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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
Author(s): 
Institution: 
  • Universidade Federal de Uberlândia (UFU)
  • Universidade Estadual Paulista (UNESP)
  • Universidade Federal de São Paulo (UNIFESP)
ISSN: 
  • 0273-2289
  • 1559-0291
Abstract: 
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.
Issue Date: 
1-Jan-2013
Citation: 
Applied Biochemistry and Biotechnology, v. 169, n. 2, p. 493-501, 2013.
Time Duration: 
493-501
Keywords: 
  • 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
Source: 
http://dx.doi.org/10.1007/s12010-012-9991-2
URI: 
Access Rights: 
Acesso restrito
Type: 
outro
Source:
http://repositorio.unesp.br/handle/11449/74150
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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