A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBaffi, Milla Alves
dc.creatorTobal, Thaise
dc.creatorLago, Joao Henrique G.
dc.creatorLeite, Rodrigo S. R.
dc.creatorBoscolo, Mauricio
dc.creatorGomes, Eleni
dc.creatorDa-Silva, Roberto
dc.date2014-05-20T14:00:47Z
dc.date2016-10-25T17:08:11Z
dc.date2014-05-20T14:00:47Z
dc.date2016-10-25T17:08:11Z
dc.date2011-09-01
dc.date.accessioned2017-04-05T21:23:49Z
dc.date.available2017-04-05T21:23:49Z
dc.identifierJournal of Food Science. Malden: Wiley-blackwell, v. 76, n. 7, p. C997-C1002, 2011.
dc.identifier0022-1147
dc.identifierhttp://hdl.handle.net/11449/21472
dc.identifierhttp://acervodigital.unesp.br/handle/11449/21472
dc.identifier10.1111/j.1750-3841.2011.02293.x
dc.identifierWOS:000295076000024
dc.identifierhttp://dx.doi.org/10.1111/j.1750-3841.2011.02293.x
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/867034
dc.descriptionFor the first time, the production of an extracellular beta-glucosidase (Sp-beta-gl) by a Sporidiobolus pararoseus yeast strain is reported. The Sp-beta-gl activity was quantified, characterized, and assessed for its efficiency in releasing aroma-enhancing compounds in wines. The maximum enzymatic synthesis was after 72 h of growth in a complex media with 20 g/L of cellobiose. The optimal pH and temperature were 5.5 and at 50 degrees C, respectively. It showed a wide range of pH stability and exhibited quite high thermostability at low temperatures. In addition, this beta-glucosidase revealed tolerance to wine-associated inhibitory compounds (sugars and ethanol), showing suitable characteristics for all the stages of alcoholic fermentation. The hydrolysis of the glycosidic terpenes by Sp-beta-gl was studied by gas chromatography, and its ability to efficiently release free terpenols has been demonstrated. The concentrations of geraniol, linalool, alpha-terpineol, and nerol were significantly increased in treated wines. These results suggest the potential application of this new yeast beta-glucosidase as an aroma-enhancing enzyme in winemaking.
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherWiley-Blackwell
dc.relationJournal of Food Science
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAroma
dc.subjectBeta-glucosidase
dc.subjectSporidiobolus pararoseus
dc.subjectwine
dc.subjectYeast
dc.titleA Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking
dc.typeOtro


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