Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine |
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Authors: | Swangkeaw Jutaporn Vichitphan Sukanda Butzke Christian E Vichitphan Kanit |
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Institution: | (1) Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, 4002, Thailand;(2) Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand;(3) Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, 40002, Thailand;(4) Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; |
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Abstract: | The properties of intracellular β-glucosidases produced from two yeast isolates identified as Hanseniaspora sp. BC9 and Pichia anomala MDD24 were characterized. β-Glucosidase from Hanseniaspora sp. BC9 was not inhibited by both 20% w/v fructose and 20% w/v sucrose and was slightly inhibited by glucose (> 40% relative
β-glucosidase activity with 10% w/v glucose). β-Glucosidase from P. anomala MDD24 was inhibited by glucose, fructose and sucrose. In the presence of 4–12% v/v ethanol, β-glucosidase from P. anomala MDD24 was stimulated in range 110–130% relative activity whereas β-glucosidase from Hanseniaspora sp. BC9 was substantially inhibited in the presence of ethanol. Finally, juice and wine of the Muscat-type grape variety,
Traminette, were selected to determine sugar-bound volatile aroma release, particularly terpenes, by the activity of those
β-glucosidases. The results showed that high concentration of free aroma compounds were detected from Traminette juice treated
with β-glucosidase from Hanseniaspora sp. BC9 and Traminette wine treated with β-glucosidase from P. anomala MDD24. The preliminary results with proposed an application of these enzymes in commercial wine production lead to more efficient
of β-glucosidase from Hanseniaspora sp. BC9 in releasing desirable aromas during an early stage of alcoholic fermentation while β-glucosidase from P. anomala MDD24 is suitable at the final stage of alcoholic fermentation. |
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