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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBaffi, Milla A.
dc.creatorTobal, Thaise
dc.creatorLago, João Henrique Ghilardi
dc.creatorBoscolo, Maurício
dc.creatorGomes, Eleni
dc.creatorDa-Silva, Roberto
dc.date2014-05-27T11:27:28Z
dc.date2016-10-25T18:40:51Z
dc.date2014-05-27T11:27:28Z
dc.date2016-10-25T18:40:51Z
dc.date2013-01-01
dc.date.accessioned2017-04-06T02:06:55Z
dc.date.available2017-04-06T02:06:55Z
dc.identifierApplied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, 2013.
dc.identifier0273-2289
dc.identifier1559-0291
dc.identifierhttp://hdl.handle.net/11449/74150
dc.identifierhttp://acervodigital.unesp.br/handle/11449/74150
dc.identifier10.1007/s12010-012-9991-2
dc.identifierWOS:000314023400013
dc.identifier2-s2.0-84873088005
dc.identifierhttp://dx.doi.org/10.1007/s12010-012-9991-2
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/894923
dc.descriptionMicrobial 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.
dc.languageeng
dc.relationApplied Biochemistry and Biotechnology
dc.rightsinfo:eu-repo/semantics/closedAccess
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 pullulans
dc.typeOtro


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