp://hdl.handle.net/11449/74150
dc.identifier.wosWOS:000314023400013
dc.language.isoeng
dc.relation.ispartofApplied Biochemistry and Biotechnology
dc.relation.ispartofjcr1.797
dc.relation.ispartofsjr0,571
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectβ-Glucosidase
dc.subjectAroma
dc.subjectAureobasidium pullulans
dc.subjectWine
dc.subjectYeast
dc.subjectCellobiose
dc.subjectComplex media
dc.subjectCrude enzymes
dc.subjectEnzymatic synthesis
dc.subjectEnzymatic treatments
dc.subjectGas chromatography/Mass spectrometry
dc.subjectGlucosidase
dc.subjectLow temperatures
dc.subjectMonoterpenes
dc.subjectOptimum temperature
dc.subjectPH stability
dc.subjectPotential applications
dc.subjectSole carbon source
dc.subjectSubmerged fermentation
dc.subjectWine aromas
dc.subjectEnzymes
dc.subjectEthanol
dc.subjectOlefins
dc.subjectpH effects
dc.subjectalcohol
dc.subjectbeta glucosidase
dc.subjectcellobiose
dc.subjectterpene derivative
dc.subjectterpineol
dc.subjectalcohol tolerance
dc.subjectaroma
dc.subjectcontrolled study
dc.subjectculture medium
dc.subjectenzyme isolation
dc.subjectenzyme stability
dc.subjectenzyme synthesis
dc.subjectfermentation optimization
dc.subjectfungal strain
dc.subjectfungus culture
dc.subjectfungus growth
dc.subjecthydrolysis
dc.subjectlow temperature
dc.subjectmass fragmentography
dc.subjectnonhuman
dc.subjectpH
dc.subjecttemperature
dc.subjectthermostability
dc.subjectwine
dc.subjectAscomycota
dc.subjectbeta-Glucosidase
dc.subjectEnzyme Stability
dc.subjectFood Analysis
dc.subjectFood Handling
dc.subjectOdors
dc.subjectVitaceae
dc.titleWine aroma improvement using a β-glucosidase preparation from aureobasidium pullulansen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
unesp.author.lattes8880074921989984
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.author.orcid0000-0003-0983-889X[1]
unesp.author.orcid0000-0003-1468-5752[6]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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