Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/74150
- Title:
- Wine aroma improvement using a β-glucosidase preparation from aureobasidium pullulans
- Universidade Federal de Uberlândia (UFU)
- Universidade Estadual Paulista (UNESP)
- Universidade Federal de São Paulo (UNIFESP)
- 0273-2289
- 1559-0291
- 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.
- 1-Jan-2013
- Applied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, 2013.
- 493-501
- 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
- http://dx.doi.org/10.1007/s12010-012-9991-2
- Acesso restrito
- outro
- http://repositorio.unesp.br/handle/11449/74150 Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp
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