Journal ArticleDOI
Characterization of β‐glucosidase activity in yeasts of oenological origin
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A strain of Deb.Abstract:
I. ROSI, M. VINELLA AND P. DOMIZIO. 1994. Three hundred and seventeen strains representing 20 species of yeasts were screened for the presence of β-glucosidase activity. All of the strains of the species Debaryomyces castellii, Deb. hansenii, Deb. polymorphus, Kloeckera apiculata and Hansenula anomala showed β-glucosidase activity, but only one of 153 strains of Saccharomyces cerevisiae. The other species behaved differently, depending upon the strain. The strains that hydrolysed arbutin were checked to localize the β-glucosidase activity. A strain of Deb. hansenii exhibited the highest exocellular activity and some wall-bound and intracellular activity. The β-glucosidase synthesis from this yeast was enhanced by aerobic conditions of growth, was repressed by high glucose concentration (9%) and occurred during exponential growth. The optimum conditions for enzymatic preparations of Deb. hansenii were between pH 4.0 and 5.0 and 40dC. A high concentration of ethanol and glucose did not reduce the ezymatic activity. The enzymatic preparations of Deb. hansenii released monoterpenols and other alcohols from a grape glycoside extract.read more
Citations
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Yeast and bacterial modulation of wine aroma and flavour
TL;DR: A review of the most important flavour compounds found in wine, and their microbiological origin can be found in this paper, with a focus on yeast fermentation of sugar and amino acid metabolism.
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Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
TL;DR: This article reviews the specific flavour-active characteristics of those non-Saccharomyces species that might play a positive role in both spontaneous and inoculated wine ferments and raises important questions about the direction of mixed-fermentation research to address market trends regarding so-called 'natural' wines.
Journal ArticleDOI
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Francesca Comitini,Mirko Gobbi,Paola Domizio,Cristina Romani,Livio Lencioni,Ilaria Mannazzu,Maurizio Ciani +6 more
TL;DR: The kinetics of growth and fermentation, and the analytical profiles of the wines produced indicate that these non-Saccharomyces strains can be used with S. cerevisiae starter cultures to increase polysaccharide, glycerol and volatile compound production, to reduce volatile acidity, and to increase or reduce the total acidity of the final wines, depending on yeast species and inoculum ratio used.
Journal ArticleDOI
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.
TL;DR: To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.
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Microbial beta-glucosidases: cloning, properties, and applications.
TL;DR: The aim of the present article is to describe the sources and properties of recombinant β-glucosidases, their classification schemes based on similarity at the structural and molecular levels, elucidation of structure-function relationships, directed evolution of existing enzymes toward enhanced thermostability, substrate range, biosynthetic properties, and applications.
References
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Journal ArticleDOI
The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
TL;DR: In this paper, a method of extraction and determination of free and glycosidically bound terpenols and of benzyl and 2-phenylethyl alcohols is suggested.
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Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model monoterpene .beta.-D glucosides rationalizing the monoterpene composition of grapes
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Hydrolysis of grape monoterpenyl β-D-glucosides by various β-glucosidases
TL;DR: The efficiency of β-D-glucosidases was found to be dependent on the structure of the aglycon and the origin of the enzyme as mentioned in this paper, which was also the case for grape and sweet almond.
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Purification and Properties of an Inducible β-Glucosidase of Yeast
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Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii β-glucosidases
TL;DR: The exocellular β-glucosidases of Candida molischiana and Candida wickerhamii are able to hydrolyse geranyl, neryl, citronellyl, linalyl and α-terpinyl-β-Dglucopyranosides as discussed by the authors.