Publicação: Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
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Data
2013-01-01
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Resumo
Microbial 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.
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Palavras-chave
β-Glucosidase, Aroma, Aureobasidium pullulans, Wine, Yeast, Cellobiose, Complex media, Crude enzymes, Enzymatic synthesis, Enzymatic treatments, Gas chromatography/Mass spectrometry, Glucosidase, Low temperatures, Monoterpenes, Optimum temperature, PH stability, Potential applications, Sole carbon source, Submerged fermentation, Wine aromas, Enzymes, Ethanol, Olefins, pH effects, alcohol, beta glucosidase, cellobiose, terpene derivative, terpineol, alcohol tolerance, aroma, controlled study, culture medium, enzyme isolation, enzyme stability, enzyme synthesis, fermentation optimization, fungal strain, fungus culture, fungus growth, hydrolysis, low temperature, mass fragmentography, nonhuman, pH, temperature, thermostability, wine, Ascomycota, beta-Glucosidase, Enzyme Stability, Food Analysis, Food Handling, Odors, Vitaceae
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Inglês
Como citar
Applied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, 2013.
